Tuesday, January 5, 2010

Thank you Notes!

Greetings,

As the holidays are now well and truly over, if you have not finished (or begun) writing your thank you notes for all of the amazing gifts you've received during the season, now's the time to do so!!


"Thank you notes?" You might ask... "Why on earth for?"


And i can understand why, this art -which at one time was the norm for anyone who would be considered to have good breeding; is now falling out of common usage or is relegated to a simple email "Thanks" given in passing due to our harried schedules and busy lives. While i do believe that the ecard thank you has its place (It can be a god-send in those times when obtaining a mailing address is impossible) - i do not believe anything really and truly takes the place of the hand written tangible Thank you card. This is for a number of reasons:


1. The time and energy it takes to find, purchase (or make) and mail a card says "you're valuable to me".


2. The hand written note on the inside lends a personal touch and says "you're worth my time"


3. The acknowledgement itself says "i appreciate what you've done or given to me"


The Amazing Lady Catherine Gross once said that one should make it a habit not to receive anything without giving something. The art of the Thank you Note is a small but meaningful way of giving something to those who have given something to us, and i don't mean only tangible items!! Give thank you notes when someone takes you to lunch, speaks at one of your groups, helps you learn a new skill set, lends a shoulder to cry on, ...the list goes on and on. i'm sure as you consider it you may feel somewhat overwhelmed at how much you've actually received and how many thank you notes need to be written! Fear not! SSF is here to help you! :)


First some notes from the Etiquette Expert herself....Emily Post:


Being Thankful: A Thank-You Note Q&A


We all have to write thank-you notes. Take comfort in the fact that you’re not alone staring down your stack of cards and list of names. Before you start, remember that thanking people needs to be about just that: expressing thanks. So refocus, reorganize, and rethink the process. Get in touch with the sincerity of thanking people for thinking about you and sending you something—even if it’s a hot pink polyester sweater. Here at the Emily Post Institute, we’ve assembled some simple answers to the most commonly asked questions about the post-holiday thank-you note blues.


Who needs a note?


All gifts should be acknowledged with a note, unless the goodies were opened in front of the giver—then you have the chance to thank them in person. An important exception: many of an older generation expect a hand-written note. Providing them with one is an appropriate gesture of respect and consideration.

Who should write the note?


The person who received the gift should write the note. Group notes are acceptable for Aunt Patty who sent the household a group present—just ask each recipient to sign. For couples, it’s perfectly fine to split up the notes for gifts you received together.


When should thank-you notes be written?


Write your notes as soon as possible, and don’t hesitate if you feel you’re late: a late note is always better than no note at all.


Can a thank-you note be creative?


Absolutely. Incorporating photos, children’s drawings—anything at all that compliments the sentiment is appropriate. Just remember to include a short written thank-you as well.


What about e-mail?


The reality of email thank-you’s, much like email itself, is a degree of emotional distance: an email to your grandmother is simply not as personal as a note written in your own hand. So if you have a casual relationship with the gift giver and you correspond via email regularly, an email thank-you may be appropriate. For most other people, the written thank-you is your best bet for an expression of warm, heartfelt thanks. The last thing you want is for someone to be disappointed when her hand-knit scarf is acknowledged with a loud, animated e-card.


How do I make writing thank-you notes fun?


We all love getting presents and are sincerely thankful, but some of us procrastinate terribly when it’s time to write notes. One friend, bemoaning the fact that she had to write not only her notes to far-flung family and friends, but also notes for her three children and her husband, hit upon a brilliant idea.
She had a party. On a Sunday afternoon in January, she invited her husband and their kids to the kitchen table. Everything was ready: note paper, pens, pencils, crayons, envelopes, address book, stamps and lists. The smallest (ages 4 - 6) drew pictures of their gifts, and Mom and Dad added dictated captions and thank you’s. The 7-8 year olds wrote one or two sentences, practicing new writing skills. The 9-and-olders were able to work more or less independently. Meanwhile, Mom and Dad helped with spelling words and addressing, and, in the quiet moments, wrote a few notes themselves.
When everyone was finished, there was hot cider and banana bread. My friend was amazed at how successful the afternoon was. The kids were involved, the notes were done and the family had time to be together and talk about their holiday, friends and relatives. And a new family tradition was born.
If you’re on your own, break up the list. Schedule a few different days to write your notes, and each time give yourself a little something to make it interesting: music, a glass of wine, your favorite radio show, a cup of tea—perhaps even some chocolate. Take the time to yourself for writing out thank-you notes: don’t try and wedge it in between laundry, a TV show and extra work from the office. You’ll be able to think more clearly and your focus will translate to the page. Above all, try to enjoy yourself. Giving thanks shouldn’t be a chore—and doesn’t have to be if you make the effort to keep it interesting.


