Christmas time is a time to reflect on family and the loved ones in your life.  We both feel so blessed to have a great support with our friends and family and the best customers any shop could ask for. We wish you all a warm and joyous holiday with your loved ones and hope everyone takes time to step back, look at the current events of the world and think about what is most important. Not just for us as individuals, but for the greater good of everyone.  We are all different, all unique and have different ideas about things.  But if we work together, sharing ideas and working for the good of everyone, we can affect change.  We are blessed to live in a great country. Our friends from around the world have shared such great memories with us we just wanted to wish you and yours a very happy holiday season, no matter what holiday you celebrate or if you don't celebrate at all.  Wishing you all a very happy season of love, kindness, patience and understanding.  Next, it's on to 2013. Let's make it the best one yet!       ~~Eddie & Genie~~

IT'S NOT TO LATE FOR YOUR FAVORITE CHILIHEAD

Just a quick reminder it's not too late for the Hot Sauce of the Month Club for Christmas giving. It goes out next week to ensure everyone gets this month's special selection hand picked by Ed himself. It's a goodie!  You can opt for a 1 month, 3 month, 6 month or 12 month subscription which includes shipping throughout the US.  Each month the recipient receives 2 bottles (and sometimes we vary it up with  rubs or special seasonings) and recipe ideas. You also get signed up for our quarterly newsletter which is sent out electronically 4 times a year full of news from the island, recipe ideas, new products, health info. and whatever we feel our customers might be interested in. Check out the pricing details at www.sanjuanhotshop.com.  We are having an issue with the Postal Service which we use for the shipping so if you get a wierd message like we don't ship to your area, e-mail us. I guarantee, we ship there!

Wishing you all a wonderful, bright, warm, joyous and healthy Christmas holiday and bright shiny New Year.

HAPPY HOLIDAYS,

Eddie & Genie Williams

www.sanjuanhotshop.com

Simple Christmas Ideas

Happy Post Thanksgiving Everyone, 

We have to share this wonderful picture of Deco (pronounced dee koh) from Kurt and Peggy Long who live on Brown Island and are frequent friends who visit the shop.  Occasionally they allow us to "doggie sit" while they run to the market and Deco is such a great dog we had to share this.  This was after a long day of shopping and a boat ride home.  We love Deco!

Home At Last!

Hopefully by now the turkey and stuffing has settled as we're getting back into daily life. This weekend at the shop was full of wonderful happy customers who were kind enough to stop in and taste some of our treats. We have Ghost Fudge (Yep, Genie's mother's dark fudge recipe but I've added a twist with the Ghost Pepper in it) and lots of new sauces in the shop. We got the Christmas decorations up and are now on to Christmas. We have had a lot of interest in our Custom Label program which allows you to put your own custom picture on a label and the caption of your choice. 1 label at a time or by the case (case discounts available on 12 or more bottles).  We work with you via e-mail to get the perfect label and we can offer approx. 15 different sauces of all heat levels. From very mild to extremely wild. It's lot of fun. We even have a couple of customers who are putting their family picture on a custom label and combining their Christmas Card as their present sent out to their friends and family. Inexpensive and personalized. And don't forget about the Hot Sauce of the Month Club. Each month you get 2  premium sauces (or we sometimes include a rub or seasoning) and recipe ideas. You also get signed up to receive our quarterly newsletter full of info. from the island, recipe ideas, health benefits and other info. we think our Chiliheads might be interested in. All prices include shipping anywhere in the United States. Check out the website at http://www.sanjuanhotshop.com for details. We can even include a special holiday flyer in the box for whatever occasion it may be. Christmas, birthday, anniversary, reunion or whatever! 

As we move into the hectic gift buying, errand running, Christmas card writing, cooking, office parties, family gatherings, gift wrapping, cookie baking, crazy time of year, please take time to slow down and make sure the ones you love the most know it.   One of the things we miss the most is having the kids in the house, sharing our daily happenings and the dinner table and watching our favorite holiday movies together snuggled by the fire. Although our family has grown with 5 kids and 7 grandkids, this is the time of year when we all cannot get together under one roof to share the joys of their company.  If you are lucky enough to have your family close, cherish it. 

Wishing you all a joyous and healthy holiday season and we look forward to seeing some of our favorite Chiliheads in the shop this holiday season.

Beer Can Thanksgiving Turkey on the BBQ???

