what’s happening at Sealed With a Kiss

3 Uptown Gals

3gals-sm.pngIt has been a flurry of activity around here lately! Between our yarn folk and Ann’s fashionistas we have been one hoppin’ spot. Earlier in the summer Ann and I actually embarked on another new adventure. We spent the summer laying the groundwork, got a bit sidelined by reopening her boutique into our shop, but we are happy that our 3 Uptown Gals promotion company is finally online!

ann.jpgAnn & I have been running festivals and promoting the downtown area together for years, along with our friend Elaine. Many of you will remember Elaine’s shop, Near & Far. She tried retiring to Arizona, but it looks like she’ll be returning to town before long.

We became frustrated trying to work within non-profit/volunteer parameters, so we decided to form our own company providing marketing and promotion services to the best of Guthrie. We are also in the process of bringing some new and exciting festivals to town.

If you dig Guthrie, you are going to dig our new website. Check it out at 3uptowngals.com!

We took the show out on the sidewalk this weekend. Shawndalynn could not have been a better greeter for those wandering the streets.

zefronk.jpgAnd I have FINALLY got my act together and have recipes to share from our Yarn Tasting a few weeks back. Mason actually made the most popular dish of the night. He learned how to make these while watching Tasty Time with ZeFronk on DisneyJr. It was totally his idea! He skewered a cherry tomato, a cube of mozzarella, and a rolled basil leaf to make this most tasty treat. I am very proud!


Our menu for the evening also included:

Black Beans & Rice Stew -I’ve shared this before. Still a favorite!

Butternut Squash & Apple Soup - tip, peel and prepare the squash & apples before starting the soup. This isn’t a quick thing to do. Also, I cut the curry in half.

Vegetable Torte - it is beautiful and prepared a day or two ahead. Perfect for parties!

Artichoke Dip - recipe at end of post

Ciabatta Bread - if you don’t have King Arthur Flour’s Baker’s Companion, go buy one now!

Poires au Vin Rouge - recipe at end of post

Carrot Cake Cupcakes - awesome and pretty! For instructions on how to add the pretty caramelized carrot tops, refer to her Parties! cookbook.
Thumbprint Cookies - easy and delicious!

Herbal Iced Tea If you have one of these nifty ice tea makers, the water/ice proportions are perfect for this recipe.

Kir Royale We had a bunch of crème de basis left from the pears, so we decided to make this recipe on the back of the bottle (1 part crème de basis, 4 parts champagne). It must have been good because it was all gone!

And here’s the other recipes:

Artichoke Dip
4oz grated cheddar
4oz grated parmesan
14oz artichoke hearts, drained
1/2 cup chopped green onion
1/2 teaspoon garlic salt
1/2 cup mayo
paprika for seasoning

Mix all ingredients (except paprika). Bake at 350º for 20 minutes, or until bubbly. Sprinkle paprika on top and serve with tortilla chips.

Poires au vin Rouge
4-6 small bosc pears with stems intact
1/2 cup vanilla sugar
1 bottle fruity red wine, I used Beaujolais
1/2 cup crème de casis
2 tablespoons freshly squeezed lemon juice
1 spring rosemary
1 vanilla bean, split lengthwise
4 whole cloves
4 black peppercorns

In a deep pot combine all ingredients. You will want to snugly fit all of the pears in the bottom. Cover and simmer over medium heat. Turn the pears so they coat evenly. Simmer until cooked through (about 30 minutes). Remove pears, cover and refrigerate for 24 hours before serving. I reused the liquids and made another batch of pears!ok.jpg

Don’t forget to check out our 3 Uptown Gals site! Like us on Facebook too. We just got our page going and only have 7 likes. We’re looking kinda lame so show us some love!

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