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www.sassymia.com28 Nisan 2012 Cumartesi
To my Earth MAMA Friend that's ready to deliver!
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Camera? Check. Nursing pillow? Check. Baby’s first organic cotton onesie? Checkarooney! Your birth bag’s ready, but don’t forget to pack what you need most to take care of your hurty mama parts after you’ve pushed a baby into the world! Earth Mama Angel Baby makes it easy with safe, natural products that comfort and heal a brand new mama, as well as pure, organic products for your brand new baby.www.sassymia.com
www.sassymia.com
Putting Fear In It's Place
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source
There was a period of time some years ago where I became afraid of flying. I have been flying since before I can even remember and my family has always traveled so I have gotten on a plane at least once a year for my entire life and it never bothered me. Then suddenly, every bump, every weird noise, every seat not bolted to the plane floor (word to the wise, never, I repeat never, fly a regional carrier in South America), had me breathing hard and putting a death grip on my husband's leg.
Was it a rational fear? No. I knew that I was more likely to die driving my car than in a plane. I knew that turbulence is the equivalent of hitting a bump in the road while driving and doesn't bring down a plane. I knew all that but still told myself there was something to be afraid of. Eventually, I got over it and now Kevin can sit next to me without getting the circulation to his leg cut off.
The reason I bring it up now is that lately, I have been thinking quite a bit about fear and how irrational it sometimes is but yet we let those feelings hold us back or cause us angst. If you look at a very young child, it is apparent that we are born into this world open to all things and unafraid. Through experience, we figure out what to be afraid of or, more importantly perhaps, what we feel like we need to protect in ourselves and it seems like those impressions are made before we even have the perspective to know if they are justified or not.
I think it is safe to say that everyone of us has fears. Maybe you are afraid of rejection, or of not being in control, or of not being worthy of love, or of exposing your inner self, or of being weak. Whatever it is, we all have them and they can turn into very powerful influences in our lives. The amazing part too is that certain things we are well aware we are afraid of and other things are so ingrained that we don't even recognize it as a fear.
In my own self, I can see how at times I have let certain fears motivate me in one direction or a fear will have me deciding something is a certain way before I have even tested it out to see if that is, in fact, a truth. For example, two years ago when things really fell apart with my back and I was in horrendous pain day after day after day, I started telling myself that my life was over. That it was never going to go away. Had any doctor told me that? No. Did I know that those things were implicitly true? No. But I can't tell you how much time I spent being upset and angry and depressed over something that I didn't really know to be fact. Kind of a waste of time and energy in hindsight and two years later I know my life was not over and okay, the pain hasn't completely gone away but I am soooooo much better.
Is it possible to totally eradicate our fears? I don't think so because some of them are necessary but I would love to get to a place where when fear shows it's face, I can say, "hello fear, I see you there but you are not in charge." Because I do believe that if you stare something in the face long enough, it loses it's power.
In thinking about all of this, I am working really hard to see my fears for what they truly are and to be open to what the universe throws my way without deciding one thing or another about it. Just like me no longer getting on a plane convinced that if I am not in control of it something bad will happen (btw how crazy IS that anyway because, um, I have no idea how to fly so how would it be better if I was in control?), I am working to NOT be convinced of things that I don't know are true in every aspect of my life. I can't say it is always easy or that it isn't sometimes frightening but it is something that I really see as being worth the effort.
sourceThere was a period of time some years ago where I became afraid of flying. I have been flying since before I can even remember and my family has always traveled so I have gotten on a plane at least once a year for my entire life and it never bothered me. Then suddenly, every bump, every weird noise, every seat not bolted to the plane floor (word to the wise, never, I repeat never, fly a regional carrier in South America), had me breathing hard and putting a death grip on my husband's leg.
Was it a rational fear? No. I knew that I was more likely to die driving my car than in a plane. I knew that turbulence is the equivalent of hitting a bump in the road while driving and doesn't bring down a plane. I knew all that but still told myself there was something to be afraid of. Eventually, I got over it and now Kevin can sit next to me without getting the circulation to his leg cut off.
The reason I bring it up now is that lately, I have been thinking quite a bit about fear and how irrational it sometimes is but yet we let those feelings hold us back or cause us angst. If you look at a very young child, it is apparent that we are born into this world open to all things and unafraid. Through experience, we figure out what to be afraid of or, more importantly perhaps, what we feel like we need to protect in ourselves and it seems like those impressions are made before we even have the perspective to know if they are justified or not.
I think it is safe to say that everyone of us has fears. Maybe you are afraid of rejection, or of not being in control, or of not being worthy of love, or of exposing your inner self, or of being weak. Whatever it is, we all have them and they can turn into very powerful influences in our lives. The amazing part too is that certain things we are well aware we are afraid of and other things are so ingrained that we don't even recognize it as a fear.
In my own self, I can see how at times I have let certain fears motivate me in one direction or a fear will have me deciding something is a certain way before I have even tested it out to see if that is, in fact, a truth. For example, two years ago when things really fell apart with my back and I was in horrendous pain day after day after day, I started telling myself that my life was over. That it was never going to go away. Had any doctor told me that? No. Did I know that those things were implicitly true? No. But I can't tell you how much time I spent being upset and angry and depressed over something that I didn't really know to be fact. Kind of a waste of time and energy in hindsight and two years later I know my life was not over and okay, the pain hasn't completely gone away but I am soooooo much better.
Is it possible to totally eradicate our fears? I don't think so because some of them are necessary but I would love to get to a place where when fear shows it's face, I can say, "hello fear, I see you there but you are not in charge." Because I do believe that if you stare something in the face long enough, it loses it's power.
In thinking about all of this, I am working really hard to see my fears for what they truly are and to be open to what the universe throws my way without deciding one thing or another about it. Just like me no longer getting on a plane convinced that if I am not in control of it something bad will happen (btw how crazy IS that anyway because, um, I have no idea how to fly so how would it be better if I was in control?), I am working to NOT be convinced of things that I don't know are true in every aspect of my life. I can't say it is always easy or that it isn't sometimes frightening but it is something that I really see as being worth the effort.
Drew's A Biker & A New Family Member
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Last week, Drew participated in Lose The Training Wheels. LTTW is a national program that helps people with disabilities learn to ride a bicycle. Kevin and I had tried over the years to teach Drew to ride a bike but our attempts were met by a lot of fear and frustration. When I signed him up for the LTTW, I wasn't sure how successful it would be but figured it was worth a shot.
