We just put out two tables on the sidewalk all Halloween stuff including our remaining lighted prints at the North Wilkesboro Shop with all our Halloween 50 to 60 Percent Off! (Sale excludes our Flags, Mailwraps and Mats). Shop early for the best selection!
I love butternut squash! The hardest part is cutting it up, but it is so worth it. This is a great recipe. I also add some minced garlic to mine. ~ Angela
Parmesan - Roasted Butternut Squash Recipe 3.5 Pound Butternut Squash ½ Cup of Parmesan Cheese Olive Oil Salt Pepper
Preheat the oven to 400 and line a cookie sheet with parchment paper - you might need 2 cookie sheets. Peel the squash and cut into small cubes. Place the squash in a large bowl - add a HEALTHY pinch of salt and pepper as well as cheese Stir till combine. Place squash on the cookie sheet and bake for 30 minutes - at the 15 minute mark and flip the squash Enjoy!
Thanks to our source : http://www.budgetsavvydiva.com/2013/11/parmesan-roasted-butternut-squash-recipe/
Three great new Vera Bradley colors launch on Thursday, October 23rd and LOTS of new styles!
CHEERY BLOSSOM Elevated accents for any holiday wardrobe, bright reds and timeless pinks whirl on a winter-gray backdrop. Structured floral motifs create a festive, contemporary aesthetic - lined with petite versions of the pink, black and red blooms
VERA VERA TANGO RED
This is microfiber at its best in a true Christmas red.
EMERALD PAISLEY Brilliant emerald green dramatized with touches of cobalt, bright magenta and lime. Oversized paisleys and vibrant colors create a fresh, classic look - lined with a stylized mini fleur-de-lis pattern in a diamond framework.
Bobby Flay's Shrimp and Grits were our Friday night dinner as part of Mackenzie's visit during her fall break. I have probably made it 3 or 4 times and it is always turns out great. ~ Angela
Bobby Flay's Shrimp and Grits
4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 6 slices bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped parsley 1 cup thinly sliced scallions 1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. Yield:4 servings