Small Business Saturday. Thank YOU.

Today is the 2nd annual Small Business Saturday, a day dedicated to supporting small businesses on one of the busiest shopping weekends of the year. Millions of people world wide helped to support "Shop Small" today- a time to shop at your favorite local stores and help fuel the economy. Thank you to all our loyal customers who shopped with us today, and every day. We appreciate your support.

Learn more at: http://smallbusinesssaturday.com/

xo-
P+G

Exclusive.

We have a brand new shipment of Swedish Tracery Doormats that just arrived at Post & Gray and Interiors Marketplace. The doormats are made out of a durable plastic resin, which according to our owners John and Kelley, withstands at least 10 years of kids/dogs/family and weather. Whew! These doormats are exclusive to our two stores, only. You literally cannot find them anywhere else in the world!! We only have a limited quantity of these doormats- so go ahead, make an entrance, into our stores that is....and check out only the finest in high quality doormats for the holidays.



xo-
P+G

Charlotte's 25 Best Restaurants

 

Charlotte Magazine December 2011 issue has a great feature with their list of 25 best restaurants in Charlotte! 

Click here to see the great article and try out some great restaurants! 

"For a town that tends to focus on the new and shiny, Charlotte is relatively loyal when it comes to its restaurants. While some of the spots on this list have only recently arrived on the scene, others have been fine-dining staples for years and continue to have dining rooms—and kitchens—that bustle. These restaurants were chosen partially because of their service and value, but most importantly based on their ambience and food. Each excels."

Happy Friday!

Make sure to come by Interiors Marketplace today for the second day of our Sidewalk Sale! Thanks to everyone that came yesterday it was a great day! There are only two more days for these AMAZING deals so be sure to come see us!

Also at Post & Gray all Circa Imports are now 50% off! Take a look at some of the great pieces we have!

Sidwalk sale!

Our Fall Sidewalk Sale starts today!! Now that the sun is out it is BEAUTIFUL! Come check out our great deals.  Here are a few pictures of our first day! Also, click here to see our Facebook album for more photos!

Thanksgiving cookies!

Carrying on with the cooking theme I found these amazingly cute Thanksgiving cookies here! 

THANKSGIVING COOKIES

Ingredients:

• 16.5 oz pillsbury refrigerated sugar cookies
• 16 oz chocolate creamy frosting
• Orange decorating icing
• Candy corn
• Black decorating gel
• Miniature candy-coated chocolate baking bits

How to make thanksgiving turkey cookies for kids:
This is definitely one of the tasty thanksgiving recipes for kids that you should try for this year with your kids. Heat oven to 350°F. Bake cookies as directed on roll. Cool for about 20 minutes. Spoon chocolate frosting into resealable food-storage plastic bag. Make small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for turkey feathers. Then pipe orange icing onto each cookie to resemble thanksgiving turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes. Turkey cookies is ready to serve.

Holiday cooking

It's that time of year again for holiday cooking! I found this great recipe for pumpkin pie from Cooking Light. I love this magazine because they always have great new recipes to try!

 

CLASSIC PUMPKIN PIE

Ingredients

• Filling:
• 3/4 cup packed brown sugar 
• 1 3/4 teaspoons pumpkin pie spice 
• 1/4 teaspoon salt 
• 1 (12-ounce) can evaporated low-fat milk 
• 2 large egg whites 
• 1 large egg 
• 1 (15-ounce) can unsweetened pumpkin 
• Crust:
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray 
• Topping:
• 1/4 cup whipping cream
• 1 tablespoon amaretto (almond-flavored liqueur)
• 2 teaspoons powdered sugar

Preparation

• Position oven rack to lowest position.
• Preheat oven to 425°.
• To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
• To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
• Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
• To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Rick Rodgers, Cooking Light
NOVEMBER 2003

Also click here for some other great pumpkin recipes!