Summer Happenings

Warehouse Clearance Pop-Up

Friday July 15th through Sunday July 17th

Once again we co-ordinate with Yazdi’s Summer Sale to bring you a Crackerjack Pop-Up! Join us to find some fantastic deals on books, dresses, frames, and many other items from the Crackerjack Collection!

Participate in our drive to collect period products for T2P2, a local non-profit that is trying to address Period Poverty in our area. T2P2 stands for “Towers of Tampons & Pyramids of Pads.” Help us build one in Wallingford Center!

Drawing for Beginners Class

I’m so excited to be returning to my roots this summer!

I will be teaching an introductory drawing class beginning Weds. July 27th, through Shoreline Community College Continuing Education. I would love to have any of you join in this class, which will teach you to really look and see what you are about to draw. No previous experience required, just a desire to explore a talent you may have thought you didn’t have! More info!

Father’s Day is Sun. June 19!

Shop Now

It seems early this year, and in Seattle it’s been feeling more like Fall than Spring, much less like Summer!

Nevertheless, Sunday June 19th is the day set aside to honor our Dads, Grandfathers, Uncles and other male mentors. It’s the perfect day to express love, admiration and thanks for all they have contributed to our lives.

Small Business Week May 1- 7 & Mother’s Day May 8

Those of you who were familiar with Crackerjack in Wallingford Center may not realize that we opened that location on May 3rd, 1986 – thirty-six years ago this week!

     I was not aware that we debuted during National Small Business Week, and it may be that this week dedicated to small business was created after 1986. But how appropriate!

     Of course, I have been waxing sentimental this week, remembering all the fun times, challenges, employees and customers of the 34 years the store existed as a retail shop!

Many of you have expressed how you miss the shop, and I certainly miss many aspects of it, too. Being exclusively an online store has some advantages, to be sure, but I certainly miss the personal interactions with all of you, and helping you find the perfect handcrafted prize.

     So, once again, thank you for all the support over the years! 

Mother’s Day is this Sunday, May 8th

Free Local Delivery and Curbside Pick-Up are available through Mother’s Day to make your gift-giving as easy as possible! Click on Shop Our Store to the left for details!

Artist Attic Sale

One day only- Saturday October 9

10am to 2pm

Visit us!

We’re participating in this new and fun event!

Shop Sale Jewelry, Body Care, Odds & Ends and Bits & Pieces, all at Sale Prices!

Find great deals on Artwork, Seconds, Art Supplies & much more!

Have fun while shopping from 45 artist booths.

Masks required.

Baked goods and coffee available for sale. 

Location: Fairview Church and School –  844 NE 78th St, Seattle

Roast Chicken for Mother’s Day?

I had never stuffed a chicken before. I have stuffed turkeys for Thanksgiving with my grandfather’s bread stuffing recipe redolent with sage, but it never was part of my repertoire to make a stuffed chicken. I love roast chicken, and have a vertical roaster which makes it faster to roast, but precludes stuffing!

As I browsed this lovely cookbook, which is as much a reflection on living in New York City as a cookbook, I came across this recipe for Field Garlic Roast Chicken, which the author (Marie Viljoen) said might be one of her favorites. So I thought I’d give it a go!

Field Garlic Roast Chicken


Stuffing Ingredients:

2 Strips of bacon, sliced

1 c. Finely chopped field garlic, white and green parts (or green onions, which is what I used)

1 c. Bread crumbs

Zest of 1/4 lemon

1 T. Fresh lemon juice

1/4 c. Crumbled Feta cheese

Freshly ground black pepper

Salt


Chicken & Potato Ingredients:

1 Medium chicken, rinsed and patted dry

5 Medium potatoes, cut into thin rounds

3 Sprigs thyme

Juice of 1 lemon

Salt and freshly ground black pepper

1 c. water or white wine or vermouth


Make the stuffing: In a skillet over medium heat, cook the bacon until rendered. Add the field garlic (or green onions) and saute until translucent. Add the bread crumbs, stirring to coat evenly with the bacon fat and garlic. Add the lemon juice and zest. Remove the pan from the heat, and stir in the feta. Add pepper to the stuffing and taste for salt.


Make the chicken and potatoes: Preheat oven to 450 degrees

Gently stuff the chicken. Arrange the sliced potatoes in a roasting pan with the sprigs of thyme. Season with salt and pepper. Set the chicken on top. Squeeze the lemon juice over the chicken, and then season the bird’s skin generously with salt and pepper. Add the water or wine to the pan – this forms the basis of the delicious, sticky pan juices.

Put the pan in the oven and do not look at it for an hour. After an hour, check on the liquid and add more water or wine if the pan is dry. After another 15 to 20 minutes, remove the pan from the oven. Let it rest for 10 minutes before carving the chicken. The skin will be perfectly crisp, the meat moist, the juices caramelized, sticky, and slightly tart. Remove the stuffing from the chicken. Carve the bird and arrange the pieces in the pan on the potatoes, with the stuffing served on the side.

Enjoy!

