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LIFESTYLE LETTER

Welcome!

November 2023 PUBLISHER

Wendy Bates | wendy.bates@citylifestyle.com CONTR IBUTING WR ITER S

Angela Broockerd, Mel Boban, Haley Williams

Hello, and welcome to the premiere issue of Tempe City Lifestyle—where we’re inspired by community, and hope this magazine inspires you too! We’re thrilled to be your source for all things local here in Tempe. As you flip through these pages, you’ll be drawn into the incredible stories behind the people and places that call Tempe home. From the carefully crafted food being served up at local restaurants like Postino and Perfect Pear Bistro, to beautiful homes in Warner Ranch and Wingfoot; from trusted local businesses to the community artists, designers and talented fashionistas, our goal is to share the stories of everything and everyone Tempe has to offer—and the things that matter most to you, our readers, for whom we produce this magazine each month. Thanks for inviting us into your homes and sharing your lives with us—we can’t wait to see you around.

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Proverbs 3:5-6 Tempe City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Tempe area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Tempe City Lifestyle™ is gathered from sources considered to be reliable, but the

L I F E ST Y LE LE T T E R

accuracy of all information cannot be guaranteed.

N OV E M B E R 2 0 2 3

inside the issue The Premiere Issue

F E ATU R E D

D E PA RTM E NTS

14 A Festive Pairing

Lifestyle Letter

City Scene

Culinary Creations FO O D + B E V E R AG E

Happy Hour FO O D + B EV ER AG E

Hosting Tips HO ME + DES I GN

Home Update HO ME + DES I GN

Decor Trends HO ME + DES I GN

Chef ’s Selection FO O D + B EV E R AG E

Inspired By LI FE + C U LT U R E

The age-old question, “What wine goes with turkey?” is answered.

18 Gather

Setting the Fall Table.

32 S’mores Dessert Board

Build a campfire-ready s’mores dessert board with this how-to guide.

34 Daily Gratitude Journal Prompts

Check out these 30 daily gratitude journal prompts and stick to them until it feels natural.

N OV E M B E R 2 0 2 3

city scene

Where neighbors can see and be seen. 1

7 5

1: Neos Med Spa Owner, Sharlene Taylor, Janet Hamlin, and Brooke Bogart with Keller Williams East Valley 2: Tempe Vice Mayor Jennifer Adams and Brooke Bogart of Keller Williams East Valley, with her daughter. 3: Tempe Mayor Corey Woods, with Wijaya House owner Melati Parker, with her son, and Tempe Vice Mayor Jennifer Adams. 4: Tempe Councilmember, Doreen Garlid 5: Tempe Chamber of Commerce leadership; Lindy Smith, David John Key, Paulette Pacioni, and Coin Diaz 6: Cassie and Gerard Richards, owners of BODY20 Tempe, and Katherine Wallerstein, studio manager 7: Tempe City Lifestyle Publisher Wendy Bates, owner of NRG Ballroom, Gergana Slavova and Dr. Aubrey Young with Young Orthodontics

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Hosting the Perfect Dinner Party PHOTOGRAPHY BY JANIE JONES

Your next event, served alfresco Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings. For this alfresco dinner party, Chef Kyle draws on his favorite recipes updated for a modern palate and paired with wine selections to complement the bountiful feast.

Insider Tips for Hosting: • Build a menu around the season. Start with what produce is available locally based on the season for the most authentic meal experience. For instance, Chef Kyle says “In November, people crave turkey, sage stuffing and cranberry sauce,” but that meal served in the heat of Summer wouldn’t hit the same. In-season fruits and vegetables will always be of highest quality and best taste. • Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

• Draw inspiration from the season’s colors and temperatures. For Spring and Summer, think flowers, fresh herbs and linens. For Fall, think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” For Winter, head indoors to create a cozy environment for guests to connect. • “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with bur - nished brass for warm fall vibes.” • An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.” • Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.” • To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!” •

As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” Insider Tips for Hosting: “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.”

