May 24, 2013

Inspired Living: 9 Inspiring Life Lessons I Learned at Food Blog Forum

I just got back from an incredible weekend at Food Blog Forum conference in Orlando, and I'm so giddy to finally share with you some of the many things I learned. As you might know, there are a LOT of conferences for food bloggers, but what I love most about FBF is that the focus is all about helping us grow personally and professionally as bloggers and creatives. The weekend lessons go far beyond the pages of our blogs, and are actually applicable to all other aspects of our lives. I was loving it so much that I filled an entire notebook with notes and quotes and observations. It was pretty major.

Here are 9 of my favorite lessons from the weekend, and don't worry if you're not a blogger because these aren't blogging lessons. These are LIFE lessons!

1. Life is who you meet.
Every single person you meet or interact with has the potential to add value to your life and help you move toward your goals. From the random person sitting next to you on the plane, to the folks you chat with on Twitter, you never know who your next champion will be. As Julie from The Little Kitchen mentioned in the panel on building a grassroots community, everyone has the potential to be an ambassador for you.

Sometimes when we're exhausted, in a rush, or just feeling shy, it may feel easier to ignore people or be curt with the idea in mind that "Oh I'll never see him again," but the truth is that you never know what person or conversation can lead to your next big opportunity.

Put yourself out there. Go to random events you'd kinda rather skip. Talk to people. Give out business cards. Tell total strangers about your blog, your projects, your dreams.

Treat all people genuinely and with kindness, and you'll be amazed at the doors that open up for you. 

2. You are the average of the five people you spend the most time with.
This is a point that Jaden and Scott brought up during their session on redefining success, and it's so very true. The personalities and aspirations of the people we spend the most time with affect our own moods and aspirations.

Think about the people you talk to all day at work or in your social circle--are they the ambitious cheerleader types? Or the gossipy negative ones? Do you feel energized and inspired when you spend time with them? Or do they make you feel stuck and grumpy?

Pay attention to this, and make changes if you need to. Surround yourself with people who are doing the things you want to do, and let them inspire and push you toward achieving your own goals. If you work in an environment where the people tend to get you down, seek out other places where you can connect and share with some more upbeat folks. This might just mean asking to move to a different desk (blame the AC vents or the glare from the window). Or it could mean joining a club, making an effort to hang out with some of your best girlfriends more often, or even signing up for a class on a subject that fires you up.

Whatever you have to do, do it. Take charge of your situation and make a change for the good.

3. Get inspiration from others, but don't make them the standard for your own path.
You've heard the saying "comparison is the thief of joy." This is especially true on the web, which can be an incredibly envy-inducing place to hang out. From the fashion bloggers in their perfectly styled outfit photos to the immaculate houses in the design blogs and all those amazing projects all over Pinterest, it's easy to compare all that perfection to your own life and end up feeling a little... frumpy, messy and inadequate.

But that doesn't mean that you should just shut down the computer and hide under your bed to preserve your sanity--that won't change anything and it certainly won't get you any closer to creating the life you want to live.

Instead, look to others for inspiration! Let them teach you, push you, and drive you to grow, all while keeping sight of the fact that we each have our own path.

There is no single right way or right timeline, so take the bits that resonate with you and use them as the kick you need to create your own kind of perfection.

4. Problems are merely opportunities for creativity.
My FAVORITE speaker at the conference was Tim Warzecha, who is a Disney Imagineer. Imagineers are the men and women who conceive, design, and implement ALL of the amazing attractions and elements at Disney. They basically dream up amazing things for a living, and then make them a reality.

In his talk, Tim described the Imagineer process for creating a project, from conception to completion. While describing the process, I noticed that the language he used was very deliberate, and that one word kept popping up: "opportunity."

I asked him about this, and he explained that for Imagineers, there is no such thing as "problems." There are simply opportunities for creativity.

Whenever they come up against a difficulty or issue, they ask themselves "What are the opportunities here?" and use it as a way to further reinforce their storytelling. He noted that once they adopt that mindset, it becomes easy--and even fun!--to find solutions to challenges.

As an example, he explained how the sprawling design of an African-themed restaurant necessitated huge weight-bearing columns throughout the dining room that would have taken away from the aesthetics of the environment. They chose to look at this as an opportunity, and instead turned the columns into large trees that ended up adding more to the design and the story they were trying to tell.

I loved this concept, and saw that it was instantly applicable to both my blog and my life. It's a given that we will have problems, but by looking at them as an opportunity to stretch your creativity and your resources, you will be able to come ahead stronger, wiser, and infinitely more incredible than you would have without the struggle. 