Mother’s Day is May 9th – Make her this Easy Tiramisu!

Here’s a Tiramisu Recipe that’s eggless, and quite easy. But it’s sure to impress!

I adapted this recipe by reducing the sugar, switching to decaf, and adding a sprinkling of chopped toasted nuts, since my husband thinks everything is better with nuts! If you want to see the original recipe, it’s from Lauren Allen’s cooking blog Tastes Better From Scratch

Ingredients:

1.5 cups heavy cream

8 oz. tub marscapone, room temperature

1/4 cup sugar

1 teaspoon vanilla

3/4 cup cooled espresso – I used decaf in an attempt to lessen caffeine 🙂

3 Tablespoons Kahlua – can be omitted for non-alcoholic version, or replaced with rum or whatever you like

1 package Lady Fingers – those I purchased were small, so the second time I made this I bought two packages so I had a more complete layer of them (the dish I used may have been bigger, and was oval, so…) I put the remainder in the freezer for next time.

Cocoa Powder for dusting

Optional – chopped toasted nuts

Directions:
Add cream to bowl and mix at medium speed until it begins to thicken. Slowly add sugar and vanilla; continue beating until stiff peaks form. Mix a bit of the whipped cream into marscapone to soften it further, then gently fold marscapone into whipped cream.

Combine coffee and Kahlua in shallow bowl. Quickly dip both sides of each Lady Finger, then set in bottom of 8 x 8 or similar sized pan. When you have covered the bottom, spread half the cream mixture evenly over the top. Repeat layers, smoothing the top. * Dust with a pretty heavy coating of cocoa powder. Sprinkle with chopped toasted nuts if desired.

Refrigerate for 3 hours or up to overnight before serving. will keep nicely in refrigerator for 2 to 3 days (if you don’t eat it all right away!

Notes * : Can be frozen. Before dusting with cocoa, wrap with plastic wrap and then foil. Freeze up to three months. thaw overnight in refrigerator. Dust with cocoa a few hours before serving.

Holiday Orders Deadlines

Holiday Cut-Offs – Free Delivery orders must be placed prior to 2 p.m. on Weds. Dec. 23rd, for delivery on Thurs. Dec. 24th.

Curbside Pick-Up orders must be placed prior to 4 p.m. on Weds. Dec. 23rd, and picked up by 3 p.m. on Thurs. Dec. 24th 

NO DELIVERIES OR PICK-UP ON CHRISTMAS DAY.

Standard Shipping/Mailed orders must be placed by 4 p.m. Thursday Dec. 17th, based on USPS recommendations, to arrive before Christmas. We will do our best to ship orders asap after that date, but can not make any promises regarding Christmas delivery.

How’s Everyone Doing? The “Rona” Phase

My niece has dubbed coronavirus “Rona”, and I sort of like that. Especially its syllabic efficiency. And especially when you want to blame it for something. It seems a little more personal than coronavirus or Covid-19, like it’s a real entity you can blame. And I’m sure I’m not alone in blaming Rona for all sorts of things!

So, how is everyone doing during this scary and frustrating time? Way back in March, I thought this might not last too long. Certainly not through the end of summer, and that by Thanksgiving we would have been given an “all clear” and be back to normal. Naivete? Innocence? Stupidity? Whatever it was, my hope did not come to pass. We are still trying to #StayHomeStayHealthy and #BeStrongSeattle! 

As someone who has always liked being home and has plenty to do at home, I was fine. That is until I wanted to run to the grocery, or longed for the serendipity of browsing in an interesting shop. Even going to the beach was not possible for a while. And I missed seeing people’s faces – their full faces! 

But I’ve adapted. I’m not quite so anxious when I’m at the grocery store, I don’t disinfect my groceries any more and I’m okay going on “mission-oriented” forays into stores. I have met friends for socially-distanced-outdoor-takeout-lunches, and walks-in-the-woods-with-masks. I am taking an informal French class on Zoom, and attend an Instagram Live art class. And, of course, I catch up with friends via phone.

Wearing a mask has become comfortable, and I have extras just in case. Now that it’s colder out, and I’m grabbing a hat and gloves, I have occasionally forgotten to also grab a mask, and so have had to turn around and come home. Luckily, I’ve not been too far away, but keeping a couple extras in the car seems like a good plan. I still struggle with foggy glasses, and foggy brain – there seems to be some correlation between putting a mask on and the subsequent slowness of my brain – or mouth – or both! Or maybe it just comes from being in the now unique position to talk to others that is overtaxing me!

It’s definitely a different world we find ourselves in, and every decision we make has the additional layer of considering everyone’s health and safety. The holidays will look and be a lot different for most of us this year! For me, this experience has put a spotlight on health – my own, my friends’ and family’s, and the whole community’s. Having been blessed with good health, I may have taken my responsibility for granted, but not anymore! I am happy to be vigilant for the duration. I am trying to think creatively about adapting, staying in touch, maintaining relationships. But I am also remaining ever so hopeful that one day, sooner preferable to later, we will be able to say “So long, Rona!”.