It's parade time in Niles it starts at 6:00 p.m. this Friday the 27th
 

I always tell folks to come early and set up some chairs on sidewalk then shop and eat in Niles.

 

Saturday is Shop Small business Friday but honestly we need your business all year long.

It's you our loyal customers that make it possible for MY FRIENDS AND I to remain open

for these past 33 years (yep! 33 years)  We LOVE you!

 

 

Posting this again from a 2008 blog post

 

Ever hear of Swankyswigs?

Well I bet you did and just didn't know it.

Sometimes things sit in our kitchen cabinets for so long, they gradually age into collectibles. If you have a few colorful character glasses stuck way back in one of your cubbies, it's time to get them out and look them over. You might just have a Swanky or two. They are VERY collectible. There's even a book on just Swanky Swigs.

The predecessor to today's character glasses actually came on the scene during the Depression-era. Collectors call these little glasses "swanky swigs" referring to swanky decals featuring colorful flowers, stars, and animals, themes, decorating them.
These juice-sized tumblers originally held Kraft cheese products and were premiums distributed over many years. Occasionally collectors will run across a swanky swig with an original lid bearing the Kraft name still intact or, even more rarely, with the cheese product still in the jar.

Big selection of these cute little gems in the store now

COME AND GET THEM!

Just made this cake.  Every time I make it I can't believe how easy and GOOD it is.
You don't even have to peel the apples!
Try it you won't be sorry and if you do comment me on what you think of the recipe.


RITA’S APPLE CAKE

4 cups chopped apples*
2 tsp baking soda
1 cup canola oil**
1/2 tsp salt
2 eggs
2 tsp cinnamon
2 cups flour
1 tsp vanilla
2 cups sugar
1 cup chopped nuts

Add ingredients as listed. Pour into ungreased 11- x 13-inch pan and bake @ 350° for an hour or until caked is nice and brown in color and middle of cake is done.

* DO NOT peel apples
** You might want to reduce amount of oil as a matter of preference (perhaps 3/4 cup for a touch drier cake)

Recipe courtesy:
Rita Emma
March 18, 2011