Posted in Branding and Marketing, Small Business Tips

Under-appreciated Branding and Advertising Tool: button makers

I recently found myself volunteering to make about 100 buttons for my mom’s church group’s national convention: one each for the delegates to wear and extras to trade with delegates from other states.
And as I was studiously working in a familiar loading and pressing rhythm, I thought how nice it was to be reunited with the button maker I had purchased for a former employer. Naturally, we parted on great terms since he continues to let me borrow the button maker.

You see, for short-run branding and advertising needs, you can’t beat the cost and ROI of a single-purchase button maker for about $300, and supplies so cheap!

For large runs of general branding items, you’re still going to get the best cost through outsourcing. But when you need it dated, featuring the employee of the month 12 times a year, or fewer than 500, make the investment in the button maker and give yourself the freedom to design what you need and make only the number you need, even if it’s the night before you need them!

Buy the American Button Machines 2.25″ kit shown above here.

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Posted in Children, God Loves Me!

Children’s Sermon on The Holy Spirit for Pentecost: Acts 2: 4

Scripture: Acts 2: 4

All of them were filled with the Holy Spirit and began to speak in other tongues as the Spirit enabled them.

Props: handheld fan, candle and light (if your church doesn’t light candles for service), cotton ball with essential oil, recording of strong wind

 

Do you know what special day this is? This is Pentecost Sunday. It’s the time when we remember that before Jesus returned to heaven, he promised that God would send a helper — the Holy Spirit — to live inside of those who follow him. He promised that the Holy Spirit would give them the power to do great and mighty things.

One day, after the Resurrection at Easter, the disciples were all together and they heard a sound from Heaven: a loud, powerful rushing wind. And a flame appeared – no candle or anything – and touched on each disciple. And the disciples felt a great power and immediately went out to preach – that’s what the power of the Holy Spirit helped them to do – to tell others about God and Jesus.

How do you think you can tell when the Holy Spirit is giving you the power and the urge to tell someone about God and Jesus? Let’s test our senses to see how many ways we can feel that mighty rushing wind of the Holy Spirit:

Can you feel the Holy Spirit? (use a battery-powered hand fan to blow on the children) Can you feel the wind like you’re at the beach or high in the mountains? YES! That’s the Holy Spirit making sure you know it’s there for you.

Can you taste the Holy Spirit? Hmmm, that’s a tough one, isn’t it. Wind doesn’t have a taste, but it we stick out tongues out when the wind blows, we do get another way to feel the wind and know the Holy Spirit is encouraging us.

Can you smell the Holy Spirit? (hold a cotton ball with essential oil in front of the fan to send a scent on the wind) Let’s try it: we already know we can feel the wind when it brushed past us, but the wind – the Holy Spirit – can also use smells to let us know how we can minister to others.

Can you hear the Holy Spirit? (cue Crystal to play the wind storm sound on the Clavinova) Wow, right! That’s a big mighty wind. That’s definitely the Holy Spirit when it really needs to get our attention, right!

Can you see the Holy Spirit? Take a look at the candles on the table. That’s the light of Christ we bring in each Sunday and we take out into the world each week. What makes that light move so that we can see it? YES! The Holy Spirit.

Our basic senses are how we feel and know that the Holy Spirit is with us and ready to help us to do what God asks us to do. This is what we are reminded of each year on the day of Pentecost: that when we know God and follow Jesus, we are filled with the Holy Spirit which gives us the power and the instructions to do wonderful and mighty things for God.

Let’s pray:

Heavenly Father, thank you for sending us the power of the Holy Spirit. Please fill us up each day with the Holy Spirit that we would have the power to live for Jesus and let His light shine in our lives. In Jesus’s name we pray. Amen.

Delivered on Sunday, June 4, 2017, at Palmetto Presbyterian Church in Mt. Pleasant, SC.

Posted in Being Healthy, Cooking, corn free, gluten free, nut free, soy free

Easy Spanish-style Sausage and Rice

My best friend has her abuela’s pot for making Arroz con Pollo, but my family is much less discerning of that level of authenticity. Instead, we get close with this flavorful sausage and rice dish.