Every day last week, Drew, Ethan and I went to our local rec center (luckily, the only time LTTW is in Colorado this year it happens to be only 5 minutes from our house. Drew's classmates were from all over the state.) where Drew practiced riding for 75 minutes each day. There were only 8 kids in each session with 2 trainers and 3 volunteers per kid. The first few days they had Drew riding a bike with a roller thing in the place of the back tire. In the beginning, the roller is broad making it so the kids can't tip over. As the kids practice, the trainers swap out the roller for more and more tapered ones gradually giving them the feel of needing to balance.
By day 3, they had Drew riding a two-wheel bike with support from his volunteers but during that same day, he moved from that to this.....
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And then to this.......
(While you are watching this, listen to the dad yelling instructions at his daughter. From day one of the program this guy was telling her constantly what she needed to do better or that "it doesn't count if you don't do it right" and in my video here you can hear her crying saying she is trying. By the 4th day of this, I told Kevin not to be surprised if I were arrested on Friday for trying to strap a muzzle on that guy. Just let the kid be successful for a minute for crying out loud!)
He was so proud of himself and Kevin, me, and Ethan are all really proud too and excited to bike together as a family.
The last day, they had a BBQ where the kids were presented with trophies and they got to show off their new biking skills riding with our local motorcycle police. Drew loved the police officers and they were super friendly with him and even let him sit on a motorcycle. Drew also had to tell them that his "mom was caught by them" and Kevin was teasing me about whether I recognized any of them. Ha ha!
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In other exciting news, I am thrilled to announce the arrival of my newest niece!
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Naomi April RehmertJune 26, 20116 lb. 13 oz.
In what is typical behavior for the Icelandic side of our family, she was impatient and arrived 2 weeks early. She was breech and unable to be flipped (family stubbornness showing already perhaps) and was delivered via c-section, a sight that my brother-in-law Nate never wants to see again. Mom, dad and baby are all doing well and I can't wait until we can meet her in August. Drew was very jealous that grandma got to hold her already and is dying to get his hands on her.
Last week, Drew participated in Lose The Training Wheels. LTTW is a national program that helps people with disabilities learn to ride a bicycle. Kevin and I had tried over the years to teach Drew to ride a bike but our attempts were met by a lot of fear and frustration. When I signed him up for the LTTW, I wasn't sure how successful it would be but figured it was worth a shot.
Every day last week, Drew, Ethan and I went to our local rec center (luckily, the only time LTTW is in Colorado this year it happens to be only 5 minutes from our house. Drew's classmates were from all over the state.) where Drew practiced riding for 75 minutes each day. There were only 8 kids in each session with 2 trainers and 3 volunteers per kid. The first few days they had Drew riding a bike with a roller thing in the place of the back tire. In the beginning, the roller is broad making it so the kids can't tip over. As the kids practice, the trainers swap out the roller for more and more tapered ones gradually giving them the feel of needing to balance.
By day 3, they had Drew riding a two-wheel bike with support from his volunteers but during that same day, he moved from that to this.....
And then to this.......
(While you are watching this, listen to the dad yelling instructions at his daughter. From day one of the program this guy was telling her constantly what she needed to do better or that "it doesn't count if you don't do it right" and in my video here you can hear her crying saying she is trying. By the 4th day of this, I told Kevin not to be surprised if I were arrested on Friday for trying to strap a muzzle on that guy. Just let the kid be successful for a minute for crying out loud!)He was so proud of himself and Kevin, me, and Ethan are all really proud too and excited to bike together as a family.
The last day, they had a BBQ where the kids were presented with trophies and they got to show off their new biking skills riding with our local motorcycle police. Drew loved the police officers and they were super friendly with him and even let him sit on a motorcycle. Drew also had to tell them that his "mom was caught by them" and Kevin was teasing me about whether I recognized any of them. Ha ha!
------------------------------------------------------------------------------------------------------------
In other exciting news, I am thrilled to announce the arrival of my newest niece!
Naomi April RehmertJune 26, 20116 lb. 13 oz.
In what is typical behavior for the Icelandic side of our family, she was impatient and arrived 2 weeks early. She was breech and unable to be flipped (family stubbornness showing already perhaps) and was delivered via c-section, a sight that my brother-in-law Nate never wants to see again. Mom, dad and baby are all doing well and I can't wait until we can meet her in August. Drew was very jealous that grandma got to hold her already and is dying to get his hands on her.
57 Hours and 23 Minutes To Go (if you trust a 4th grader's math that is)
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The house is decorated, treats have been made, the kids are off school, all the presents have been bought and wrapped, and we just got 10 inches of snow overnight. It really feels like Christmas is imminent and in case I lose that feeling in any way, I have two people in my house who are more than happy to remind me, again, and again, where we are in the countdown to the present opening. Ethan even calculated up the number of hours remaining this afternoon. I didn't check his math but I think we'll just go with his number. Here are a few things we have been up to in preparation for Christmas.
A few weeks ago, Drew's special needs class went on a field trip to a local mall. Our school is the only school in our district which has a deaf and hard of hearing program in addition to the special needs classes and the typical students. This mall, every year, brings in a special Santa who is trained in working with people with special needs and who also is fluent in American sign language. It is pretty cool because kids who otherwise would not be able to communicate with Santa can tell him what they want and kids who would have a difficult time with the over stimulation that Santa at the mall can bring get an opportunity to visit with Santa as well.
This year, Ethan, who is in 4th grade, finally admitted that he is aware we are Santa Claus. Kevin and I decided to go ahead and tell Drew about Santa, since he is in 6th grade and we are sure all of his regular education classmates are aware that there isn't a fat man living with a bunch of elves in the North Pole. We had told him maybe a few days before his field trip to the mall. A few days after the field trip, he was telling me about a toy he was going to ask Santa for. I reminded him the Kevin and I are Santa. He said, "No! I saw him at the mall. He is real!" It cracked me up because it is so like him to be so literal. If he saw him with his own eyes, it has to be real.
Ethan got these reindeer antlers when his Scout troop went to sing Christmas carols at a local retirement community. Of course, we had to put them on the dogs. Tucker was uncooperative, as any self respecting 11 month old puppy would be so he didn't get to be in the picture. We even had to sequester him in order to get Ella's picture because he seemed to be under the impression it was his JOB to remove those hideous antlers from Ella's head. Ella had to be bribed with some treats to pose and if you look closely at her expression you can see she is kind of hating me for making her do this.
Monday, me and the guys made a gingerbread house. They used every bit of candy and frosting that came with the kit and fully intend on eating that candy off the house as soon as Christmas Day comes. They are very proud of how their house turned out and I think it looks pretty darn good.
I hope all of you have a wonderful Christmas and get to enjoy spending some time with your family and friends. Merry Christmas everyone!
