Category Archives: Uncategorized
Enjoy 50% off when you schedule a pick-up for
February 2, 9, 16, or 23!
Our pick-up schedule fills up quickly, so we recommend contacting as soon as you can to show us pictures of the items you would like to consign. Pick-up fees are determined by management based on the size and difficulty of the job. Here’s a chart to give you an idea of your potential savings!
|Regular Price||February Only!|
|Ground Floor||$50-$65+||Starting at $25!|
|Second Floor||$60-$75+||Starting at $30!|
This means you have two of our friendly Mimi Movers safely deliver your furniture to us for as little as $25. This promotion does not apply to previously scheduled pick-ups.
Not sure if you have what we’re looking for? Bookcases, dressers, kitchen islands, and contemporary sofas and armchairs are in high demand. We’re always looking for great Contemporary, Industrial, Mid-Century and Farmhouse style pieces – and so are our shoppers.
Need to schedule your pickup, or have a few questions about the process? Give us a call at 607-882-9038 to help make your spring cleanup a snap!
During winter break, we miss our seasonal Ithacans! As our “welcome back to town,” we’re offering you the chance to save big on anything in the store!
January 23-31, show your college ID card to receive 20% off your total purchase. Faculty, students, staff – we’re talkin’ everyone. Feather your nest with the perfect new-to-you treasure or sustainable homeware – there’s something for everyone in the Attic!
Stop by and…
1. Enjoy 10% off everything
2. Donate to our food drive
3. Enter the West End Raffle!
Grab your out-of-town guests and join us for our 6th Annual West End Weekend! Anytime throughout the 3-day weekend (This Friday, Saturday, Sunday), we invite you to bring canned goods or other non-perishable food items to Mimi’s Attic or our sister store Mama Goose to contribute to our annual food drive benefiting Ithaca area food pantries. For each canned good you donate, you’ll receive a ticket to join our West End Raffle – with chances to win great gift certificates from a variety of amazing West End businesses.
You could win prizes from:
- GreenStar Cooperative Market
- CrossFit Pallas
- Tease Salon
- Liquid State Brewing
- Purity Ice Cream
- Emmy’s Organics
- Franco’s Pizzeria
- And more!
Grand prize: a $100 gift certificate, redeemable at Mimi’s Attic or Mama Goose!
All weekend long, the entire store is 10% off! It’s the perfect time to check out our incredible selection of sustainable home goods – so many great gift ideas!
When we first received these rhinoceros planters from Chive, we loaded them up with gorgeous summer succulents from our friends at Plenty of Posies. These succulents are hearty and hard to kill, but let’s face it – not all of us have a green thumb. So we started to think, how else could we decorate with these ceramics fellas?
Make Your Centerpiece Wild!
We’d put good money on the fact that you’ve never invited a rhino to your dinner table, but it might just be the guest your meal has been missing. Cherry-pick your favorite fresh, dry or silk blooms and arrange them thoughtfully to brighten up your holiday table – set here with placemats, napkins, plates, napkins rings, and champagne flutes (all available in Mimi’s Attic). The small scale of the centerpieces insures you will always be able to pass the gravy to Grandma without having to reach around an arrangement.
Neatly Nested Napkins
A less formal gathering might see friends and family lining up in the kitchen, buffet-style. Roll up your cloth napkins (like this adorable set of cat napkins, scored in the linen section of the Attic) and pop them into your rhino planter for a fun presentation to get guests talking. You can also use it to present flatware or serving utensils like tongs, spoons, or carving forks. Only serving cocktails? The rhino presents a great opportunity to display a variety of frill picks, garnishes, and herbs to bring some glam to your glass.
Scrub-a-Dub Dub, A Rhino in the… Sink?
A sure sign of a successful dinner party? A sink full of dishes. Thanks to the recessed drainage in the rhino’s feet, these planters make the perfect scrub and sponge storage for the sink area. We’ve stacked some of our staff-favorite Skoy scrubs (pack of 2 for $6.49) inside for cute and easy access to make kitchen cleanup a snap. When you’re done with these compostable wonders, just slide them back into the rhinoceros where any residual moisture can drain right back into the sink!
Wash the Day Away
The last guest is gone, and you’re ready to crash. Before you dive into a comfy bed, take a minute to add a new step to your nighttime ritual – lathering up with one of our natural soap bars ($1.75 a bar), packed with vitamins and essential oils. Grab your Rosemary Lavender at night to ease you into a restful sleep. And when you wake up renewed, grab a YlangYlang Orange bar to excite your senses and get you back on your grind. And when you’re done? Back into the rhino they go.