Now for some GREAT Books! :


The Art of Thank you - Crafting Notes of Gratitude by Corrine Leas

101 Ways to say Thank You- Notes of Gratitude for All Occasions -by Kelly Browne

The Thank you Book by Robyn Spizman


All of these books are available at Amazon.com


Also gather some things together so you are always prepared! You never know when you may receive an unexpected gift or generosity, and if you are prepared you are more likely to send the note. Find a smallish box. One of those boxes made for storing photos works well. Go to a local craft store and pick up a few different packs of Thank you notes. (Tip: They are very reasonably priced there). Buy some pretty pens, stickers, a bit of ultrafine glitter. These can be used to jazz up the card itself (with glitter accents) or the envelope. If your style tends towards the elegant, splurge on some sealing wax and a seal for that lovely touch. Also add a book of stamps. Now you've got everything gathered together so when you need to write that note you won't have to hunt around for things.


Also you may find a "Thank you Tracker" to be a GREAT addition to your Butler's Book, i know i have! Simply create an excel spreadsheet with columns for the date, Gift or Good deed, From and sent. This will enable you to see who sent what when and if you've acknowledge it with the proper thank you.


Although created for baby gifts this one can give you a good idea of what i'm speaking of: http://www.organizedfromthestart.com/downloadable_files/BabyBriefcaseThankYouNoteTracker.pdf


and here's another one that can be used as is: http://familyfun.go.com/printables/thank-you-note-tracker-783794/



So tell me, who do you need to say thank you to? Do you have any unique ways of giving thanks? Tips to share?


~Serve Well!!

Monday, January 4, 2010

Giveaway Winner!!

Greetings!!

The Winner of the FABULOUS distance Reiki Session iiiiiiissssss......


~drum roll please~



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Emerald Liz!!!!! YAYYYYYY!!!!

Liz, i've alreay emailed you in regard to claiming your prize!!!


Keep watching and reading for upcoming giveaways and as always...Serve Well!!!

Service Book of Days- Week of 1/4/10

Greetings and HAPPY NEW YEAR!!!!



i must say i'm so excited about the juiciness of this amazing New Year we have just received. Not sure if it's juicy? Well reach out and take a big ole' bite out of it! Watch how all the delicious potential and sweet joy dribble down your chin!!




Outside my window... It’s still somewhat dark. Master and I awoke before the world this morning. That is always such a lovely feeling. To come to consciousness in sweet cuddles under covers, speaking in hushed voices as if we speak secrets we don’t want the sleeping city to know.


my thoughts... my mind is a flurry of activity. Last weekend was quite busy! We had a MAsT meeting that went wonderfully as always. We went to Voyagers and presented on a panel. Both things went very well and were a lot of fun. I’m aligning some organizational things so the house will run more smoothly. Also thinking about the New Book Master bought me. Saturday we went to the Farmers Market and got yummy fresh eggs, I love the farmers market!

Today's Quote...” … in a time lacking in truth and certainty and filled with anguish and despair, no woman should be shamefaced in attempting to give back to the world, through her work, a portion of it’s lost heart. “ Louise Bogan . I adore this quote. It speaks with swift efficiency to my calling as a slave and as a woman. Master calls me the Corazon of His House. I am the heart. It is a great honor to be such – and also a great responsibility.


i am thankful for... 5 days away from the office! New places to eat yumminess found, new ways of eating, a wonderful, abundant new year!!


From my service training... This week mostly working on the new ways of eating and the slow and gradual process of incorporating it into our lives, a renewed focus on Green Living and Slow Food. Finding a way to do at least SOME exercise daily.


From the kitchen... Monday- Pasta, Tuesday – Enchiladas, Wednesday – Breakfast for Dinner, Thursday – Fish, Friday – Pizza and B-day Cake for one of the kidlets. This past weekend i made the BEST most Amazing Banana Bread EVAR!! And thats saying a lot, given i've been making banan bread for 20 years. Hmmm.... What's your favorite recipe?


i am wearing... Black slacks, heels, turquoise sweater. i will be most happy when it warms up a tad and i can show more legs and skin :)


i am creating... I’d like to work on some slave silks this week and maybe some fabric flowers to be used in various places. We’ll see what time allows. my creative side is itching for a bit of stretching!


my adventures this week... Considering the GWNN munch, found out that the local Slow Food Group has meetings the first Thursday so I will ask Master if He’d like us to attend.


