Thursday, April 30, 2020

As Madonna would say, VOGUE!

Hello Darling,

Yes, I know, I know. 

It has been a long time since I posted an article about patterns I found incredible. Well, to rectify this lack I have selected a couple of patterns I believe will enhance any woman wardrobe.

To the left is one of the most beautiful Vogue patterns I have seen in years. It is a very feminine, frilly, lacy dress that is also totally cool to wear during Florida hot weather. It can be worn for any occasion or worn just to make you feel better.

Here is the description.

Misses' Special Occasion Dress

Designer: Badgley Mischka

Item Number: V1693

Fitted, lined dress has an invisible center back zipper. Purchased lacing. Separate pattern pieces are included for cup sizes A, B, C, D.

This pattern normally sells for $35.00 but now you can get it for $24.50.

My second choice of patterns is this throwback sleeveless swing dress. It is so easy to make that you can happily make several of them in your choice of fabric designs from solids to prints.

Here is the description. 

Misses' Dress

Item Number: V1696

Pullover, sleeveless dress has bias bodice, ribbon straps, and center back zipper. 

The ribbon on this dress is adorable and wide enough as it trails down the back of the dress that allows for a classy look from front to rear. Like the pattern above, this pattern normally sells for $35.00 but to look great at a family picnic, out on the first date, or any occasion that you like you now can get it for $24.50.

I hope you like these patterns I have selected and that you will check out the other patterns for sale at Vogue Patterns, which is a part of the online McCalls, Butterick, Kwik Sew group.

Until next time,
    Chow, Darlings

Monday, April 20, 2020



On Thursday, March 12, 2015, I posted my “Not QuiteChicken Cacciatore”. While not a traditional cacciatore recipe it is quite tasty. Nevertheless, this evening I am posting my original recipe, which I simply call, “MY CHICKEN CACCIATORE

It is the recipe we would eat when all the ingredients are on hand. I hope you enjoy it.

Remember during these crazy times of COVID 19 to Wash your hands frequently, wear a mask and gloves, and for God Sake … Stay well!


Combine the following to coat chicken:

1/2 c. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. butchers black pepper
1/4 tsp. paprika

Sauce Ingredients:

3 to 4 lbs, chicken, cut into bite-sized pieces, coated in flour mixture
1 pkg. - mushrooms sliced
1/4 c. olive oil
1 - medium yellow onions, sliced or chopped
1 - bell pepper, sliced or chopped
3 - cloves garlic, sliced or crushed
2-3 medium tomatoes, chopped or 1 1/2 cups canned tomatoes or 2 can stewed tomatoes cutting all dried seasonings by half
1- 2 celery ribs, sliced
28 oz. jar tomato sauce + 1 can tomato paste (or 4- 8 oz. jars tomato sauce or 24 oz. can Bertolli Portobello Mushroom Pasta Sauce + 1 can tomato paste
1/2 tsp dried Italian seasoning, or
1/2 tsp. oregano and
1/2 tsp. basil
1/4 tsp. butchers black pepper
1 tsp salt
1/4 tsp. hot red pepper flakes
¼ cup fine red wine vinegar
8 – 12 ozs fettuccine 


1-      After chicken is coated with the flour mixture, brown in hot oil and add the remaining ingredients. Simmer together until the chicken is done
2-      If using tomato paste mix in a bowl with 1 ½ cup of water then pour into skillet.
3-      If needed, use the left-over flour mixture to thicken the sauce.

Serve over hot cooked spaghetti or fettuccine, with salad and garlic bread.


Friday, April 10, 2020

Tuna (Water-Packed) Salad

Generic Photo

Hello Darling,

Here’s praying for those of you who have come down with the Coronavirus a safe recovery.

This evening I am posting a recipe for tuna salad. Yes I know there are hundredth of recipes for tuna salad, and I have posted my own. However, all the tuna and seafood recipes I have previously posted I used tuna in vegetable oil. Mainly because I don’t like the watered-down taste of tuna packed in water.

When the days were normal I could buy both tuna in oil for myself and tuna in water for my husband. Being the barbarian he is he likes eating it straight from the can. Yuck! Nevertheless, today was a game-changer in that I was out of Tuna in vegetable oil and decided to use my husband tuna instead.

This new recipe is wonderful in that the added ingredients eliminated the bland watery taste of the tuna and made it a taste bud delight. 



4 can of tuna, 5 oz
1/4 tsp. cilantro
1/2 cup mayonnaise
1/4 tsp dill weeds
1/4 cup chopped red onion
1, chopped
1 ½ tablespoon sweet pickle relish
1/4 teaspoon dry mustard
1/4 teaspoon gumbo file
1/2 cup red, green, or yellow bell pepper
1/8 teaspoon Black Pepper
2 tablespoons Sugar
1/8 teaspoon salt


1.      Pre-chill tuna in refrigerator 2 to 6 hours 
2.      When tuna is chilled remove from container and drain
3.      Place tuna in a large mixing bowl
4.      To moisten all the dry ingredients and sweet pickle relish mixed with tuna and set aside.
5.      Prepare celery stalk, bell pepper, and red onion
6.      Transfer to tuna bowl and mix well then cover. Chill.
7.      When serving add tuna salad to the top of lettuce or fresh spinach.

Download The Recipe

Enjoy, and Stay Healthy!

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