Alrighty, who else is OFFICIALLY ready for Spring after this week????
Goodness what a mess for so many! Praying everyone stayed safe!
I will definitely NOT be siding with Mr. Punxsutawney Phil! LOL
Early Spring for me! :) Which reminds me, our 8th Annual Spring Fever Event is just around the corner!!!
But first next week is our week long annual LOVIN' LOCAL EVENT!!! We look forward to you joining us leading up to Valentine's Day!!
Be sure to go to our Facebook page (click link) for all the up-to-date news! We have SO MUCH planned for you!!
Martin has been going through all our seeds, planning for this years garden! So many to choose from for this year! We are ready to get our hands in the dirt for sure! We are still deciding how big we want to go. That being said, we usually go bigger than we planned LOL
Are you planning your garden yet?? We have SEVERAL seeds available, so come on down as shop our seed collection! We have veggie, herb and flower seeds for you to purchase!
We have had several folks asking if we are going to have our Gardening Classes again this year. We are trying to decide when and how many! So be on the look out for updates on our classes!
It is that time again for our weekly recipe!
This week we are thinking cozy supper! We found this recipe from Southern Living! It looks SO DELISH! We will definitely be trying this soon!
French Onion Soup Casserole
¼ cup unsalted butter
5 medium Vidalia onions, thinly sliced (about 3 lb.)
2 teaspoons kosher salt
½ teaspoon black pepper
3 thyme sprigs
2 flat-leaf parsley sprigs
2 bay leaves
1 (16-oz.) baguette, thinly sliced
⅓ cup all-purpose flour
3 cups reduced-sodium beef broth
½ cup sherry
8 ounces Gruyère cheese, shredded (about 2 cups)
1 teaspoon fresh thyme leaves
Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour.
Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside.
Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes.
Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil. Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves.
Well time to sign off for this weeks blog.
Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure! Stay tuned for more fun very soon!
Until then, blessings from our house to yours!!
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