You still have time!!!
Shop with us. . .
Friday 9 a.m.-8 p.m.
Saturday 9 a.m.-6 p.m.
Sunday Noon- 5 p.m.
Monday (Christmas Eve) 10 a.m.-5 p.m.!
Thursday, December 20, 2007
Monday, December 10, 2007
Hams and Turkeys and Salmon--- Oh MY!
Order today to insure holiday delivery!
call 639.2015 or email encore@ntelos.net
Smoked Turkey
$75
$75
Healthy Low Sodium Ham $75
Petite VA Ham
$55
Va Ham
$78
Silver Salmon Pack
$70
$55
Va Ham
$78
Silver Salmon Pack
$70
Red Basket
$75
Holiday Catch Basket
$169
$169
Order Gift Baskets Today!
Does your family and friends have EVERYTHING? Not sure what to give?
Give the gift of conveneince and consumption!
Shop from various gift baskets at Encore, each customizable. Prices start at $25.
Breakfast Basket ($45- $125), Coffee Basket ($30-125),
Fruit and Nut Basket ($35-$100) and Entertainer Basket ($50- $125)
Call or email today to order- encore@ntelos.net
Also, don't forget we deliver and ship UPS!!!!!
Give the Gift of Local!
Maggie M Designs
From Jewelry , Scarves to Handmade Notecards... this local artist is crafty!
Shop from other local artists featuring photography, oil and acryllic paintings, jewelry,
fiber art and much more! not sure whereto look... Just ask us!
Friday, December 7, 2007
Mixer Madness!!!!
Thanks to all that came lastnight!
So many people. . . so much fun!
Great people, fabulous conversation!
. . . and hopefully good food and drinks!
Thursday, December 6, 2007
Recipes from Mixer!
What a great time we had last night! For those of you that missed out (shame on you!!!) or those that we promised recipes see below!
Chicken Kebobs with Peanut Sauce or Thai Chili Sauce
Kabobs
2lb of chicken breast
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed
Wild Thymes Thai Chili Sauce or Wild Thymes Indonesian Peanut Sauce
The chicken can be kept whole for an entrée or cut into small pieces for an appetizers. In large glass bowl, mix chicken and kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally. Cook chicken in a skillet. Once chicken is done, cover with sauce. Serve plain or over rice.
Spicy Moroccan Dip
1-1/2 pounds eggplant
1/3 Jar Wild Thymes Moroccan Spicy Pepper
8oz Sour Cream
Pita wedges
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant and dipping sauce. Cook covered over low heat until eggplant is soft. Place in food processor and mix until blended. Mix in sour cream. Cover and chill 2 hours. Serve with pita wedges.
Pot Stickers with Asian Sauce
1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
DIRECTIONS
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat. In a small serving bowl, mix together the Thai Chili Garlic Sauce or Chili Honey Marinade
Spanikopita Bites
Serves: 6
Ingredients8 oz. Stonewall Kitchen Apricot Cherry Jam
1 box filo dough
8 oz. Roquefort Bleu cheese
Salt and pepper to taste
1 small onion, cut in fine dice
2 cups chopped spinach
1 Tbsp olive oil
3 oz. melted butter
Directions
In a large saucepan sauté the onion in the olive oil until onions are soft.Add spinach and sauté 1 minute. Turn off pan.Season with salt and pepper, then cool mixture. Add jam and crumbled Roquefort.
Add to filo cups.
Cranberry Horseradish Dip
Combine and mix all ingredients! Enjoy.
8 ounces cream cheese
1 bag shredded cheddar or Colby Jack
4 slices of bacon, chopped
1 green pepper, chopped
4 to 6 tablespoons Stonewall Kitchen Cranberry Horseradish Sauce (To Taste)
Black Bean Cilantro Salad Bite
Ingredients
15 ounce cans black beans (drained and rinsed)
1 med. Chopped Tomatoe
1 diced Avocado
1 small chopped bell pepper
1/4 cup Stonewall Kitchen Cilantro Lime Dressing
1/2 teaspoon ground cumin
salt and pepper to taste
Toss and serve in filo cups
Artichoke Pesto Dip
1 jar Bella Cucina artichoke pesto
2 tablespoons mayo
2/3 cups parmesean cheese
Bake until golden brown
Raspberry-Brie Bites
1/3 c slivered almonds (optional)
1 1/2 c Stonewall Kitchen Raspberry Jam
8 oz brie cheese, cut into 1 inch slices
1 puff pastry sheet, thawed flat
Directions
Step #1 Cut puff pastry into 3 inch squares
Step #2 Place squares in mini muffin tins, pressing down into the shape of the tin
Step #3 Place a 1 inch piece of brie on puff pastry, & top cheese with 1 tbsp of cranberry sauce
Step #4 Spinkle with almonds.
