Easter Greetings...

"This is the promise that He hath promised us, even eternal life."

                                                                                                                        --1 John 2:25

A most joyful Easter to you all...

Yummy in the Tummy

For those of us not off on a sunny beach somewhere, or swishing down a western slope this week, today is your lucky day. We're giving away happiness in a bottle--otherwise known as Stonewall Kitchen Wild Maine Blueberry Jam.

Every spring when I drive out to Maine, I have to stop at the Stonewall company store in the southern Maine town of York. It's a great chance to see (and sample) some of their new products; and we always have lunch. They make all sorts of scrumptious sandwiches and salads right there, and you can sit outside in their lovely garden area.   

The classic blueberry jam remains a best-seller, and captures the essence of Maine like nothing else can.  We sell a tremendous amount of it here at Clever Girl--so I know it's not just a Maine thing...

We recently won a little award from Constant Contact, the email service provider; and to celebrate, we're handing out Wild Maine Blueberry Jam, Thursday, March 28th from 10-5.  Please stop in and sample this delicious item, and take home a sample-size jar on us!  

Here's a tasty idea from Stonewall Kitchen, too.  Try this Blueberry French Toast. Perfect for Easter brunch, this make-ahead recipe will make your whole house smell amazing.  Serve with some crispy bacon, and fresh squeezed orange juice...Delicious! 

Blueberry Stuffed French Toast
Serves 8-10
Ingredients: 1 loaf of French bread, cut into 1-inch cubes (8 ounces or 5 cups)
1-8 oz. package of cream cheese, cut into 1-inch cubes
1/2 cup fresh blueberries
1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
6 large eggs, slightly beaten
1/3 cup maple syrup

1 cup Special Blueberry Syrup:
1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
2 Tbsp. water
1 Tbsp. butter
A dash of cinnamon

Directions
Grease a deep-dish pie pan.
Place half of the French bread cubes in the bottom of the prepared pie dish.
Equally distribute the cream cheese cubes, fresh blueberries, and Stonewall Kitchen Wild Maine Blueberry Jam over the top of the bread cubes.
Top with remaining bread cubes.
In a medium size bowl combine the eggs, maple syrup and milk. Whisk until uniform. Pour over bread mixture.
Place in refrigerator several hours or preferably overnight.
Preheat oven to 350 degrees F. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 15-30 minutes more, or until the casserole is set and the top is golden.
While the casserole bakes, combine the syrup ingredients in a small sauce-pan and heat over low heat on the stovetop.  Drizzle over each serving.

NYC goes to the Dogs!

A quick reminder clever girls: Tonight is the final judging for Best in Show at the Westminster Kennel Club.  Westminster is the ultimate beauty pageant for those with four legs--the Super Bowl of the canine world--and I've never yet picked the winner.  Have you?  

This year the competition  has gone high tech with tons of information and videos of the preliminary judging, so perhaps it will be easier to spot the winner in advance, or at least view your favorite breed being judged.  {Click here for the site.} 

There are two new breeds this year, the Tree Walking Coon Hound and the Russell Terrier. Quite cute!

Interestingly, the most popular dog in America, the Labrador Retriever, has never won.  How can this be?!?

The Wall Street Journal even wrote it up this week. Read this, I may have to cheer for them just because they are the "Underdogs" (yes, roll your eyes and groan).  

Whatever the outcome, it's certainly fun to watch.  I'm hugely entertained by the handlers and all of the last minute grooming they frantically do until the very last moment.  (Also, some handlers might do well to invest in some better foundation garments, right? I'm just saying...)  

Remember, your dogs are always welcome here at Clever Girl, and there are treats at the counter.  We love seeing all of your BFFs, purebred or not.

Speaking of treats, we'll be sampling our amazing new toffee for you this Thursday, so be sure to stop in and try it...As it happens, that's Valentine's Day, and we have all sorts of things for everybody on your love list.  

XOXO

I'll leave you with this...

A Top Chef at Clever Girl

You didn't forget, did you?  It's Tasty Thursday at Clever Girl.  We can't wait to share a sweet little something we found in New York with you. Carla Hall, that hilarious, talented gal from Bravo's Top Chef,  has launched her very own line of little amazing treats. 

"At Alchemy by Carla Hall our COOKIECOLLECTIONS are petite bites of love made for sharing.  We start with a basic idea and opt for sweet or savory. Next, we hand-shape, roll, or dunk each cookie to completion. Voila! 

Our artisan cookies are baked to perfection and contain only the finest ingredients – European-style butter, organic sugar, flours, couverture chocolate, artisan cheeses, fresh nuts, seasonal fruits… and they wouldn't be made by Carla Hall without lots of love!"

