The Second Time Around… In keeping with the theme of small intimate groups…I invited a few more Florida ladies to a Celebration of Winter!, based on a Frozen Theme Supper. Either I am not too original or I am terribly smart. […]
Celebration of Winter! Yes, believe it or not….lots of people celebrate Winter. Those who live in the Northlands of this world, obviously celebrate Winter… or they wouldn’t choose to live in the many, many deep freeze parts of the […]
Do You Want to Build a Snowman? Are you frozen to the bone where you live? It is chilly here in Florida, but it is not expected to last very long…it is 47 degrees and no sun, but should warm […]
Lost in the 50’s Tonight! Last week I celebrated a birthday…and the Captain took me to a little diner called the Starlight Diner here in our little city. So this is going to be a restaurant review as well as […]
Everyone Loves A Bargain…Don’t They? I like to shop on-line for just about everything! My family (none live here) receive gifts etc…directly from the merchant that I have chosen. (Of course you could choose the option of having it shipped […]
The Second Time Around…
In keeping with the theme of small intimate groups…I invited a few more Florida ladies to a Celebration of Winter!, based on a Frozen Theme Supper.
Either I am not too original or I am terribly smart.
I would like to think the latter, because it certainly made the second time around a lot easier… as I had already worked out the “kinks” on the first Frozen Theme Supper!
Please forgive “an almost repeat” of the post “Celebration of Winter”…the ladies asked if I would post this second group, and I told them, of course.
They might want this post for posterity…or something like that!
Or at least their pictures to show Waldo… they were here!
I did change up a few things….I did knock it up a notch with the chowder.
So just as a reminder…(in case you didn’t see the first round) …I am going to show you the foods and the tablescape.
The table was set with Sapphire Blue Bubble Depression glass dinnerware (circa 1940) along with a different patterned glassware.
Duchess A. pointed out…that she received the very same water glasses for her wedding…which was 50 years ago!
Congratulations Duchess A!….You have almost caught up with the Queen of England….She and the Duke celebrated 67 years of married bliss, just last week.
(which is why you are only a Duchess….you haven’t quite made the grade yet! )
I am just teasing, of course….Duchess A…(my special name for her)….is one of the best! She has followed my Blog almost from day one….and she is just an all around nice person!
Thanks, Duchess A.!
The second time around, …group of ladies….and the special names I have given them as I do all the people in my life.
In no particular order….you have to guess who is who in the above photo….Frenchie….Ace of Cakes….Miss Jane….The Mayor….Endora…and Duchess A.
You have probably wondered if I have ever been given a special name, and I am here to tell you …yes, I have.
Years ago …a dear friend decided that I should be called Amelia Airheart....obviously, because I learned to fly a plane and worked in Aviation for so many years!
But I digress…..
Last evening the group of ladies did follow suit and go out to the Secret Garden and we chatted a bit.
We did learn things about each other that we hadn’t known before.
All in all….it was good.
I am sure you are all getting ready for Thanksgiving….at least in planning your menu.
Perhaps, since Thanksgiving is just a few days away…you have already settled on all the planning.
Have a great Tuesday and don’t let the Holiday’s stress you out!
I am headed for my Secret Garden and a nice cup of hot tea!
No stressin’ for this gal.
Celebration of Winter!
Yes, believe it or not….lots of people celebrate Winter.
Those who live in the Northlands of this world, obviously celebrate Winter… or they wouldn’t choose to live in the many, many deep freeze parts of the country!
I spoke the other day with a gentleman who lived in North Dakota…and I commented about the extreme icy and cold conditions of his state at that time.
I was a bit in awe as he started describing the many reasons why he lived in North Dakota…or as he pronounced it, North Duh-Coe-Dah!… and how much he enjoyed the colder temperatures!
No, he wasn’t just giving me the “bizness”…as we used to say in years gone by…he was being very sincere, and obviously the Census proves that there are those who love Winter!
Colorado is another good example of a Winter Wonderland and Playground.
However, having said that….there are plenty of us who prefer the warmer more tropical climates.
And the Captain and I are at the top of that list.
That doesn’t mean we don’t like to watch giant, fluffy snowflakes, slowly drifting onto a beautiful, white carpet of snow, while we sit by a cozy fire,…. snuggling or addressing Christmas Cards …. while Bing Crosby sings “White Christmas”!