Step #5 Repeat process to fill all muffin tins.
Step #6 Bake at 375 degrees for 8-10 mins or until pastry is golden brown on edges.
Step #7 Allow pastry to cool for 5 mins before serving.
Blueberry Cheesecake Squares
Cookie Crust:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 teaspoon ice water
Cheesecake Filling:
16 ounces (2 packages) softened cream cheese
1/2 cup sugar
1 teaspoon Stonewall Kitchen Pure Vanilla Extract
2 eggs
1 cup Stonewall Kitchen Wild Maine Blueberry Jam
Directions
Preheat oven to 350 degrees F. Grease a 9X13 inch pan.
Place flour, sugar and salt in food processor and pulse.
Add butter and process until the dough begins to form a ball, adding ice water if necessary. Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended. Add eggs and mix just until eggs are incorporated.
After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
Bake at 350 degrees F for approximately 35-45 minutes or until center is set. Allow to cool in pan.
Raspberry Brownies
Ingredients
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs
2 teaspoons Stonewall Kitchen Pure Vanilla Extract
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup Stonewall Kitchen Raspberry Peach Champagne Jam
1 cup sliced almonds
1 cup chocolate chips
Directions
1. Melt chocolate and butter.
2. Whisk in sugar, eggs and vanilla.
3. Stir flour, baking powder and salt into the mixture.
4. Pour ¾ of the batter into a greased 9" x 13" pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
5. Sprinkle with sliced almonds and chocolate chips.
6. Bake 20-25 minutes at 350 degrees F.
Mulled Wine
4.5 Cups CranApple Juice
3 cups red wine
1 pkge Crown Spice
Dissolve. Serve Hot
Mulled Cider
1 gallon Apple Juice
1 pkge Crown Spice
Dissolve. Serve Hot
Chicken Kebobs with Peanut Sauce or Thai Chili Sauce
Kabobs
2lb of chicken breast
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed
Wild Thymes Thai Chili Sauce or Wild Thymes Indonesian Peanut Sauce
The chicken can be kept whole for an entrée or cut into small pieces for an appetizers. In large glass bowl, mix chicken and kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally. Cook chicken in a skillet. Once chicken is done, cover with sauce. Serve plain or over rice.
Spicy Moroccan Dip
1-1/2 pounds eggplant
1/3 Jar Wild Thymes Moroccan Spicy Pepper
8oz Sour Cream
Pita wedges
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant and dipping sauce. Cook covered over low heat until eggplant is soft. Place in food processor and mix until blended. Mix in sour cream. Cover and chill 2 hours. Serve with pita wedges.
Pot Stickers with Asian Sauce
1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
DIRECTIONS
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat. In a small serving bowl, mix together the Thai Chili Garlic Sauce or Chili Honey Marinade
Spanikopita Bites
Serves: 6
Ingredients8 oz. Stonewall Kitchen Apricot Cherry Jam
1 box filo dough
8 oz. Roquefort Bleu cheese
Salt and pepper to taste
1 small onion, cut in fine dice
2 cups chopped spinach
1 Tbsp olive oil
3 oz. melted butter
Directions
In a large saucepan sauté the onion in the olive oil until onions are soft.Add spinach and sauté 1 minute. Turn off pan.Season with salt and pepper, then cool mixture. Add jam and crumbled Roquefort.
Add to filo cups.
Cranberry Horseradish Dip
Combine and mix all ingredients! Enjoy.
8 ounces cream cheese
1 bag shredded cheddar or Colby Jack
4 slices of bacon, chopped
1 green pepper, chopped
4 to 6 tablespoons Stonewall Kitchen Cranberry Horseradish Sauce (To Taste)
Black Bean Cilantro Salad Bite
Ingredients
15 ounce cans black beans (drained and rinsed)
1 med. Chopped Tomatoe
1 diced Avocado
1 small chopped bell pepper
1/4 cup Stonewall Kitchen Cilantro Lime Dressing
1/2 teaspoon ground cumin
salt and pepper to taste
Toss and serve in filo cups
Artichoke Pesto Dip
1 jar Bella Cucina artichoke pesto
2 tablespoons mayo
2/3 cups parmesean cheese
Bake until golden brown
Raspberry-Brie Bites
1/3 c slivered almonds (optional)
1 1/2 c Stonewall Kitchen Raspberry Jam
8 oz brie cheese, cut into 1 inch slices
1 puff pastry sheet, thawed flat
Directions
Step #1 Cut puff pastry into 3 inch squares
Step #2 Place squares in mini muffin tins, pressing down into the shape of the tin
Step #3 Place a 1 inch piece of brie on puff pastry, & top cheese with 1 tbsp of cranberry sauce
Step #4 Spinkle with almonds.
