Fresh Picks: For the Love of Dad

We like to say vintage makes a unique, one-of-a-kind gift. But when it comes to Dad, you may ask how you can express your love with vintage? These finds are true treasures that he will cherish for many years to come!

by ReBopShop

Cocktail Shaker Ice Bucket M... LoveMyVintageB... $40.00	Mens Vintage Silk 1930s Neck... AnnaLeesAttic $24.00	Buren Imperial 21 Jewel Open... KentonCollecti... $215.00
Vintage Alabaster Horse Book... BirdinHandVTG $125.00	Vintage Schmidt Beer Cooler ... RedRiverAntiqu... $135.00	Vintage Mid Century Mod Bran... jenscloset $34.50

Treasury tool supported by the dog house

Fresh Picks: Sweet Slumber

Need a good night’s sleep? Creating a peaceful environment can make your bedroom the restful retreat you desire. These vintage finds invoke a tranquil boudoir, which just might be the best remedy for a hectic day.

Vintage Chenille Bedspread b... vintagelinens $125.00	Pretty Pink and Blue Floral ... jenscloset $98.50	ART NOUVEAU Empire Art Silve... SweetSugarBout... $92.00
Vintage 1930s Child and Goos... deerpathvintag... $14.00	Vintage Dresser Scarf with L... TheVintageWhim $9.00	SALE Pair of Vintage Hobnail... awfulwaffles $42.00

Treasury tool by whalesharkwebsites

FOODIE FRIDAY -- R Is For RADICCHIO

It's interesting how our tastes change over time, or having something prepared in a new way can change your perception. I used to dislike radicchio, even picking it out of salads. I found it to be bitter. A couple of years ago, I had GRILLED radicchio as a side dish at a local eatery. It was amazing!!! I immediately tried to replicate the recipe, and it turned out quite well. Grilling it tames the bitterness, and actually imparts an almost nutty flavor.

(photo courtesy of marthastewart.com)


Here's some information on this tasty green, from epicurious.com:

radicchio
[rah-DEE-kee-oh]
This red-leafed Italian CHICORY is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso . The radicchio di Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to BUTTERHEAD LETTUCE. The leaves of radicchio di Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.

Read More http://www.epicurious.com/tools/fooddictionary/entry/?id=4169#ixzz1QtkZBXb8

RECIPE: GRILLED BALSAMIC RADICCHIO


INGREDIENTS:

* 3 TBS extra-virgin olive oil
* 2 TBS balsamic vinegar
* 2 TBS orange Juice
* 3 garlic cloves, minced
* 1 tablespoon chopped fresh rosemary (optional)
* 1 teaspoon orange zest
* 1/4 teaspoon dried crushed red pepper (optional)
* 2 large heads of radicchio, each quartered through core end
* sea salt and freshly ground pepper to taste
* 1/4 - 1/2 cup Pecorino Romano cheese shavings (parmesan will do in a pinch)

DIRECTIONS:

Whisk oil, vinegar, orange juice, garlic, rosemary, zest, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.

Prepare barbecue or stovetop grill pan (medium heat). Drain marinade into small bowl. Place radicchio on grill or in pan; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

****************

Serve it up on a nice vintage platter:

Promotions, Free Advertising & Building Your Brand

What is your brand? Knowing that is the jumping off point for all future advertising and promotion.

As I've said before, a consistent logo is key to identifying with customers. Something clear to see that somehow ties in with your store or name is ideal. I chose a turquoise teapot because it was one color (easy to view), a color that has strong vintage associations, and photographed cleanly. I don't offer that teapot-but it's similar to what I do offer and customers remember it.

Vintage Mechanical Valentine by Wonderdiva

An unforgettable avatar: she looks like her username!

I consider that teapot my logo. It is THE identity of Nachokitty. In order for it to work as my branding, I need to keep the same across Facebook, Twitter, Etsy, my business cards and the cards I include in every package.

Once you have a clear identity established, be consistent. I don't recommend using one name for your user id and different shop name on your banner. Customers can't search for you under that banner ad name, but it is the largest text on the page in most cases, calling out, Look at Me! Remember Me!