The house is decorated, treats have been made, the kids are off school, all the presents have been bought and wrapped, and we just got 10 inches of snow overnight. It really feels like Christmas is imminent and in case I lose that feeling in any way, I have two people in my house who are more than happy to remind me, again, and again, where we are in the countdown to the present opening. Ethan even calculated up the number of hours remaining this afternoon. I didn't check his math but I think we'll just go with his number. Here are a few things we have been up to in preparation for Christmas.
A few weeks ago, Drew's special needs class went on a field trip to a local mall. Our school is the only school in our district which has a deaf and hard of hearing program in addition to the special needs classes and the typical students. This mall, every year, brings in a special Santa who is trained in working with people with special needs and who also is fluent in American sign language. It is pretty cool because kids who otherwise would not be able to communicate with Santa can tell him what they want and kids who would have a difficult time with the over stimulation that Santa at the mall can bring get an opportunity to visit with Santa as well. This year, Ethan, who is in 4th grade, finally admitted that he is aware we are Santa Claus. Kevin and I decided to go ahead and tell Drew about Santa, since he is in 6th grade and we are sure all of his regular education classmates are aware that there isn't a fat man living with a bunch of elves in the North Pole. We had told him maybe a few days before his field trip to the mall. A few days after the field trip, he was telling me about a toy he was going to ask Santa for. I reminded him the Kevin and I are Santa. He said, "No! I saw him at the mall. He is real!" It cracked me up because it is so like him to be so literal. If he saw him with his own eyes, it has to be real.
Ethan got these reindeer antlers when his Scout troop went to sing Christmas carols at a local retirement community. Of course, we had to put them on the dogs. Tucker was uncooperative, as any self respecting 11 month old puppy would be so he didn't get to be in the picture. We even had to sequester him in order to get Ella's picture because he seemed to be under the impression it was his JOB to remove those hideous antlers from Ella's head. Ella had to be bribed with some treats to pose and if you look closely at her expression you can see she is kind of hating me for making her do this.
Monday, me and the guys made a gingerbread house. They used every bit of candy and frosting that came with the kit and fully intend on eating that candy off the house as soon as Christmas Day comes. They are very proud of how their house turned out and I think it looks pretty darn good.
I hope all of you have a wonderful Christmas and get to enjoy spending some time with your family and friends. Merry Christmas everyone!
They're Here!
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On March 16th, we welcomed Mason Alexander, weighing 6 pounds 6 ounces, and Henry Tate, weighing 6 pounds 1 ounce, into our family. Mason, shown on the left, arrived first followed by Henry about 20 minutes later. Delivery went well and no csection was needed. Both boys are healthy and were able to come home from the hospital with us a few days later. Since then, things have been a whirlwind of sleepless nights and endless feedings. Despite the challenges with two, all of us are thrilled to have them as part of our family and are having fun getting to know them and their unique personalities. Both Ethan and Drew have been big helps and love to feed and hold both babies.
On March 16th, we welcomed Mason Alexander, weighing 6 pounds 6 ounces, and Henry Tate, weighing 6 pounds 1 ounce, into our family. Mason, shown on the left, arrived first followed by Henry about 20 minutes later. Delivery went well and no csection was needed. Both boys are healthy and were able to come home from the hospital with us a few days later. Since then, things have been a whirlwind of sleepless nights and endless feedings. Despite the challenges with two, all of us are thrilled to have them as part of our family and are having fun getting to know them and their unique personalities. Both Ethan and Drew have been big helps and love to feed and hold both babies.
FW: East Meets Modern West at New York's Premier Luxury Hotel - The Kitano New York
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Feed: PREPA from India 2010
Posted on: Monday, May 12, 2008 2:30 PM
Author: PREPA from India 2010
Subject: East Meets Modern West at New York's Premier Luxury Hotel - The Kitano New York
New York is filled with unique luxury properties - each offering something a little different, making the guest feel welcome and pampered. The Kitano New York Hotel, located in the heart of Manhattan, boasts impressive Japanese design, comfort and cuisine with a modern twist. Listen in as Akane Moriguchi, Sales and Marketing Coordinator for the hotel, shares the details of this exciting luxury property. She discusses the hotel amenities and services and even mentions celebrity guests that have enjoyed their stay at the Kitano New York - like Tennis Star Maria Sharapova! Enjoy podsafe band Bill and their hit "Panacea". |
View article...
Enclosures:
Kitano_Hotel_NY.mp3 (5 MB) |
FW: Meridian Luxury Suites - Las Vegas's "Oasis in the Desert"
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Feed: PREPA from India 2010
Posted on: Wednesday, June 04, 2008 5:11 PM
Author: PREPA from India 2010
Subject: Meridian Luxury Suites - Las Vegas's "Oasis in the Desert"
The Meridian Luxury Suites in Las Vegas, Nevada is one of the city's best kept secrets. Just one block off the strip, walking distance from "Restaurant Row", the monorail and only eight minutes from the airport - you couldn't find a better location. The secret here is the all-suite accomodations! Each room comes fully-furnished and decked out with the latest hi-tech electronics and plush bedding! Challenge your friends to a game of racquetball, squash, tennis or simply enjoy the serenity of the lush gardens and tranquil pool. Don't know your way around Vegas? Don't fret - the helpful concierge will guide you in the right direction. The Meridian Luxury Suites Las Vegas is located at 250 East Flamingo Road. Listen in as journeyPod chats with the Vice President of Sales and Marketing, Eric Lynn. Enjoy native Nevada podsafe artist Andrew Ryan and his hit "Heaven is ours tonight". |
View article...
Enclosures:
Meridian_Las_Vegas.mp3 (5 MB) |
The Chamber Welcomes My Color Copies
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The cost of producing color copies doesn’t have to be expensive. Individuals and businesses in Utah Valley can easily obtain and cheap color copies online with the services of one of the Chamber’s members, MyColorCopies.com
“The Internet has become a great tool in providing high quality and low cost color copies to anyone with Internet access,” said Janet Barton, owner of MyColorCopies.com. “Our customers continue to save time, gas, money and high-end color copy prices by sending their print files to us electronically and letting us do their printing. The biggest reward for us is to hear many of our first-time customers express great surprise that our color copy prices are much cheaper than what the “Big Box” and national chains charge.”
Obtaining color copies online in an easy and effective way of satisfying copying needs without wasting gas and time rushing to a local print shop. Clients upload their PDF files directly to MyColorCopies.com. If a PDF file isn’t available, the firm will create one and email the proof back to clients for their approval.