Step #5 Repeat process to fill all muffin tins.
Step #6 Bake at 375 degrees for 8-10 mins or until pastry is golden brown on edges.
Step #7 Allow pastry to cool for 5 mins before serving.
Blueberry Cheesecake Squares
Cookie Crust:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 teaspoon ice water
Cheesecake Filling:
16 ounces (2 packages) softened cream cheese
1/2 cup sugar
1 teaspoon Stonewall Kitchen Pure Vanilla Extract
2 eggs
1 cup Stonewall Kitchen Wild Maine Blueberry Jam
Directions
Preheat oven to 350 degrees F. Grease a 9X13 inch pan.
Place flour, sugar and salt in food processor and pulse.
Add butter and process until the dough begins to form a ball, adding ice water if necessary. Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended. Add eggs and mix just until eggs are incorporated.
After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
Bake at 350 degrees F for approximately 35-45 minutes or until center is set. Allow to cool in pan.
Raspberry Brownies
Ingredients
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs
2 teaspoons Stonewall Kitchen Pure Vanilla Extract
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup Stonewall Kitchen Raspberry Peach Champagne Jam
1 cup sliced almonds
1 cup chocolate chips
Directions
1. Melt chocolate and butter.
2. Whisk in sugar, eggs and vanilla.
3. Stir flour, baking powder and salt into the mixture.
4. Pour ¾ of the batter into a greased 9" x 13" pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
5. Sprinkle with sliced almonds and chocolate chips.
6. Bake 20-25 minutes at 350 degrees F.
Mulled Wine
4.5 Cups CranApple Juice
3 cups red wine
1 pkge Crown Spice
Dissolve. Serve Hot
Mulled Cider
1 gallon Apple Juice
1 pkge Crown Spice
Dissolve. Serve Hot
Tuesday, December 4, 2007
Ornament Making and Letters to Santa this Saturday
Call today to sign up for the Ornament Making and Letters to Santa Workshop
Saturday, December 8
Letters to Santa 10-11 a.m. $10
Ornament Making, 11 a.m.- Noon $15
Ages 4 to 12
Open Late... till 8 Weekdays in December!
For your convenience we have extended our holiday hours!
Shop til you drop!
Monday-Friday 10-8
Saturday 10-6
Monday-Friday 10-8
Saturday 10-6
Sunday 12-5
*Also, December 10 is Merry Madness... I know, we are crazy but
for you we will be open till 10 p.m.! Curtesy babysitting in Norwood Room
Pizza, Crafts a Movie... Oh MY! We can't wait for you to stop by!*
for you we will be open till 10 p.m.! Curtesy babysitting in Norwood Room
Pizza, Crafts a Movie... Oh MY! We can't wait for you to stop by!*
Monday, December 3, 2007
Just in... For your Four Legged Friends!
Good Karma Rope Toys!
Each rope toy comes with a story of how it was rescued and Jax and Bones donates part of the proceeds to benefit the Rescue Train organization. These toys bring good karma!
(from left to right- Boomer, Jerry, Lucky, Mojo and Larry)
Perfect gift for your 4 legged companion or your best friend's dog!
Also know that these toys are endorsed by Mr. Peabody and my dad's dog, Misty!
(Misty Price, lovin her Jerry and her ball... hey, atleast she color coordinates :) )
Wednesday, November 28, 2007
Featuring... Wild Thymes Farm!
Recently on Rachel Ray!!!!
Okay, so we LOVE this new line. Sample foods
made from each of these on Thursday. . . .
Okay, so we LOVE this new line. Sample foods
made from each of these on Thursday. . . .
Morracan Spicy Pepper!
A wonderful cooking sauce for meats, seafood, tofu or vegetables; delicious mixed
with mayonnaise as a sandwich spread and fabulous with couscous.
Ingredients
Tomatoes, apple cider vinegar, canola/olive oil, red chili peppers, onions, garlic, lemons, sugar, spices, sea salt, parsley, mint, cilantro.
with mayonnaise as a sandwich spread and fabulous with couscous.