Read on for some of Chef Kyle’s favorite recipes. CONTINUED > NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

Fresh Roasted Brussels Sprouts & Hardwood Smoked Bacon

Heirloom Root Vegetable Hash Yield: 6-10 servings

Yield: 6 servings • 4 cups Brussels sprouts, raw, halved • 1-2 tablespoons olive oil • ¼ cup yellow onion, sliced • 1 tablespoon garlic, sliced thin • 1-2 cups bacon, smoked, thick cut, large dice • Salt, pepper to taste • 2 tablespoons real butter, unsalted • Optional garnish: 1 tablespoon parsley, chopped

METHOD OF PREPARATION: 1. Preheat oven to 400 °F for convection setting, (425 °F conventional). 2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper. 3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven. 4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes. 5. Add onions to pan and cook until soft, 5-8 minutes. 6. Turn heat to high and add garlic and butter and cook for 1 minute. 7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper. 8. For optional garnishes, add fresh chopped parsley. 9. Serve and enjoy!

CHEF NOTES: • If Brussels sprouts are large, cut in quarters. • Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

• 2 cups heirloom carrot, cubed • 2 cups heirloom rutabaga, peeled, cubed • 2 cups heirloom parsnip, cubed • 1 cup heirloom turnip, cubed • 2 cups heirloom marble potatoes, halved • 3 tablespoons rosemary, fresh, de-stemmed, chopped • 1 tablespoon thyme, fresh, de-stemmed, chopped • 4 tablespoons extra virgin olive oil • Salt – to taste • Pepper – to taste • Optional garnish: 1 tablespoon parsley, chopped

METHOD OF PREPARATION: 1. Pre-heat oven to 400°F on convection setting (425°F conventional). 2. In mixing bowl, add oil and raw cut vegetables. Season to taste with salt and pepper. 3. Place seasoned vegetables on oiled baking sheet and bake in oven until they are caramelized and tender, about 30-60 minutes. Will be soft yet still with good texture and crispy edges with some lightly charred areas. 4. Remove from oven once finished cooking. 5. Garnish with fresh chopped parsley. 6. Enjoy.

Cranberry Orange Zest Sauce Yields 4 cups • • • • • • • • • •

3 cups cranberries, fresh or frozen 1 cup cranberry juice, sweetened 1 piece orange peel 1 each orange for zesting ½ cup orange juice, freshly juiced 3 each cinnamon stick ¼ teaspoon clove, ground ¼ teaspoon allspice, ground ½ cup sugar Pinch salt

METHOD OF PREPARATION: 1. In medium saucepot on high heat, add everything except orange peel and orange zest. Bring ingredients to boil, then reduce to a simmer with lid. 2. While simmering, stir occasionally with rubber spatula ensuring bottom does not burn. Simmer for 30 minutes or until sauce thickens. 3. Remove lid and add orange peel and season to taste. Can add more sugar or spice if needed. 4. Once sauce is thickened and most liquid has evaporated, remove orange peel and cinnamon sticks and remove pot from heat. 5. With hand-held blender, puree sauce, keeping some texture. 6. Freshly grate in orange zest, stir and season to taste. 7. Transfer sauce to jar and place in refrigerator to cool overnight. 8. Enjoy!

CHEF NOTES: • Enjoy with all types of poultry and game birds. • Do not use ground cinnamon. • Can puree with blender if you do not have hand-held blender. • Consistency should be thick sauce and not a jelly. NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

a festive pairing The age-old question, “What wine goes with turkey?” is answered. ARTICLE BY MARY ABEL

H AP PY H OU R | FOOD + BE VE RAGE

It’s a question heard every year about this time: “What are the best wines to serve with Thanksgiving dinner?” “In my early days in the wine business, the answer was pretty cut and dried because it was all based on the assumption that you had a turkey that came out of the oven that was dry, and so you’re almost guaranteed to need something with a little bit of sweetness to it to help balance that out,” James Lewis says. James is a sommelier who has been in the wine business for more than 26 years. “I’d recommend a sweet or off-dry Riesling or Gewürztraminer. Something that will help with that dry meat that you’re about to choke down.” But now, with all the ways people are preparing the big bird, he says that conversation has become a lot more interesting and fun. “People are frying turkeys, which come out really moist and delicious. They’re smoking turkeys and they’re doing them on the grill,” James says. “Now, when I’m asked that question, I always ask how the turkey is going to be cooked because any given preparation is going to call for something a little bit different. “If you’re deep frying it, it’s going to come out very moist with a fair bit of fat, so you need something that’s going to cut through that. So you can go with a dry white, you can do a dry Riesling, or you could try a French Chardonnay, which typically doesn’t have that big, rich mouthfeel that California Chardonnay would have. It’s crisper and cleaner with high acidity.” For those who prefer red wines, James says that a fried or smoked turkey can handle something a bit bolder and full-bodied. “Try something like a Pinot Noir. It’s not at all heavyhanded. When I’m talking about red wines, and