What we don’t care for, is the seemingly, never-ending days of snow, ….icing up the roads and turning that lovely shade of brown, (…that gets darker and darker with time, eventually turning black)…and the slipping and sliding… and the bitterly, cold wind!
But you, my dear readers…know that I am always the romantic…and the dreamer!
So, yesterday, I had a small group of ladies over for a Winter Celebration!
I prepared a Frozen Theme Supper with temps in the 70’s in Florida!
It was my way of bringing Winter Memories to the ladies… as we sipped on Frosty Hot Chocolate loaded with whipped cream and grated chocolate! If you would like the recipe…click on this link : Baby It’s Cold Outside….
The “Glacier Bay Chowder” was made with sausage and corn and topped off with Snowdrift Puffs made with puff pastry! Here is the link to the Recipe: Sausage and Corn Chowder!
The “Iceberg Floater” was a salad with pineapple, lite cool whip and mini marshmallows and tinted blue with berry jello. I modified it from my Easy Pistachio Salad. This is the link: Easy Pistachio Salad
Dessert was “Frozen Snow Balls” of vanilla ice cream and “Icy Vanilla Mounds” which were mini-vanilla cupcakes.
I bought a few sparkling white snowflakes and spray painted them various shades of blue and turquoise.
The Captain hung them in and around the chandelier. Not quite the same thing as fluffy, white snowflakes…but kinda, sorta!:)
My tablescape consisted of using some of my depression glass (Bubble Glass, circa 1940), which has a sapphire blue tint embedded in the clear color of the dinnerware. (if you missed my post on depression glass, and would like to know the background…please click on this link… Depression Glass !
I added turquoise napkins as place mats and topped them with a large, silver snowflake, followed by the dinner plate and salad plate and stark white napkins.
The napkin rings were silver snowflakes and doubled as place cards.
The centerpiece was a slice of tree trunk and I sat bubble glass containers of mini-marshmallows, vanilla chips and sugar cubes.
I also added bits and pieces of blue and white chunks of “ice” and snowflakes to give it that Wintry effect.
For those of you who know me well…you know how much I enjoy preparing and planning these events.
And you also know that I have special pet names for the people in my life and these ladies are no different.
I would like to thank the following for attending and making our Winter Celebration a fun event!
In no particular order: Princess J….Skylark….Puss-in-Boots….Smilin’ Tee….and Winnie Wildcat (you will have to figure out who is who! )
After the lite supper, we went out to my Secret Garden, where we sat in the glow of the twinkling lights among the Palm foliage.
No, we didn’t sing “Kum Bah Yah” …but we did have fun learning new things about each other as we enjoyed the “cool” evening together.
I hope you are not dealing with intolerable Winter weather during this Thanksgiving week….
Be safe and enjoy!
Butternut squash soup is not a soup that I grew up with, ….but this New Mexico Butternut Squash Soup has earned it’s place in my recipe box!
My grandma on my Mother’s side (or my Mother’s Mother), made this soup… but I usually turned up my nose when I watched her prepare the squash.
However, I have always used different squashes to decorate my cornucopia or to place with my pumpkin displays.
I liked the way the large, pale beige-y color… with it’s crooked neck and big bottom… looked beside my pumpkins and other colored squashes.
Perhaps, I related to the big bottom and felt the need to include this odd looking butternut squash in my Fall decorating as soon as it started appearing in my supermarket and Farmer’s Markets!
Whatever, the reason….soups define Autumn!
I love watching large orange and yellow leaves drift from the trees and even though we live in Florida, there are still trees that shed their colored leaves.
It is just not as spectacular as the Autumn Foliage in New England and in the Midwest!
I love creamy soups from the chowders of the MidAtlantic area and I love the spicy soups of the Southwest area!
This recipe combines both… and the butternut squash gets to shine!
I have tasted butternut squash soup that has a definite flavor but which also tastes a bit bland.
So I have spiced it up with a little Southwestern, (New Mexico in particular) flair.
The first thing I have heard from those who have worked with these large squashes is how hard it is to prepare before cooking.
Not true….just cut off the top and bottom and slice in half. Then scoop out the seeds and place the cut side down on a cutting board and peel with a vegetable peeler!
Just remember to use a sharp knife when cutting into cubes.
And the good news is, the cubing can be done a few days ahead and stored in the fridge until you are ready to use.