Ingredients
Tomatoes, apple cider vinegar, canola/olive oil, red chili peppers, onions, garlic, lemons, sugar, spices, sea salt, parsley, mint, cilantro.
Check out our Morracan Eggplant Dip on Thursday!
Thai Chili Roasted Garlic
Fabulous over cheese as a simple hors d’oeuvres, as a dipping sauce for pot
stickers, shrimp, tofu or vegetables, in noodle and rice dishes and as a glaze for poultry,
fish or meats.
(we will serve with Pot Stickers!)
Ingredients: Sugar, apple cider vinegar, fresh garlic, red chili peppers, sea salt
Ingredients: Sugar, apple cider vinegar, fresh garlic, red chili peppers, sea salt
Indonesian Peanut Sauce
The perfect dipping sauce for meats, shrimp, chicken,
tofu or vegetables; wonderful with rice or noodles
The perfect dipping sauce for meats, shrimp, chicken,
tofu or vegetables; wonderful with rice or noodles
Ingredients: Roasted peanuts, apple cider vinegar, onions, natural soy sauce, ginger, garlic,
jalapeno peppers, sugar, sesame oil, coconut, lime juice, cilantro, red bell peppers, spices, salt.
Chili Ginger Honey
The perfect sauce for stir-frying or marinating meat, poultry, seafood, fish, tofu or vegetables; try it as a dipping sauce for shrimp or potstickers.
Ingredients: Sugar, apple cider vinegar, ginger, whole oranges, red bell peppers,
lime juice, garlic honey, whole lemons, red chili peppers, spices, sea salt
lime juice, garlic honey, whole lemons, red chili peppers, spices, sea salt
(we will serve with Pot Stickers!)
Tuesday, November 27, 2007
Join us for our Mixer and Holiday Food Tasting!
Tis the Season... for Celebrating!
Join us Thursday, December 6 from 5 to 8 p.m.
for the
Radford Chamber and Main Street Mixer
Shop from Sale and Network as you Enjoy
Wine from Vintage Cellar and wonderful hors devours
Wine from Vintage Cellar and wonderful hors devours
created using products we sell!
Eat, Drink, Shop, Network....The ultimate multitasking event!
Krinkles Twelve Days of Christmas Ornaments on Sale!
30% Off
A darling and whimsical depiction of the 12 Days of Christmas by
Patience Brewster of Department 56, featuring her adorable Krinkles
-- irresistible little characters acting out each day of the timeless song in
their own, quirky style!
Patience Brewster of Department 56, featuring her adorable Krinkles
-- irresistible little characters acting out each day of the timeless song in
their own, quirky style!
Wednesday, November 21, 2007
Get a massage while you shop Saturday!
Tired from shopping?
Stop in Encore on Saturday for a chair
massage from Judy Flickenger from
West Radford Massage Therapy.
massage from Judy Flickenger from
West Radford Massage Therapy.
Looking for a relaxing gift?
We havegift certificates for full
body massage starting at $35!
BIG SALE on Friday (Day After Thanksgiving!!!!)
You'll be thankful this Friday!!!!
Shop with 15% off
storewide OR Buy 2, Get 3rd Free Holiday, Apparel
and Shoes. Enjoy holiday tunes and samples all day.
10 a.m. to 6 p.m.
Friday, November 16, 2007
Easy but Impressive Appetizers!
Stop by the store today for a list of our favorite easy but
impressive appetizers using Wild Tymes, Stonewall Kitchen
or other gourmet food items. Whether you want to buy and serve
or cook a little, we have something for you!
Here is one I tried just the other night for a get together- YUM:
Spanikopitas with Apricot Cherry Jam and Roquefort Cheese 
Serves: 6
Ingredients
8 oz. Stonewall Kitchen Apricot Cherry Jam
1 box filo dough
8 oz. Roquefort Bleu cheese
Salt and pepper to taste
1 small onion, cut in fine dice
2 cups chopped spinach
1 Tbsp olive oil
3 oz. melted butter
Directions
In a large saucepan sauté the onion in the olive oil until onions are soft.
Add spinach and sauté 1 minute. Turn off pan.
Season with salt and pepper, then cool mixture. Add jam and crumbled Roquefort.
To Assemble:
Lay a filo sheet on a work surface. Brush with melted butter. Repeat three times.
Spread bleu cheese and spinach mixture onto the filo.