You’ll need

  • 1 family size package of Vigo Spanish Rice (with seasonings included in the package)
  • 2 lbs cooked link sausage, such as kielbasa, turkey sausage, venison sausage, etc.
  • 1-2 packages of frozen peppers and onions (roughly 1-2 cups of chopped frozen or cooked peppers and onions)
  • 1/2 – 1 cup whole green Spanish olives stuffed with pimentos
  • 1 poblano pepper, diced (optional)

Cook the rice according to package instructions.

While the rice cooks, slice cooked sausage into coins and brown in skillet.

Note: Vigo seasoned Spanish rice is not corn-free. Use unseasoned white or yellow rice and Sazon with Saffron seasoning.

Thaw/steam frozen peppers and onions (with poblano pepper if using) in the microwave. Or, if using fresh veggies, sautee in skillet after sausage is all browned.

Spanish_Sausage_and_Rice.jpgWhen rice is finished, mix in browned sausage, warmed peppers and onions, and olives. I leave my olives whole because all of my peeps like them; feel free to slice or chop yours up if you need to hide them ;-).

Serve directly from the rice pot, accompanied by fresh fruit salad or seasonal marinated vegetables.

Tip: maintain healthy overnight blood sugar by skipping the “bread on the side” with dinner when you already have rice, pasta, or potatoes. Even non-diabetics can experience unhealthy blood glucose levels when consuming extra complex carbohydrates.

Posted in Cooking, corn free, gluten free, nut free

Colombia Restaurant 1905-inspired Summer Pasta Salad

I’ve eaten at the Colombia Restaurant just once and was most impressed by the simplicity and the goodness of their signature salad with their 1905 salad dressing. But I can’t eat lettuce, so I looked for a way to make this a robust salad without it. Enter pasta…or quinoa or even rice for a Northern Italian-style dish.

Here’s what I used for the “salad”:

  • 1 box of orzo pasta, prepared according to package instructions (GF: use any small piece gluten free pasta; GF & CF: use quinoa)
  • 3 standard cucumbers, seeds removed, quartered lengthwise, chopped
  • 6 roma tomatoes, sliced in rings
  • 1 cup green Spanish olives stuffed with pimentos, whole or sliced (I like whole)
  • 8 slices of swiss cheese, cut into 1/2-inch squares (or julienned if that’s easier)
  • 1 package of diced prociutto (4 oz)
  • 1 package of julienned Citterio ham (4 oz)
  • 1/2 cup pepperoncini rings (optional)

For the dressing, which is based on the Colombia Restaurant 1905 dressing:

  • 1 cup good oil (EVOO)
  • 1 cup ACV
  • 1/4 Worcestershire sauce
  • 4-6 cloves of garlic, minced finely
  • 1t dried oregano
  • 1t black pepper
  • 1/2 t salt

Whisk up the dressing and let it sit out on the counter to marinate for several hours before you dress the pasta salad.

Dress and serve at is or over a pile of lettuce to make it more “salad-y.”

Posted in Being Healthy, Cooking, corn free, gluten free, nut free, soy free

1-pan Dinner: Chicken Marbella with Roasted Potatoes and Brussels Sprouts

IMG_1859For a family of 2-4, this meal can be made using 1 cutting board, 1 chef’s or chopping knife, 1 mixing bowl, and 1 large baking sheet. You can make clean up even easier by lining your baking sheet with foil.

For this dinner, you’ll need

  • 4 boneless, skinless chicken breasts (or comparable chicken strips or chicken thighs)
  • 4 medium potatoes, scrubbed and diced (Yukon gold, red, russet – whatever kind you like)
  • 1 lb brussels sprouts, cleaned and halved
  • 1 Vidalia or sweet onion, large diced (optional)
  • 2-4 T good oil (olive, grapeseed, coconut)

For the Marbella marinade, you’ll need

  • 4 prunes, chopped roughly
  • 6-8 green Spanish olives stuffed with pimentos, chopped roughly
  • 1 T capers, chopped roughly
  • 1 large clove of garlic, minced
  • 1/4 cup good oil (olive, grapeseed, coconut)
  • 1/4 apple cider vinegar
  • 1/4 t salt
  • 1/4 t pepper

The night before you’ll be cooking this dinner, combine all of the Marbella marinade ingredients and whisk to mix well. Pour over the raw chicken (yep, it can even be frozen still); make sure the chicken is one layer when you put it in the fridge. It is super important that you marinate the chicken overnight.

