There’s no better way to shake off the holiday hullaballoo than an after Christmas sale.
Everything will be 20% off this Friday and Saturday. We’ll be open our regular hours from 10am to 5pm.
Please note, sale prices do not apply to special order merchandise and are not available with other discounts or promotions. Sale prices are only available in-store for merchandise that is in-stock. All sales final – no refunds, no returns, no exchanges.
Our holiday hours are
- December 22 & 23 – 10am to 5pm
- December 24 CLOSED
- December 25 CLOSED
- December 26-27 – 10am to 5pm
- December 28 CLOSED, because it’s Sunday
- December 29-31 – 10am to 5pm
- January 1 CLOSED
- January 2-3 – 10am to 5pm
In other news, everyone in my house including myself has come down with a bad case of the crud and is in a very bad mood. For Christmas Eve I decided to make beef tenderloin AGAIN, because Mason didn’t like how I made it with the reduction sauce at Thanksgiving and wants his “spicy meat” instead.
Here’s how you make what Mason calls Spicy Meat:
Pat 2″ thick filet mignons dry with paper towels, rub with olive oil and crust in a equal mixture of fleur de sel and coarse black pepper. Sear on medium high heat in a hot skillet or dutch oven, remove from heat, top with a pat of butter then place pan in a 400º oven. Cook 12 minutes for medium rare, 16 minutes for medium.
It’s extremely quick and easy to make, but incredibly delicious. You must use fleur de sel, no other salt tastes right. I buy in it bulk and keep it at the shop for sale, just so others can experience its wonderfulness.
I get to finish up Christmas preparations and cooking while on decongestants. This could get interesting.