Friday, June 24, 2011

::Summer Break::

To all of our frequent shoppers!

 We will be closing for a little Summer Break to celebrate the 4th and get some of our Summer traveling out of the way. We will be closed Monday 6/26 and will re-open after the 4th! Hope everyone has a safe and fun Independence Day!

Here are some festive interiors to get you in the mood for a Fabulous 4th!

Hope everyone has a wonderful 4th and see y'all soon!

Thursday, June 16, 2011

Martyn Lawrence-Bullard

We knew Martyn Lawrence-Bullard knew pattern, but come to find, he is also a furniture pro. His fabrics are fun, colorful and contemporary. His furniture is inspired by his travels and has a middle eastern flair with the luxury of modern comfort. We know we love it, but do you?

Wednesday, June 8, 2011

Beat the heat with these Fresh Recipies!

Try these two recipes to help cool you down this weekend. 100% fresh and GUARANTEED to satisfy those taste buds of yours!

::  First, Start with this Red Wine Sangria  ::

Serves 7| Hands-On Time: 05m | Total Time: 1hr 05m


  • bottle Rioja or other light- or medium-bodied red wine
  • 2 cups lemonade
  • 2 tablespoons sugar
  • 1 ounce (2 tablespoons) brandy, optional
  • navel orange, thinly sliced
  • 1/2 pint large, plump blackberries
  • 1 cup club soda


  1. Combine wine, lemonade, sugar, and brandy (if using) in a large pitcher and stir to dissolve sugar. Add fruit and pour in club soda. Refrigerate for 1 hour or more before serving to allow fruit to macerate and sweeten sangria. Serve in tall glasses filled with ice. ENJOY!

::  Now that you have drink in hand lets try out this Guacamole Recipe  ::

The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe.

Prep time: 10 minutes


  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro leaves, finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • 1/2 teaspoon coarse salt
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.


1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix. ENJOY!!