June Softness and Recipe of the Month

Welcome to the month of June.  We are officially half way through the year 2017.  Crazy huh?  When June arrives, I have to mentally prepare myself for staying indoors as the temperature climbs over the 100 degree mark.  June is also a month when the majority of students are officially done with school.  Celebrating Father’s Day, my brother in law’s birthday and my favorite mother in law’s birthday.  She’s going to be 88 years young.  Go Bev!

I wanted to share with you our trip to Oregon and the Oregon Nail Expo that we at Soft Landings attended a couple weeks ago.  

The weather could not have been more perfect.  Coming from hot temps to cool and wetter climate, we were slightly cold.  We went to the coast and wow, it was beautiful. Our first night we went to a restaurant that has outdoor covered seating.  Everyone was wearing tee shirts, shorts, etc and we were wearing our winter clothes, jeans, long sleeve shirts and sweaters.  The hostess even brought us blankets to help ease the shattering of our teeth.

After set up at the convention was completed the next day, we went to a BBQ joint that was part of the Diners, Drive in and Dives called Matt’s BBQ. Garshi and Becca loved it but I wasn’t that impressed.  Then we just had to experience the “VooDoo Donuts” in downtown Portland.  Waiting for 45 min wasn’t that bad but it was hot. (No comment)  We got our dozen donuts, walked around the street fair boasting of the latest and the greatest hand made art, then exhausted we headed back to the hotel to rest before dinner.

Did you know that we also celebrated Becca’s 20th Birthday?  We went to Jakes, the oldest seafood restaurant in Portland, Oregon.   Dinner was to die for tasting the freshness of the seafood you don’t expect to find in Arizona.  

On to the the main topic.  Day of Show.  We were welcomed with hugs and kisses from so many vendors and previous attended customers.   Previously this show was held in Salem but moved to Portland.  I loved it when it was in the Willamette Valley because nothing compares to the rolling hills and green landscape.  The new attendees at the Oregon Nail Expo were awesome.  They would come by the booth, and we would snatch them up and explain why they needed to have softies in their lives.  Most were in awe of the demonstration where the 4Squares and Table Towels did not tear.  Emphasis:  “IF IT TEARS, IT’S NOT LINT-FREE”  We sold out by 4 p.m. closing time and felt so good that we got our groove back. Oh yeah!!  There were three women that were together and we had “sold” softies to the two women.  The third one was hesitant.  An hour later she came back and made her own purchase.  I was so excited I gave her a hug and got a selfie with her.  This is the kind of stuff that I thrive for.

Next show is in July, Nail Tech Event of the Smokies.  It will be wonderful to see all the regulars and new nail techs that attend this show. Until then, have a safe and healthy June.

Happy June Softies.  Don’t forget to #softlandingstowels and share your pictures to instagram and facebook. 

Softly,

Kathy 

As promised, each month we have our monthly recipe of the month to share;

Mexican Vegetable Salad

Mexican Vegetable Salad

Servings 4

1 (15-ounce) can kidney beans drained

1 (12-ounce) can corn whole kernel corn, drained

1 (3 1/2-ounce) can olives sliced

1/2 cup green onion sliced, including some green

1/4 cup green bell pepper diced

1 tablespoon onion minced

1/2 cup mayonnaise

2 tablespoons chili sauce

2 teaspoons red wine vinegar

1/2 teaspoon chili powder

dash mustard dry

dash hot pepper sauce

pinch sugar

2 tablespoons green chilies chopped

2 tablespoons sweet pickles chopped

lettuce leaves

In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper and onion set aside.

In a small bowl, blend mayonnaise, chili sauce, vinegar, chili powder, dry mustard, hot pepper sauce and sugar. Stir in green chilies and sweet pickle. Add to vegetable mixture and toss to combine. Refrigerate at least 2 hours or until ready to serve.

Serve in a lettuce-lined bowl. 

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