I just wanted to post and remind everyone that today is the last day that Saint will be running the lowest price on our delicate necklace and earring sets. We are offering the bee, ladybug, turtle, frog and casa cross earring and necklace sets for only $99. They are normally $199. They will not be at this discount price again for the rest of the holiday season.
I encourage you to go to the the Saint website: www.saintbysarahjane.com and take a peek. These sets make wonderful presents and they are also available in our new exclusive Saint packaging with Saint gift box and sack. Your shopping will be complete!
Hope everyone had a wonderful Thanksgiving!
Monday, November 30, 2009
Monday, November 23, 2009
Ancho Chili Dip
This is a deliciously festive dip from my awesome Aunt Sharon. It is great if you are looking for something new to serve at your holiday party. I think she pulled it from Gourmet. I couldn't find the ancho chiles, so I just bought the dried powder in the spice section of the grocery. I also made it low fat and it was just as good to me!
Hope you like it!
Makes 2 Cups
2 ancho chilis (I used 1tsp of the dry ancho chili powder)
1 cup sour cream (I used light sour cream)
1/4 cup white or red wine vinegar
1/4 flavorless cooking oil (I used grapeseed oil)
1/4 cup brown sugar
2 cloves garlic, finely minced
1tablespoon finely minced ginger
1/2 teaspoon ground cumin
Place the chiles in a small bowl and cover w/ boiling water. Let sit for 20 minutes, then drain. Stem and remove the seeds. Mince the chiles in a food processor. Add all of the remaining ingredients and process until smooth. The dip will keep for up to 5 days in the refridgerator.
Hope you like it!
Makes 2 Cups
2 ancho chilis (I used 1tsp of the dry ancho chili powder)
1 cup sour cream (I used light sour cream)
1/4 cup white or red wine vinegar
1/4 flavorless cooking oil (I used grapeseed oil)
1/4 cup brown sugar
2 cloves garlic, finely minced
1tablespoon finely minced ginger
1/2 teaspoon ground cumin
Place the chiles in a small bowl and cover w/ boiling water. Let sit for 20 minutes, then drain. Stem and remove the seeds. Mince the chiles in a food processor. Add all of the remaining ingredients and process until smooth. The dip will keep for up to 5 days in the refridgerator.
Monday, November 16, 2009
Holiday Bug!!
Image via Wikipedia
Thursday, November 5, 2009
Last Reminder: 15% Off All Saint Jewelry at The Plaid Giraffe November 6 & 7 Only!!
Call them today for you exclusive 2009 Saint Trilogy Bracelet!!
The Plaid Giraffe
302 North Rock Road
Wichita, Ks 67206
Tel: 316-683-1364
The Plaid Giraffe
302 North Rock Road
Wichita, Ks 67206
Tel: 316-683-1364
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