Fall & All~

The craft night was a huge success! Thank you to all who came down. If you weren't able to make it we will be hosting a monthly craft night, the third Thursday of each month. For November it will be Nov 17th from 5-8pm. We will be having a few projects that you can "make & take" that evening. Think of it as a gift making night!

This Saturday will be trick-or-treating in downtown Oshkosh, EmmaJean's will be open.

Have a great day!

Mindy

Crafting Workshop Tonight!

The shop will be open today 10-8 and from 5-8PM we will be hosting a make & take craft night! You can stop in & make your own piece of hand stamped jewelry. Prices are $8-$13 depending on the piece you make.
This is a good kids project too (with parents help) you just need to be able to swing a hammer.
Please email me if you have any questions
mw.kuen@gmail.com

A lovely day for a show!

It was a blustery weekend! Good thing we were at a lovely indoor show at the Butte des Mortes Country Club. It was hosted by the lovely Sandra Began...here is a photo of the set-up for this year.

Although this post is short, I have to go.....there is a group of kids over all playing dress up & I think it's about to get CRAZY!!! There are fairies, princesses and a dragon and Harry Potter.

Great Show - this weekend!!!

I will be at the Sandra Began Holiday Preview Event this weekend! Mom will be at the shop & we will have our regular hours both days....

We are also selling tickets for the event - they are only $10 in advance and 100% off the ticket sales is going to Bundle Up Kids/Miracle League Charity!

Hope to see you there!

EmmaJean's Boutique fall hours are-
Wed-Fri 10-6
Saturday 10-2

**Next Thursday we will be open until 8** I will post more info on all the fun soon!

Another First Day of School!

Little Sydney also started preschool this year.....she was SO happy and excited to go! She has gone with for 2 years to drop Audrey off & pick her up at school. Now she got to stay & play - she was beaming.

We also went to the day at the farm just outside of town. There were hay rides, a pumpkin patch, animals to check out and a really good corn-maze. Here is a pic of the girls leading the way thru it.

I hope all of you are also enjoying the crisp fallness to the air! I want to get a few more plants to pop in really quickly this week - wish me luck

They Grow Up SO Fast

Wow - again I find myself saying I can't believe how quick the kids are growing up and how fast time is just flying by!

Here is a picture from Audrey's first day of school. I think she is really enjoying herself she has already made a few nice friends and they all live close by :)

I will be at the market this weekend and the shop will be open as well. We have been getting in new things each week -I post most of them at www.facebook.com/emmajeansOshkosh

I'll try to keep my blog better updated too - but there is only so much time in a day

Easy Tomato Basil Sauce

So my tomatoes are starting to roll in. Which is great. They started to ripen a bit late this year so I was a little worried. While I love homemade tomato sauce canning isn't something I enjoy doing, so here is a quick and easy way to make a delicious freezer-friendly sauce.

What you need-

14-16 tomatoes

about 1/2 cup fresh cut basil

1t balsamic vinegar

1t salt

garlic....I think the more the merrier!

1 - 2T of Italian Seasoning (or a mix of oregano, thyme, parsley)

parchment/waxed paper

first - take your tomatoes, clean them off and put an X in the bottom.

Preheat your oven to 375 and line a cookie sheet with parchment paper of waxed paper. If you only have waxed paper that's okay, it will just stick a bit to your pan. Let them roast for about 20 minutes. Take them out & let them cool until you can handle them.

Once cooled peel the skins off & core them, do this over a bowl so any juice is kept. Once all of the tomatoes are peeled/cored you need to squish/cut them all up in your bowl.

When they are all cut up add all of the other ingredients & mix well.

Pour the sauce into clean jars/containers and pop them into the freezer for up to 6 months.

I ended up with several jars today, I put 1 right into the fridge to use for tomorrow's eggplant Parmesan! There is the eggplant I just picked too.

Even after all of the sauce was made, I whipped up some fresh salsa and still have enough left for tomato pie.....that recipe will be posted once I make it - it's from my dad & SO good!

here is the salsa - that one is usually whatever I happen to have around kind of thing....this week it was tomatoes, chives, jalapeno, green/purple bell peppers and come dried cayanne peper & cumin