MyColorCopies.com can print an array of projects, from brochures, newsletters and flyers, to table tents and custom presentation folders. The company can also print large format posters, banners, canvas prints and magnetic signs.
MyColorCopies.com has been serving the national business community since 1987.
MyColorCopies.com can reached by phone at 801-491-6931 or by email at customerservice@mycolorcopies.com. Fans can follow them on Facebook at http://www.facebook.com/MyColorCopies. For more information, visit the official company website at http://www.mycolorcopies.com/color-copies.
The Chamber Welcomes Solution Services
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Effectively managing employees’ takes time…time many business owners don't have.
Today, businesses are becoming more profitable by focusing on their core competencies and outsourcing time-consuming and costly non-core competencies like employee administration.
During the past 10 years, Solution Services has provided professional resources to Utah based business owners while navigating the legal compliance and complexity of being an employer. Our mission is to provide a superior employment experience while allowing the business owner to focus on their business and enjoy... More time, less headaches, qualified expertise, less risk.
Utilizing Solution Services, a locally owned company, you partner with a Fortune 500 style human resource department that tailors services to meet your needs and free you from the time consuming process of employee administration and training with complex human resource issues. This creates greater efficiency, better compliance, greater control, and more effective employee management.
Employee benefit programs are costly to educate, inform, and administer to employees. Our expertise delivers a higher level of specialized service to your employees, simplifying the process for your company.
Solution Services large group buying power spreads the cost of maintaining effective, high performance benefits that enrich both your organization and your employees.
Businesses become more profitable by outsourcing traditional human resource functions like employee administration. Partnering with Solution Services reduces the hassle and expense of maintaining competitive employee benefit programs.
For more information about the time, cost and hassle saving resources available to your business, visit www.ssihr.com or call 801-756-1600 to schedule a free consultation.
The Chamber Welcomes CenturyLink
To contact us Click HERE
CenturyLink, which acquired Qwest Communications on April 1, 2011, is the third largest telecommunications company in the United States. The company provides broadband, voice and wireless services to consumers and businesses across the country and advanced entertainment services under the DIRECTV brand. In addition, the company provides data, voice and managed services to business, government and wholesale customers in local, national and select international markets through its high-quality advanced fiber optic network and multiple data centers.
CenturyLink also is recognized as a leader in the network services market by key technology industry analyst firms, and is a global leader in cloud infrastructure and hosted IT solutions for enterprises through Savvis, a CenturyLink company. CenturyLink's customers range from Fortune 500 companies in some of the country's largest cities to families living in rural America.
“CenturyLink is here to better connect our customers with family members, friends and businesses through advanced technologies,” said Nate Marcotte, vice president and general manager for Utah. “Whether it’s the ability to download faster, run a business from home or have a superior connection for online chats with family members away from home, we are excited to say that we now offer high-speed Internet service, up to 40Mbps in Utah County.”
CenturyLink™ High-Speed Internet prices start at $19.95 per month when bundled with the company’s voice services. Depending on where customers work and live, a variety of speeds may be available.
· Business customers can order service or check service availability in their area by calling Royal Chamberlain at 801- 377-6215
· Residential customers can order service or check service availability in their area by calling call Nate Christensen at 801-358-9314
· Visit CenturyLink at the Provo Towne Mall (bottom level by JC Penney) or call 801-494-0237
Upcoming: December Friday Forum
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Our speaker for December's Friday Forum will be Pamela Perlich. Pam will discuss the 2010 Census and how the data collected will impact Utah Valley and its businesses.
Pam Perlich, Ph.D. works as a Senior Research Economist in the Bureau of Economic and Business Research at the University of Utah. In addition, she is Professor Adjunct in the College of Architecture + Planning. Before joining the Bureau, she worked for seven years in the Governor's Office of Planning and Budget concentrating on long-term economic and demographic projections. Pamela specializes in Utah demographics, applied regional economic studies, and economic and demographic modeling.
Recent publications include:
- Salt Lake County's Unique Demographics: Implications for the Aging Populations
- Utah's Place in the Macro-Demographics of the U.S. in the 20th Century
- Long Term Demographic Trends Impacting Higher Education in Utah
- Immigrants Transform Utah: Entering a New Era of Diversity
- Commuting Patterns in Utah: County Trends for 1980, 1990, and 2000
- The Coming Boom in Utah's School Age and College Age Populations: State and County Scenarios (with T. Ross Reeve)
Pam is a member of the Utah Population Estimates Committee, and is the University's primary contact with the Bureau of the Census through the State Data Center program. She serves on the Utah Council for Economic Education as the representative for the University of Utah and is a member of the Envision Utah Steering Committee. At the University she is a faculty in the Graduate Certificate in Demography and a member of the Center on Aging. She received her Ph.D. in Economics from the University of Utah and B.S. in Economics and Business from the University of Tulsa. Her hometown is Tulsa, Oklahoma and she relocated to Utah in 1986.
There are no more booths available but you can still register for breakfast, live music and an awesome speaker! Visit the following link to register: http://www.thechamber.org/uncategorized/uv-chamber-friday-forum-december-2nd/
The Chamber Welcomes Scenic Solutions
To contact us Click HERE
Scenic Solutions Inc.
1565 West 200 South
Lindon UT 84042
801.796-0400
Scenic Solutions prides itself as a leader in custom production and entertainment construction and design. We are a full service scenery shop and production house; providing our clients with a diverse range of custom construction and rentals in scenery, theatre, lighting and sound packages, staging, special effects, production management and other event needs.
Scenic Solutions is a Utah based business serving local, national, and global clients for over 12 years. Our construction, production and creative team have been involved with over 10,000 productions around the world which have included TV, film, corporate functions, conventions, theatrical, themed entertainment, large scaled stadium shows, headliner concerts, permanent installs, trade shows, grand openings, sponsor exposure and recognition, exhibits, fairs and festivals, and numerous other functions and events.
With our decades of combined experience we have helped our clients come up with cost-effective, once-in-a-lifetime events and productions. We offer a wide-range of custom construction and event equipment to fit almost any need and budget. We welcome the challenge and adventure of each new project as an opportunity to strengthen our experience base while providing our clients with the “wow” they need for a successful event.
At our main facility, 1565 W. 200 S. in Lindon, we welcome visits to show our guests and clients what is possible with a little imagination. You can also visit us on the web (www.ssiarts.com) or call 801.796.0400 or 800.507.5073 for more information.
Simply, if you can “Dream It, We Can Build It”.
