Hoppy Spring!

Spring! Glimpses of it have been appearing all over. Have you heard the birds? They are going crazy! Now, we haven't posted a blog for almost two weeks - - - that is sign enough that spring is near! The Summer Kitchen Girls can't get stuck at the computer when it starts getting nice outside!

Last week was our Spring Fling, and we were busy both Friday and Saturday. We were quite slow on Sunday, however we had quite a few people from Home Show stop by with their coupons. It was nice to take the extra time to meet everyone and let them know about the shop though, instead of giving them their bag and thanking them for their purchase and taking care of the next person in line. That part was nice!

On that Friday of Spring Fling we got a fun shipment in - so very exciting! These bird prints are vintage prints, framed in a distressed white frame with mirror - we LOVE them! There are six different prints to choose from, so I've been looking at some walls in my house thinking "Where oh where could I put these.....!"


Spring Flowers are still "in bloom" in the store - Karrie had to make a few more pots up. Everyone who has brought a spring pot of florals up, has told us "It just makes me happy!" Isn't that the truth! Flowers, especially spring ones have a great way of making our spirits soar - don't you think?

As promised to our customers this weekend, we are posting the recipe for the lime bars - a favorite of everyones. If you like lemon bars, you'll love these:

CREAMY LIME COCONUT BARS

FILLING
1 cup lime juice
2 (14-oz.) cans sweetened condensed milk
1 teaspoon freshly grated lime peel
1-2 drops green food coloring

CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup slivered almonds
1/2 cup cold butter


TOPPING
1/2 cup sweetened flaked coconut

Heat over to 350 degrees. Combine all filling ingredients in large bowl;set aside. (Mixture will thicken slightly).

Meanwhile, combine flour, sugar and ground almonds in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Pat mixture evenly into ungreased 13x9-inch baking pan. Bake for 16-18 minutes or until edges are lightly browned.

Pour filling mixture over hot, partially baked crust. Sprinkle with coconut. Continue baking for 15-17 minutes or until filling is set. Cool completely, Cut into bars, Cover; store refrigerated.

They are wonderful!!

Well, to end on a "hoppy note" I thought I'd share a picture that I took yesterday. Pulling out of the driveway, under our sign sat a bunny - a very cute bunny, and what I thought was the funniest thing was that she was facing me on the side of the sign that said: "Hop on in & shop!" - how perfect was that?
Have a great week everyone!