October 2019
Terrible, No Good Holiday Disasters to Avoid
How to Shop Smart This Season with These 6 "Tiny" Shopping Habits
Scott Bosler Earns CPRIA Designation
Maribel Draws the Winning Ticket
Maribel Olivera reaches in and draws the winning ticket for our 3rd quarter DRIP Referral Rewards drawing. The winner was Amber Silva who wins $250 and a $100 check for charity.
Worth Quoting
This month, some famous quotes on vision:
The only thing worse than being blind is having sight but no vision.
Helen Keller
Vision is the art of seeing what is invisible to others.
Jonathan Swift
Leadership is the capacity to translate vision into reality.
Warren Bennis
The best vision is insight.
Malcolm Forbes
Every man takes the limits of his own field of vision for the limits of the world.
Arthur Schopenhauer
Without vision, even the most focused passion is a battery without a device.
Ken Auletta
True originality consists not in a new manner but in a new vision.
Edith Wharton
Quick Quiz
Each month I'll give you a new question.
Just send us an email and submit your answer.
What game originated in India with pieces called infantry, cavalry, elephants, and chariotry?
First 10 responders will be entered into drawing for 3 Starbuck's gift cards.
Last month's winners were:
Kelly Rider
Erica Aguilera
Christina Schwarzwalter
Fall Vegetable Medley
Maybe it's time to bid farewell to that tired green bean casserole and put some pizzazz in the veggies at your Thanksgiving table.
This tasty, colorful vegetable medley can be made with any combination of fresh fall veggies. Cranberries add a tangy sweetness and nuts add extra crunch.
Serves 4
- 1/2 lb. Brussels sprouts, trimmed and halved
- 1/2 lb. cauliflower florets
- 2 large carrots, cut into 1/2" pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup walnut or pecan pieces
- 1/2 cup dried cranberries
Directions
Preheat oven to 400°F
Coat the vegetables with oil, balsamic vinegar, rosemary, and thyme. Season to taste with salt and pepper.
Then place the veggies on a large baking sheet and bake until tender, about 20 to 25 minutes. Agitate the veggies (shake the pan) halfway through baking.
Add the nuts and cranberries just before serving.