Totally Worth It

I almost finished my capri's pants I have been working on. I pin up the hem and tried them on to see if they fit before finishing them off. I think I need to take a class on how to measure myself. I am going to have to figure out how to take them in about 2 or 3 inches. The crotch reaches half way down my thighs. I really need to learn to make samples out of muslin first. I also have to shorten the hem about 2 more inches. If I were to wear them out right now, it would look like I was just in the flood. The satisfaction of almost completing a project was great, injury in all. On another note Geoff came home the other day and said he invited a couple over for dinner. At first I let him know that he should ask before he starts inviting people over. Next my mind started racing about menus and recipes of what I can fix. I decided on Zesty Herb grilled chicken, macaroni and cheese, and was completely at a loss for what I should fix as a 3rd dish. I started looking through cook books. Well in a wonderful church cook book called the Disciples in the Kitchen, I found several corn casserole recipes. I picked the easiest one with the least ingredients. It was absolutely wonderful. I know I should have taken a picture before we dug in, but I forgot. Our friends even went back for seconds. Now I am glad Geoff invited our friends over, because I found a new recipe. So here is the recipe below. Enjoy!!! Corn Casserole
1 can cream corn
1 can whole kernel corn, drained
1 stick butter
8 oz. cream cheese
1 box jiffy cornbread mix

Melt butter and cream cheese over low heat. Pour in corn, and mix well. Add cornbread mix, (I stirred the cornbread mix in throughout the mixture). Pour into casserole dish and bake at 350 degrees for 30 minutes.