Contact:
Enoch Jurgens
cell-801-319-1634
John Whittaker
cell- 801-717-7933
The Chamber Welcomes Danburry Barber Shop
To contact us Click HERE
"Danburry Barber Shop is located in downtown Provo on 55 North University Ave in the Provo Town Square. Owned and run by Drew Danburry a recent graduate of the Tim Hite Barber School, he's had considerable success networking with social media. Having a steadily returning clientele since the grand opening in April, the Danburry Barber Shop offers straight razor shaves the old fashioned way. In fact, all the services have the feel of a classic 1950's shop but with modern appeal. Each customer gets to pick their music as they sit down to get a detailed and quality haircut.
The reason Drew decided to open the Danburry Barber Shop was simply to offer something Provo City didn't seem to have. A quality hair-cutting experience for men at an affordable price. As quoted in an article by The Daily Universe “In a town where a cheap price means more than quality, it’s nice to have the option of quality.”
Although once a full time touring musician, Drew Danburry intends to plant roots in Provo for the long haul. And while he's here, he plans to give Provo a unique barbering experience, which is exactly what the barber shop is....The Danburry Barber Shop is an experience, it isn't just a haircut. Feel free to call anytime Tuesday-Saturday 10-6pm at (801) 607-1093."
Visit their website and blogs:
The Chamber Welcomes Menchies Frozen Yogurt
To contact us Click HERE
Menchie’s makes you smile
1. mix 2. weight 3. pay 4. yumm
Treat yourself to any of Menchie’s 14 daily yogurt flavors, including non-dairy sorbets, low carb, nonfat, gluten-free and no sugar added options. Then choose from over 45 toppings. Because of the unique and convenient self –serve design, you can create your own mix masterpiece exactly the way you want it! It’s as simple as can be.
we make you smile
Menchie’s mission statement is “we make you smile” and they do this by providing a family-friendly atmosphere. Walking into this bright and cheerful yogurt store makes you say “YUMM” before you even get to the yogurt machines! The staff is incredibly friendly when welcoming you into the store and they explain to you how to mix up your own bowl of incredibly delicious yogurt.
flavors and toppings
First, you can select either a cup or one of the freshly made waffle bowls. As you approach the yogurt machines, you can sample as many flavors as you want until you are ready to get mixing. From cake batter and peanut butter to pomegranate tart and vanilla your mixing choices are unlimited.
Now it’s time to select the toppings to add to your frozen yogurt creation. You’ll find a wide variety of fruits , from fresh strawberries and mangos . If you have a sweet tooth, you’ll find your fix with sprinkles, gummy bears and more. Specialty toppings such as mochi, cheesecake and brownie bites are also available, and don’t forget to top the whole thing with an assortment of hot fudges and caramel. YUMM!
There is only one thing left to ask:
What is your mix?
Head over to Menchie’s to make your mix today!
Menchie’s Orem Plaza
153 n state street
orem, ut 84057
801.426.5259
Hours:
Mon-thurs 10:30am-11pm
Fri-sat: 10:30am- midnight
Menchies.com
The Chamber Welcomes Four Seasons
To contact us Click HERE
Four Seasons is founded on principles of helping, assisting, serving, and following the time-honored guidelines of honesty, quality, and reliability. We hope to help you “Protect your greatest investment: your home.”
Are you a home-owner, realtor, business owner, or investment property owner? Four Seasons can provide you with all the assistance you need to maintain, improve, and service your property. We consider home improvement projects as an investment in the value of your property and home. Let us focus on the maintenance and repairs so you can focus on the other parts of your life and business.
We care about your comfort and your home. Maintaining your home is a small step in providing your family with comfort. Four Seasons has an intimate understanding of the importance of servicing and maintaining your home. If your “To Do” list is growing, let us grow with you to handle the large and small projects you need to tackle.
We want you to feel comfortable with our technicians. We hire only employees and technicians we would feel comfortable having in our homes. All our technicians respect your property by laying down floor protection on all work areas, and cleaning-up thoroughly. We maintain ongoing safety training and drug-testing for all our employees.
We welcome your questions and comments. Please feel free to contact us online at www.allseasonswork.com, email us at sales@allseasonswork.com, or call 877.338.3874.
The Chamber Welcomes DG Links
To contact us Click HERE
Many years ago, the way to make money was to invent a system and then get it out to the public (Henry Ford: car factories; Ray Kroc: McDonalds; Bill Gates: computers.)
That's not how to make money now. Now, the way to make money is to find ways to connect people and companies. (Sergey Brin and Larry Page: Google; Mark Zuckerberg: Facebook; Jeff Bezos: Amazon.com)
That theory holds true for offline businesses too. 21st century money is in the links between businesses, and this company is here to start making links.
Currently, our focus is linking Utah Businesses to online companies and mobile networks. As we expand, we want to work towards linking Utah Businesses to Global networks.
Somewhere out there, there's somebody or some company that has exactly what you need to take your business from mom-and-pop to Utah-Is-Silicon-Valley. The point of our company is to find that company and get you two connected.
Current email is marketing@dgstips.com. Contact me to find out how you can connect your business.
------ DG Fletcher
Something Sweet for Valentine's Day
To contact us Click HERE
Chocolate may appear to be an obvious choice for a Valentine's Day dessert. However, chocolate's popularity at this time of the year only serves to confirm its reputation as the ultimate food of love. For who could argue that chocolate is anything less than the most delicious and seductive substance in the world? These Mini Chocolate Ganache Cakes are so easy to make, but they are none the less guaranteed to impress. Baking them in heart shaped pans is just another playful way to let your beloved know that you've got romance on the brain.
Mini Chocolate Ganache Cakes
6 ounces bittersweet chocolate, chopped (or 1 cup semisweet chocolate chips)
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon almond flour
2 teaspoons GF Flour Blend*
1/2 tablespoon powdered egg whites
1/8 teaspoon xanthan gum
cocoa powder (for dusting)
whipped cream (for serving)
*The recipe for GF Flour Blend is found in our cookbook, see http://www.noexcusesglutenfreecookbook.com/. But, since this recipe calls for such a small amount of GF Flour Blend, you can substitute with a different gluten free flour blend you may already have.