Becoming well read... Simple Abundance, Nourishing Traditions, Spirit Medicine, Home Comforts, I’d like a new La Banks or Laurell K Hamilton book just to add a bit of fiction into the mix!


i manifest and co-create... Beautiful, Natural, Amazing, Healthy and Vital LIFE! The Power of the Present!


Todays Melody... I think I’m in the mood for a bit of Corrine today


One of my favorite things... –Finding a new source for delicious pancakes. Is anyone else a pancake connoisseur? i search far and wide for the best pancakes. Seriously. i'm so very picky. The best ones should be light and fluffy but not too thick, with a nicely crisp edge. i have found them -perhaps- at a Local Diner names Annies.... who knew??


further plans for this week... – I’d like to Henna my hair later this week and maybe the girl kidlet’s hair as well. We’ll see. i haven't henna'd in a while, and i do so adore how it strengthens the hair and stretches the curl pattern.


Still....life This is the picture for today, simply because i find the feeling that this lush chocolate colored settee evokes is a mixture of elegance and comfort with a flair of not- taking- ones self overly seriously. Yah...i loves it!!


Monday, December 28, 2009

Service Book of Days- Week of 12/28/09


Greetings!!

Outside my window... The sky is vivid blue but it is c-c-cold!!! I’m done with winter already and longing for the warmer days of spring. i am acutely aware of the days lengthening like a woman long curled in slumber who begins to stretch as she awakens.

my thoughts... We had a lovely Christmas filled with laughter and kidlets running about tearing open paper and trying out new toys. i was busy in the kitchen and Christmas Dinner came out delicious. After all of the activity I’m looking forward to the mellowing of this week. To cleaning the house thoroughly and methodically. I welcome the return to center and the grounding. i’m working on a workable routine so that things will just flow in 2010.

Today's Quote... We can only be said to be alive in those moments when our hearts are conscious of our treasures ~Thornton Wilder It is interesting that the Universe is bringing so many opportunities to apply consciousness. I would that I go through life fully conscious not in the state of stupor, of sleep and following but with attention paid to intentions, always living a deliberate life.

i am thankful for... Pink fingerless gloves that my daughter gave me this morning on my way to work.. A two day work week this week. SWLC is almost here!

From my service training... I’m actively learning more about Low Carb cooking, organizing some projects I’m working on, and decluttering and neateniong House Obsidian in preparation for welcoming the New Year. Does anyone else do this before the New Year? Reviewing Protocols and Expectations.

From the kitchen... Easy week - Pulled pork w/ salad, meatloaf, quiche, Not sure about the rest of the week just yet.

i am wearing... black tights, black knit shirt, Boots, blue, black and white plaid skirt, i feel comfy and cozy :)

i am creating... This week all creativity is going toward putting away the Holiday Décor and organizing the house.

my adventures this week... No travel with week

Becoming well read... Secrets of Western Sex Magic,Bold Simple Abundance, Home Comforts and Martha Stewarts Housekeeping Book

i manifest and co-create... This New year to be full of Abundance, obedience and service.

Todays Melody... the heater under my desk…why is this office always so cold?

One of my favorite things...making friends smile with surprise gifts !

further plans for this week... MAsT meeting on Friday, Panel on Saturday on Leather, should be interesting. More studying and contest prep.



Thursday, December 24, 2009

Christmas Dinner Menu and Recipes!

Greetings,



This is what the planned menus is for Christmas. Our menu is pretty low in carbs as that's the eating change we're moving towards. Even though the recipes sound high carb they are actually not!!



Entree: Pork Roast

Sides: Ginger Jeweled Salad and Sweet Potato Casserole

Dessert: Chocolate Bread Pudding With Spiced Cream



Pork Roast

1 Whole Boston Butt

Dry Rub:
1 tbsp ground cumin

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder

1 tbsp cayenne pepper

1 tbsp salt

1 tbsp ground pepper

1 tbsp paprika

1/2 cup brown sugar (substitute Splenda Brown sugar)
Mix well and store in an air tight container.


Brine Solution:
1/2 cup salt

1/2 cup brown sugar

2 qts cold water

2 bay leaves

3 tbsp dry rub mix
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.


Pork shoulder preparation:

Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered.

Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep.

Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking!



Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven.



If you'd like to make pulled pork: Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. *(Recipe from: http://www.kevinandamanda.com/)*







Ginger Jeweled Salad Recipe
Feel free to substitute other dried fruit if it is more convenient. Just try to imagine if it will pair nicely with ginger and go from there. I also do my best to seek out unsulphured dried fruit. I used a festive combination of leafy red romaine lettuce along with some little gem lettuce, but buy whatever lettuce looks the most vibrant at the store. Feel free to make the vinaigrette the day before, and if you don't have the time or inclination to cook up a pot of wild rice, you can now purchase pre-cooked rice in packets in many Whole Foods Markets, Trader Joes and the like - look in the rice shelves as well as the freezer section.


1 tablespoon fresh ginger juice, made by grating a 4-5-inch piece of ginger into a pile and then pressing it against a strainer to extract the ginger juice
2 tablespoons white wine or Champagne vinegar

fine grain sea salt

1/2 teaspoon jalapeno, very finely chopped

1/3 cup extra virgin olive oil
2/3 cup dried figs, stems trimmed, quartered

1/3 cup dried pluots, chopped1/2 cup toasted hazelnuts, loosely chopped

1 1/3 cup cooked wild rice, room temperature

5 big handfuls of leafy salad greens (see headnotes), washed and dried


In a mason jar or medium bowl make the ginger vinaigrette by whisking together the ginger juice, vinegar, jalapeno, and a couple big pinches of salt. Slowly drizzle the olive oil into the jar whisking all the while. Stop when the dressing takes on a slightly creamy appearance. Taste and adjust the flavors if needed. Set aside.


Hold off dressing the salad until just before you are ready to serve it. This will help to keep the lettuce vibrant and lively. In a large bowl toss the figs, pluots, hazelnuts and wild rice with a generous splash of the dressing. Once they are nicely coated, add the lettuce, a bit more vinaigrette, and a pinch of salt. Gently toss until the lettuce is evenly coated. Taste and adjust if needed. The little bits of fruit and nuts tend to fall to the bottom of the bowl, so before serving scoop them back up from the bottom so you end up with plenty of rice and fruit on top.


Serves about 6. (Recipes from http://www.101cookbooks.com/)



Sweet Potato Casserole


Ingredients:
1 small sweet potato(baked, cooled and mashed to make 1/2 cup)
1/2 cup canned pumpkin
1 medium summer squash(halved, seeded, baked and mashed to make 1 cup)
4 eggs
2/3 cup heavy cream
1 tsp xanthan gum
1/2 stick butter
1/2 tsp salt
1 tsp cinnamon
Dash of allspice
Dash of cloves
1/2 cup Splenda
1 Tbsp molasses
4 drops of yellow and 1 drop red food color


Prepare sweet potato and squash to their recipe ready condition as listed above. Ingredients should be room temperature.

Preheat oven to 325°F. Butter a 9-12" casserole dish.

In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed squash (any summer squash is acceptable here). If some lumps remain, don't worry about it, they add a little character to the dish!

In a separate bowl beat eggs with xanthan gum, Splenda and molasses.

Add heavy cream and mix (with hand mixer) until well mixed and beginning to thicken.

Add egg/cream mixture to sweet potato mixture and stir by hand to mix lightly.

Add salt, spices and food color. Mix to distribute. You may wish to taste here for your sweetness and spice preference. If more is needed, add it now.

Spoon mixture into buttered casserole dish and smooth to even out.

Cut remainder of 1/2 stick butter (after using some to butter dish) into thin pats and distribute them over top of casserole. Optionally, you can sprinkle a bit of extra cinnamon on top.

Bake for 35-45 minutes until browned at edges and cracking a bit.

Remove from oven and cool 10 minutes NOTE: You can top this dish with artificially sweetened meringue instead of marshmallows if you prefer. If you use meringue, give the dish a few moments under the broiler to brown the meringue tips before serving.