AND…another bit of good news….this soup adapts readily to a paleo diet or vegan soup if you use vegetable broth instead of chicken broth.
AND…if you think you need to see meat chunks in your soup…try adding crumbled, cooked sausage after the soup is pureed.
See? Something for everyone!
Perhaps this could go on your Thanksgiving table…after all, it is a Fall veggie!
So dear readers…do you like Butternut squash?
If, not…please try this recipe and I think you will come away with a better opinion of this vegetable.
And perhaps you will cook with it as well as use it for your Fall Decor!
Have a great week-end!
- 1 butternut squash (about 2 pounds)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 chopped jalapeño peppers, seeds removed
- 2 cloves garlic, chopped
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chipotle pepper
- 4 cups of chicken stock
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 1 lime, juiced
- Cut the top and bottom off the squash and slice down the middle...remove the seeds and chop into 1 inch cubes. Using a vegetable peeler or sharp knife, remove the skins.
- Toss the cubed squash in olive oil and spread on a baking sheet in a 425 degree oven until the squash is soft and has some roasted color
- Meanwhile, in a large pot, saute the onions and jalapenos in olive oil for about 7-8 minutes
- Add the garlic, cumin, oregano, paprika, cinnamon, chipotle pepper and salt and white pepper and cook for about a minute until the flavors begin to blend.
- Remove the roasted squash from the oven and add to the onion and spice mixture.
- Add the chicken stock to the mixture, and bring to a boil, before reducing the heat to a low simmer.
- Cool the soup slightly before adding to a blender or food processor to puree. (I use a stick blender right in the pot)
- When the consistency of the soup is to your liking....add the lime juice.
- Before serving, I like to add a little sour cream, sliced green onions and cilantro...makes it pretty and tastes good too!
- You can cube the squash a few days ahead and store in fridge until ready to make the soup.
Apple Butternut Squash is a wonderful addition to your Thanksgiving Feast.
In the past, the Captain mentioned that there were only a couple foods he didn’t like …and one of those foods was Squash!
Well, you know I love a challenge and so I started preparing squash soup…he likes this thick and creamy soup and he found that he liked this wonderful casserole, too.
Yes, he really likes it….he really does!
(Sorry, I was taking a spin-off of the movie Norma Rae…and actress Sally Fields’ Oscar speech!…..ok, never mind!)
I knew it would just take a little sweetness… not on my part….but on the part of the fruits, veggies and pure maple syrup on the top of the squash to win the Captain over!
Well, I can be sweet too!
This recipe can be made quick and easy.
You could microwave the squash for a few minutes to assist with the cooking time, making it an even quicker casserole.
The Butternut squash has sort of gotten a bad rap in the past, but I truly believe it is coming into it’s own as a great tasting Fall veggie.
Have you used Butternut squash in your cooking?
- 1 butternut squash, peeled and cut into 1/2 inch slices (or you can cube)
- 2 large granny smith apples, peeled and cut into 1/2-inch thick slices (or you can cube)
- 1/3 cup dried cranberries
- 1/4 cup packed brown sugar
- 1/2 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground mace (if you don't have mace, substitute nutmeg)
- 2 tablespoons butter, cubed
- 1/2 cup chopped walnuts
- Arrange the sliced or cubed squash and apples into a baking dish (9X13)
- Sprinkle the cranberries over the top
- In a small bowl, Mix together brown sugar, butter, flour, salt, walnuts and mace.
- Spread the sugar mixture over the top of the veggies and fruit
- Bake, covered with foil in a preheated 375 degree oven for about an hour or until the squash is tender.
- Add 1/2 cup of pure maple syrup, 5 minutes before squash is done. It makes a caramelized extra goodness and helps kids to like squash. ;) And maybe some adults too!
Do You Want to Build a Snowman?
Are you frozen to the bone where you live?
It is chilly here in Florida, but it is not expected to last very long…it is 47 degrees and no sun, but should warm up into the 60’s later today.
However, my children living in the Midwest are telling me the weather is very cold.
Six degrees in Kansas City yesterday and there are places in Boston and Buffalo who have not only the lower temperatures, they have snow.
Lots of snow.
I don’t know if you have snow where you are, but here are a few pictures of …..SNOW!
Does it make you want to build a snowman or just stay inside where it is warm and cozy?
I can remember shoveling snow and having the snow truck come by and bury my car….
As happened in this photo in Boston…..
