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Cashmere, Candles & Cupcakes

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35 WAYS TO LOVE YOUR SCARF

I’m so excited we are holding another Cashmere, Candles & Cupcakes – the event will be on Wednesday, February 25, from 6:30 to 8 p.m. in Kringle Candle’s Country Barn. I just can’t wait. This is our third Cashmere, Candles & Cupcakes.  The first was held last February, and the recent string of winter storms and cold temperatures reminds me of that evening. The snow began as I parked my car. I rushed to the Barn to meet up with friends.  When I closed the door to the inclement weather, I was drawn inside by a warm fire, a festive and friendly crowd, and the feel of soft cashmere.  The second event took place on a beautiful starlit fall evening, and the retail campus was a hustle and bustle.

Many of Kringle’s vendors attended both events, introducing their newest creations. Some offered delicious bites of savory and sweet treats, including yummy Smithsonian cupcakes – and my favorite red velvet!  Of course, there were candles too – Kringle Candles – they go perfectly with my decor! Joe and Julianna, Kringle’s scarf-tying experts, captivated the crowd by demonstrating 35 unique ways to wear a scarf. I love scarves. I wrap mine, toss over shoulders or drape.  Now, I can easily change it up to the men’s tie or a basic loop. Julianna and Sandy will join us on the 25th.

There are lots of fantastic giveaways – what will people choose, the gift basket, the cashmere scarf or something else…?

I’ve marked it on my calendar – Cashmere, Candles & Cupcakes – Wednesday, February 25, 6:30 – 8 p.m. This year, there will be many vendors participating. It is sure to be a great night!  Executive Chef Brent Menke from The Farm Table will also be on hand giving a taste of the restaurant’s farm to table cuisine. There will be great giveaways and all scarves and a selection of personal care items are 25% off.

Tomorrow, I’m wearing a lovely sparkling blue scarf to work that I bought at the Country Barn. I plan on a quick toss; draping one end over my shoulder and tossing the longer over my neck. When Julianna sees me, within seconds she’ll style with a few loops here and there and transform me into a celebrity.

Here are a few of the individuals, products lines and vendors participating:

Executive Chef Brent Menke/The Farm Table Restaurant, Lori Kaltner of Angus & Ann Up-cycled Mittens, Tea Guys, Smithsonian Café and Chowderhouse, Michelle Olanyk of Mo’s Fudge Factor, Sue Friedman for Amella Chocolates and John Kelly Chocolates, Don Blanchette for Restaurant Lulu & Seattle Chocolate, True Nut, Dave Kluge for Ariston Olive Oil, Brix Chocolate and Bissenger’s Handcrafted Chocolatier, Laconico Olive Oil, Matt Dragie of Gourmet du Village, June Glidden of June’s Bake Shop, Tim Smith of The Farmer’s Plate, Joe & Vicky Allard of Blake Hill Preserves