Preheat oven to 400°. Grease six 4-ounce mini-cake pans, cupcake pans, or heart shaped pans. Dust the pans with cocoa powder. To make the ganache melt two ounces of the chocolate together with the cream using a double boiler. Transfer to a bowl and refrigerate until firm. Melt the butter and remaining chocolate in the double-boiler, stirring until smooth. Remove from heat and cool for 10 minutes. Using the whisk attachment of an electric mixer, beat the eggs, egg yolk, vanilla extract, salt, GF Flour Blend, almond flour, xanthan gum, powdered egg whites, and sugar until thick ribbons fall from the beater. Add the cooled chocolate mixture and fold until smoothly blended. Pour batter into pans. Shape the refrigerated chocolate ganache into six truffles. Place one truffle onto of each cake and push down gently. Bake for 9-11 minutes or until the tops of the cakes are firm. Cool cakes for 5 minutes and carefully invert cakes onto a wire rack. Serve warm with fresh whipped cream or ice cream.
http://noexcusesglutenfreecookbook.com/
Chocolate may appear to be an obvious choice for a Valentine's Day dessert. However, chocolate's popularity at this time of the year only serves to confirm its reputation as the ultimate food of love. For who could argue that chocolate is anything less than the most delicious and seductive substance in the world? These Mini Chocolate Ganache Cakes are so easy to make, but they are none the less guaranteed to impress. Baking them in heart shaped pans is just another playful way to let your beloved know that you've got romance on the brain.
Mini Chocolate Ganache Cakes
6 ounces bittersweet chocolate, chopped (or 1 cup semisweet chocolate chips)
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon almond flour
2 teaspoons GF Flour Blend*
1/2 tablespoon powdered egg whites
1/8 teaspoon xanthan gum
cocoa powder (for dusting)
whipped cream (for serving)
*The recipe for GF Flour Blend is found in our cookbook, see http://www.noexcusesglutenfreecookbook.com/. But, since this recipe calls for such a small amount of GF Flour Blend, you can substitute with a different gluten free flour blend you may already have.
Preheat oven to 400°. Grease six 4-ounce mini-cake pans, cupcake pans, or heart shaped pans. Dust the pans with cocoa powder. To make the ganache melt two ounces of the chocolate together with the cream using a double boiler. Transfer to a bowl and refrigerate until firm. Melt the butter and remaining chocolate in the double-boiler, stirring until smooth. Remove from heat and cool for 10 minutes. Using the whisk attachment of an electric mixer, beat the eggs, egg yolk, vanilla extract, salt, GF Flour Blend, almond flour, xanthan gum, powdered egg whites, and sugar until thick ribbons fall from the beater. Add the cooled chocolate mixture and fold until smoothly blended. Pour batter into pans. Shape the refrigerated chocolate ganache into six truffles. Place one truffle onto of each cake and push down gently. Bake for 9-11 minutes or until the tops of the cakes are firm. Cool cakes for 5 minutes and carefully invert cakes onto a wire rack. Serve warm with fresh whipped cream or ice cream.
http://noexcusesglutenfreecookbook.com/
Gluten Free Menu at BJ's Restaurant -- Even Pizookies!
To contact us Click HERE
Many of you already know that BJs has a gluten free pizza available (http://www.bjsbrewhouse.com/). Gluten free pizza crusts are becoming available in so many chain restaurants; BJ's is on the growing list of restaurants that now cater to the gluten free community. The gluten free "issue" is addressed prominently on the BJ's website and there are several choices, but the pizza is probably the most popular item (http://www.bjsbrewhouse.com/menus/gluten-menu-options). It is quite nice to be able to go to a restaurant and know that you are guaranteed to find something that everyone will enjoy. Gluten free pizzas have definitely improved over the years. I can remember being amazed to find one several years ago at Uno's pizzeria in San Diego (http://www.unos.com/nutrition.php) but I wasn't terribly impressed with the taste and texture. As with many early-generation gluten free baked goods, it was crumbly and sandy; sometimes it was good, and other times, it was not so good. In contrast, the gluten free crust at BJ's is crispy and it actually holds together. It doesn't crumble into tiny pieces! Of course, it is not as delicious as a pizza crust I might make in my own home -- the recipe in my book comes to mind -- but when you're out in a restaurant with your friends and family it makes for a very satisfying treat. Moreover, all toppings that are available on non gluten free pizzas at BJ's are available on the gluten free crust, with the exception of the meatballs. If you haven't already done so, check out BJ's and satisfy those pizza cravings that you undoubtedly have!
The other big news at BJ's is the introduction of the gluten free "Pizookie". I went to BJ's for the first time just recently, but apparently a Pizookie is a freshly baked cookie that is served a la mode right out of the oven. These sweet, melty treats are famous on the BJ's menu, and not surprisingly, they are full of gluten! Well, this has all changed with the new gluten free Pizookie. Currently there is only one flavor available, the Chocolate Chip. After hearing all the hype about Pizookies from our non gluten free friends, we definitely had to order one when we saw the advertisement which proudly proclaimed the introduction of the gluten free version. It was good and satisfying, but I have to admit that it could have been cooked a little longer. It was slightly doughy. But overall, it was fun to be able to order a Pizookie and there is little I like more than chocolate chip cookies with vanilla ice cream.
Want to make gluten free pizza at home? Or gluten free chocolate chip cookies? Try our cookbook! http://www.noexcusesglutenfreecookbook.com/
Many of you already know that BJs has a gluten free pizza available (http://www.bjsbrewhouse.com/). Gluten free pizza crusts are becoming available in so many chain restaurants; BJ's is on the growing list of restaurants that now cater to the gluten free community. The gluten free "issue" is addressed prominently on the BJ's website and there are several choices, but the pizza is probably the most popular item (http://www.bjsbrewhouse.com/menus/gluten-menu-options). It is quite nice to be able to go to a restaurant and know that you are guaranteed to find something that everyone will enjoy. Gluten free pizzas have definitely improved over the years. I can remember being amazed to find one several years ago at Uno's pizzeria in San Diego (http://www.unos.com/nutrition.php) but I wasn't terribly impressed with the taste and texture. As with many early-generation gluten free baked goods, it was crumbly and sandy; sometimes it was good, and other times, it was not so good. In contrast, the gluten free crust at BJ's is crispy and it actually holds together. It doesn't crumble into tiny pieces! Of course, it is not as delicious as a pizza crust I might make in my own home -- the recipe in my book comes to mind -- but when you're out in a restaurant with your friends and family it makes for a very satisfying treat. Moreover, all toppings that are available on non gluten free pizzas at BJ's are available on the gluten free crust, with the exception of the meatballs. If you haven't already done so, check out BJ's and satisfy those pizza cravings that you undoubtedly have!
The other big news at BJ's is the introduction of the gluten free "Pizookie". I went to BJ's for the first time just recently, but apparently a Pizookie is a freshly baked cookie that is served a la mode right out of the oven. These sweet, melty treats are famous on the BJ's menu, and not surprisingly, they are full of gluten! Well, this has all changed with the new gluten free Pizookie. Currently there is only one flavor available, the Chocolate Chip. After hearing all the hype about Pizookies from our non gluten free friends, we definitely had to order one when we saw the advertisement which proudly proclaimed the introduction of the gluten free version. It was good and satisfying, but I have to admit that it could have been cooked a little longer. It was slightly doughy. But overall, it was fun to be able to order a Pizookie and there is little I like more than chocolate chip cookies with vanilla ice cream.
