Chicken Broccoli Rice Casserole

Holy tastebuds Batman, I literally had to use every ounce of self control not to eat the entire thing in one sitting! This is one of my ideal comfort foods and since both me and Chris have head colds…it seemed like the obvious choice.


  • 1lb chicken tenderloin, cubed
  • 1/2 bag of frozen broccoli
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup milk
  • 1 1/2 cans Cream of Chicken soup
  • 1 1/4 cups Minute Rice
  • 1 sleeve Ritz Crackers
  • 2 tbsp melted butter

Mix chicken, broccoli, rice, milk, and soup together with 1 cup of cheese. Pour into casserole dish. Bake at 375 for about 20 minutes. While casserole is baking, crush crackers and mix with remaining 1/2 cup of cheese and melted butter. Top casserole with cracker mix, and return to oven. Bake for another 25 minutes or until rice and chicken are cooked through.

Enjoy! (And try not to eat the whole thing…I know it’s hard)


Life and Cupcakes

Sorry for not updating for awhile, this month has been crazy! Between job hunting, both mine and Chris’s birthdays, and finishing up Katsucon commissions…I haven’t had time for anything. But never fear, things are slowly going back to normal.

I still don’t have good pictures of the commissions I did for Katsucon, but hopefully I will get some soon. My client was SUPER happy with them, especially Howl, and I even got some new clients who saw my work and were impressed! I knew I should have sent him out with business cards XD

Birthdays were fantastic, and I made cupcakes for both myself and Chris. Unfortunately they were devoured too fast for pictures to be taken, but I’ll just take that as a compliment to my baking skills. Mine were Apple Spice Cupcakes with homemade Cream Cheese Frosting. The frosting turned out a bit too runny to pipe onto the cupcakes, so we made do with dipping them. Oh man, that frosting….I still have a tub of it in the fridge and every now and then I’ll sneak a spoonful. Recipe to come, once I work out some kinks. Chris’s cupcakes were regular yellow vanilla cake with dark chocolate frosting. I cheated and used box mix, but added an extra egg and used milk instead of water. I decorated them to look like tiny hamburgers to go with his birthday meal- Bacon Cheeseburgers with Bacon Cheddar Fries and broccoli, with a bee-sting on the side. What’s a bee-sting? Why, it’s a delicious drink found at the MD Renaissance Festival made with Mead and Hard Cider. We got them when we went for our anniversary and ever since…Chris won’t shut up about it. It’s pretty dang fantastic.

So, other than that, there isn’t much of anything new going on in my world. I should have some new and interesting things to post about soon (a few exciting commissions), so just keep checking 🙂

Bread (Take 2) and Cosplay!

It’s been a busy week in the batcave (my apartment, for those not in the know). I’ve got a ton of commissions for a fast approaching anime convention (Katsucon) and I’ve been running frantically between the kitchen and the sewing machine all week!

After the other days bread-failure (in my opinion, at least), I decided to give the Rosemary-Cheese Beer Bread another shot. And did it pay off! I did exactly what I said I would- reduced the sugar to 1 tbsp instead of 3, added a bit of salt (1 tsp instead of 3/4), and used a lighter beer (Dos Equis, one of my gamer buddies left it in the fridge, so it was fair game!). I also added thyme and extra rosemary, and used about a little less than 1/2 cup of Feta cheese, rather than cheddar. It was soooooo good! Much more flavorful and savory than the last batch. I didn’t even get pictures of it it was devoured so fast, so needless to say I’ll definitely be making it again.

As for the “thread” part of this blog, I think I failed to mention in my intro that I own a business. Wandering Fox Designs, catering to geeks of all kinds! I mostly make loosely-historical and fantasy style garb (think renaissance faire, rather than reenactment), as well as the occasional cosplay, and I’m beginning to get into actual historically accurate garb!

My current project is a four-part commission for a good friend who is going to Katsucon in National Harbor. After much debating, we decided on the following: Aang (Book 3 version) from Avatar: The Last Airbender, Howl (Diamond Coat) from Howl’s Moving Castle, Prince Gumball from Adventure Time, and Quicksilver from Marvel Comics.

The con is next weekend. I am only finished with two costumes. I still have to sew a spandex jumpsuit without a serger or body form. Kill me now.

Howl and Aang are 100% done, which is amazing because usually I procrastinate until the last possible second, but I still have a lot of work to do. (Well get off the damn computer, you say! Hey, even fabric wizards need the occasionally snack break).

Here’s a picture of Aang to tide you over until the real post!


(please forgive the crappy cell phone pics, my camera charger has gotten itself lost)


Well, I’m new to this whole blogging thing, so be patient with me! I suppose I should introduce myself first- I’m Emily, 24 years old, seamstress, crafter, costumer, amateur baker, cook, history nerd, gaming geek, cat-mommy, and member of various abbreviated societies (SCA, SPCA, BSA…you get the idea). I have been updating facebook with all of my cooking and crafting exploits so often that I figured…hey, I should make an actual blog to document all of these things! So here we are- BreadAndThread.

Cheese-Rosemary Beer Bread and Chicken Veggie Soup

Tonight’s dinner was somewhat of an experiment. Wednesdays are D&D/gaming night and I had to feed our GM as well as Chris (the boyfriend) and needed something simple and filling. I found this recipe ( on Pinterest (big surprise!) and it looked absolutely delicious…except for the fact that Chris hates dill…so I modified it a bit with fresh rosemary from my mom’s garden, and it turned out well…interesting. Accompanying the bread (or the other way around?) I made Chicken Veggie Soup.


For the bread, I slightly modified the recipe. Of course, instead of dill I used fresh rosemary (same amount), and I used Guiness since that’s what I had on hand. I baked it for a bit longer than called for, but it was still squishy in the middle. Luckily the boys were so hungry that they didn’t care, but I thought it was a bit odd. I also thought it was a little too sweet, so I think if I make it again I’ll halve the sugar and add extra salt and rosemary. I think the Guiness was a bit too strong, and overwhelmed the other flavors, so I think a lighter beer would be best for this particular recipe.


Chicken Veggie Soup


  • 1lb boneless skinless chicken breasts (I used frozen)
  • 32 oz. can chicken broth
  • 2 cups water
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 1 tablespoon thyme
  • 3 large carrots, cut into bite size pieces
  • 1 cup frozen corn
  • 3/4 cup frozen peas
  • A handfull or so of fresh baby spinach
  • salt and pepper to taste

Combine broth, water, spices and chicken breasts in a large crock pot. Simmer on high for approx. 2 hours (or until chicken is cooked through). Remove chicken and shred. Skim fat from the liquid, and mix chopped carrots, corn, and peas into liquid. Replace shredded chicken and let everything cook until carrots are soft. Stir in baby spinach, and let cook until soft.

Fair warning, I mostly eyeballed the measurements of everything, so if you feel the need to add or subtract anything, that is totally acceptable! Also, feel free to throw in whatever veggies you have lying around, as that’s what I did. Also, if you like, you can throw in some egg noodles at the same time as the carrots! It’s an excellent winter night meal, and goes a long way (I fed 4 hungry gamers as well as myself with this recipe).