DON’T FRET, SPRING IS ALMOST HERE!

Although the first days of spring are still weeks away, our days and time spent in the sunlight are getting longer.

We can finally see a little bit of green grass peaking under foot along with birds chirping.

Soon we will say goodbye to winter and hello to spring!

Now that more of our time will  be spent outdoors, what a perfect opportunity to transform your outdoor decor into a seasonal masterpiece.

We have a wide assortment of some of the best outdoor furnishings that will inspire you to redesign your outdoor space.

OwLee and Woodard are an American tradition with handcrafted casual outdoor pieces perfect for balconies, patios or courtyards.

Come explore our collections and bring luxury of the indoors to your outdoor spaces.

We can drop ship directly to your home anywhere in the U.S.

You need to order now for spring delivery; lead time 6-8 Weeks

Currently we are offering 25% off on all outdoor furniture.

We carry a wide selection of high quality outdoor & garden furniture including;

  • OWLee
  • Woodward
  • Old Hickory
  • Kenian Imports
  • MiYu

We’d love to help you select the pieces that suit your style.

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FRUIT & GOODNESS

Here’s a Fresh Berry Cobbler To Kick Off The Season!

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Ingredients:

  • 2 lb. mixed berries
  • Juice of 1 lemon
  • 1/2 cup plus 3 Tbs. granulated sugar
  • 2 Tbs. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger

For the cobbler topping:

  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 cup firmly packed golden brown sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 6 Tbs. (3/4 stick) chilled unsalted butter,
    cut into 1/2-inch pieces
  • 1 egg
  • 3/4 cup heavy cream
  • 1/4 cup finely minced crystallized ginger
  • Vanilla ice cream for serving (optional)

Directions:

Preheat an oven to 375°F. Lightly butter a 9-by-13-inch baking dish.In a bowl, combine the berries, lemon juice, the 1/2 cup granulated sugar, the cornstarch, cinnamon and ground ginger and toss to coat the berries evenly. Pour the berry mixture into the prepared baking dish, spreading it evenly.To make the topping in a food processor, combine the flour, brown sugar, baking powder, salt and baking soda and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Pour the egg mixture into the food processor and pulse just until the topping mixture holds together. Remove the blade from the food processor and stir in the crystallized ginger.To make the topping by hand, in a bowl, stir together the flour, brown sugar, baking powder, salt and baking soda. Scatter the butter pieces over the top and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together. Stir in the crystallized ginger.Using a soup spoon, place dollops of the topping evenly over the berries, leaving a 1-inch border uncovered around the edge of the dish. Sprinkle the 3 Tbs. granulated sugar over the top. Place the dish on a rimmed baking sheet. Bake the cobbler until the top is golden and the berry filling is bubbling, about 35 minutes. Transfer to a wire rack and let cool for 10 to 15 minutes.Using a large spoon or spatula, scoop out the cobbler onto individual plates. Accompany with a scoop of vanilla ice cream. Serves 8.
BON APPETITE!
Until Next Time

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