Want to make gluten free pizza at home? Or gluten free chocolate chip cookies? Try our cookbook! http://www.noexcusesglutenfreecookbook.com/
Searsucker, San Diego's hottest restaurant, is Gluten Free Friendly!!
To contact us Click HERE
Haven't you heard? Searsucker is the hottest restaurant in San Diego (http://www.searsucker.com/). Situated on Fifth Avenue, in the heart of the Gaslamp Quarter, Searsucker has already become a legendary hangout in its one year of existence. Searsucker was founded by Top Chef finalist Brian Malarkey, who serves as the executive chef, in collaboration with nightclub manager extraordinaire James Brennan of Stingaree fame (http://www.stingsandiego.com/). The cuisine is New American Classic and the menu is filled with "approachable and unpretentious dishes". Somewhat remarkably, our first visit to Searsucker was just recently. We went in there hoping that the place would be gluten free friendly and we were pleased to find out that it was!
The menu is fun but takes some getting used to. It is divided into categories such as "Bites", "Smalls", "Greens", "Ocean", "Ranch", and "Farm". Each item on the menu has the bare minimum listed in the way of ingredients and description. For example, I chose to order "butter potato" -- I wasn't sure exactly what this entailed, but it didn't have gluten in it so that was good enough for me! The unconventionality of the menu is part of the charm of Searsucker. A menu with minimal descriptions forces the diner to take chances and place trust in the hands of the chefs. If you trust the chef to create something delicious, then you won't be disappointed with anything you order. You might not know exactly what your plate will look like when you order "Butt, brandied applies + bacon emulsion" but it will definitely taste good when it arrives at your table! And, the staff at Searsucker was extremely accommodating and understanding about my gluten free needs. They were extremely careful to point out the menu selections that would be safe for me to eat. I felt comfortable ordering and everything that I ate was scrumptious!
Adding to the popularity of Searsucker is the fun and unpretentious attitude. The menu ranges from $8 sides and $13 crab cakes to a rib eye costing $75. The chef is a world class, celebrity chef, yet there is an easygoing spirit that permeates the building. I sat in the bar/lounge side of the restaurant and I had the feeling that I could hang out for hours without being pressured to leave. I ordered off the "smalls" and the "and . . . " portions of the menu, and I didn't order a true main course. The point I am trying to make is that Searsucker is a truly "cool" place where you can walk in, meet up with your friends after work, and grab a bite to eat or a cup of coffee, without feeling pressured to go through the ritual of ordering a 3-course meal.
Finally, their coffee was amazing. I always judge a restaurant based on the quality of the coffee and Searsucker won me over.
Their dessert menu was so cute and everything sounded amazing -- but only the King Sundae was gluten free.
butter potato!
grilled asparagus.
bacon grits.
Jalapeno-Chorizo "Corn off the Cob" --AMAZING! I loved this. Thank you, Chef Malarkey, for putting jalapenos on the menu...
fried Brussels + walnuts.
heirloom tomato + ricotta salata + white balsamic.
king sundae.
http://www.noexcusesglutenfreecookbook.com/
Haven't you heard? Searsucker is the hottest restaurant in San Diego (http://www.searsucker.com/). Situated on Fifth Avenue, in the heart of the Gaslamp Quarter, Searsucker has already become a legendary hangout in its one year of existence. Searsucker was founded by Top Chef finalist Brian Malarkey, who serves as the executive chef, in collaboration with nightclub manager extraordinaire James Brennan of Stingaree fame (http://www.stingsandiego.com/). The cuisine is New American Classic and the menu is filled with "approachable and unpretentious dishes". Somewhat remarkably, our first visit to Searsucker was just recently. We went in there hoping that the place would be gluten free friendly and we were pleased to find out that it was!
The menu is fun but takes some getting used to. It is divided into categories such as "Bites", "Smalls", "Greens", "Ocean", "Ranch", and "Farm". Each item on the menu has the bare minimum listed in the way of ingredients and description. For example, I chose to order "butter potato" -- I wasn't sure exactly what this entailed, but it didn't have gluten in it so that was good enough for me! The unconventionality of the menu is part of the charm of Searsucker. A menu with minimal descriptions forces the diner to take chances and place trust in the hands of the chefs. If you trust the chef to create something delicious, then you won't be disappointed with anything you order. You might not know exactly what your plate will look like when you order "Butt, brandied applies + bacon emulsion" but it will definitely taste good when it arrives at your table! And, the staff at Searsucker was extremely accommodating and understanding about my gluten free needs. They were extremely careful to point out the menu selections that would be safe for me to eat. I felt comfortable ordering and everything that I ate was scrumptious!
Adding to the popularity of Searsucker is the fun and unpretentious attitude. The menu ranges from $8 sides and $13 crab cakes to a rib eye costing $75. The chef is a world class, celebrity chef, yet there is an easygoing spirit that permeates the building. I sat in the bar/lounge side of the restaurant and I had the feeling that I could hang out for hours without being pressured to leave. I ordered off the "smalls" and the "and . . . " portions of the menu, and I didn't order a true main course. The point I am trying to make is that Searsucker is a truly "cool" place where you can walk in, meet up with your friends after work, and grab a bite to eat or a cup of coffee, without feeling pressured to go through the ritual of ordering a 3-course meal.
Finally, their coffee was amazing. I always judge a restaurant based on the quality of the coffee and Searsucker won me over.
Their dessert menu was so cute and everything sounded amazing -- but only the King Sundae was gluten free.butter potato!grilled asparagus.bacon grits.Jalapeno-Chorizo "Corn off the Cob" --AMAZING! I loved this. Thank you, Chef Malarkey, for putting jalapenos on the menu...fried Brussels + walnuts.heirloom tomato + ricotta salata + white balsamic.king sundae.http://www.noexcusesglutenfreecookbook.com/
Valentine's Day is here again...!
To contact us Click HERE
Hi Everybody...
It's that time of the year again!!!
The day that all men dread and all woman love but hate at the same time!!
The day that makes and breaks relationships...VALENTINE'S DAY!!
