Monday, April 14, 2008
MOM’S DAY OUT AND EWGA EVENT
April has proven to be a month of fun events at both our Providence and Bristol spas. A few weeks ago we hosted a really fun evening with the Executive Women’s Golf Association, Peels, Pilates and Pinot Noir. Last week we hosted a mom’s day out with 6 women each choosing a service and then hanging out the spa chatting and catching up for their once a year time off for themselves. Our spa team also did a health and wellness event at Providence College.
EWGA
A group of 16 women came to the spa and learned about how to do amazing things for their skin, movements for their bodies to help their golf swing and then a nice finish with some appetizers and some yummy Pinot. With the help of Ultimate Pilates, one of my favorite new places to get into shape, Colleen Aull, the owner and I put on an event that made for some laughing and good times.
MOMS DAY OUT
The mom’s day out proved to also be fun with the 6 moms talking up a storm before and after their services, sharing recipes and looking beautiful, hopefully pictures will be following.
PROVIDENCE COLLEGE
My fabulous team went to PC last week and did hand treatments and skin consultations on a variety of students and faculty. So many people were there and it turned out to be a great way to turn people on to what we do best, service and spa. If you have any events coming up, ask us how we can help to make it an enjoyable extra by bringing some spa to it.
CALL US FOR CREATIVE IDEAS
We have lots of ideas for events, small or large, so feel free to call us and we would be happy to do something cool for you and a bunch of friends, colleagues, kids etc.
Here is a recipe that I got from one of the women, I can’t remember the name of the recipe or for that matter which one of the 6 women gave it to me, but it was a delicious dip or sandwich addition and I just thought it would be nice to share it with you.
CHOP ALL OF THE FOLLOWING:
1 RED ONION
2 RED PEPPERS
2 CANS OF BLACK OLIVES
4 CLOVES OF GARLIC
ADD:
1/2 CUP OF LEMON JUICE
1/3 CUP OF GOOD OLIVE OIL
1/2 teaspoon OREGANO
3 Tablespoons CIDER VINEGAR
1 BAG FROZEN CORN
mix well and PUT IN fridge overnight
Before you serve, add 3-4 avocados chopped.
ENJOY!