"Happy”

A concept I learned from Tía Gladys when I moved to Hattiesburg, Mississippi, back in 1989. It’s a simple thoughtful gift given for no reason at all, just because. A small gesture. A creative way to brighten someone’s day and let them know you are thinking of them.

No special occasion required. No birthday. No checklist. Just a Happy.

I’ll grab Kraig’s favorite snack while I’m out running errands. Pick up his favorite McDonald’s order (always breakfast). Handwrite a note to a friend. Mail cookies to my sister. Make a flower arrangement for the house. Grab a coffee or make a martini for a friend. You get the idea. I encourage you to spread Happies well beyond February 14th.

Speaking of flowers...

About a year ago I discovered @happy_arranging on Instagram and decided to take one of Rachel’s online classes. I was instantly hooked. Her easy to follow “recipes” will walk you step-by-step through creating professional arrangements. Give it a try.

You might really enjoy the process.

Happy Hour

A classic Chilean cocktail and a forever favorite is the Pisco Sour. I’ve been making this recipe for years, lately with a fresh ginger twist. Thanks to Sandra for always keeping me in the Pisco Sour loop. Traditionally, a sour has egg white but not the Casa Thome version.

In the Kitchen

Pichanga

In Chile, pichanga refers to an informal soccer match. It also refers to the ultimate shared Chilean appetizer. Cured meats, cheese, pickles, and whatever else feels right.

You’ll often find pichanga mixes at your favorite butcher or deli counter. There’s no exact recipe, and it’s best enjoyed with a cold beer, glass of vino, or (naturally), a pisco sour.

Chilean Pichanga | Casa Thome Style

• Black Forest Ham, Mortadella, Salami, Cubed
• Giardiniera Mix (Pickles, Carrots, Cauliflower)
• Pearl Onions
• Cornichons
• Olives
• Havarti or Muenster Cheese, Cubed
• Olive Oil
• Crystal Sauce
• A Pinch of Oregano
• Salt & Pepper

Mix everything in a bowl and keep refrigerated until ready to serve. Provide small plates, napkins and toothpicks. Pichanga pairs well with bread, crackers or potato chips. 

February PopUp Dates:

Saturday: 7, 14, 21 & 28
8am-11am only

PreOrder Opens @ BakeshopBoyd.com on Sundays prior to the PopUp

Always, just because

Letty

¡Feliz Año 2026!

A Word for the Year


This concept originated during a memorable beach walk in Cancun with my dear friend Nadia. We decided to choose a word to guide us through the year, a word to aspire to, to focus on, to reflect upon, and to help us grow. 

After much contemplation, we landed on the word "Evolve."

Since then, I’ve embraced this tradition each year. Sometimes I choose a word for the entire year, while other times it’s just for a season or a month. The essence of the practice remains the same: it’s about intentionality and growth.

This year, my word is "Explore."

Here are a few words that may inspire you: Align, Open, Flourish, Balance, Improve, Create, Reset, Serenity, Vibrant.

In the Kitchen

For an easy dose of color, I display citrus fruits and apples in a wooden bowl on my kitchen island. They brighten the space effortlessly and just as easily find their way into a cozy infusion or a spirited vino navegado.

Happy Hour | Infusions | Spirit Free

At Casa Thome, infusions are a cherished ritual, where fresh herbs are gently steeped and enjoyed after a meal.

Happy Hour | Vino Navegado | Spirited

A Southern Chilean tradition served during cold weather months

In a saucepan over medium heat, bring all ingredients to a simmer but do not boil. Reduce the heat to medium low, stirring occasionally for about 20 minutes. Taste and adjust sugar if necessary.

Serve in mugs and garnish with an orange slice and cinnamon stick.

January PopUp Dates:

Saturday, 24th & 31st
8am-11am

PreOrder Opens @ BakeshopBoyd.com on Sundays prior to the PopUp

Wishing you a warm start to the year, inspired by explorationand the joy of discovering what's next.

December at Casa Thome means family gatherings, baking, and cocktail parties.

To set the tone for the season, I start at the front door with a new winter inspired doormat, refresh my hand soap, lotion, and disposable guest hand towels.

I Decorate my Table with Pinecones

Impromptu Happy Hour Essentials

This time of year, impromptu happy hours tend to happen ... often. I keep a few reliable favorites on hand to create an instant and easy “tabla” board, if you will:

• Festive cocktail napkins, a must.
• Apetina Marinated Feta & Olives in Oil from the Olive Bar at Central Market, my favorite.
• Unsalted Mixed Nuts from Costco.
• The Snack Bar Mix from Trader Joe’s with a shout-out to Karla for keeping me stocked!
• Fresh apples and blueberries.

Background music is key to the overall Happy Hour experience. Lately, I’m listening to “Luxury Hotel Lounge”, a Spotify playlist I think you’d enjoy.

Happy Hour | Kir Royal

All you need is Prosecco + Crème de Cassis + a Garnish

To make a Kir Royale, pour a small amount of Crème de
Cassis into a champagne flute and top with chilled Prosecco. 

Drop a raspberry directly in the flute to garnish. You may also use sugared cranberries for that seasonal touch.

Serve Immediately, Cheers!

Let’s Talk New Year's Eve

NYE is a big deal at Casa Thome. Kraig prepares a feast while I gather champagne, red wine, and grapes, a Spanish/Chilean tradition.

At midnight, we welcome the New Year. We eat 12 grapes for good luck and abundance for the upcoming year. Then we grab our coats and passports for a walk around the block to invite travel in the year ahead. I used to carry an empty suitcase and walk around the block, but I’ve evolved or just become more practical. Now, I carry only my wallet and passport. I swear it works. For those wondering, yes Kraig absolutely complies. We eat lentils for prosperity, either a spoonful that evening or lentil soup on January first.

Ingredients:
¼ Cup Olive Oil
2 Cups Diced Yellow Onion
2 Cups Diced Carrots
2 Cups Chopped Celery
1 Tbsp. Minced Garlic
3 Cups Dried Lentils
8 Cups Chicken Stock
2 Cans (14.5oz each) Ground Tomatoes
Pinch of Dried Thyme
Pinch of Dried Oregano
1 # Bulk Italian Sausage, Pinched into small pieces
Sea Salt and Black Pepper to Taste
Parmesan Cheese for Garnish

In a large stock pot heat the olive oil and sweat the onions, carrots and celery for 5 minutes. Add the garlic and cook for 1 minute. Add the lentils, stock, tomatoes, thyme and oregano. Simmer for approximately ½ hour before adding the sausage. When the lentils are at the ½ hour point they should be about 15 minutes from being fully cooked but not mushy. Add the sausage a couple of pieces at a time so they stay separate and stir the soup gently to incorporate. Simmer until the lentils are fully cooked and add salt and pepper to taste. Serve sprinkled with parmesan cheese.

Thank you for a fantastic year!

Your continued loyalty and support are invaluable