5. Take time to dream BIG with no restraints.
I was also fascinated by Tim's description of Disney's Blue Sky Studios, the department within the Imagineering group that dedicates itself to brainstorming. They have a big room filled with toys and craft supplies, and each day, the folks who work there have just one job: to dream up ideas with no restraints or limitations. Those ideas are then whittled down and refined and developed until they become actual rides or parks or attractions, but they all begin the same way--as wild ideas.

I think we all need to establish a little Blue Sky Studio in our own life. Whether it's just a couple hours or a even a whole weekend a month of just crazy all-out no-limits dreaming and playing, we need to get in the habit of thinking BIG for ourselves.

What would you do if you could do anything? What would you want to achieve? Where would you go? What would you make?

Set yourself free to go as far as your imagination can take you. You might be surprised by just how achievable those dreams can be, once you dare to dream them.

6. Find ways to pursue your goals, right where you are today.
I started my blog a little over 5 years ago, because as much as I enjoyed the job I had as a magazine editor, my real passion was writing about food. While not 100% the dream that I had (which was to spend all day cooking, writing, and talking about food), starting a blog was a beginning, and it was a way of giving me at least a few hours a day of living my dream. Knowing that I had this place where I could go to every single day to do what I love, instantly made my life better without requiring any drastic changes.

Jaden talked about how we ALL need something like this in our life. Whether it's on the weekends or a couple hours in the evenings after work, find a way to capture a little bit of that big dream you have, right where you are today.

One great idea that Jaden shared was negotiating for time. If you're offered a raise at work (or told there is no budget for one), try to see if you can instead trade that for a couple additional days off a month, or the flexibility to work from home so that you can travel or save those commuting hours. It may not be everything, but it's a little way of capturing more time for yourself to spend on the things that you love.

For me, one of my (many!) current dreams is to work in television regularly as a host on a food and lifestyle program, and while I don't yet have my own show or even a regular correspondent gig, I have been creating more and more opportunities for myself so that now I am on TV 2-3 (or even more) times a month. It gives me a few hours a month of doing the thing that I love and want for myself, and I know that just like with my blog, it will continue to grow until it's no longer a dream, but my reality.

7. Look beyond the obvious.
Todd and Diane Cu, the brilliant bloggers and photographers behind White on Rice Couple, gave a beautiful presentation about photography and videography. One of their best tips was to always look beyond the obvious.

As an example, they talked about how they wanted to share their garden with their readers, but didn't want to do it the obvious way of just posting photos or a simple video tour. Instead, they decided to create a video following their dog around as she played in the garden chasing after bubbles.

The result was gorgeous, entertaining, and totally unexpected. I have zero interest in gardens and gardening, but I could watch that video 5 times straight.

As bloggers and creatives we can sometimes get stuck in a rut; this was a great reminder that to shake things up, we sometimes just need to look at things from a different perspective.

8. Find your truth, and share it.
Do you ever have moments when you think to yourself "Am I the only one who [fill in the blank]"?

Here's the thing, the answer to whatever you're thinking is pretty much always "no." Because you are NOT the only one. There are dozens and hundreds and maybe even thousands of us who feel that way, too, and would love to hear someone else say it first.

When bloggers and creatives come together, there is always a lot of talk about "authenticity." You have to be authentic, people say again and again. And it's true, but what does that really mean? What is authenticity?

To me, it's just that. It's sharing your truth. It's sharing your story. And your truth and your story are a collection of all those little moments. In the panel on building community, Lindsay from Love & Olive Oil wisely noted that "the more specific you are, the more people you will reach."

This doesn't mean that you have to divulge all your most private secrets. It simply means that you should understand the things that make you, you, and make them a part of what you're sharing. What makes you tick? What fires you up? What makes you laugh? People relate to passion. They relate to honesty. And all those specific little moments and quirks that make you feel totally alone, are actually the things that will speak to people the most.

9. Don't let complaints become your opening line.
During one of the break sessions, I approached a sponsor representative that I was eager to meet as I'd like to potentially work with her company. I walked over to her, fired up after the inspiring session that had just finished and excited to make the connection. But as soon as she opened her mouth, it was like getting dumped with a bucket of ice water. She was rolling her eyes and complaining about the session, which she personally didn't like. I had walked up to her feeling inspired and excited, but her negative energy instantly turned me off. I'm sure she was actually a nice lady, but I couldn't handle the negativity--so much so that I found a way to politely cut her off and all but ran in the opposite direction. This was especially bad because she was there representing a company, but even if she had been just another blogger, it would have been disappointing.

Because here is the thing. There are always going to be things that we don't like. Boring speakers. Stinky bathrooms. Too much air conditioning.

If you're looking for something to complain about, you'll find it.

And this might be fine if it's just you and your best friend or husband commiserating, but if you're in a room full of new people (and potential networking contacts) don't let the complaints become your opening line. Don't let negativity be your first impression, because that is not going to make people want to get to know you.

Instead, talk about the thing you're loving. The thing you're excited about. Or just smile and say hello, and let the other person lead the conversation. Don't let a silly complaint get in the way of a potentially amazing new connection. (Which brings us right back to lesson #1!)

____

I'd love to know if any of these lessons in particular resonate with you. I for one, am going to start off by making #5 a regular part of my day!

A Sweet Escape 2013 Update: There are only TWO bedroom spots left for this incredibly affordable and all-inclusive culinary weekend vacation. If you'd like to join us, click here for details and to register. (Hey--it's a great way to surround yourself with positive, like-minded people, just like in #2!) Don't miss out! I have some amazing surprises planned. It's going to be a truly special weekend!


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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

May 22, 2013

5 Sweet (and Healthy!) Strawberry Recipe Ideas for Summer

The unofficial start of summer is just around the corner, and strawberries are more delicious than ever. Here are five of my favorite healthy strawberry recipe ideas for spotlighting these bright summer gems.

(Scroll down for the recipe links.)

1. Strawberry Basil Yogurt Cake

2. Strawberry Thyme Limeade

3. Whole Wheat Strawberry Buttermilk Cake

4. Strawberry Brown Sugar Compote

6. Whole Wheat Strawberry Shortcake with Basil Strawberries

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! 

May 16, 2013

On New Orleans, Sassy Bosses & Army Guys (Oyster Po' boy Tacos with Jalapeño Remoulade Recipe)

I was 19 the first time I went to New Orleans. It was summer and I was working full-time as a press intern in DC, where I spent most of my days writing press releases, sending media kits, and pitching stories.

I also spent a lot of time taking long Pinot Grigio-fueled lunches with my boss--a sassy older southern lady who would always say things like:

"Honey, I've been working here since sexual harassment was called flirting."

I loved her.

The coolest thing about this job (besides that lady) was that in August, all of us interns got to accompany our bosses on a business trip.

And not some lame car-trip to a conference room in nowheresville, either!

A real live business trip, via plane, to New Orleans.

Where we each got our own executive suite.

And an expense account.

For a week.

I loved it.

The one thing I didn't love about this trip was that I was alone most of the non-working time. The other intern had brought his girlfriend along so they were always off doing couple-y things together.

My closest friend on the trip was my sassy boss, but she would head back to her room early each evening (ya know...because she was in her 70s), and I would be left by myself.

At 19. In New Orleans. With a suite and an expense account.

The first couple nights were actually pretty low-key. I ordered up various crayfish dishes, and ate them on my king size bed in the hotel robe while watching pay per view movies.

But when I told this to my boss, she took pity on me and told one of my other bosses (a younger guy in his mid 30s) to:

"take the girl out, damn it"

So he dutifully chaperoned me on my first trip to Bourbon Street where I dragged him around from one non-carding Hurricane-selling booth to another.

It was madness!

Unsurprisingly, I ended up meeting a guy that night in the midst of the flurry. He was a VERY handsome 30-year-old Army sergeant whose name I remember because it was Paul Walker--just like the actor in what was then still just one The Fast & The Furious movie.

For some reason, my chaperone-boss deemed Sgt. Walker trustworthy enough to entrust with my care, and left me alone with him.

Clearly, my boss was a TERRIBLE chaperone.

Note to aspiring chaperones: don't ever leave buzzed 19-year-old girls alone on Bourbon Street with hot older Army guys on leave!

Fortunately, Sgt. Walker ended up being a pretty stand-up guy, and I (and my bosses) were surprised when he showed up in the press room at the convention center the next day with a bouquet of pink roses and an invite to lunch, during which he [at last! the point of the story!] introduced me to my first oyster po'boy.

The flavors of these fried oyster tacos remind me of that trip. Shucked oysters are coated in a crispy spiced cornmeal batter and fried until crisp. I serve them in soft tortillas spread generously with a spicy jalapeno remoulade. Add fresh tomatoes, avocados and cilantro, and you're in for a delicious summer treat.

No hurricanes, chaperones, or soldiers required.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! 


Oyster Po'boy Tacos with Jalapeño Remoulade

Ingredients
For the Jalapeño Remoulade:
1 cup mayonnaise
1/2 teaspoon kosher salt
2 teaspoons red wine vinegar
1 lime, juiced
1/4 cup pickled jalapeños, finely chopped
1/2 bunch fresh cilantro, finely minced
1 bunch scallions, finely minced

For the oysters:
3/4 cup ground cornmeal (I like Bob's Red Mill)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
3 teaspoons paprika
1/2 teaspoon baking powder
2 tablespoons cornstarch
Coconut or Canola Oil for frying
24 oysters, shucked
Tortillas, fresh cilantro, diced tomatoes, diced avocados, for serving


Directions
Make the remoulade: Whisk together sauce ingredients, cover and put in fridge to chill while you make tacos.

Prepare the oysters: Whisk together the cornmeal, flour, salt, cayenne, paprika, baking powder, and cornstarch.

Heat about 2 inches of oil in a heavy pot until it reaches 350 degrees.

Working in batches, toss the oysters in the flour mixture and coat completely. Fry in the hot oil about 1 minute per side until golden and crispy. Place on a paper towel lined baking sheet to drain.

Assemble tacos--spread warm tortillas with remoulade, top with 3 or 4 oysters, and desired toppings. Serve immediately.







May 15, 2013

My Appearance on Dr. Oz (Beet, Blueberry & Blood Orange Juice Popsicles)

Last week, I was called in for a taping of The Dr. Oz show where I was asked to share a unique beet recipe. As you might know, I love cooking with beets in somewhat unusual ways--featuring them in beet chocolate cake, beet and goat cheese gnocchi, and even beet chocolate chip ice cream!

The episode, which aired yesterday (and will re-air next Tuesday!) was about how a recent study discovered that drinking beet juice on a daily basis can help lower blood pressure by up to 10 points.

The only problem? Plain beet juice--for the most part--tastes like sugary dirt, so it's unlikely that many folks will want to make a habit of it.

To fix this problem, two other beet-loving women and I, were challenged by the Dr. Oz show producers to come up with recipes that help make the juice a bit more palatable...and possibly even delicious!

One of the women shared her beet and pineapple juice recipe, another made a beet smoothie, and I taught Dr. Oz how to make delicious beet, blueberry, and blood orange juice popsicles.

I demonstrated how to make the popsicles in a quick 1 minute segment on camera, and then Dr. Oz called an audience member up to taste and deliver a verdict. It was a hit!

Dr. Oz actually loved my recipe so much that after we broke for commercial, he continued to eat the entire thing (so much so that make-up had to come and clean him up since he stained his mouth and lips red!).

The popsicle recipe is super easy, and the tartness of the blood orange juice, blueberries and fresh lemon help cut the earthiness of the beet, while also packing in lots more antioxidants.

It's a great healthy recipe for summer, and perfect for kids!

Click here to view my Dr. Oz appearance (I come in at around the 2:51 mark, in case you want to fast-forward.)

And below is the recipe so you can recreate these pops yourself!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  




Beet, Blueberry & Blood Orange Juice Popsicle Recipe (from my Dr. Oz Show appearance)
Yield depends on the size of your pop mold--multiply the recipe for more popsicles!

Ingredients
1 medium beet about the size of a small apple, peeled & juiced (or you can use bottled beet juice)
1 cup fresh blueberries
1 cup fresh blood orange juice (you can also substitute regular fresh orange juice)
1 lemon, juiced

Special equipment: popsicle molds

Directions
Combine the beet juice, blueberries, blood orange juice, and lemon juice in a blender and puree until smooth. Pour into popsicle molds and freeze at least 4 hours or until set. Unmold and enjoy within 3 days.
Note: If you prefer, you can also juice the blueberries so you don't have the little bits of skin, although I like the texture they add!




May 13, 2013

How to Make Homemade Crème fraîche

It should come as no surprise that I like to end my days with something sweet.

And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake.

The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.)

Now, with sunny warm days upon us, it's berries.
Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table.

I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake.

The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff.

When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more.

That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy.

As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container.

I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight.

By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed.

"That's nice," he mumbled, then rolled over back to sleep.

I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it.

The bowl is nearly empty again, and I think I just may have to make another batch.

This is definitely a dangerous skill to have acquired...

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  




Homemade Creme Fraiche Recipe

Ingredients
2 cups good quality heavy cream (not ultra-pasteurized)
1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup)

Directions
Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.)

Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche).

You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. 

Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.