OK, we're finally going to post this because so many of our customers have requested it. Next Thursday, Ed will be getting the propane BBQ ready for his famous, and most requested, beer can turkey on the grill.  Depending on the amount of people we have coming over we may end up doing 2 turkeys. A 10-12 lb. turkey works the best. Set the grates on the lowest level and preheat the grill to 350 degrees.  In the meantime prepare the turkey as you normally would by cleaning the gizzards out.

Ingredients:

• 1 10-12 lb. turkey thawed (or fresh) 
• 1 Fosters Lager (large can) 
• 1/2 lb. butter
• seasoning of your choice (Slap 'ya Mamma cajun seasoning is our favorite, but you can do any dry rub you like or make your own with a little garlic powder or salt, pepper and favorite spices) 

That's it for the ingredients. Open the Fosters Lager and pour out (yeah, right) approx 1/3 of the can. There is nothing that says you can't start drinkin' here. Shove the beer can up the large orifice of the bird.  Melt butter with your favorite seasoning or rub and thoroughly baste or rub down the bird. Be sure to get under the skin and let it drizzle down the bird.  Once grill has consistent heat at 350 degrees, place your bird can up (which will serve as the holder too!) on the end of the grill turning off the burner directly under the bird.  (If doing 2 birds, you will need a 3 burner bbq lighting the middle burner only during cooking) This way it doesn't burn the outside before the inside is done. Basting generously through the cooking process let cook approx. 15 minutes per lb. We have found for a 10 to 12 lb. bird cooking times are 2-3 hours.  CAREFULLY remove bird from grill and let stand 20 minutes before trying to remove the beer can. Place bird on platter and carve. We typically do this with whole chickens and it is the moistest bird ever.  All the hops in the beer help to baste the bird from the inside and it doesn't taste like beer at all.  Leftovers are moist too! For those who prefer to use a soda can, Dr. Pepper works well too. You just need to find the large can for a turkey. For chickens, regular 12 oz. cans are fine. A lot of people don't like the idea of not stuffing the actual bird but we find it is just fine to do the stuffing on the side baked in the oven.  It doesn't get the stuffing greasy.  

So there you have it. On Thanksgiving day no matter what the weather brings, we'll be cooking the bird on the bar-be-que.  Wishing you all a warm and joyous Thanksgiving holiday with the people you love the most.

Happy Fall Everyone.

Hope this finds our favorite Chiliheads enjoying the slower season and getting back into the routines of everyday life. If you're like us, once the weather turns, it's time for comfy foods.  Check out the following recipes and get the kids involved in making dinner that they will also enjoy. Of course that means everyone in the family gets involved. We used to make it our focus with all 5 kids in the house to try and sit down to dinner together as often as possible.  Of course with school activities, sports and other busy "life" stuff, dinner isn't always possible together.  Just make it a goal to do it as often as possible. When they grow up and have families of their own, they will look back on it and make it a tradition with their kids.

Keep it simple so you keep their interests. It can be as simple as cheesy quesadillas with black beans inside topped with homemade guacamole or salsa and sour cream and of course your favorite hot sauce. Guacamole is super easy. Just keep it simple. Some mashed up avacado's some lemon juice, garlic power (or salt) and fresh tomato's or pico de gallo salsa add a wonderful flavor. Easy cleanup and leftovers can be hauled to school or work the next day. 

Meat & Gravy over rice is filling and satisfying as well as a family favorite.  You can use ground beef or ground turkey.  The only difference is that with ground beef, I add beef stock and with turkey I use cream of chicken soup as the gravy.  In a skillet saute onions and garlic in oil until translucent. Add meat and chop as you brown until cooked through.  Add either beef stock or cream of chicken soup (dilute with water to make gravy) I add a few tbsp. of habanero flakes (habby flakes of course available at the hot shop)  or you can add a little cayenne pepper to taste. A little black pepper adds a nice flavor as well.  While mixture is simmering I have brown rice cooking slowly (rice cookers work great but if you don't have one, a heavy duty saucepan works but allow enough cooking time (about 45 minutes) We prefer brown rice for flavor and nutrition. Forget the instant rice stuff.  I don't have a picture of this one but the kids call and ask mom for the recipe quite frequently.

There are so many simple ideas to get kids involved and cook healthy meals that it's really fun once you get into it. Do you know how many ways there are to cook grilled cheese sandwiches?  One of our customers makes the traditional grilled cheese sandwich but he adds bacon hot sauce! Who'd a thunk it?  More family friendly recipes to come. 

Update coming soon!

Hi everyone,

Just a quick note to let you know we're super busy and just haven't been able to keep up with the blog posts this summer. We'll get an update out soon but wanted to also let you know that we do have the new Trinidad Moruga Scorpion sauce "Maruga Madness" and a salsa made with the new certified hottest chili in the world. Oh yeah, just have to tease you with a new product one of our favorite producers is concocting for us. It's called Eye of the dragon and all we can say is Habanero pepper, stuffed with a green olive, stuffed with garlic! Oh yeah. More to come soon.

Eddie & Genie

"I'm Not A Jerk" Sauce from the Z & Z Honey Co.

Just had to share this recipe with you.  Last year Sam and Tina McCanless came up with a Jerk Sauce marinade that, in our opinion and obviously our customers agreed, was the greatest chicken and steak marinade.  They've gone back into the kitchen and came up with "I'm Not A Jerk" Caribbean Rum Infused Marinade that Ed did chicken with last night and it was fantastic.  With some fresh veggies and orzo pasta on the side to soak up the extra juice it's fantastic.  So easy too! In a zip lock bag marinate your chicken or steak in the sauce overnight or throw it in the bag before you head off to work in the morning. You can bake it in the oven or crisp it up on the grill. So easy and your family will think they've got the best chef ever right in their own house. 

We will post more about the new products we are bringing in this season as we gear up for another busy season her on the island.  Oh yeah, just a quick note. Joseph Long from Heavenly Heat in Tacoma makes fantastic products and if you haven't checked out the Garlic Habanero Hot Sauce, drop by for a taste test and also take their Tequila Lime Jalapeno hot sauce for a test drive. Wonderful flavors and more to come from them this season too! If you haven't checked out our newest and hottest sauce for sampling, check out Heavenly Heat's "Meet Your Maker". Wow! 5 million SHU.

Wow! What a beautiful day and weekend ahead.

Just had to throw it out there that this weekend we are eperiencing the most beautiful weather of 2012 yet. If you get a chance to visit the island, do it. It's gorgeous! A lot of the shops that have closed for the winter are re-opening and town is bustling with smiling faces. 

WINTER WARM UP DISCOUNT

Greetings from the island.  As a way of saying thank you, we are offering a 10% discount on all internet orders over $25.00 now through February 15th. Warm up your winter season. We are gearing up for another busy Spring and Summer so we want to make room for some fabulous new products.  Tell your friends and by shopping together, you can save even more.  

As we have said in the past, we have the best customers anywhere and we look forward to another fabulous season with some really great new products.  Keep an eye out for Orca Poop coming soon! It will be a dark chocolate fudge made with the ghost pepper.

Happy 2012

Happy New Year to our favorite Chiliheads. Wow, what a year 2011 was, of course, thanks to all of you. We did a record year and we owe it all to the ones who share our passion for the flavorful and spicy stuff.  And, by the way, those of you that are new to the pepper world, how many of you actually got colds this year?  We would be interested in your feedback on that one.  Oh yeah, and we had to share the Christmas pic of the Cow and Pig wishing everyone peace this next year.  Thank you Steve and Laurie Duncan. We love these guys.

We are still working on the cookbook and as a reminder, we need your input.   If you've created a recipe using the stuff, please e-mail it to us with your name and hometown and state. You will get the credit in the book! We are hoping to have something this spring or early summer.

The holidays were busy and full of parties and now it's time to settle in and start thinking about the new products coming our way this new year.  Frog Balls, BluesMan BBQ Sauce, Rhino Peri Peri Sauce, and the new products from Heavenly Heat of Tacoma and of course the Z&Z Honey Company products continue to be some of our best sellers.  Speaking of Heavenly Heat, we just brought in their Pure Ghost Powder and Genie is experimenting with a fudge. The white chocoloate fudge will be called "Ghost Poop" and the dark chocolate and white fudge mixture will be "Orca Poop".  Of course they will be shaped in little turdlettes with special lables!

If you have any ideas, we would love to hear from you. Our next newsletter goes out in mid-January, so be on the lookout! And again, many thanks for helping us keep our little shop going. Expansion is on the horizon. More news to come..............

Drop By On Christmas Eve

Hey all,

Since Christmas  falls on a Sunday this year, Christmas Eve will be Saturday and we are going to be open regular hours. Since we know everyone will be in the holiday spirit, we are going to have a lot of goodies and snacks here in the store that afternoon.  So, if you happen to be in downtown Friday Harbor to look at the lights and capture the feeling of our small town, drop by the Hot Shop and check out our ghost fudge (yep, it will have the ghost pepper in it) and some other treats we are planning.  Don't think that everything in our store is over the top with heat because if you know us, you know that it's more about the flavor than it is the heat.  Of course we have extreme heat products, but we love changing peoples minds who come in and say "I just can't eat hot stuff".  Once we educate people to let them know about the health benefits, they get hooked.  We've converted a lot of people who swear they hate the hot stuff and they are now some of our Chilihead followers.  We have dessert hot sauces as well.  Toad Sweat has a chocolate orange, lemon vanilla, cranberry and key lime flavors. Yummy on a good vanilla bean ice cream.

Anyway, keep us in mind if you happen to be in downtown Friday Harbor on Christmas Eve.  Drop by in the afternoon and share the holidays with us and try some of the goodies! If we aren't fortunate enough to see you, we wish you all a safe and magical holiday with families and friends.

Christmas Ideas!

Happy early December everyone from Gilligan's Island North,

Just wanted to send out a reminder that even though you may not be able get to the shop to do your Christmas shopping, we have some great ideas on our website.  Our custom label program has gone nuts and we're having so much fun creating personalized labels for every occasion.   We have done some comical labels from grandkids to grandparents and for people giving customized bottles instead of Christmas cards alone, they send them a custom bottle as their card and gift all in one. You can send us a high quaility .jpg and think of a caption. We'll make up a proof and e-mail it back to you. We work with you to get the label just the way you want it. You can do 1 or 2 bottles at a time, or inquire on quantity discounts.
We also have our Hot Sauce of the Month Club which is very popular with people all across the country. Each month we send out 2 bottles of hot sauce (hand picked by Ed of course) and we include recipe ideas. We mix it up every once in a while and include a rub or other product we think our customers need to know about.  All the details of both of these programs are available on our website or feel free to shoot us an e-mail or give us a call.

Wishing you and yours a very happy and stress free holiday season.

Thanksgiving Wishes

As we close in on one of our favorite holidays, we wish you all a safe, warm, and relaxing holiday with family and friends.  It's this time of year we are able to re-stock our souls with the feelings about the ones we love in our lives.  Life seems to slow a bit, the days are shorter (and colder). This year, we want to thank all of our customers and guests to let us take this little shop to where it is today. We have the best Chiliheads in the world and we wish you all the very best.

HAPPY THANKSGIVING!
Eddie & Genie Williams

Pre-Thanksgiving Greatings from The Island

Hi All,

Hope this finds everyone getting into the fall season and ready to enjoy some time with family, friends and those people that mean the most to you.  Just wanted to share our latest achievement with our favorite Chiliheads as last Thursday evening we were honored with the "Buzz" Creative Marketing award by the San Juan Chamber of Commerce. We are truly blessed to live and be allowed to live our dream in the San Juan Islands.  (Don't ya' just love Ed's shirt?) Pepper Dude!

Don't know if you've been noticing lately but as we watch the Food Network (a lot) and the Cooking Channel (a lot) we can't help but notice the increased introduction of peppers and fresh spice ingredients these premier chefs are using. We are constantly having to tell people "it's not all about the heat, it's about the flavor".  But that's OK, our message is getting through. More and more people are chosing the healthy benefits of peppers and incorporating them into their meals. 

Of course we still offer the extreme heat sauces (the ones with flavor that is) and it's always fun to have a group of people walk in and ask us "what's the hottest one ya' got?"  Meet Your Maker from Heavenly Heat out of Tacoma is our hottest at 5 million Scoville Heat Units. Believe me, it's a one toothpick at a time additive.  And we still have our hot favorite "Z, Nothing Beyond" at 4 Millions Scoville Heat Units.  "Z" has a wonderful flavor and both of these sauces, used correctly of course, offer a great meal experience.  With Meet Your Maker, we use a 1 toothpick dip into a chili or stew for a fantastic flavor. It's got the Ghost Pepper, Ghost Pepper Extract and Ghost Pepper powder to earn its reputation. Fantastic packaging too in a black collectors coffin with a wax seal on the bottle. Nice presentation. Great flavor used sparingly. 

"Z, Nothing Beyond" is the 4 Million Scoville Heat Sauce and is made from the Red Savina Habanero that fools you. It starts off slowly with the banana, papaya, guava juice and passion fruit base, then the pepper takes you on a ride. It takes a full minute to build and we've even had guys hand the car keys to the wives and tell them "you're driving hon" from the euphoric effect they get. We never get tired of witnessing that!  

As you know, we sample our products every day and look forward to seeing you all when you make it to the island. We are currently researching the new products (and of cours the Butch T Scorpion is one on our list) so keep us on your watch list.  Can't wait for Spring and Summer to see our favorite Chiliheads and show off the new products!

Happy Thanksgiving to all of you and your families. Without you, we wouldn't be here! We are truly thankful for all you guys and we will be celebrating with a beer can Turkey.

Thank you everyone!
Eddie & Genie Williams

Cow and Pig "Zombie" Update

Steve and Laurie sent us this picture of the Cow and Pig on Halloween night. They are resurrected as Zombies of course! Yay, they're baaaaaaack! Love these guys.

Happy Halloween! Cheesecake Bites This Weekend With Your Choice of Topping!

Hi All,

Well the Cow and Pig are at it again. (We should say Steve and Laurie are at it again).  When we drove by and saw the cow and pig buried with all hooves in the air, we just about ran off the road. So cute. And no, it's not the end of the Cow and Pig adventures.

Happy Halloween everyone.  If you're on the island this weekend, stop by to taste yummy mini cheesecakes with your choice of topping! (Cherry Pomegranate, Hot Pepper Raspberry Chipotle, Anna Mae's Smoky Sweet Chipotle Sauce, Peach Mango Habanero Sauce, Pineapple Habanero Sauce just to mention a few. We won't even get into the pepper jelly's.).  Yummy stuff.

Have a safe Halloween!

Eddie & Genie

Happy Fall!

Hi Everyone,

Sorry for the long delay since the last post. A lot has been going on this summer. Genie got to take a week off to visit the kids in So. Cal., and Ed is in Nevada visiting the kids there as well. Summer was fantastic and while the economy proves to be worrysome, we did eek out a slight increase in sales this year. Bottom line, we are happy! Thanks to all of our loyal customers and newbies we had the great chance to meet and see again this summer.

Last week we hosted the monthly Chamber of Commerce general meeting and we thought we would like to start sharing some of our favoritie recipes with you.  Especially since it's now comfort food season and we're getting ready for the holidays.  The first installment in this series will be the pulled pork sandwiches on mini sliders we did. It was a huge hit and the feedback was great. (next will be the mini cheesecakes with a Cherry Pomagranite topping) Here we go ~~

4-5 lbs. pork boneless butt roast (yes it's fatty but we'll show you how to make it work).
1/4 cup canola oil (veggie oil works too)
4 cups beef broth (it's o.k. to us bullion in water here too. Costco has the best beef boullion base).
1 white onion, diced
3 cloves garlic minced
1 bottle Lizano Salsa (guess where you can get that???) plus a little water.
Habbyflakes to taste ( a little goes a long way so start small and add until your desired heat level, yep we have those too! .  I suggest starting out with 1 tsp. (We use about 2 tbsp. however)
Mini slider buns (now available at most supermarkets)

Directions: 

In a large crock pot, add beef broth or boullion and start to heat. Heat oil in large skillet. Brown pork butt roast on all sides searing in the juices. (I like a nice brown color on all sides).  Remove roast and place in crock pot with beef stock/boullion.  In remaining saute juices, add onion and garlic and cook until limp.  Add mixture to crock pot. Cover and cook approx. 4-5 hours on med heat until pork roast shreds.  You may need to add more water to keep roast hydrated during cooking. At the end of this process, you don't want a lot of liquid left over. 

When pork is shredded, place pork on cookie sheet and cook in 400-425 degree oven until the pork starts to crisp. If you like carnitas, this is a great way to do that as well.  Turn moist pork often getting a crisping action for the entire roast.  Don't overdo it though.  When pork is done to desired crispness, return to empty crock pot and add 1 large bottle of Lizano Salsa with a little water and Habbyflakes to taste. (My suggestion, start small with the Habbyflakes. You can always add, but you can't remove the heat). Cook uncovered until pork roast absorbs all the Lizano liquid. (If there is a little liquid left over, that's OK. Use Wondra to thicken mixture as a gravy). 

