Next Event: 6th Annual BURLAP AND LACE MARKETPLACE 2017

Next Event: 6th Annual BURLAP AND LACE MARKETPLACE   2017
Next Event: 6th Annual BURLAP AND LACE MARKETPLACE 2017

Saturday, July 16, 2016

aaahhhhh Brittle...... so good!!!

Butter Pecan Brittle Recipe (makes about 20 large pieces)

Here is what you need:
1/2 stick unsalted butter
3 cups of pecans
1 cup granulated sugar
1 cup light corn syrup
1/2 cup water
2 teaspoons baking soda
1 Tablespoon pure vanilla extract
Sea Salt for sprinkling


Preheat oven to 350 degrees F. Line 1 baking sheet with parchment paper. Spread pecans on baking sheet lined with parchment and toast in oven for 5-7 minutes, stirring occasionally, until the pecans are fragrant and snap when broken. Set aside.
Combine sugar, corn syrup, and water in large saucepan over medium heat, stirring occasionally until the sugar is dissolved and the mixture is clear. This may take 10 minutes or more.
Put a candy thermometer in the pan, increase the heat to medium-high and cook without stirring until the mixture reaches 230 degrees F on the candy thermometer. Once this happens, add the butter and toasted pecans. Stir the mixture constantly until it reaches 305 degrees F. It will bubble and be incredibly hot, so be careful. When it reaches the desired temperature, it should be caramel colored and fragrant. This process will take time.
Remove from heat and stir in baking soda and vanilla. The mixture will bubble, so it is again important to use caution. If the mixture hardens too quickly, put it over either the still warm burner or low heat until it comes back together.
Once the mixture is fully combined, pour roughly equal amounts on the lined countertop or baking sheet. Butter the back of a wooden spoon before using it to spread the mixture as thinly as possible. It is important to work quickly as the mixture will harden fast, but it does not have to be perfect. Sprinkle the salt over the brittle. Allow to cool completely on pans before breaking into pieces. May be stored in an airtight container for up to one month.





  • 1 lb Ground beef, lean


  • 1 Green onion
  • 1 Lettuce
  • 4 Russet potatoes, medium


  • 1 Guacamole
  • 1 Salsa

Baking & Spices

  • 1 (1 oz.) packet Taco seasoning


  • 1 Cheddar cheese
  • 1 Sour cream 

Oh, don't forget to cook the potato first 

Friday, June 10, 2016

Brian did such nice work on Erin's door! Presented just in time for Burlap and Lace Marketplace.  Our vendor spaces are sold out!!! We are looking forward to another successful year and reconnecting with our creative friends who have supported B&L, and look forward to meeting new artisans. That morning we will serve coffee at no charge to everyone; but that's not all....did someone mention French crepes? It's true! These delights are only $3 each while they last!  Served from 9-11. Refreshing shaved ice in assorted flavors are in the offering beginning at 11:30.
Check out our blog for featured vendors coming soon!
Tell your friends about the Burlap & Lace Marketplace experience on June 25 from 9-3.
106 S. Reynolds ~ Holyoke

Monday, May 30, 2016

Vintage Ceiling Tiles for Sale!!

For Sale at Burlap and Lace this year, 100-year old Vintage Ceiling Tiles.  12 of these double panels available.

Thursday, May 26, 2016

Working on BIG tissue paper flowers for the entrance of the 
5th annual 
Burlap and Lace Marketplace

June 25th from 9:00am - 3:00pm
106 S. Reynolds   Holyoke

Monday, May 9, 2016

We truly are so excited about the vendors that have committed to join us this year for our 5th annual Burlap and Lace Marketplace. 

We have some jewelry makers, antique/vintage takers,  oils and sweet sweet smells - maybe a few things for your 4-legged buddy too.  

So spend the morning, afternoon or all day lingering with us.  Bring your best buddy or maybe catch up with someone you haven't seen in awhile.

Wednesday, April 20, 2016

BLT Pasta Salad

Creamy mayonnaise and Greek yogurt dressing tossed with Ditalini shaped pasta, crispy chopped bacon, shredded green lettuce, diced tomatoes, cheddar cheese and red pepper flakes. Serve for summer barbecues, holidays, potlucks and as a side dish.
Recipe type: Appetizer
Serves: 8
  • 16 ounces Ditalini shaped pasta
  • 2 tablespoons olive oil, divided
  • 12 slices bacon, chopped
  • 1½ cups diced tomatoes
  • 2 - 3 cups chopped green lettuce
  • 1 cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 - ½ cups sharp cheddar cheese, shredded
  • ½ teaspoon red pepper flakes, optional
  1. In a medium pot over medium high heat, cook 16 ounces of pasta according to directions. Meanwhile, cook bacon in skillet over stove top then chop once cooled. Drain pasta and toss with 1 tablespoon olive oil; set aside. Chop lettuce and tomatoes. In a large bowl, combine mayonnaise, Greek yogurt and pasta noodles then toss everything together until coated. Stir in lettuce, chopped bacon, tomatoes, red pepper flakes and cheddar cheese. Refrigerate until ready to serve.