Wednesday, March 22, 2017

Charleston is here!

And it is so pretty! You know how much I love Pineapples... (all the heart eyes) come get some Charleston... or add it to your clearance sale order. If you have already ordered and I haven't shipped yet you can order Charleston and I will refund any shipping overcharges.

Picture by Amy Sinibaldi used by permission
Picture by Amy Sinibaldi used by permission
Picture by Amy Sinibaldi used by permission

Tuesday, March 21, 2017

Clearance Sale

We are having a clearance sale on the website. I am doing my best to clear everything out so I can move the shop home again... Kokka and Echino is all 50% or more off Cotton and Steel is all really low too.

20 to 70% off on everything except Tilda and paper products. No coupon code is necessary the prices are already marked down so what you see is what you pay. Please do not use other coupons with this sale.  Prices are good until Friday 3/24

Please be patient about shipping we cut and ship in the order in which we receive your orders but I am working alone now so it can take as much as an extra 5 business days to ship during a large sale like this. If you do not see a shipping notice within a week please contact us. Also, things tend to sell out without notice so please make sure that you check the email address you use at checkout so that we can contact you if we run out of something.

Friday, March 17, 2017

It's our Birthday Giveaway! And we have more Tilda too.

Hey Everyone,

Six years ago today we got our business license and opened shop. It's been quite a ride and everything is changing this year... but it's been fun right?

We have a bit of new Tilda in and I just realized I hadn't posted here that we have the newest collection up for pre-order. This is Tilda Circus which is coming April/Early May


We also got a few little bits in that look like this:


You can find them at this link as well.

We have Charleston coming this week so I thought it might be fun to do a giveaway with that.... There are 16 prints... here is a pre-view by Amy

Photo by Amy Sinibaldi used by permission

Photo by Amy Sinibaldi used by permission

To win just answer this simple question: What is a new trend that you have seen that you would like to incorporate into your home decor?

I have a reason for asking that question but I am not going to tell you what it is yet :)

I will draw a winner next Friday.

Love,
Julie

Wednesday, March 15, 2017

Pi Recipe and a Check in

Hey Everyone,

This month has flown by... I can't even believe it is the 15th. I posted a photo of dinner, Pi day, on my Instagram last night and had a few requests for a recipe so I thought why not put it here for everyone.

 Since I never plan to take a photo when I cook I didn't mind that my tomatoes weren't perfectly sliced but now I wish they had been... in my defense I only had half a tomato to work with and I had just cut my finger a few days ago so I didn't want to get too close to the knife... hehe

Sausage and Spinach Quiche  (makes one deep dish)

(pre-heat oven to 375)

1 lb bulk Hot Italian Sausage

1/2 Medium Onion Chopped
2 Cloves of Garlic Minced
1 pkg Frozen Chopped Spinach (10 oz)
1 cup shredded cheddar cheese
4 Eggs
1 cup cream
1/4 teaspoon salt
Sliced tomato (optional)
Prepared crust (recipe follows)

In a large skillet brown sausage with onion and garlic, drain. Thaw spinach and drain moisture (I squeeze it in a strainer) then put it between a couple layers of paper towels and press to really get as much of the moisture out as possible. Combine the spinach with the sausage mixture. In a medium bowl whisk together the eggs, cream, and salt. In the bottom of the prepared crust layer the cheese, top with the sausage/ spinach mixture, then pour the egg mixture over the top of it all. Arrange tomato slices on top. Bake for 50-55 minutes until a knife inserted half way between the side and the middle comes out almost clean. This is the hard part. It is going to look like it isn't done but if you jiggle it and it doesn't look runny you are okay. Let it rest for 10 minutes then serve with a pretty salad :)

Parmesan Crust
3/4 cup flour
3/4 cup grated Parmesan cheese
2 pinches of salt
1/2 cup vegetable shortening (cold)
5 teaspoons ice water

Combine flour, cheese, and salt. With a pastry mixer or two knives cut in the shortening. The mixture should look somewhat like wet sand when you are done. Move it all to one side of the bowl then sprinkle the water one teaspoon at a time on the edge of the flour mixture and move a bit of it to the other side of the bowl with a fork. Do this with each of the 5 teaspoons of water until the water and flour mixture are combined. This will not make a traditional looking dough it will still be loose. Pour it all into your deep dish pie plate and press it down and up the sides of the plate until it covers the whole plate. It will stick together enough to form a crust. If you haven't made a crumb crust before it is meant to be a bit thicker than a pie crust would normally be, so don't worry if it seems thicker than you are used to. Fill and bake. This crust comes out crispy and savory. I never use a regular pastry crust for quiche anymore because we love this so much!

Hope you enjoy this with your family.

Come back on Friday for something special!

Hugs,
Julie

Wednesday, March 1, 2017

Tilda is here!

Hey Everyone,

I am so excited to show you our first little bit of Tilda. I put it up for 24 hrs for the first to know list and what do you know they left a little bit for everyone else so get it before it is gone.

Look how pretty the bundles are: