You are currently browsing the Engine Communications blog archives for December, 2009
I would like to wish everyone a very Merry Christmas and Happy New Year 2010!
Wow, a decade is almost done, with only one year to go. I can’t believe how time flies. Life seems to be traveling so fast these days, it’s nice to have some time to simmer – and Christmas is the perfect time to do just that.
I welcome the holidays because it is a time to reconnect with close friends and family. I am looking forward to spending time with my parents, twin sister (we shared a birthday yesterday), brother-in-law and little baby Chloe this year. It’s a small Christmas, but a very special one. I hope that yours is special also.
Happy Holidays!
Kathy
Kathy (right) & Betty
The adorable Chloe!
Yes, I know, today is only Tuesday, but as of 4:00pm today, I’m outta here! I thought that instead of missing Friday altogether, I would post a “Tuesday’s with Kerry” this week.
Slow Cooker Smokey Sirloin Chili Add butter to frying pan and brown beef in batches over medium – high heat (do not cook all at once), remove beef and put in slow cooker. Continue to cook remaining batches, adding to crock pot once browned (do not overcook, just needs about 5 min.). With heat still med – high, add to pan juices; onions, garlic, parsley and celery with leaves. Cook for about 7 min., then add spices, brown sugar and worcestershire sauce. Just cook long enough for the spices to get fragrant then add to the crock pot along with the beef. Add paste, stewed tomatoes, tomato sauce and kidney beans. Stir together, taste for adjusting salt and pepper. Cover and cook on low for 6-8 hrs. Remember, try to avoid lifting the lid for a taste or a sniff, as you lose about 20min. of valuable cooking time each time you do!
Serve with warm bread with chive & garlic butter. Aged cheddar and sour cream are nice toppers too. What a treat, to come in from the cold to this hearty, warm dish!
Cheers!
Kerry
Don't just sit there! You need to play as much as this guy.
I was reading Chris Brogan’s newsletter from December 15, again this morning, as I sat suffering from a small case of blog-writer’s block. If you don’t subscribe to his newsletter, you must do so immediately. It’s always a wealth of information, and Chris has such a transparent way of writing. He’s really generous in sharing the strategies he uses in his own busines. But I digress…
Chris was talking about playing games. He asked why, as adults, we don’t do so more often. Good question! Creativity and playing games help us engage in open possibilities. As adults we tend to forget how playing games helps us to understand the world.
Think about Christmas morning: Why do most young children like to play with the box more than the present inside? Because it allows them to use their imaginations. There aren’t any rules or boundaries; they just think possibility. As adults in business, we could stand a little childhood regression.
It just so happens that sitting on my desk is a great book that I love to pull out when I’m in need of possibility. It’s called Thinker Toys: A handbook of creative thinking techniques, and it’s written by Michael Michalko. Thinker Toys is really a big book of games for grown-ups.
Combining individual, and group, brainstorming techniques, Michalko helps the reader to open their mind up to inspiration from many directions. It’s stretching and motivating, and really fun. If you, like Chris, recognize that games are good for business, you should add a copy to your Christmas wishlist.
Then, take a look at our Facebook Fan Page for some creative thinking ideas to bring out your inner child.
How do you get creative in the workplace? Any tips or techniques?
What are your go-to recipes for Christmas?
The countdown is on! Only six more days to finish off your holiday shopping, and that includes the holiday food items on your list. I’ve finally finished my gift shopping, now all I have left is my grocery shopping (and trust me, that’s no small feat).
This year I’m getting off easy–we have been invited to close friend’s for Christmas dinner. Yes, that’s right, that means that I don’t have to cook the turkey! Not that I normally do anyways, that’s my dad’s deal. He has perfected the art, and I don’t like to mess with perfection. Lucky me!
Sitting down with friends and family, to a table that is overflowing with scrumptious food and drink, is my most favorite part of the holidays. I can almost hear the laughter and enthusiasm from everyone as they gather–it’s just intoxicating!
I can’t help but feel like I have to come up with something spectacular to bring along; maybe some yummy appetizers and a few veggie side dishes. Any thoughts?
Sometimes, for inspiration, I look to a few of my favorite food sites, one being Our Kitchen, which you should be familiar with by now if you have been following some of my recent Friday posts. One of my new favorites is The Pioneer Woman ~ brilliant is the best way to describe her.
Her sense of humor, honesty and complete love affair that she has with her food is just amazing and so refreshing. She openly admits that ingredients such as butter and bacon fat makes everything taste better. Well hallelujah, someone who is on the same page as me!
Most recently I made her recipe for the stuffed mushrooms, I served these at our Christmas party and they were a huge hit – thanks Ree, you rock, I just love your site! (Not only does she share wonderful recipes, but she is a very talented photographer and she tells heartfelt stories about the man of her dreams and their children, once I start reading I can’t seem to pull myself away).
So that answers that, mushrooms it is, along with another recipe that I have been dying to try. It was sent in my Canadian Living Newsletter:
Orange Balsamic Cipolline Onions
By The Canadian Living Test Kitchen
Cipollini (pronounced chip-oh-LEE-nee) are sometimes called wild onions. If you can’t find them in the supermarket or an Italian market, substitute pearl onions.
I’d love to hear from anyone out there who has a brilliant recipe that would be fitting for a Holiday Family Feast.
Have a great weekend! ‘Till next week!
And don’t forget, only six more days to finish that shopping!
Cheers,
Kerry
This is us!
A little FYI for all of our amazing blog readers out there: We have a Facebook Fan Page that’s active and full of information that you can’t get here: albums, notes, recipes, links, portfolio, staff bios, events and more to come.
We appreciate all of you who’ve taken the time to follow us here (blog), there (Facebook), and everywhere (Twitter, LinkedIn, Blip.fm). Thank you so much!
If you haven’t reached out and connected with us, drop us a line, a tweet–whatever–we’d love to hear from you.
In the meantime, check out the Fan Page for today’s…blog post? Yes, that’s right! Our picks for Thursday reading are up.
Yesterday, the Olympic torch passed through our fair city, with thousands of Quinte residents crowding the streets for a glimpse. Despite the fist shaking that ensued over congested traffic, the Olympic spirit prevailed, and a sense of unity and pride was in the air.
(Take a look at the video our friend Trevor Crowe, of Crowe Productions took yesterday!)
The Olympics is an event of, well, Herculean proportions (pun very much intended). And there’s more to it than simply the games. Whether it’s in city planning, architecture, uniforms and accessories, logos or branding, the Olympics is as much about design as it is about the sport. Since its rebirth in 1896, both summer and winter games have seen various attempts at capturing the Olympic spirit visually.
Rumour has it, we like design around here as well. So we thought we’d take a look at some past logos, in honour of the torch run, and let you know our favourites.
Fillmore’s Picks
Albertville, 1992 and Calgary, 1988.
Kathy’s Picks
I prefer Helsinki Summer 1952 for the sole reason that it definitely has the “retro” feel. However, for fun colour and movement I prefer Barcelona Spain - I’d love to go to Spain one day. Calgary 1988 hits me in a nostalgic way because I remember watching Elizabeth Manley win silver in women’s figure skating. It was so exciting!
Bryna’s Picks
For purely nostalgic purposes, I agree with Kathy regarding the Calgary 1988 logo. I think it was the first Olympics I was really aware of, and it held a certain grandiose mystique in my seven year old mind. Plus, I liked those bear mascots!
As a grown up, I love the Athens 2004 logo, but I think it lacks the movement that you might associate with a good Olympic design (ie. Barcelona, Nagano, even Torino). But I still think it’s gorgeous so it’s my favourite.
Kerry’s Picks
I am quite torn as to which one I like the best. I would have to say that it is between three: Lake Placid Winter 1932 (really love the feel of this one and the image of the skier); Sapporo Winter 1972, and Calgary Winter 1988. Funny how they are all winter ones! If I absolutely had to pick, I guess it would be 1972–awesome color combo with the silver and red, it looks crisp and clean (not too busy like some of them) and easy to understand. Love the snowflake!
Shaun’s Picks
Vancouver 2010 as it’s the most sophisticated/modern design of late. Taking the colour from the rings was smart, and they didn’t overdo it with the fonts.
For a complete list of Olympic logo design, check out this link.
What are you favourites?
Well, today is my last spin class at the gym – Mindful Movements. I never thought that I would be able to keep it up, but I have!
