Not much knitting or quilting progress. In the process of putting together a couple picture frames, I found that the pictures were too thick for the little "latch" on the back to hold the back of the frame on. So ok, I figured I'd go out and get some glazier's points and drive them into the back of the frame to hold the back on.

Well, they do the job well, but in the process of putting them in (don't ask how I did this), I managed to prick my left index finger deeply right where I "push" the needle, and managed to drive one of the points under my right index fingernail. (yes, it is as painful as it sounds). So I can knit maybe 2 or 3 rows before I decide "this hurts too much".

TGIF though. I received a generous cash gift from my dad with the instructions that part was to be spent on finding a nice buffet or sideboard for my dining room, so I think tomorrow I am going to go antiquing (around here, good furniture of the vintage I like (1910s through 1940s) is often cheaper, and always better built, than what you find new in furniture stores).

and, here, because I love you, is my own personal recipe for a dredge. I use it on chicken (bone and skin a chicken breast, put it on something unbreakable but capable of being sanitized later, cover with wax paper and beat flat with a hammer, then dampen with milk or soak in buttermilk...) but you could use it on fish as well. Or on tofu.

To each cup of bread crumbs (I use the standard "London" brand bread crumbs in the canister from the grocery, but you could use the fancy nice Japanese ones if you live in a big exciting city where such things are available), add a tablespoon of sesame seeds, a tablespoon of the powdered kind of parmesan cheese (I'm not sure if the fancier grated "real cheese" kind would work), a half teaspoon of Italian seasoning, and mix.

then dredge the milky chicken in it, and pan fry 3 minutes per side in a pan on the stove with about 1/8 inch of peanut oil over medium heat.

It makes very good fried chicken the first night, and if you live alone like me, the leftovers are good, either cut up in a sandwich, or cut up on top of romaine and served with honey-mustard dressing, or, they make superior chicken parmesan if heated up and served with spaghetti and marinara sauce.