40 grams carbs (allowing for fiber) in entire recipe.Makes 6 servings. 6.5 grams per serving. (Recipe from http://www.lowcarbluxury.com/)



Chocolate Bread Pudding With Spiced Cream

Ingredients:
1 teaspoon unsalted butter
4 large eggs
1 cup Splenda
3 tablespoons Brown Sugar Twin
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure sugarfree vanilla extract
1 cup sugar free chocolate, melted
1/4 cup diet Orange Soda
1 cup half-and-half
1 cup heavy cream
8-10 slices day-old low-carb bread (cut into 1/2" cubes — about 4 cups)
1 cup sugar free chocolate chips
Spiced Cream (recipe below)



Preheat the oven to 350°F.

Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with butter.

Whisk eggs, sweeteners, cinnamon, nutmeg, vanilla, melted chocolate, and diet Orange Soda together in a large mixing bowl until very smooth.

Add half-and-half and heavy cream and mix well.

Add low carb bread cubes and allow mixture sit for 15 minutes, stirring occasionally.

Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips.

Pour the remaining bread mixture over the chocolate chips.

Bake until the pudding is set in the center, about 55 minutes.

Let cool for 5 minutes.



To serve, cut the pudding into 3/4-inch thick slices. Top with spiced cream.



Makes 10 servings; 8.9 grams net carbohydrate per serving.



Spiced Cream:
1 quart heavy cream
1/3 cup granulated Splenda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the Splenda, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.

(Recipe From: http://www.lowcarbluxury.com/)



Have fun and serve well!!

Wednesday, December 23, 2009

100th Entry...WOW!! And a giveaway!!


Greetings,


Hard to believe but this is the 100th entry on Service SavoirFaire!! WOOOHOO!! i must say i am really enjoying doing this blog, i hope you all are enjoying reading it as well :)


As it turns out this 100th entry happens just in time for the holidays. A dear dear reader has offered a gift of Reiki for a giveaway and i think given all of the hustle and bustle of the Season and the Freshness with which we seek to greet the New Year, this particular giveway is quite apropos!!

Reiki, simply put, is form of energy work that promotes self healing through stress reduction and relaxation primarily. The process can be carried out through either a distance or in-person session. Each person's experience with Reiki energy (Spirit's healing light/love) is different and often quite unique, but truly rewarding.


This Reiki session will be done by Blyss (Thank you beautiful!!!). Blyss is a Reiki teacher trained in Gendai Reiki-ho and has been a Reiki practioner for 9 years. She has been practicing/studying alternative spiritual and healing methods for over 15 years starting out with faith healing. Over the years she has added to her spiritual repertoire by studying with teachers and practitioners from various traditions.


Blyss is offering one distance Reiki session to be done after January 1, 2010. I will give her the contact information of the person who wins and you will coordinate the date and time at your leisure.


How to win? Leave a comment in the comment box tell me what your focus is for the coming year and what you'd like to see here at SSF. That's it!


The Giveaway ends December 30th and Winners will be chosen on Dec. 31st just in time for the New Year!! Feel free to provide a link to this giveaway in your blogs!!

Tuesday, December 22, 2009

Wassail Recipe!

Greetings,

As mentioned yesterday we had a small but lovely solstice celebration at House Obsidian. It went very well and one of the things that was a surprisingly GREAT hit was the Wassail.

First a bit of background. Finding the Apple Cider was a challenge. All i could find was smallish bottles of utterly clear Cider that looked just like apple juice. This is all wrong! In my mind Apple Cider should be opaque and a bit thicker than apple juice, it should have.... character and a little tang. That is how apple cider is created, as the elder sibling to the sweet -but rather one dimensional- apple juice. After running about to 2 grocery stores i found -squeezed between two Cider impersonators - a beautiful gallon bottle of the Good Stuff. I grabbed it and ran to the register on the look out for potential cider theives. (Well not really but it is funny to think of, no?) Once home i poured my find into a large pot and added the spices. i altered the recipe a bit by adding 2 cinnamon sticks instead of ground cinnamon. We had vodka on the side so be poured into the mugs of those who wanted a bit more "warmth". also, i didn't have to cool it, i just put it in the crockpot once it was done boiling. Here's the recipe and i hope you enjoy it!

Thoroughly blend 1 gallon apple cider or juice, ½ tsp ground cinnamon, ¾ tsp each whole cloves and allspice, 1/8 tsp mace and a pinch each nutmeg and ginger. Boil, then simmer 15 minutes. Strain and refrigerate. To prepare wassail bowl, heat liquid mixture and add thinly sliced seeded orange and lemon and sugar or sweetener if needed. Keep warm in crock pot or chafing dish Decanters of bourbon and vodka are available for those who desire alcoholic drinks
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