Friday, May 23, 2014

Stacked high!

We are filled to the brim
      and stacked to the top,
So we hope toy find time
      To come by and shop!

"Antiques In Bloom" sneak peek time

Our first sale of 2014 will be held on May 30, May 31 and June 1 (10-4 each day) and will feature country antiques surrounded by beautiful blooming plants from the local greenhouse, Flowers On Main.  Come see what you can find!

Sunday, June 23, 2013

Summer Open House - Sneak Peeks

Check out our website for details on the upcoming sale and enjoy these little glimpses of our Americana-themed summer offering.  (Sorry there haven't been many posts on the blog - most everyone seems to follow the Facebook page so that's where the updates usually can be found.)

Sunday, December 2, 2012

Christmas Open House Sneak Peeks!

Just a glimpse of some of the items in our Christmas Open House on Dec 7-9...see you there!!

Friday, September 28, 2012

Primitive Harvest in Ohio

Next up for us is Susan Hart's great show in Ohio called Primitive Harvest. It's at the Darke County Fairgrounds in Greenville, OH next Saturday, Oct. 6. It's a primitives show with a nice mix of antiques and quality handmades. Live music and lots of fun. If you're close enough to make the trip, I promise you an enjoyable time at the show. Stop in and see us! (If you're too far away, just watch for pics. Here and on our Facebook page.)

Saturday, September 22, 2012

You asked for it! Pumpkin Spice Bark recipe

Here's the recipe for the tasty candy treat we served at the Harvest Open House this weekend:


White Chocolate Pumpkin Pie Bark

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 pound

Pumpkin Pie Bark...a true fall treat!


12 ounces white chocolate chips, melted
3 tablespoons pumpkin puree
6 caramel squares, unwrapped and melted
1/2 vanilla bean, scraped
1/4 teaspoon pumpkin pie spice
1 tablespoon graham cracker crumbs

Prepare a baking sheet with parchment or a SIlpat. Set aside.
While white chocolate is melting, combine melted caramels and pumpkin puree. Add in the vanilla bean seeds and spice and stir until smooth.
Swirl the pumpkin caramel mixture into the white chocolate. Quickly stir in the graham cracker crumbs. Spread onto prepared baking sheet and sprinkle with additional cinnamon or sugar crystals if desired. Refrigerate until set, then break or cut into pieces. Store in airtight container up to 1 week.