  

1 Month 'til A Sweet Escape 2013!


Just THREE all-inclusive spots and 3 local commuter spots left at our incredible culinary getaway!  

Email me or leave comments with any questions!



May 11, 2013

Delicious Find: Dairy Tonic

I bought this interesting beverage at Murray's Cheese last week and thought I should share as it is very, very good.

It's called "Dairy Tonic," by White Cow Dairy, and it's a tangy, spiced, very lightly-sweetened beverage made from whey leftover from yogurt production. It's a little bit effervescent and the flavor I chose ("tarahumara") can best be described as a kind of curried spicy lemonade, which sounds horrible, but is actually really wonderful.

It's the sort of thing you can drink for breakfast and feel very good and wholesome about. Tangy beverages like this always feel very good and healthy going down.

(I'm also in love with the little glass bottle. The label peels off and you end up with a perfect little bottle that can be reused again and again.)

They had other flavors available, so I definitely plan to try more. I also think it seems like something that could be made at home using drained whey from homemade yogurt (or just from straining regular--not Greek--yogurt).

Have you ever seen or tried this?

May 9, 2013

Don't Miss Out! Just 4 Spots Left for A Sweet Escape 2013

Just a little reminder that we've got just FOUR spots left for next month's all-inclusive A Sweet Escape Culinary & Crafting Retreat!

Sign up to spend an unforgettable weekend bonding with other food bloggers and food lovers, cooking, relaxing, and stretching your creative (and actual!) muscles.

We've got some incredible events, speakers, and projects on the schedule for the weekend and I've been working hard these past several weeks to team up with some great companies and brands to make the experience even more delicious.

I've also been busy gathering a bunch of surprises and gifts for each attendee to take home after the weekend ends. 

Here is a sampling of just a few of the things you'll get to enjoy at A Sweet Escape:

1. Evening Dessert Experiences
Take part in a DIY S'Mores Bonfire Night and a Chocolate Dessert Bar & Movie Night--featuring incredible chocolate from Green & Black's, artisan marshmallows from 240 Sweet, and dessert liqueur from RumChata (this stuff is SO creamy and good!).

2. Artisan Baked Goods
Like these Artisan Pretzel Rolls from LaBriola Bakery, which will be served during the meals PLUS you'll all be getting a full bag of the rolls to take home. These are wonderful; Eugene and I love toasting them up in the oven and serving them with salty cultured butter from Vermont Creamery. There will also be plenty of freshly baked cookies, cakes, muffins, and quick breads.

Speaking of which...

3. Vermont Creamery Cheese & Butter
Vermont Creamery is one of our weekend sponsors, and they'll be providing us with a delicious array of artisan cheese and butter. This is some of the best cheese produced in the US so get ready to enjoy!

4. Daily Yoga Classes
Wake up each morning with a daily yoga class from the amazing Maegan Walton of Soglia Studios. You'll get to relax and stretch your muscles each day in the gorgeous Good Commons yoga studio (pictured above)--an amazing way to start the day!

5. Happy Hour Cocktail Workshops
Sip, learn, and mingle with fellow participants at our evening Happy Hour Cocktail Workshops from some amazing local producers like Vermont Spirits (who make vodka distilled from pure maple sap--how cool is that?!)

6. Local Culinary & Shopping Excursions
Hop on board the Good Bus each day for one of our local excursions to visit wonderful food producers and shops, including Plymouth Artisan Cheese on the Calvin Coolidge Estate, Jersey Girls Dairy Farm (meet baby cows!), WAAWWE Farms Market, and (of course!) The Vermont Country Store!

We may even make a stop at the Green Mountain Sugar House to pick up some Maple Creemees (local maple-flavored soft-serve!).

7. In-House Pampering
Relax and recharge in the gorgeous outdoor hot tub or sign up for a massage (or two!) from our in-house massage therapist. There is NOTHING better than getting a massage just a few feet away from your own bedroom door.

8. Gift Bags!
Extend the weekend by taking home a complementary gift bag filled with LOTS of great full-sized products, books, and treats. (Yay for SWAG!!)

And A LOT more!

There are only SIX rooms left as of this morning, so don't delay and reserve your spot today! We also have a few discounted day passes available for those in the Vermont area--message me for details!

You'll also get to meet THIS little guy who will be along for the trip:

Enjoy ALL of this and a LOT more for the amazing and totally all-inclusive rate of just $695 for a shared bedroom. Just 4 spots left, so click here to register and sign up today!

Any questions? Email me!

Can't wait to share with you at Sweet Escape 2013!!

xoxo

Alejandra







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