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And check out all of our new items on Liquidation here.
Our semi-annual warehouse sale starts tomorrow at our warehouse in Pleasant Grove. This time we'll be running it for a full week and in addition to the discontinued styles you're used to, there will be thousands of pieces of our current styles being liquidated, including layering tees, tops, dresses and swim.
Every year I try to plant some sort of garden. I enjoy digging in the dirt, but more than that, I love eating fresh food picked by my very own hands.
I once had a neighbor who had masses of zucchini and didn’t have the slightest clue what to do with them. She had heard they were easy to grow, so she planted some. I told her I would gladly take them off her hands. In return, I assembled all the zucchini recipes I had to share and then shredded a bunch of the green squash for her to freeze and use at a later date.
Some dishes benefit from the smaller, more tender vegetable and others do just fine with the giant squash that quadrupled in size over night. When that is the case, I shred the zucchini with a hand grater or a food processor. I measure the shredded squash into two-cup increments, place in freezer bags, label, and freeze. When I go to use the squash in a recipe, I usually de-thaw, squeeze out the excess moisture, and double the quantity.
As a rule of thumb, if the squash will be eaten in a relatively whole or pieced fashion, use the fresh, smaller vegetables. If the squash will be pureed or requires shredding, the larger vegetable is a perfect fit. You still get the flavor, but do not notice the coarse, seedy texture.
I have continued the collection over the years and add as I come across new yummy recipes. Zucchini Bread continues to be my favorite, but click here for all my recipes, try them out, and see what you think. Hope you enjoy!
For more recipes like these, get Dixie’s cookbook, Kitchen Thyme, available on Amazon.com.