Friday, January 29, 2010

Wednesday, January 20, 2010

Spring!!!! Now Online!

Join us this Friday!!!



At Little Bean Shop! 5 - 7 pm.
See our lovely snowflake installation by Sarah Tippetts.
Champagne, wine and cheese for us adults and cupcakes for the kiddos!
10% of all sales will go to the Red Cross to help aid the efforts in Haiti.
Come check out new Spring styles from Little Bean & Baby Bean.
50% off all winter merchandise!!!
See you Friday!

Friday, January 15, 2010

Thursday, January 14, 2010

New Anorak Magazine!!!!





From the UK! The Drawing Issue!

At Anorak, they love DRAWING. Learn about drawing through history, they look into the history of the pencil, tell you how to make an Anorak sandwich, they even have two covers: and guess what?
There's plenty of drawing fun to have.

Contributors include Sarah Lippett, Sandra Isaksson, Owen Davey, Tad Carpenter, JeremyVille, Kate Hazell, Sophie Henson and Rob Flowers.

$12

Thursday, January 7, 2010

Organic Denim

Just in! Organc Denim by Baby Star. Jeans for girls and boys. Size 12-18m - 6yr. $40.00 Denim Skirt size 2t - 6y $40

Playing in the shop today...

Tuesday, January 5, 2010

Sunday, January 3, 2010

Weekend cooking

On Sundays I love to cook. Today I made my favorite soup recipe from Moosewood.

Herbed Carrot Soup
(adapted from Moosewood Cookbook by Mollie Katzen)



2 pounds carrots, peeled and chopped

1 medium potato (the size of a medium fist), peeled and chopped

4 cups water or vegetable stock (I used homemade chicken stock from last nights chicken leftovers)
1 tablespoon butter or oil

1 cup chopped onion

1 1/2 teaspoons salt
2 medium cloves garlic, minced or crushed

1/2 teaspoon thyme

1/2 teaspoon marjoram or oregano

1 teaspoon basil

1 to 2 tablespoons lemon juice (or, to taste)
optional: small amounts of finely minced chives for the top (I also top with a little greek yogurt)

1) Peel and chop the carrots and potato, and place them in a medium-large saucepan with water (or stock). Bring to a boil, cover, and simmer until the vegtables are tender (10 to 15 minutes)
2) Meanwhile, heat butter or oil in a small skillet. Add onions and salt, and saute over medium heat for about 5 minutes. Add garlic and herbs and saute about 5 minutes more, or until onions are soft. Stir in lemon juice.
3) Puree everything together in a blender or food processor, and transfer to a kettle or dutch oven. Simmer gently, 8 to 10 minutes. Serve hot, topped with a light sprinkling of fresh herbs.

Saturday, January 2, 2010

 

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