This poor guy is really in deep snow.
I would say this snow is just too deep!
I am sure the kids are happy!
I’m not quite sure what the reasoning (for cars parked in the middle of the cul-de-sac) was in this picture…
I wonder if the dead end sign is for the snow plows!
Let’s see…my car was parked 6th row and 8 cars in….:)
I really like this picture….not saying I would want to be on the other side of the lens….
You knew I would have to get an airplane or two in a pic …now didn’t you?
Stay warm, my dear readers…..where ever you are.
But if you want to build a snow man…go for it!
The hot chocolate waiting inside will warm you up!!!!
I am making my “frozen” day good… by making hot chocolate with mini marshmallows!
Princess or no Princess…I don’t think I could live in an ice castle….:)
Everything But The Squeal!
I am sure you have heard this old saying in reference to a hog and the parts that are edible.
Some may say…everything but the oink! or everything but the snout!…or other parts of the pig not used for processing pork into the good parts we love…like the ham, chops, bacon or sausage, etc.
Well, the Captain happens to love Scrapple!
And Scrapple has as a main ingredient…hog’s head.
Now before you get as turned off as I did about using the bits and pieces of “head meat” to make up a breakfast meat…let me give you a little bit of background.
Scrapple supposedly originated in the Mid-Atlantic states….Pennsylvania, Maryland, New Jersey, Delaware and Virginia, by the Pennsylvania Dutch, Mennonites and Amish.
Even though this breakfast dish was made from meat boiled from a hog’s head….I have found that I can substitute ANY chopped pork and I find that a bit more palatable.
When combined with cornmeal, chicken broth and spices, it can actually be quite good.
But I must tell you that the original recipe calls for a boiled hog’s head, that has been picked of the bits and pieces… and the broth saved for the Scrapple.
I adapted this recipe from one of my old Amish cookbooks and even though the Captain prefers the original recipe….this one works for me!
You could use a pork butt that has been boiled on the stove…then chopped into pieces. (Save the pork broth)
Either way, you are using one or the other end of the pig…unless you use pork chops!
Forgive my weird humor!
You can find Scrapple in most supermarkets in the Mid-Atlantic Regions which will be made the original way…AND the Captain and I have found a couple restaurants down here in Florida that have Scrapple on their breakfast menu.
So tell me dear readers….have you eaten or made Scrapple the original way?
If so, did you like it?
Oh, you might have guessed that the Captain grew up in the state of Pennsylvania!
Yep! That explains it doesn’t it?
- 3 quarts of chicken broth
- 2 cups cornmeal
- 2 cups of chopped pork ( a pork butt or chops or even sausage will work)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons dried sage
- 1 teaspoon marjoram
- In a large kettle, bring the broth to a boiling point and pour in enough of the cornmeal to make a thick mush.
- Stirring constantly, add in the chopped pork and the spices
- Reduce the heat and simmer for about 30 minutes
- Pour the pork mixture into loaf pans or a rectangular shaped pan to about 3/4 full
- Let it cool to room temperature and then place into the fridge overnight
- Slice and fry in non-stick pan (or use a cast iron skillet to which a bit of oil has been added...that is the way I make it)
- Serve with syrup like you would a pancake, and eggs and toast.
- Be careful not to burn your mush, but the mush should be pretty thick so that the Scrapple will solidify when placed in the fridge. Add more broth or water if it gets too thick.
Christmas Cinnamon Pickles!
I think you can tell that I am on a “canning kick”! I get that way when the weather cools off and there are lots and lots of garden veggies that are just asking to be preserved for those winter months.
Even if you are in a cold weather climate and your garden has long since disappeared….you can still make these pickles by buying regular cucumbers at your supermarket.
You don’t need the small pickling cucumbers!
This recipe has been in my recipe file for years and years and I remember my grandmother making these for Christmas as they are so bright red from the cinnamon and red hots.
They almost look like glass and are almost too pretty to eat.
I have made these from time to time, but I have to tell you they do have a process that takes some time…actually over 5 days.
Before you turn away and say…too much work for my busy days…let me say that there is only one small task each day and then you return to your regular activities ignoring the pickles.
Let me show you the easy steps.
First, you will need cucumbers which you will peel and seed.
This is relatively easy, just use a spoon to scrape out the seeds of the cucumber much like you would a cantaloupe.