Vintage Enamel Daisy Set by Jenscloset

Her avatar is a small piece of this banner-excellent tie in

Okay, so you know who you are and how you want to be remembered. How will you get your name out there-not just once, but over and over again?  Marketers have studied human behavior for eons and one thing is sure-viral marketing works best. Meaning, word of mouth.

1940's Toy Sewing Machine by tparty

Great logo. Ties into username & matches banner

This is where your single most effective FREE tool comes in. Treasuries. You find things you like, you post them and notify the sellers. What could be easier? Yet it's a free tool most of us aren't paying enough attention to. If people like the treasury, they'll likely check out your store. Now that we have activity feed, I am able to watch activity spike after certain treasuries are created. My New Years business resolution was to make 1-2 a day.

Vintage Tea Length Nightgown by FancyPantsAndMore

Excellent avatar-ties right in with the product line & it's very eye catching

Other forms of free or low cost promotion: Facebook and Twitter. To boost my numbers on Facebook, I paid for an ad. It was cheap. It brought in hundreds of people. Now I have a core audience I can advertise directly to, involve by asking questions, and use as my word of mouth advertisers. You certainly don't need to pay for an ad-I see plenty of Etsy sellers with strong Facebook pages who didn't. It was just a quick way to get where I wanted to be.

There are other ways to promote that we'll discuss another time. Brand your store, use the tools that are free, and promote yourself. You have nothing to lose and much to gain.

Foodie Friday: Don't Clean & Throw a Dinner Party Anyway

Hello, Nachokitty here. I'm stepping in to guest blog today.

I love to cook. I have over 100 cookbooks that I read for fun and inspiration. That said, I never follow the recipes. I like to see what base ingredients are necessary and then mess with them to see if I can improve upon the dish. I love serving these creations to those willing to risk all with me.

Get courageous! Throw a dinner party & send invites by bontonvintage

Sauces and soups are easy to play with and add to. The new thing I've decided to conquer is fondue. Style be damned. I don't care if it's trendy-it's delicious. And it's flexible and easy to do. I found an amazing recipe that was fairly simple to do from the Melting Pot restaurant. This link goes to Bourbon Bacon Cheddar Fondue. Yum. It can be doctored quite easily.

A great way to get out of your winter rut (admit it, we all fall into one or two ruts!) is to have friends over. I know, the house is messy, you're busy, you see dust bunnies the size of a VW bug under your table. Ignore it. Dim the lights, light some candles, uncork some wine and cook fondue. Your friends will love you for it and you'll have a great time. What better way to chase away the Old Man Winter blues?

Hip Vintage Fondue pot by jenscloset

Fondue set by jenzee09

Avocado green Fondue pot by moxiethrift

Retro Fondue pot by kitschcafe

Get stylish about it. The kitsch factor of a vintage fondue pot will only add to the charm and whimsy of the event. Have a wonderful weekend!

FOODIE FRIDAY--E is also for EGGNOG

Glass Pitcher from nachokitty

EGGNOG--Love it or hate it?  Either way, you have to admit that it is a holiday tradition!   A little history lesson:

"Eggnog literally means eggs inside a small cup. It is used as a toast to ones health. Nog is an old English dialect word (from East Anglia) of obscure origins that was used to describe a kind of strong beer (hence noggin). It is first recorded in the seventeenth century. Eggnog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time......

Eggnog goes by the name coquito in Puerto Rico, where, not surprisingly, rum is the liquor of choice (as it is these days for many eggnog lovers in the U.S.). There the drink has the added appeal of being made with fresh coconut juice or coconut milk. Mexican eggnog, known as rompope, was  created in the convent of Santa Clara in the state of Puebla. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur. In Peru, holidays are celebrated with a biblia con pisco, an eggnog made with the Peruvian pomace brandy called pisco.

The Germans make a eggnog or rather egg soup with beer (Biersuppe). Here in Iceland, we do have a soup here that resembles eggnog somewhat but there is no alcohol in it. It is served hot as a dessert. Other than that, we have nothing that resembles eggnog and no eggnog traditions."

