We're Open Christmas Eve 10am to 3pm

Last minute shoppers, do not fret.  CAPERS is open on Friday, December 24th, 10am to 3pm.  There are lots of great gifts to be had, and wrapped for your convenience by our busy little elves.  Jewelry, scarves, soaps, and don't forget the candles.  Stocking stuffers, too.  And if we don't see you before, have a lovely time with your friends and families.  We'll be open December 26 with half-price ornaments for you bargain hunters:  11am to 5pm.

Potluck Paris Trunk Show on Sunday, December 19th

Join us for one of our most popular events of the season.  Potluck Paris sales representative, Andrea, will bring a sleigh full of fabulous pewter jewelry.  It's chunky, it's hip, it's fun.  Come Sunday 11am to 6pm.

Two Great Trunk Shows this Saturday

Come visit CAPERS this Saturday to see the fun and affordable jewelry from m.frances jewelry.  She will bring a large selection of earrings, bracelets, rings and necklaces for your enjoyment (and purchase!)  Also joining us is the fabulous Nubia, creator of In Style scarves.  She will bring a great variety of scarves and shawls and she will even teach us how to wear them.  Artists will be at CAPERS 12-4.

Shop Late and Stay Close to Home

Holiday Open House at CAPERS and in the Whole Junction

It's a Chili Kind of Day

We often receive requests for recipes from the CAPERS cafe and so this morning while I was making up a pot of Vegetarian Black Bean Chili I took the time to do some measuring......here's the CAPERS recipe that was a mainstay of our repertoire for years. This is the perfect recipe for our 20 degree weather.....adjust the chili powder to taste and you'll be warmed right up.

Seasoning
4 T chile powder
1 T smoked ancho chile powder
2 T ground cumin
1 T oregano
2 t. cinnamon

5 cloves garlic pressed
3 c diced onion
3 c diced carrot
3 c diced celery
3 c diced green/red pepper
2 28 oz cans whole peeled tomato [broken up]
6-8 cups black beans cooked

Saute garlic, onion, carrot, celery in 2-3 T olive oil. Add 4 T spice blend to vegetables. Saute until translucent. Add peppers and 2-3 more T. spice blend. Saute 3-5 minutes longer. Add beans and tomatoes and water for desired consistency. Add additional spice blend to taste.

You can top off with sour cream, cheddar, scallion or whatever condiments you prefer. Enjoy.
Recipe makes 5 qts and is easily frozen.

Handmade Holidays this weekend