Then you cut into strips and then cubes.
You will need pickling lime and alum which can be found in your supermarket.
After cutting into cubes (or you can leave the long strips)….you add about 8 quarts of cold water into a glass bowl along with the lime…then add the cucumbers.
Let the cucumbers set in the lime water for 24 hours.
The next day (day 2) drain the lime water off and discard.
Wash the cucumbers and cover again with cold water and ice and soak for about 4 hours.
Drain and rinse again.
Then you make your brine mixture…add your cucumbers and simmer.
Drain them and make the syrup and add to the cucumbers and simmer some more.
Then you let the cucumbers stand overnight.
Day 3…drain the syrup from the cucumbers and reheat the syrup, and pour back over the cucumbers.
Day 4 Repeat the same process.
My dear readers, Have you made pickles?
- Cucumbers (about 32 medium size, peeled and seeded and cut into 1 inch cubes)
- 2 cups of lime
- 8 1/2 quarts of water
- 1 cup vinegar
- 1 ounce of red food coloring
- 1 tablespoon alum
- 4 cups vinegar
- 4 cups water
- 15 cups sugar
- 8 cinnamon sticks
- 1 pkg of red hots (about 1 cup)
- Combine cucumber cubes, lime, and water and let set at room temperature over night (at least 24 hours) stirring occasionally.
- Drain and rinse and soak 3 additional hours in clear water and drain.
- Mix 1 cup of the vinegar, red food coloring, and alum.
- Place the cucumber cubes in large stockpot and cover with water.
- Add the above food coloring mixture and simmer for 2 hours
- Drain and discard all the liquid
- To the stockpot, add the 4 cups of vinegar, 4 cups of water, sugar, cinnamon sticks, and red hots. Bring to a boil, stirring occasionally. (You will use this mixture to pour over the cucumber cubes everyday for 3 days)
- I place my cucumber cubes in an old crock that I have had for many years...but you can use any large container you may have.
- After bringing the red hot mixture to a boil, I pour the mixture over the cucumber cubes in my crock. Cover with cheesecloth and let set in a cool place for 24 hours.
- The next day, pour off the liquid from the cucumber cubes and into a saucepan. Reheat to boiling.
- Pour the liquid over the drained cucumber cubes, cover and repeat the process for two more days (3 days total)
- On the 4th day, place the cucumber cubes and the syrup liquid into a large stockpot and boil the entire combined mixture for about 5 minutes.
- Ladle the cucumbers into sterilized jars (and lids), adding enough syrup to each jar to keep cucumber cubes in liquid.
- Place sealed jars in a "canner" (or stockpot of boiling water) and process for 20 minutes.
- I use quart jars as these cinnamon pickles do not last long once opened. They are that good and well worth the extra effort it takes to make.
- This recipe makes about 7 quarts of the cinnamon pickles...but you may use pint jars if you prefer.
Lost in the 50’s Tonight!
Last week I celebrated a birthday…and the Captain took me to a little diner called the Starlight Diner here in our little city.
So this is going to be a restaurant review as well as a drift back in time.
Do you remember the Ronnie Milsap song….“Lost in the 50’s tonight”?
If you want to go down memory lane while looking at the pics in this post….just click on the “Featured Video” on the upper right corner of my home page, and listen to the song.
And there has to be a 57 Chevy and a jukebox!
Plus many other nostalgic items, such as 45’s and drive in movie theater speakers!
Who can forget the black and white floor tiles?
And the view of the kitchen…..
The Captain had sweet potato fries and roast beef sandwich.
And I had to go with “diner” food…that is meat loaf and mashed potatoes.
I use lots of black pepper…helps me to not long for more salt!
Corn served in a melamine cup! Remember those?
A local food/restaurant critic gave a good review…as did we!
The food was excellent….the place clean as a whistle….the nostalgia was complete!
This diner serves breakfast all day long, as well as daily specials!
Yes, the Captain and I were lost in the 50’s along with Ronnie Milsap
I know what you are thinking…there goes that romanticism again!
And you would be right!
Yes, I realize this would only benefit locals or Snow Birds passing through!
But who knows? Perhaps you will visit us one day and we’ll “take you there….”
(But that is another song isn’t it?)
This meal was independently paid for.
As the weather turns cooler and in some parts of the country….today, is a whole lot cooler than it has been for some time…I think of comfort food!
