Happy Monday! How was everyone's weekend? If you celebrate the St Patty's holiday, we're sure you are *especially* excited for the upcoming weekend ahead! We have plenty of festive pieces still in store and online if you're needing any last minute decor or gifts. Come by and pay us a visit!
We hope the month of March is unfolding beautifully for everyone. With the longer stretches of days and sunshine, we've been relishing the extra daylight
Scroll below to see our featured seasonal arrivals for this week. We're also sharing a delicious beef stew recipe you can prepare for the festivities this St Patty's weekend!
New Seasonal Arrivals
Blue Cottage Rose Apron
Constructed from strong cotton and adorned with April's timeless patterns, these aprons are built to last a lifetime (whether for cooking, gardening or crafting) and make a charming present for both the aspiring and experienced homemaker!
Meet Ocho the Octopus, a playful sea creature with a fuzzy marina blue fur body! With eight twining arms adorned with polka dots and stripes, Ocho is perfect for little ones to twist and twirl in their hands. And to top it off, he sports a jaunty sailor hat atop his cheerful embroidered face
Drying off has never been so luxurious with our Nikita Bath Towel. Made from 100% cotton, these towels will leave you feeling like a shimmering sunbeam (without the wetness)
If you're celebrating the St Patty's holiday this weekend and searching for some festive eats, look no further than this comforting and delicious beef stew With a rich flavor from the signature Guinness, this stew is an absolute go-to dinner to cozy up to on St Patrick's Day (and beyond!)
Ingredients
3 tbsp. extra-virgin olive oil, divided 2 lb. beef chuck stew meat, cubed into 1" pieces Kosher salt Freshly ground black pepper 1 yellow onion, chopped 2 medium carrots, peeled and cut into rounds 2 stalks celery, chopped 3 cloves garlic, minced 3 medium russet potatoes, peeled and cut into large chunks 4 c. low-sodium beef broth 1 (16-oz.) bottle Guinness 2 tsp. fresh thyme Freshly chopped parsley, for serving
Instructions 1. In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. 2. In same pot, add remaining 1 tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. 3. Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme, then scrape the bottom of the pot to release the fond (browned bits at the bottom). Bring to a boil, then immediately reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes. 4. Garnish with parsley before serving.
We have plenty of festive pieces still in store and online if you're needing any last minute decor or gifts. Come by and pay us a visit! 