For baking, prehead the oven to 375°F, line your baking sheet with foil and spray it down well with cooking spray.

Toss your diced potatoes and halved Brussels sprouts in good oil and salt and pepper. You can certainly add any other spices you like at this time; for pairing with the Marbella flavors, I recommend lemon pepper or dijon, something with a strong, tart flavor to contrast with the salty and sweet of the Marbella.

Lay out the chicken in a row across one end of the pan, layer the potatoes in the middle in one layer, and layer the Brussels sprouts and onions on the other end of the pan. Pour any remaining Marbella marinate over the chicken.

Place the pan on the upper rack in the center of the oven, and set the timer for 30 minutes.

Posted in Being Healthy, Cooking, nut free, soy free

My Mom’s Mother’s Day Special: Salmon Croquettes, Charleston Macaroni Pie, Marinated Cucumbers and Onions

According to my blog, it’s been more than five years since I last made salmon croquettes. These have always been a super special occasion food, mostly because salmon is so expensive. So when I told my mom that I was thinking of making salmon croquettes for dinner on Mother’s Day 2017, she immediately rounded out the meal with Macaroni Pie a la Charleston Receipts and marinated cucumbers and onions.

Marinated Cucumbers and Onions

Start at least 1 day ahead by peeling and slicing kirby pickling cucumbers and Vidalia sweet onions into a container with a lid. Add 1.5 T salt and 1.5 T black pepper. Fill with apple cider vinegar halfway up the pile of veggies. Add water until veggies are just covered. Put the lid on and refrigerate. And if you’re like me, put a sticky note on the lid warning away the snackers lest you find the container empty before dinner.

Macaroni Pie a la Charleston Receipts

Charleston has a side dish variation on macaroni and cheese that we call “pie” because it uses an egg-milk custard to firm up into nice, cheesy, cuttable squares. You can make this ahead and heat it up for 30 minutes at 350°F, but it’s better to make it fresh, especially for special occasions.

Salmon Croquettes

Make the salmon croquettes fresh using canned salmon, being sure to remove all of the skin and bones (especially the spine) and breaking up the salmon well. These pan-fried salmon patties rival crab cakes as the best seafood “pattie” food on the coast, even though salmon isn’t native to our waters. Check out how to make them here.

Posted in Children, God Loves Me!

Children’s Sermon on John 10: 3-5 – Jesus Knows Your Name

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Swim Coach Chris Puglia with South Carolina Special Olympics USA Games 2014 Swimmers Amanda, Tate, and Travis

Scripture: John 10: 3b – 5

He calls his own sheep by name and leads them out. When he has brought out all his own, he goes on ahead of them, and his sheep follow him because they know his voice. But they will never follow a stranger; in fact, they will run away from him because they do not recognize a stranger’s voice.

Who here is on a sports team – any time of year? Swimming, dancing, soccer, football, gymnastics, baseball, running, bowling, lacrosse…

And how do you and everyone else know which team you’re on when you’re playing a game or competing? Colors of the uniforms

And how can your coach tell you apart and know your names to call out suggestions to help you win? You’ve spent time together in practice and your coach has learned who you are and your name.

And how do you know which coach’s voice belongs to your coach? You know his/her voice and how he/she talks.

In today’s Children’s Church lesson, we hear the same kind of being known and of knowing about Jesus, about how He knows our names and we know His voice so we know which voice to follow to make good choices in life. As I read the scripture, think of yourself as one of the sheep:

He [Jesus] calls his own sheep by name and leads them out. When He has brought out all His own, He goes on ahead of them, and His sheep follow Him because they know His voice. But they will never follow a stranger; in fact, they will run away from him because they do not recognize a stranger’s voice.

For Jesus, He knows our names and who we are instantly. But for us, we have to learn how to tell Jesus’s voice from other influences, sometimes just our own wants. So we come to church and we study and we ask our teachers and parents and leaders how they learned to know Jesus as well as He knows us.

Will you pray with me?

Dear Jesus
Thank you for knowing my name.
Thank you for protecting me as your sheep.
Help me to know your voice.
Help me to follow your guidance.
In your name, we pray,
Amen.