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Emily McDowell Dish Towels

December 14, 2014

Redlands, CA

Emily McDowell has been chronicling the human condition since 1976. She delights us at every turn and we are tickled pink by her dish towels. Funny, inspiring and real. Cross someone off your list by coming in and picking one up today

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Dates to Celebrate Iveta Scones

December 13, 2014

Redlands, CA

Dates to Celebrate is underway and we are sampling our Iveta Scones with Maison de Monaco Preserves and The Devon Cream Company Clotted Cream. We will be celebrating all day as we close out the last s…
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Dates to Celebrate is underway and we are sampling our Iveta Scones with Maison de Monaco Preserves and The Devon Cream Company Clotted Cream. We will be celebrating all day as we close out the last sequential day of the century, 12/13/14. Hope to see you! In the meantime, here is the recipe for mini Iveta scones:
Makes 32 scones (or 64).
Preheat oven to 350 degrees (convection oven to 325 degrees).

INGREDIENTS
1 cup heavy whipping cream (or cashew cream)
1 Ivéta Scone Mix
DIRECTIONS
1. Place the Scone mix into a mixing bowl and pour in ¾ of the heavy cream, mixing as you pour. Stir until the cream is absorbed in the mix.
2. Work the dough around the bowl until all the dry ingredients are incorporated and the dough is slightly sticky to the touch, adding the remaining heavy cream as needed.
3. Place the dough on a floured counter and press into a 6 inch circle (rolling is not necessary).
4. Cut the dough into 8 pie shaped wedges.
5. Take each wedge and press it into a small circle (approx 2 in).
6. Cut each circle into 4 more pie shaped wedges for a total of 32 bite-size scones (or 8 wedges for 64 pieces).
7. Place the wedges on a baking sheet (grease or use parchment paper), sprinkle with granulated sugar or brush with heavy cream.
Bake 12 minutes for 32 pieces (or 6 minutes for 64 pieces) until lightly brown.
Test by inserting toothpick into center of scone. It should come out clean when done.
Remove baking sheet from oven and cool slightly before serving.
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Dates to Celebrate Restaurant LuLu Meyer Lemon Preserves

December 13, 2014

Redlands, CA

Dates to Celebrate continues! We are sampling our Restaurant LuLu Meyer Lemon Preserves in a quinoa salad. The recipe is as follows: 2 cups Organic Quinoa Grain cooked & cooled 1 cup Parsley choppe…
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Dates to Celebrate continues! We are sampling our Restaurant LuLu Meyer Lemon Preserves in a quinoa salad. The recipe is as follows:
2 cups Organic Quinoa Grain cooked & cooled
1 cup Parsley chopped
1/2 cup Scallions chopped or Green Onions chopped
1/4 cup Pom seeds
2 Tbsp Pine Nuts
2 Tbsp Mint chopped fresh (or 1 tsp dried)
1 Garlic clove minced
1 Tbsp Basil minced
1 Tbsp Meyer Lemon Preserves
1/4 cup Extra Virgin Olive Oil
1/4 tsp Salt
1/8 tsp White Pepper
Directions

Toss together all ingredients. Chill for 1 hour or more to allow flavors to blend.
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Dates to Celebrate Thank You

December 13, 2014

Redlands, CA

As the day is winding down, we wanted to take a moment and let you all know just how important you are to us. Without you none of this would have been possible. The 20 years have been filled with memo…
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As the day is winding down, we wanted to take a moment and let you all know just how important you are to us. Without you none of this would have been possible. The 20 years have been filled with memories of a lifetime, thank you for letting us into your hearts and know you will always have a special place in our hearts. This truly has been a date to celebrate!
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Droga Chocolates

December 12, 2014

Redlands, CA

Chocolate, need I say more!?! Whether you are looking for a gift or are just in the mood to indulge our Droga Chocolates will fill the bill. These artisian small batch chocolates are so yummy. We are …
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Chocolate, need I say more!?! Whether you are looking for a gift or are just in the mood to indulge our Droga Chocolates will fill the bill. These artisian small batch chocolates are so yummy. We are offering three flavors, Put Your Money on Honey, Peppermit Peppies and Nutty Puddles.

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