Goodness where has January gone?? Has this month flown by for you too? We have been busy bees counting inventory and getting new year tasks done. A huge sigh of relief for us as we are finished with inventory and can see straight again! LOL
Praying everyone had a wonderful holiday season!
Today kicked off our very first event of 2025!!! It is our annual Winter Wonderland Open House! Stop by Friday and Saturday to enjoy our tasty samples, grab our sale items and take part in our giveaway opportunities!!! (You won't want to miss our sweet treat tomorrow!!)

Our seeds have arrived and we already have Spring Fever!!! LOL You will want to hurry in to snag the best selection of heirloom non-GMO seeds in the area! They are selling fast! We are so excited to see what you grow for this year!

Do you all remember the huge undertaking for our new garden last year? Well this year we have even bigger plans now that the "foundation" has been set! Follow along with us on our garden journey through our videos and lives on our Facebook page and get exclusive content by joining our Exclusive Facebook 2025 Group! Just head over to the SHOP tab, click the + sign and the first category to drop down will be the group! Add it to your cart, check out and then we will give you all the rest of the details from there! We look forward to you joining our fun and fabulous community!!!

We have so many fun ideas and plans for 2025! We can't wait to share them all with you! This year is a pretty big year for us, as we will be celebrating our store's 10 YEAR ANNIVERSARY in April!!! We want to say a quick THANK YOU to all those who steadfastly support us! You are SO appreciated!! We are so very grateful! Thank you for being a part of our story!!

It's time for our weekly recipe! This one you will definitely enjoy! It is so delicious!
Bowl Meal: Ribeye, Spinach & Mashers
A great meal to make using leftover mashed potatoes you’ve been saving in the refrigerator. Add some greens and steak and this simple bowl meal shines.
INGREDIENTS (Serves 4)
2 boneless ribeye steaks
Seasoned salt to taste
Black pepper to taste
½ C. butter, divided
2½ lbs. russet potatoes
¾ C. half & half
Salt
8 oz. mushrooms, thinly sliced
5 oz. fresh spinach
Your favorite vinaigrette
Cheese
French fried onions
DIRECTIONS
Season both sides of the steaks with seasoned salt and black pepper. Melt 2Â tablespoons of the butter in a skillet and cook the steaks to your desired doneness. Remove from the skillet, let rest 15Â minutes, then slice; set aside. Keep the drippings in the skillet.
Peel and quarter the potatoes and cook in salted boiling water until tender. Drain and return to the saucepan. Add the half & half, 1 teaspoon salt, a little black pepper, and the remaining 6 tablespoons butter; mash to desired consistency.
Meanwhile, sauté the mushrooms in the drippings remaining in the pan; season with salt and black pepper. Add the spinach and a little vinaigrette; toss to coat.
Divide the potatoes, spinach/mushroom mixture, and steak among individual serving bowls.
Top with crumbled blue cheese and French fried onions.
Serve with additional vinaigrette.
Enjoy!!

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!!
Wishing you New Year Blessings for 2025!!!
Thank you for reading our blog & being a part of our adventure!
Until then, blessings from our house to yours!!
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