Are You a Winner? We Have A Lot of Them!

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
Anna Zimmerman
Connie Adams
Sue Strong
Evan Edelman
Andrea Murray
Jessica Berger
Reid Hartman
Mason Swallows
Walend Todd
Jarrett Gooding
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

4 servings
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
Kosher salt
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.
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