CASH PAID FOR THE FOLLOWING
•GOLD JEWELRY•DIAMOND JEWELRY•GOLD WATCHES
•ESTATE JEWELRY•BROKEN GOLD
•POCKET WATCHES•PLATINUM JEWELRY
•WEDDING BANDS•LOOSE DIAMONDS•CLASS RINGS
•ROLEX WATCHES•ELGIN WATCHES
•VINTAGE MENS WATCHES•OLD COSTUME JEWELRY
•NATIVE AMERICAN JEWELRY•GOLD FILLED ITEMS
•SILVER DOLLARS •PAPER MONEY •GOLD COINS
•.999 SILVER
•PROOF SETS •PLATINUM COINS
•SILVER FLATWARE•STERLING SILVER
•FOREIGN COINS
•COINS•SILVER EAGLES
•ENTIRE ESTATES•VICTORIAN ITEMS•KNIVES •OLD COMIC BOOKS
•OLD POKER CHIPS
•MILITARY ITEMS•BASEBALL CARDS
•TURQUOISE•OLD TOKENS•OLD POTTERY
• Landscape Design & Installation • Landscape Lighting
• Mulch Installation & Deep Edging
• Monthly Lawn Maintenance
• Drainage Projects • New Lawn Installs with 5 Year Warranty
• Custom Paver Patios and Walkways & Retaining Walls
• We Only Use Premium Trees, Shrubs and Lawn Seeds on Our Projects
• Deer Repellent Landscaping • Pergolas and Pavilions • Fencing
• 8 oz. cooked bacon
• 5 c. small broccoli orets
• 1 c. mayonnaise
Broccoli Salad
Ingredients
• 1 tbsp. cider vinegar
• 1/3 c. chopped onion
• 1/4 c. sugar
• 3/4 c. raisins
• 1/2 c. sun ower seeds
Add broccoli to saucepan of salted boiling water. Blanch until bright green and slightly softened, about 3 min. Drain well, run under cold water to stop the cooking, and drain again.
In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add broccoli and toss with dressing. Refrigerate 1 hour. Just before servings, fold in the sun ower kernels and the bacon pieces.
Peach Caprese Salad with balsamic cherries
Ingredients
• 1 c. cherries, pitted & quartered
• 5 peaches, pitted & sliced
• 2 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• 1 small shallot, minced
• 6 oz. mozzarella,sliced
• 12 basil leaves
• Salt & pepper
Serve immediately.
Combine cherries, balsamic, oil, shallot, salt & pepper in a bowl. Put in fridge for 30 min. Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top.