Please stop in today (Tasty Thursday, remember?) and sample her Mexican Chocolate Chip mini cookies...They are perfect as a grown-up treat, hostess gift, or a sweet snack for your Valentine.  It was really fun to meet and hang out a little bit with Carla, and her terrific crew in New York. You're going to like what a little love can do...

Oh, Dear...

Oh, Dear.  It's winter.  But it feels like Spring.  But it's not.  Is anyone else as confused as I am?  

May I suggest that the antidote to this weather confusion is a cozy pair of PJ's, some good reading material and a comforting beverage?  Time to read all of those great books I got for Christmas, and sit in front of the fire.  The Beagle (who is, incidentally, sitting in my lap as I type this) made only a half-hearted plea for a walk; even she has decided a nap is in order.  So let us leave the chores until tomorrow--and read a book instead. 

As it happens, we have just received these darling pajamas here at Clever Girl.  Meant to be worn like a morning uniform, our PJ shirt is flattering and a perfect match to the ankle length pant. With so many people working from home these days, not to mention the new baby boom, it's no wonder that everyone seems to need several pairs of these PJs. 

As to the choice of book and beverage: That, dear readers, I leave entirely up to you...

Ok, YUM!

This little book is my new favorite thing...Tom Skilling says that there is cold weather coming next week, so I advise you to lay in a few supplies, and sample a few of these recipes...No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls. 

Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. Contributed by the world's preeminent chocolatiers, these luxurious concoctions range from ancient Latin American originals and European café classics to comforting childhood treats, cocktails spiked just for adults, and imaginative modern variations for the hip chocoholic of any age.  With recipes from Vosges Haut-Chocolat, Serendipity 3, Citizen Cake, Fran's Chocolates, Scharffen Berger Chocolate, and many more. 

A perfect mid-afternoon pick-me-up, a cozy mug of cocoa is so comforting this time of year.  And, don't forget, chocolate is good for you!  A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating...   Cheers!

Happy New Year 2013!

   “There are far, far better things ahead than any we leave behind.”

 –  C.S. Lewis 

A most Happy New Year to everybody!  I can't believe how swiftly this year has passed.  We had a fantastic season here at Clever Girl, and are REALLY excited about  new things on the horizon in the not-to-distant future. 
Our Christmas Open House was a huge success--there was shopping, laughing, sipping and snacking, and even some dancing with the band. Midwest Living came by to photograph us for next year's December issue. By now I think Santa has delivered a pair of our famous slippers to everybody in the entire Chicago area, and there is a Nest candle burning in every home.  We've already got great, new things restocking the shelves, and are off to market very soon to find even more goodies.  
None of it would be possible without all of you--our amazing customers.   We truly appreciate each and every one of you, and love sharing our discoveries with you.   Thank you for subscribing to our Clever Girl Chronicle, and peeking in on our Pinterest and Facebook pages.  We love keeping you up to date on all things clever... It is with hope and optimism that we enter this new year, 2013.  We look forward to seeing you often...

Happy Thanksgiving!

We will, of course, be closed on Thursday, to celebrate Thanksgiving with our family and friends.  We won't be opening in the cold, dark dawn at 4 AM on Friday for a so-called "black Friday" (our usual, 9:30 opening will be just fine).  There will be no crush and crunch as people push and shove for the latest electronic device, or general rudeness that pervades the parking lots in the malls.  That is not the Clever Girl way.
  What you will find, the day after Thanksgiving, is a lovely store filled with wonderful merchandise, and a sales team that actually wants to help you.  We are happy to box and label your gifts.  We're glad to assist and answer questions.  That's what shopping locally is all about.

While nothing beats my Mom's cranberry sauce, this is one that I tried last year, and really liked.  Julie Russo, co-author of The Silver Pallet Cookbook, was a lovely customer of ours when we had our store in Saugatuck, Michigan.  This is her version...
Ingredients
4 cups (about 1 pound) fresh cranberries, picked over
2 cups sugar
1 cup fresh orange juice
1 tablespoon finely grated orange zest
2 slightly under-ripe pears, cored, peeled and cut into 1/3- inch dice 
Directions
Combine all ingredients in a heavy saucepan and stir well. Place pan over medium heat and boil until berries pop open, about 10 minutes. Skim the foam off the surface with a metal spoon and let the relish cool to room temperature. Refrigerate, covered, for up to 2 months. Makes 10 servings.

Wishing you and your families a 
happy and blessed Thanksgiving!

On another note:

Now that the Christmas merchandise is out, I have been working on the Sisyphean task of cleaning the stockroom.  This probably means nothing to you all, however, as a result, a few items have joined the sale rack, so you might want to give it the once-over on your next visit.