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Rexville Grocery and Cafe
19271 Best Road, Mount Vernon
360-466-5522

Open Monday - Friday 7 a.m. to 7 p.m.
Saturday and Sunday 7 a.m. to 5 p.m.

 
f you offer Swedish pancakes in south Skagit County, you'd better be serving the real deal.

Joyce and Stuart Welch, owners of Rexville Cafe and its adjacent grocery, did their homework and came up with a recipe from an old Valhalla Lodge cookbook. It features a scrumptious topping made with locally grown lingonberries. It's a treat you can enjoy only on weekends when the cafe is open for breakfast from 7 a.m. until noon.

Chef Judith Horne will whip up eggs for a party of one just as easily as cater a party for 100. After working at Sorrento's in Seattle and in Nordstrom's catering department, Horne can handle the heat.

During the week, customers can order at the grocery counter and enjoy their selection in the art-filled dining area or out on the picnic tables. The ambiance couldn't be called highbrow - the emphasis is on the food and company.

In spite of its off-the-beaten path status, the Rexville business still booms. The site is a community hub for the area with a cast of regulars that saunter in and make themselves at home.
"Although it's great to have the seasonal traffic, we learned early how important it is to pay attention to the locals - to learn their names, to take care of them," Stuart said.

They have a diversity of customers - refinery workers, artists, farmers and "foodees." The Rexville League of Gentlemen, an informal men's group, meets for morning java and camaraderie. A wine-tasting event is held in the spring and fall, and a chocolate/champagne affair in February.
The adjacent store stocks an eclectic mix of local goods, organic produce, fresh (as in live) crab, international flavors and novelties. A farmer's market is the newest edition to the Rexville complex. It's the creative mix and the comfortable, friendly atmosphere that has helped establish the Rexville since the Welches opened in 1999.

Ingredients:
2 cups milk
4 tablespoons butter
4 eggs beaten
1 cup flour
1 tsp baking powder
1/2 tsp. salt
powdered sugar

Directions
Heat milk and butter in saucepan to almost a boil. (Also can be heated in the microwave, 5 minutes.) Stir in the rest of the ingredients. Flour will blend better if mixture is hot. Heat pan. Pour 1/4 cup of batter onto pan. Brown and flip. Sprinkle with powdered sugar.

Lingonberry Sauce
2 cups lingonberries
3/4 cup water
1 cup sugar

Bring berries and water to a boil.  Do not over cook. Add sugar to taste.  Spoon over warm pancakes.

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©2003 Skagit Valley Publishing. Home Accent is published monthly in the third Sunday edition of the Skagit Valley Herald.