I’m sorry…please forgive my mischievousness!
I really do feel for all who are in inclement weather.
Really I do!
Actually, this morning the Captain and I awoke (about 6:oo a.m.) to dreary looking weather!
The skies were overcast and gray-ish, and I commented to the Captain that if one looked over the palm trees and just looked at the skies…one could think it might snow at any minute.
I am sure you know the type of overcast sky I am talking about as it was a common sky back in Kansas and Missouri.
But before the clearing of the Florida skies…I decided it was a perfect time to make pancakes…perfect pancakes to be exact.
By perfect, I mean with beaten egg whites, which make the pancakes so light and fluffy.
It just seemed that kind of day.
It is easy to separate egg yolks from egg whites…you can use the half shells for the holder for the yolks as the whites drip down into a bowl.
Or you can use your fingers to hold the yolk and let the whites drip between your fingers.
Or you can use this little tool which works just as well….and is less messy.
Below is the printable recipe and believe me when I say it is well worth the few extra minutes it takes to whip up the egg whites.
The egg whites should be forming peaks as this pic shows, your mixer does all the work… unless you want to whisk by hand.
Slather with butter and of course pure maple syrup…we have had this discussion before! See Moonlight in Vermont…And Maple Syrup
Enjoy Perfect Pancakes any time of the day!
Do you like breakfast meals for lunch and dinner?
- 1 3/4 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups buttermilk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 2 tablespoons vegetable oil
- 3 large egg whites,well beaten to form stiff peaks
- Pure maple syrup
- Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
- In a small bowl, whisk together buttermilk, 2 eggs, vanilla, melted butter, and vegetable oil.
- Still using a whisk...add the buttermilk mixture into the flour mixture and whisk until just moistened (a few small lumps are okay).
- Separate the egg yolks from the egg whites and beat until the whites form stiff peaks when lifting with a spoon.
- Gently fold the 3 egg whites into the batter.
- Heat a griddle or cast iron skillet over medium heat, adding a bit of butter and oil mixed to coat. For each pancake, ladle 1/3 cup batter about 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes.
- Flip the pancake over and cook until golden brown, about 3 minutes more.
- Pancakes can be kept warm in an oven with temp at 200 degrees.
- Serve with butter and pure maple syrup, dusting with powdered sugar if desired.
- All ingredients should be at room temperature and be sure not to over mix...your pancakes will not be fluffy and they will be more dense.
- I use a cast iron griddle but certainly electric griddles or non-stick skillets can be used.
Everyone Loves A Bargain…Don’t They?
I like to shop on-line for just about everything!
My family (none live here) receive gifts etc…directly from the merchant that I have chosen.
(Of course you could choose the option of having it shipped back to you, and you could deliver in person)
Call it lazy on my part.
And you would be right….no special gift wrapping on my part, I just choose the type of paper and leave it up to the merchant to wrap, pack and ship.
I find I do it best to let my fingers do the walking!
Of course, it would certainly help my hips and thighs if I walked though Malls, parking lots, etc,… I just prefer not to be around large shopping crowds.
And since my fingers do the walking for me….they tend to stay long and slender! OK, bad joke!
Another advantage to shopping on-line is I can find items in an array of colors and sizes…and that is not always the case in the department stores.
Many times you can get free shipping, as I did on this Pack’NPlay that we bought for my great grand baby’s baby shower… (online at Target) and it was delivered right to my grand daughter’s door.
So, as the Holiday Season is approaching….I have been on-line doing my Holiday shopping.
AND, I found a bonus!
As you know, the Captain and I have been preparing a house we bought to re-sell or “flip”.
We also decided that we would “stage” the house by placing furniture, pictures, etc in the house to make it more appealing to buyers.
Which leads me back to “on-line shopping”…
After visiting a few consignment shops and furniture stores…an idea popped into my head!
Don’t know why I didn’t think of this before….”Craig’s List”!
Since we didn’t want to break the bank on furnishing the Flip…we wanted to find quality furnishings for a nominal price…and have the item located in our local area.
Yep! Craig’s List! Below are a few of the items I am looking at.
I still have to go look at the furniture….but it makes my selections so much easier as I target specific pieces…and the prices are almost always negotiable.
Have you ever bought anything from Craig’s List?
If so, what have been your experiences? Good or bad?
Have a great Wednesday…I have to get back to shopping…I am looking for table lamps!