Get Snacks for Your Travels Try Our Iced Coffee: Vanilla, Caramel and Plain Coffee
We all like to feel approval, to be chosen, to win. It makes a happy little feeling inside of us.
There’s lots of people out there with happy feelings (including us) after our Summer Sundae Social.
Our Sundae Topping winners were:
Aaron B. Cavazos
Jesse, Anna, Kaylee and RaeLynn Dotterer (it helps when you vote every hour)
Favorite Topping Winners were: Mint Chips, Toasted Coconut, Peanut Butter Cups, Gummi Bears
$40 Basket Winner: Kara Moser
Make your lunch sandwich a winner. Check out our new spreads. I’ve already had a vote for the Smokey Bacon Mayo and the Sandwich Dressing. You try them and tell us which one you think is the best.
Mayo: Toasted Garlic, Smokey Bacon, Kickin’ Buffalo
Spreads: Smokey Horseradish, Cranberry Horseradish, and Sandwich Dressing (Mayo-like with Pickles, Pimentos, Garlic and Paprika)
Delicious Deli Deals
This sale runs for two weeks – until June 26th
Roast Beef – normally $8.99 – now $8.49
American – normally $4.89 – now $3.89
Bacon Cheese – normally $5.59 – now $4.59
Spring Egg Drop Soup
Ready in 30 minutes
I had this recently and it was so good!
1/4 cup olive oil*
2 medium carrots, peeled, chopped
6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
3 medium spring garlic bulbs,
1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
4 cups low-sodium chicken broth* (we have chicken bouillon/base)
1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
2/3 cup shelled fresh peas (from about 2/3 pound pods)
2 large eggs*
1 tablespoon grated Parmesan plus more for serving*
1/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
1 1/2 teaspoons (or more) fresh lemon juice*
Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes. Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes. Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water. Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.