These Chive Rhinoceros planters are available in white, pink, and green-blue. Regularly priced at $23, they’re now on sale for 20% off. Cement your place as the best gift giver in the family; your secret santa will thank you!
By Kelly Moreland, Owner of Mama Goose & Mimi’s Attic
I wish I had taken a picture of these cornstick pans when I first spotted them this summer on the bottom shelf in our kitchenware aisle. They seemed to be saying, “Rescue me from this rust!” Cast iron always has a way of tugging at my heartstrings because it is so beautiful, and if you take care of it right, it will function like a champ for years to come. Needless to say, I did buy the pans, and when the first cold snap arrived, I dedicated an afternoon of elbow grease to bringing them back to life. Here’s how I cleaned, seasoned and baked cornbread in these rescue-worthy pans.
My usual maintenance routine for seasoned cast iron is to simply scrub it with a brush or copper pot scrubber and hot water. Like most cast iron users, I don’t use soap on it. After it’s clean, I dry it, place it on a stove for a few minutes to make sure it is completely dry before storing it.
During this rescue mission, however, I started with my usual routine and quickly had to up my game. Because of all the crevices, I tried a toothbrush, then a steel wool soap pad.
My final tool of choice was a metal wire brush I found in my basement. Combined with the soap from the steel wool pad, this brush did a great job of getting all the rust off. At this stage, it really makes sense to put in extra time and effort to get your pans rust-free, because ideally you won’t need to do this again.
Once the pans were thoroughly scrubbed and rust-free, I dried them well with a lint-free rag (or paper towel) and heated them on the stovetop for a minute or so. The photo above is before oil. The next step was to coat them with a thin layer of Canola oil on the top and the bottom of the pans. I found using a basting or pastry brush useful for getting the oil in the crevices, but when oiling a regular skillet, a paper towel or cloth works fine. It can be tempting to really slather on the oil at this stage, but if the oil is too thick it will clump in the oven and be sticky.
Once oiled, I baked the pans face down at 350 for an hour. I placed a cookie sheet lined with aluminum foil on the bottom shelf to catch any drips.
Ta da! They are ready for batter! After an hour, they were perfect, but if they weren’t, I would have put another thin coat of oil on them and returned them to the oven.
Below is my favorite vegan (northern-style) cornbread recipe. Originally created by an 11-year old, it won a blue ribbon at the Iowa State Fair. I’ve adapted the recipe by using half the sugar and, of course, making it in cast iron (so I use canola oil instead of non-stick spray). If you have a medium size cast iron skillet, that works great too.
Dana Sly’s Vegan Cornbread. Source: Cook’s Illustrated.
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar (I use 1/8 C.)
- 4 teaspoons baking powder
- ¾ teaspoon table salt
- 1 cup soy milk
- ¼ cup canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray (or oil your cast iron!)
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
These muffins popped out of the pans easily and had that great corn effect on the bottom. Success!
If you don’t already have any cast iron cookware, I hope you’ll consider getting one this fall and giving it a try. If you don’t know a lot about cast iron, here’s a useful Cast Iron 101 on youtube.
Next time you’re at Mimi’s, take a look at the gorgeous cast iron we carry by a local vendor and collector – he really elevates the art of rescuing cast iron! You can also keep an eye out for cast iron that we buy or consign from the community. Remember, we get new items every day. Happy hunting and happy fall!
You found the perfect chair at Mimi’s Attic. You found the right spot in your home, and styled it with a comfy throw. Every day you walk by and say, “damn… that looks good!” Now is your chance to show us!
Upload a picture of your favorite item from Mimi’s Attic to Instagram or Facebook, add the hashtag #igotitatmimisattic, and you’re entered to win a $30 gift certificate to use towards your next purchase at Mimi’s! Tag as many times as you’d like – there’s no limit to your entries! We’ll select a winner from all entries on Friday, September 21st.
By Kelly Moreland, Owner of Mama Goose & Mimi’s Attic
Utilizing all of your fresh summer produce before it goes bad can be tricky, especially if you get a CSA , fruit share, or have a robust garden. Keeping up with this task gets even more complicated when you are heading out of town for a getaway. Before you resort to throwing everything in the compost bin, I have a Zero Food Waste Road Trip Challenge for you! (Ok, no pressure, but I did it and it was actually really fun.)