Excerpt fromHistory of Eggnog
by Nanna Rognvaldardottir of Iceland

Nowadays, most of us purchase it ready made in cartons, and then add rum, brandy, bourbon or another liquor.  I like to top it with a sprinkling of freshly ground nutmeg.   CHEERS!!!!

 

Christmas Glasses from jenscloset

FOODIE FRIDAY --- A is for APPLE

Welcome to the first FOODIE FRIDAY post on the EVT blog.  I'm Nora, and in addition to running 2 shops on Etsy (among other ventures), I am an avid cook, baker, caterer and personal chef.  Every Friday, I will be sharing recipes, nostalgia, reviews, menus, fabulous vintage cookbook and gadget finds--you name it!  If it involves FOOD, expect to read about it here!

Nesting Canister Set from dandeliongirl.etsy.com

The coming of fall, with its cooler temps, bountiful harvest, back-to-school rush,  etc. etc. has me thinking about APPLES.  While other fruits may be more exotic, APPLES seem to represent comfort, vitality, and well...AUTUMN. 

Apples have their place in the bible, as well as mythology.  Even APPLE quotes are commonplace:

"An apple a day keeps the doctor away."
"The apple does not fall far from the tree."
"The apple of my eye..."

Hoenig Apple Bowls from jenscloset.etsy.com

I can't easily think of a fruit that is more revered!  So many varieties, some perfect to eat straight from the tree, others best when baked or cooked.

interesting tidbits about apples

If you have a food related topic to share, or one you would like to see covered here, please post a comment, or email me: treasurehuntvintage@ gmail.com


Here is one of my favorite APPLE RECIPES:

EASY FALL APPLE CRISP

Ingredients:

• Filling:
• 6 tart apples, peeled, cored, and sliced (I like GRANNY SMITH)
• 1 cup raisins or dried cranberries (optional)
• 2/3 cup packed brown sugar sugar
• 1 Tsp cinnamon
• 1/4 Tsp ground cloves
• 1-2 TBS lemon juice
• Topping:
• 3/4 cup rolled oats (I prefer regular)
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup all-purpose flour
• 6 tablespoons cold butter, cut in small pieces
• 1/2 cup chopped pecans or walnuts

Preparation:

Mix filling ingredients together; spread evenly into a lightly greased 11x7x2-inch baking dish. In a mixing bowl, combine oats, brown sugar, cinnamon, and flour. Cut in cold butter until coarse crumbs form. Stir in chopped pecans or walnuts. Sprinkle topping evenly over fruit and press down lightly. Bake at 375° for about 30 to 35 minutes, or until topping is browned and fruit is tender and bubbly.  Serve warm.  Great with vanilla ice cream or all by itself!

Apple Cutting Board from Kultur.etsy.com

Apple Cream Sugar Set from ImSoVintage.etsy.com

Walking in a Vintage Wonderland Featured Shop: jenscloset

"YES VIRGINIA, THERE IS VINTAGE ON ETSY"

It's true, honest.

Today's featured 'Shop of the Day' is jenscloset! Jen carries loads of great vintage glass, dinnerware, jewelry and lots more, and the shop is a paradise for fans of Fire King and Pyrex!

I'm a milk glass nut myself, and right now she's got 31 beautiful milk glass items like this gorgeous Fenton covered candy dish:

Would you like to win a $10 gift certificate from jenscloset? Of course you do! Well, get yourself over to the shop here, then come back to this post and comment on your favorite item with a link to it. Don't forget to include your e-mail address so we can contact you if you win.

So far, 6 lucky winners have received a $10 gift certificate from an EVST shop, and another one will win tonight! In the evening after 9pm Eastern, one winner will be chosen at random from all of today's blog comments who will receive the gift certificate from jenscloset!

The Featured Shop and corresponding gift certificate changes daily, and there will be a winner every night. One entry per person, per day. EVST members are not eligible.

Check back every day to see what new shop is being featured, and try for your chance to win!

A list of participating shops is in the sidebar at right.

Congratulations to Jenny S., Wednesday's winner of a $10 gift certificate from tigerluxe!

Thanks, and have a good luck!

The EtsyVintage Street Team

(Home of The Coolest Vintage Shops Anywhere)

Search 'etsyvintageteam' for even more vintage wonderful-ness!