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January 2008
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March 2008

February 2008

Grilled Chicken Salad with Mango

Grilled Chicken Salad with Mango


For the marinade:
1/4 cup Soy Sauce
Juice of one medium Orange
3 cloves garlic, crushed
3/4 teaspoon chili powder
2 or 3 skinless, boneless chicken breast halves

1/4 cup chopped fresh cilantro
Juice of one medium Orange
Juice of one Lime
2 tablespoons tequila
2 tablespoons extra virgin olive oil
1 1/2 teaspoons honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Cayenne Pepper
Dash of salt

Remaining ingredients:
1/2 teaspoon salt
½ Jicama, peeled and cut into julienne strips
1 medium mango, peeled and cubed
½ bag frozen shelled edamame
3 cups torn romaine lettuce
3 cup fresh spinach, trimmed

Chicken: combine first 5 ingredients in a large bowl, cover and marinate in refrigerator 2 hours, turning chicken once.

Vinaigrette: Whisk together all vinaigrette ingredients; slowly pour in oil in a steady stream, while whisking; Set aside until ready to use.

Cook Chicken: Prepare grill. Remove chicken from marinade, discarding marinade. Sprinkle chicken with salt. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Cut into slices or chop.  Set aside.

Edamame: Steam or boil edamame according to package directions.  Rinse briefly with cold water.

Assemble salad: Toss lettuce and spinach together in a large serving bowl with ¾ of the dressing. Arrange chicken on greens in one corner; arrange jicama, mango, and edamame in each of the other corners.  Drizzle remaining dressing over top.

Best served with baked, seasoned corn chips:  spritz corn chips with cooking spray, season to taste with some cumin, chili powder, some lime juice, and a dash of cayenne.  Bake at 350 for about 10 minutes.  Crush a few on top of salad, serve the rest on the side.

Yield: 6 servings

My Head is Spinning

Ok, we have so many new products ready to go up on the site, I just don't even know where to begin - my head feels like it is spinning!  We had a pleasant day full of customers in the store, but I still found lots of time to take photos all over the place.  I'm in the process of cleaning them all up and making them web ready, and then it will just be products, products, and more exciting products! 


OK, let's just say Park Designs pottery - Early Riser...


...and their new Basket Weave collection

We've also got an ungodly number of country/primitive style signs.  So many, I've given them their own category. 


And a bunch of new stationary.  And Easter stuff.  And...oh, I just can't think of it all!  It is pretty darn late now, so I'll just send off this blog for now as a teaser.  Check back on the site often, because we're literally adding every day!

P.S.  Yes we ARE indeed doing a March/April newsletter - it just went to the printer today!

Take care all,


Bowtie, Chicken, & Cannellini Bean Soup


This cooked up in about 20 minutes, when I thought I had nothing to cook with.  This is a great way to use up any leftover cooked chicken, or even bacon (I had a couple slices left from going out to breakfast earlier).  Enjoy!

(I have photos, but they aren't with me right now, so I'll update the post when I can with a picture for you!)

Bowtie, Chicken, & Cannellini Bean Soup

1 T olive oil
3 cloves garlic, minced or pressed
½ red onion, diced finely
¼ - ½ tsp red pepper flakes
½ tsp dried or 1 T fresh Basil
¼ tsp dried oregano
4 cups good quality chicken broth
2 cups water
Salt & fresh ground pepper to taste
8 oz Bowtie pasta
1 can cannelloni beans, rinsed & drained
2 slices cooked bacon, crumbled or minced
1 cup cooked chicken, chopped
1 cup frozen spinach
½ cup whipping cream

1.  Heat olive oil over medium high heat.  Add garlic, cook 1 minute or until fragrance (careful not to burn).  Add onion and cook, stirring occasionally, until softened, about 5 minutes.

2.  Add red pepper flakes, basil, and orgegano; cook, stirring, about 30 seconds.

3.  Add chicken broth and next 6 ingredients (through chicken), bring to a boil.  Reduce heat and simmer until pasta is al dente, about 8 minutes.

4.  Stir in spinach and whipping cream, until heated through (do not boil).  Adjust seasonings, if necessary, the serve in heated bowls with garlic bread.  Yum!

Victorian Heart Throws


Feathered Star Victorian Heart Throw

Long time, no post, I know!  We have been hit with the flu - official Influenza B virus, despite our flu shots.  Go figure!  This is the first case of this strain our doctor has seen this season so far.  Fortunately, they have some kind of antiviral medication that if you can take within three days of the onset of the flu, it should help shorten the duration of the illness, as well as lessen the intensity.  Fortunately, it really worked for us, so if you think you have the flu, go on in to see your doctor!

Anyway, fortunately the web is something simple we can work on while we're sick, so we've been busy adding products.  The new Spring/Summer Victorian Heart line is out!  We are furiously adding products as fast as we can - we've started with the throws.  Victorian Heart has over 100 different patterns of their 50 x 60 throws, and almost all have matching bedding sets, and even table linens.  Here are a few samples of what's available....


Hathaway Burgundy Throw


Tea Dyed Fall Leaves Throw

...that's just a few.  If you have any questions, feel free to email, call, or comment on a post!  In the meantime, we'll be working on getting well...  Stay healthy!