Roll up filo making sure to tuck in ends.
Bake on a cookie sheet at 350 degrees until golden brown. Cool and slice into 3/4 inch slices.
Serves: 6
Ingredients
8 oz. Stonewall Kitchen Apricot Cherry Jam
1 box filo dough
8 oz. Roquefort Bleu cheese
Salt and pepper to taste
1 small onion, cut in fine dice
2 cups chopped spinach
1 Tbsp olive oil
3 oz. melted butter
Directions
In a large saucepan sauté the onion in the olive oil until onions are soft.
Add spinach and sauté 1 minute. Turn off pan.
Season with salt and pepper, then cool mixture. Add jam and crumbled Roquefort.
To Assemble:
Lay a filo sheet on a work surface. Brush with melted butter. Repeat three times.
Spread bleu cheese and spinach mixture onto the filo.
Roll up filo making sure to tuck in ends.
Bake on a cookie sheet at 350 degrees until golden brown. Cool and slice into 3/4 inch slices.
60% off Fall Merchandise starting Today!
Need a last minute hostess gift or what about
some fall decor to refresh your home before your
Thanksgiving Day guest arrive? Shop from door mats,
Thanksgiving Day guest arrive? Shop from door mats,
ceramics, stainglass, garland, wreaths and our favorite:
Turkey in a Box
Build and decorate your perfect turkey. 9 piece set includes:
pilgrim hat, turkey head, pilgrim collar, 4 trail feathers,
2 wings. Everything you need except the pumpkin!
Thursday, November 15, 2007
Help! We can't stop eating....
Otis and Betty Get Rich
It is rich with chocolate and lots of it.
Both white and dark adorn a snack mix with
pecans and almonds. In the words of Rachel Ray,
"Yummo!" We also have Sinful in stock- the cinnamon
laced sister. Stop in for a sample this weekend!
laced sister. Stop in for a sample this weekend!
Also, we have been loving
Kate's Cranberry Horesradish Dip
Kate's Cranberry Horesradish Dip
Combine and mix all ingredients! Enjoy.
8 ounces cream cheese
1 bag shredded cheddar or Colby Jack
4 slices of bacon, chopped
1 green pepper, chopped
4 to 6 tablespoons Cranberry Horseradish Sauce (To Taste)
(Also Serving Now!!!)
Tuesday, November 13, 2007
Unique Custom Notepads... only $20!
For only $20* you can customize up to 4 notepads
for one person. Shope from over 50 different styles,
with 30 different fonts. Orders take 7-12 days to ship.
Great teacher gifts, stocking stuffers or pick me ups
for ANYONE! Check out our styles online at
http://shopencoreartfulgifts.com/Notepad/encorenewdonnavan.htm
for ANYONE! Check out our styles online at
http://shopencoreartfulgifts.com/Notepad/encorenewdonnavan.htm
Email us today with your order!
Thanks to everyone who helped us kick off the Holiday
Season this weekend. (. . . and who helpedus label mailers, got us lunch,
assisted in decorating... it really does take a village :))!
Check out some of our favorite elves! (Katie, Kate, Jill, Stacey & Santa!)
Couldn't make it? No worries. Come in today
for a holiday food sample and a store full of festive inspiration!
Thursday, November 8, 2007
Holiday Open House this Weekend
Join us Saturday and Sunday for
Festive Treats and Yummy Eats.
Sat 10-6 p.m.
Sun Noon to 5 p.m.
Festive Treats and Yummy Eats.
Sat 10-6 p.m.
Sun Noon to 5 p.m.
Be the first to shop from our 2007
holiday selections... From Contemporary
to Nostalgic,our holiday decor is sure to inspire.
to Nostalgic,our holiday decor is sure to inspire.
Buy 2, Get 3rd Free on all holiday ornaments.
With every $150 spent, receive $25 voucher
With every $150 spent, receive $25 voucher
Sneak Peak at Holiday
One of our favorites--- Krinkles Reindeer
Capturing the whimsy and magic of the season,
Patience Brewster creates fun renditions of Santa's
essential helpers.
Monday, October 22, 2007
It's About That Time!
. . .Time to start thinking of wonderful holiday gifts! A customer told me last week that there are 9 weeks
to Christmas. Hard to beleive but we must get ready!
One of our favorite holiday finds (and Oprah's)
-- Tokyo Bay Watches $75
to Christmas. Hard to beleive but we must get ready!
One of our favorite holiday finds (and Oprah's)
-- Tokyo Bay Watches $75
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