A couple of weeks ago, my daughters and I took a week-long road trip through New England. Two days before our departure, I assessed our refrigerator. It was jam-packed with beautiful, perky summer deliciousness (e.g. vegetables, fruit and herbs) which would have been great if we weren’t going to be gone for a week. It also happened to be 95 degrees outside. Overcome with pre-vacation fervor, I challenged myself to a zero-waste departure plan – no food would go to waste and we could enjoy the bounty of the Finger Lakes while on the road. Here is how I front-loaded vacation meal prep that we could eat in parks, on beaches, at roadside vistas or at our AirBnB destination.
I washed and chopped all vegetables suitable for dipping and sandwich making and put them in airtight containers filled with cold water to keep them crispy. These went into an ice chest along with a vat of hummus, tahini dressing, and fresh pita bread.
I rescued the beets that had been hiding in the bottom of my produce drawer and steamed them in the microwave to avoid using the oven during a heat wave. I also got really motivated and blanched and froze the beet greens (along with some turnip greens) which I plan on adding to a soup in the winter. I’m telling you – I took my challenge seriously!
When the beets cooled, I peeled them (optional) and tossed them into a kale salad along with a fistful of mint and a fistful of basil. Honestly, I can’t remember what else I threw into this salad, but this would be a great depository for scallions, cucumbers, radishes, turnips, carrots, seeds, nuts and some kind of cooked grain like farro or brown rice. You could also throw in cubes of day old bread from Wide Awake Bakery! The salad dressing can be tossed in right before serving, but the dressed salad can stay crispy in a refrigerator or well-managed ice chest for a few days.
Here’s the salad dressing recipe I used:
Garlic Scapes always inspire me to make Vegan Garlic Scape & Kale Pesto, and pesto pasta is a great first night dinner when you’re staying at an AirBnB or rustic cabin which may not be fully-equiped for cooking. It makes a nice spread on crackers or sandwiches too. I also made some simple Tahini Dressing. This didn’t really use up any vegetables, but it helped me up-sell my plan of rest stop pita pocket sandwiches to my daughters and avoid highway restaurant chains as much as possible.
Pictured above: The Tahini dressing, Kale Salad dressing and Garlic Scape & Kale Pesto.
Totally inspired by Sara Worden’s Full Plate Farm Collective newsletter, I made Strawberry Fennel tea. What are the ingredients? You guessed it – strawberries, fennel, and boiled water. The result is a refreshing licorice and berry flavored tea.
With the last available scraps of veggies, I made cucumber and kale sandwiches and, of course, wrapped them with Bee’s Wrap from Mimi’s Attic! I love that we carry Bee’s Wraps and other sustainable home products, because they really are sturdy and useful and easy to wash.
It felt awesome leaving town with all these goodies. I will be honest- the heat wave made managing the ice chest was a bit of a chore, and some things did end up floating around in cold water sometimes. My next goal is to buy an ice chest with a built-in tray like I had when I was a kid, to keep some things separated from the ice. I also think an ice chest that has a drain spout would make things easier.
All in all, it was a creative challenge and a great excuse to clean out the refrigerator. Here’s the the last photo I took before I hopped in the car:
A pretty darn clean fridge… and I even had beer for my return home!
When you’ve got one of the best farmers markets in America, produce is plentiful. And when you’re trying to live as consciously as possible, plastic produce bags aren’t part of the plan. Mimi’s Attic is proud to now carry a variety of EcoBags: eco-friendly produce and bulk bags. Made from sustainable materials and easy to tuck into a larger bag, these are perfect for a trip to the market or to your local coop. Take it straight from the store to the drawer – no waste made. Wherever you get your produce – the grocery store, a CSA, or right from your backyard – these bags replace plastic alternatives. Did we mention they’re easily washable for repeat usage?
Score a product bag for $4.99, a mesh produce sack for $5.99, or get a mixed set of 3 for just $12.99.
Just landed in the Attic: New Skoy Products! Created by two women inspired to find sustainable and long-lasting solutions to existing cleaning supplies. Don’t limit these to the kitchen – these can be used on everything from outdoor toys to your beloved hatchback.
The Skoy Sponge Cloth takes the place of 15 rolls of paper towels and can be easily cleaned in the dishwasher! And when your sponge cloth has finally seen its last day? Don’t throw it out! Skoy sponge cloths are 100% compostable and biodegradable, taking sustainability to the next level. We’ve got packs of four available for $7.49. Consider that a comparable amount of the environmentally-friendliest paper towels would weigh in around $150.
Need something a little bit tougher? The Skoy Scrub is here to help. Made from cotton and a non-toxic hardener, these scrub pads are built for strength – outlasting traditional scrubbers and saving cash and the environment, all at once. Score a pack of two for just $6.49