I will admit, though that I did miss 2 classes for being sick, and two more classes for movie night (oops)…but all in all I don’t think I’ve done too badly! It actually was one of the tougher things I have done for myself recently, so I will give myself a pat on the back and a “good job Kathy – you rock”.
The instructors are very knowledgeable, and have been very supportive. They do an awesome job at motivating me that’s for sure! They definitely have made my experience a positive one. In saying that, I’ve decided to continue with the gym in January!
They are working on their new schedule at the moment, but it should be up on their website very soon, if you are interested in treating yourself to a new healthier you for the New Year. I’m looking forward to it.
2010 – Bring it on!
Take a look at the Engine Communications Facebook Fan Page today as well. We’re discussing the ‘facelift’ that Gatorade is getting in 2010 with a mini-case study by Bryna.
Coffee. Check.
Music. Check.
Articles to inspire. Check.
A list of what I’m reading this morning:
AdvertisingAge’s Book of Tens – The ten best of everything media, design, marketing, and more. If you’re in any creative field, this is a must-read. If you’re not, it’s still a must-read. So read it. Now.
Fast Company: Mr. Social - I have to admit, I always wondered what Demi saw in him. How Ashton Kutcher has proven me wrong, and why he matters to the future of social media.
The New Yorker: Branded a Cheat – I’ve been trying to avoid the Tiger gossip machine, but for us PR/marketing types, this is going to be a case study. Put down the US Weekly, and pick up the New Yorker.
Wired: James Cameron and Avatar – What James Cameron’s epic new film means for movies, media, and the future of communications.
Ad Week 2010 – I’m not so much reading this as I am madly planning my itinerary. But if we’re talking inspiration, then I can hardly leave it out.
What are you reading? Who’s inspiring you today?
Once again, we have been blessed with another post from our friends from Our Kitchen, over in New Zealand. This time the recipe is for one of their Christmas specialties ~ Pavlova.
Pavlova is an iconic Kiwi dessert, well, if you believe us New Zealanders and not our counterparts across the ditch in Australia. It’s probably one of the more versatile desserts I know of. It can be served in hot or cold weather, can make the grade for special dinners but can also be served up at a low key barbeque.
Typically the meringue dessert is slathered in cream and then decorated with slices of kiwifruit. But I know and have seen many other ways to garnish it. It’s definitely a dessert we savour at Christmas time, and since Christmas time marks the beginning of summer for us here in New Zealand we like to garnish it with fresh berries. I definitely recommend having a try at it and getting a taste of an antipodeans Christmas.
Hope you guys have a fantastic festive season!
Serves 4
Method
1. Preheat your oven to 150°C on bake, if you would like to use a fan function for that extra crispy coating use a lower temperature like 125ۦC*.
2. Line a baking sheet with baking paper.
3. Beat the egg whites on a high setting until stiff peaks form. To make you sure your egg whites whisk up nicely ensure there is no egg yolk in them and that all the utensils and bowl have been rinsed in scalding hot water to remove any grease.
4. Add sugar gradually whilst still beating on a high setting, usually a tablespoon at a time is the norm or if you have steady hands pour in a slow steady stream, making sure at each addition it is beaten thoroughly.
5. Once all the sugar is added beat for a further 10 minutes. This is important as it helps the mix to stiffen a little more, which will mean it will keep its shape when it’s baked.
6. Mix together the vinegar, cornflour and vanilla essence, decrease the mixer setting to med-low and add in the cornflour mix. Once just mixed in, turn off mixer.
7. Cut a ~40cm length of baking paper and fold along its length. Curl on tray to make a cuff with a diameter of ~17cm, either tape or pin it to keep its shape.
8. Spoon meringue mix into cuff and smooth out surface. Place into the middle of the oven, if on bake turn the oven down to 125°C and bake for one hour. After an hour turn the oven off and let the pav cool in the oven. For fan functions do everything the same just turn the oven a little lower, maybe 115°C.
Hull and wash some berries, whip some cream and serve! You can also opt for the sliced kiwifruit.
Tips and Tricks
Thanks again for sharing Susie, from all of us at Engine, we wish you and your F&P team a Merry Christmas and a prosperous New Year!
For more recipes from the team at Our Kitchen, make sure to visit their blog. Connect with them on Facebook and Twitter too!
Cheers,
Kerry