We hope that have bought your presents and made those all-important dinner reservations...xoxo
If you want to do something extra-special for your gluten-free Valentine...make them this heart-shaped chocolate ganache cakes!!! Trust us, they work wonders :))
Chocolate may appear to be an obvious choice for a Valentine's Day dessert. However, chocolate's popularity at this time of the year only serves to confirm its reputation as the ultimate food of love. For who could argue that chocolate is anything less than the most delicious substance in the world? These Mini Chocolate Ganache Cakes are so easy to make, but they are none the less guaranteed to impress. Baking them in heart shaped pans is just another playful way to let your beloved know that you've got romance on the brain.
Mini Chocolate Ganache Cakes
6 ounces bittersweet chocolate, chopped (or 1 cup semisweet chocolate chips)
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon almond flour
2 teaspoons GF Flour Blend*
1/2 tablespoon powdered egg whites
1/8 teaspoon xanthan gum
cocoa powder (for dusting)
whipped cream (for serving)
*The recipe for GF Flour Blend is found in our cookbook, see http://www.noexcusesglutenfreecookbook.com/. But, since this recipe calls for such a small amount of GF Flour Blend, you can substitute with a different gluten free flour blend you may already have.
Preheat oven to 400°. Grease six 4-ounce mini-cake pans, cupcake pans, or heart shaped pans. Dust the pans with cocoa powder. To make the ganache melt two ounces of the chocolate together with the cream using a double boiler. Transfer to a bowl and refrigerate until firm. Melt the butter and remaining chocolate in the double-boiler, stirring until smooth. Remove from heat and cool for 10 minutes. Using the whisk attachment of an electric mixer, beat the eggs, egg yolk, vanilla extract, salt, GF Flour Blend, almond flour, xanthan gum, powdered egg whites, and sugar until thick ribbons fall from the beater. Add the cooled chocolate mixture and fold until smoothly blended. Pour batter into pans. Shape the refrigerated chocolate ganache into six truffles. Place one truffle onto of each cake and push down gently. Bake for 9-11 minutes or until the tops of the cakes are firm. Cool cakes for 5 minutes and carefully invert cakes onto a wire rack. Serve warm with fresh whipped cream or ice cream.
If I Loved You.....
http://www.youtube.com/watch?v=1SMMNJlpa6I&feature=fvst
http://noexcusesglutenfreecookbook.com/
Hi Everybody...
It's that time of the year again!!!
The day that all men dread and all woman love but hate at the same time!!
The day that makes and breaks relationships...VALENTINE'S DAY!!
We hope that have bought your presents and made those all-important dinner reservations...xoxo
If you want to do something extra-special for your gluten-free Valentine...make them this heart-shaped chocolate ganache cakes!!! Trust us, they work wonders :))
Chocolate may appear to be an obvious choice for a Valentine's Day dessert. However, chocolate's popularity at this time of the year only serves to confirm its reputation as the ultimate food of love. For who could argue that chocolate is anything less than the most delicious substance in the world? These Mini Chocolate Ganache Cakes are so easy to make, but they are none the less guaranteed to impress. Baking them in heart shaped pans is just another playful way to let your beloved know that you've got romance on the brain.
Mini Chocolate Ganache Cakes
6 ounces bittersweet chocolate, chopped (or 1 cup semisweet chocolate chips)
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon almond flour
2 teaspoons GF Flour Blend*
1/2 tablespoon powdered egg whites
1/8 teaspoon xanthan gum
cocoa powder (for dusting)
whipped cream (for serving)
*The recipe for GF Flour Blend is found in our cookbook, see http://www.noexcusesglutenfreecookbook.com/. But, since this recipe calls for such a small amount of GF Flour Blend, you can substitute with a different gluten free flour blend you may already have.
Preheat oven to 400°. Grease six 4-ounce mini-cake pans, cupcake pans, or heart shaped pans. Dust the pans with cocoa powder. To make the ganache melt two ounces of the chocolate together with the cream using a double boiler. Transfer to a bowl and refrigerate until firm. Melt the butter and remaining chocolate in the double-boiler, stirring until smooth. Remove from heat and cool for 10 minutes. Using the whisk attachment of an electric mixer, beat the eggs, egg yolk, vanilla extract, salt, GF Flour Blend, almond flour, xanthan gum, powdered egg whites, and sugar until thick ribbons fall from the beater. Add the cooled chocolate mixture and fold until smoothly blended. Pour batter into pans. Shape the refrigerated chocolate ganache into six truffles. Place one truffle onto of each cake and push down gently. Bake for 9-11 minutes or until the tops of the cakes are firm. Cool cakes for 5 minutes and carefully invert cakes onto a wire rack. Serve warm with fresh whipped cream or ice cream.
If I Loved You.....
http://www.youtube.com/watch?v=1SMMNJlpa6I&feature=fvst
http://noexcusesglutenfreecookbook.com/
"Xyngular® has been the best and most lucrative business I've ever been involved with… and I've tried them all"
To contact us Click HERE
I came to Xyngular from another Network Marketing company where I got to know Stan Townsend. I was first involved just for the opportunity with Xyngular, but I used the products religiously after a while and I suddenly lost 10 pounds. As soon as XYNG™ came out, I got hooked on using it before my workouts. Soon after, I was able to fit into my 15 year old 32" waist Levi's!
Once I discovered and learned a few internet marketing techniques, I started seeing my volume grow. I began to share this with more and more team members, and Xyngular has been the best and most lucrative business I've ever been involved with...and I've tried them all!
With the way Xyngular is set up, it's the perfect opportunity for anyone to succeed if they are willing to learn and work hard. Xyngular makes is easy for us to market our website, have people sign up and order, and we all get to share the profit and growth. If we get new Distributors ready to grow their business, Xyngular has made it easy for that to happen!
- Kelly Smith from Iowa
Visit:
http://www.xyngular.com/lrivera
http://www.leonardo-rivera.com
Start Today!
I came to Xyngular from another Network Marketing company where I got to know Stan Townsend. I was first involved just for the opportunity with Xyngular, but I used the products religiously after a while and I suddenly lost 10 pounds. As soon as XYNG™ came out, I got hooked on using it before my workouts. Soon after, I was able to fit into my 15 year old 32" waist Levi's!Once I discovered and learned a few internet marketing techniques, I started seeing my volume grow. I began to share this with more and more team members, and Xyngular has been the best and most lucrative business I've ever been involved with...and I've tried them all!
With the way Xyngular is set up, it's the perfect opportunity for anyone to succeed if they are willing to learn and work hard. Xyngular makes is easy for us to market our website, have people sign up and order, and we all get to share the profit and growth. If we get new Distributors ready to grow their business, Xyngular has made it easy for that to happen!
- Kelly Smith from Iowa
Visit:
http://www.xyngular.com/lrivera
http://www.leonardo-rivera.com
Start Today!
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