Keep pork warm in crock pot, serve with mini slider buns and watch your guests rave! I usually serve this with some mixed vegetables and either hummus or ranch dressing. In the future, we'll share with you our hummus recipe that has a kick and is great with raw veggies. 

Don't forget, we are compiling our cook book and we want your recipes to include.  Of course you will get the credit so be sure to include your name and home town.

Thanks for allowing this business to continue to be a labor of love for both of us. We believe in our products and love sharing the health benefits and introducing new producers to you.  We think of you all as family and hope we can continue to educate, grow and be a major force in this wonderful industry.  Without you, we wouldn't exist.

Sincere Thanks,
Eddie & Genie

Wow, what a summer

Hi All,

Sorry it's been so long since the last post. This summer season was nuts! In a good way of course. We had the privelege of meeting a lot of our fellow Chiliheads and were busy bringing in some really great new products. There are a lot of new producers and new products from our favorite producers. It's hard to put it all into 1 post so bear with us, we'll be talking about them throughout the fall season. 

First off, we have to re-post the pic of the Orca that spyhopped into a group of kayakers recently off Henry Island (north of Roche Harbor).  They said J34 Orca popped up, said hello and retreated back into the sea without creating much of a wake for the boaters. Wow, what an experience. Thanks to local Capt. Jim Maya for this great picture. No, it's not Photoshop. It really happened. Wow, we wish we could have experienced this. They are such beautiful creatures, we never get tired of seeing them. Although summer may be almost over, the fall is the most wonderful time to visit the islands.  Hope to see you all soon. Also a note to our loyal and favorite customers, we will be coming out with a special program soon. If you're signed up on our website, you'll be the first to learn about it. Great discounts! We'll keep you posted on the details and be ready to pick up some of your favorite products at really great prices. It's our way of saying thank you for a great first 4 years!
All the best to you and your families during this fall season and thank you for such a wonderful summer!
~~Eddie & Genie~~

Ahhh Summer finally has arrived

Greetings All,

Sorry it's been a while since we last posted anything but we've been busy bringing in all sorts of new products which means we've been doing a lot of research on products.  A couple of new items of note are Frog Balls, which is a pickled spiced brussel sprout which is FANTASTIC in a bloody mary or anything you would use pickled artichokes in.  Great on a pastrami sandwich too! The Toad Sweat products are also back in stock with some new flavors added. These are fantastic dessert sauces which are very sweet and have an intersting kick of flavors.  There is Lemon Vanilla, Chocolate Orange, Key Lime and Cranberry. Great for mixing in a Margarita or even drizzled over a good quality vanilla bean ice cream. Yow!
We hope as the weather gets better you will plan a trip
to the island to visit. We love seeing our favorite chiliheads
and meeting new ones as well.  The J,K and L Orca pods
are back and showing off their new babies and the seal pup
season has started. Baby animals are so cute!
Well that's all for now, Ed's gotta get back to what he does
best and that's slingin' sauce. We have so much fun and
we hope you will plan a trip to see us soon!

Eddie & Genie

May Day, May Day!

Greetings all. Another April zipped by and now we're on to May. With all the wacky weather the country has experienced, our hearts go out to the ravaged mid-west. I was inclined to whine about our wet weather but we will decline that option.  Actually, we feel blessed to live in the part of the world we do.  The Royal wedding was a great event to watch and even if it was just for a few hours, it was a feel good event which the world needs right now. It has been reported that the newlyweds are planning a visit to Canada and then on to California.  Boy it would be nice if they would pop over to the islands, but we doubt that will happen.

The past week we have received huge shipments of product and the shelves are filling nicely.  We hope people get out this season and visit the islands. The Orca's have returned and although we are struggling to get out of the 50's and into the 60's, we expect a great summer.  This year the San Juan Islands have received numerous accolades. Check out  National Geographic Traveler magazine  . And don't forget New York Times Article.

We have begun to see some of our annual favorite Chili Head visitors already and it's been fun. The Canadian's are starting to get active on the water and have been visiting as well.  We love our Canadian visitors.  They are always so fun and such nice people.  Don't forget we take Canadian currency and for the past 2 years we have been able to take it at par value so that's another convenience for our guests.  Check out the website for new products we have brought in.  By the end of May, we'll be bringing in a large selection of Men's resort wear shirts and the funny t-shirts too!  My favorite is:
Don't get me wrong, we like cat's but you gotta have a sense of humor.

Hope to see you all this summer and wishing all good things to the
people in the midwest. You are in our thoughts and prayers.