A gluten free recipe for Easter Pie (Pizza Rustica)
Ffwd: Saint Germain Des Pres Onion Biscuits

Open for Easter seasonings & some News!

Birds 003What a glorious Spring we are having.   Daffodils are in bloom and tulips are budding their heads out of the ground, heralding a season of new life and adventures.  This weather and the upcoming holiday make me wish I had a little girl to dress in pastels and a bonnet.

The activity this year has been nonstop.  I have been experimenting my way through Baking with Julia and Around my French table.  Luke and John have worked very hard helping me to further update our website.  Part of their project this semester has been to create an iPad and Smart phone app.  Call me crazy, but things like this really get me excited. 

Thomas Freidman proclaimed, “The World is Flat” and it is amazing to me that we now have people following us from all ends of the earth.  Luke and John's work make it easier to keep in touch on so many levels.  Their project will be especially helpful over the next three months when I will be in China.  I will be there teaching a course on Small business to 200 students at Jimei University in Xiamen, just south of Shanghai.

I have the great fortune of  Kenny and Aaron to steer the ship while.  Due to the fact that I am reluctant to take advantage of these two amazing young men, I have decided our normal open hours of Thursday afternoons and the 1st Saturday of the month will be put on hold until I come back in July.  The fact is we have little to no traffic during those hours; most customers have been making appointments to visit the showroom at times more convenient to them.  If you want to stop by while I am away, please let us know and a smiling face will be here to greet you!

I will be readily accessible to you in china, so please continue to keep in touch.  If you are interested in my travels, follow along on Facebook and or Pinterest.   If social media is not your thing, feel free to follow along on my personal site

Now for some new recipes that would be a great addition to any Easter table;

 I will be here from 9am to 1pm this coming Saturday April 7th should you care to stop by.

 Happy Easter!




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