I talk about heavy-handed or big—Cabernet is big and full-bodied. I call it the linebacker of the wine world. Then you’ve got Pinot Noir, which is more about balance and elegance. So, if Cabernet is a linebacker, Pinot Noir would be the ballerina. They’re both athletes, but with different approaches to athletics, so they have different approaches to your palate. Cabernet is big, dry, and highly tannic, so you might serve a Cabernet or Malbec if you’re having a steak for Thanksgiving, but you wouldn’t want to do that with a turkey. “With a turkey,” James continues, “you want something that’s going to have a little more acidity, less tannins, and medium body; not that big mouth-filling richness. You can do a Beaujolais or an old-world Italian Sangiovese, which tends to be a very food-friendly wine.” Somewhere in between might be a soft, flirty rosé. And rosé wine seems to be having a moment. “Rosé was always thought of as a summer wine, but people are now drinking it year-round. It’s an excellent choice to go with turkey.” What about bubbles? “I almost hesitate to answer that because it’s kind of the easy answer. You can drink Champagne or sparkling with anything because of that really bright acidity. Especially if you have a fried bird, a Prosecco or sparkling wine is going to cut right through that fattiness and balance it out really nicely.” If you’re hosting a tableful of friends and family this year, James says it’s easy to bring together a collection of wines that will please the crowd. “If you do one bottle of sparkling, whether it’s white or rosé, a bottle of dry white, a bottle of rosé, and a bottle of medium-bodied red, you’ve got something to cover just about anybody’s preference.”

“If you do one bottle of sparkling, whether it’s white or rosé, a bottle of dry white, a bottle of rosé, and a bottle of medium-bodied red, you’ve got something to cover just about anybody’s preference.”

CONTINUED > NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

What if I’m serving ham this year? “Lots of people have ham for Thanksgiving, right? It’s very traditional to pair ham and Pinot. But again, you can get creative. You can do a Grenache, you can do a Beaujolais…really, any of those medium-bodied reds will be delicious.”

What about dessert? “If you’re having pumpkin pie for dessert, I would go with something like a tawny port. The spiciness of the pie combined with that kind of nuttiness and caramel notes of a tawny port? Lovely. And it would work with an apple pie as well.”

How much should I spend on a bottle of wine? “That’s kind of an impossible question to answer because wine is so incredibly subjective. That said, I’m a firm believer that there is an absolute ocean of delicious wine in that $15–$25 retail price point. If you go to your wine shop and tell them you’re looking for a nice off-dry Riesling for around $20, they should be able to find you something that’ll work really well. There’s no reason to break the bank.” James Lewis is a sommelier who has been in the wine business for more than 26 years, and he and his wife, Nancie own Crush Wine Bar in Castle Rock Colorado.

H AP PY H OU R | FOOD + BE VE RAGE

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Gather

Whether you’re hosting Thanksgiving or an autumn dinner party, setting a festive table creates the perfect cozy atmosphere. Improvise and use what you have around the house for adding elements to the table. Candlesticks, vases, little pumpkins and gourds, or fall decor you have on hand can make a great centerpiece. Add fresh flowers or dried foliage for that extra layer of texture and color.

Set t ing th e Fa l l Ta bl e ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

H OST IN G T IP S | HOM E + DE S I GN

e Tr

ad i t i o n al Table For this classic, traditional look, a plaid throw blanket stands in for a tablecloth to establish a festive base layer. Brass candlesticks with brown taper candles create a simple and elegant centerpiece. Use familiar accents such as amber jars filled with dried grass foliage and brass pheasants to adorn the table. To add a little character to the table, use a recycled wine bottle as a vase. The simple place setting is enhanced with a dried grass accent and brown silk ribbon tied into a bow to add a special touch to your traditional display. CONTINUED >

NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

The F

all

yT able

Are you planning to dine al fresco this fall? Create an earthy, fall garden party on the porch by using natural, organic elements, greenery and flowers. To make a statement, create a floral chandelier by hanging flowers upside down above the table using fishing wire (if your space allows). The centerpiece that runs down the length of this table consists of fresh eucalyptus with gold candlesticks and a ceramic pumpkin vase filled with flowers placed on top of a tree trunk charger. Adding small pumpkins and fresh flowers along the center gives a little extra character. Instead of going with the classic white plate, enjoy a pop of color at your outdoor fall garden party with a blue place setting as a nod to the sky. Adding a cloth napkin and cloth placemat is a great way to add texture and more autumn color to your table. If the weather doesn’t cooperate on your day, bring the outdoors in with a lovely indoor garden party dressed up in fall foliage.

H OST IN G T IP S | HOM E + DE S I GN

re nc h Co u n t r y Table

Rustic yet elegant, this tablescape combines the love of traditional, vintage and natural elements with an updated twist. Inspired by wooded acreage, the Spode Woodland Collection transferware designs are rooted in proper hunting tradition and perfect for marrying nature with traditional elegance. Dating back to 1831, the collection features various animals centered by the British Flowers border. This French antique dining room set was chosen for an intimate gathering for four. The fawn table runner mimicking deer spots brings an earthy, yet elevated foundation as the base for this table setting. Coordinating fawn napkins wrapped with twine and topped with natural feathers creates a whimsical touch. The stunning centerpiece starts with a vintage silver water pitcher that is then filled with fresh, sweet arrowwood Viburnums leaves. To complete the look, pair crystal glasses with vintage crystal stemware, and mix gold flatware with antique silver water pitchers, delicate salt and pepper shakers and your favorite trays.

NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

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E L E VA T E YO U R CLOSET 8 W AY S TO O R G A N I Z E A N D I N J E C T S T Y L E I N TO YO U R S PA C E

ARTICLE BY HALEY WILLIAMS | PHOTOGRAPHY BY CASSANDRA CASTANEDA

H OM E U P DAT E | HOM E + DE S I GN

Every woman dreams of an organized and beautiful closet space, but it often comes last on the list of places that get their time and attention. Follow our nine tips for transforming and elevating your closet. How you organize your closet will of course differ based on the size of your space, the size of your wardrobe, and the kind of life you lead. But applying these guidelines will result in a much more organized and aesthetically pleasing space.

FACE CLOTHES THE SA ME DIRECTION

It may seem silly, but when dealing with a small space, little things count. Hanging all clothes the same direction is a no-brainer for continuity in your closet.

03 02

USE REAL ESTATE WISELY Reserve the front and middle of the closet for clothes worn most often. For someone who gets dressed for work each morning at 6 a.m., work clothes should be at the front of the closet. Store lesser-worn items like formal wear and out-of-season clothes toward the back and on the upper shelves. A large mirror and counter with chair provides the perfect spot to select jewelry and finalize finishing outfit touches. While every closet is different, the key here is everything has a home.

HIDDEN STOR AGE Hidden storage is a game changer in keeping a closet visually clean. Tuck folded clothes behind closed cabinet doors if the space is multipurpose. The floor-toceiling built-ins in Keri’s closet contain folded clothes, athleisure and other items she needs as she gets ready each day. Tuck away the least-used items: Use hidden storage and the very top of the closet for out-of-season items and stuff only worn a few times a year.

NEGATIVE SPACE

Using space efficiently is important, but keep in mind every good design includes some negative space. For instance, consider adding built-ins on the long wall of your closet but keep the short wall open with a mirror.

ORGANIZE BY KIND AND COLOR

Group clothes by kind first and color second. This ensures quick location of that favorite shirt when it’s needed. Bonus - it’s easy on the eye. Group like with like: Gather belts, sweaters, long-sleeve shirts, work pants, dresses, button-down shirts, jeans, shorts, etc., and decide the best place to store each item as a group (e.g., hang pants in the closet, fold and stack sweaters in a bureau). Working with groupings will help you figure out how much space you need and the best way to store each type of item.

CONTINUED > NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

UPGR ADED HANGERS The simplest and fastest way to make a BIG difference in your closet organization is to get matching hangers that go beyond the traditional plastic or wire hangers. And for sure ditch any with paper from the dry cleaner!

BAG & SHOE STOR AGE Alternate the way shoes are facing. This ultimately helps fit more on each row and provide a visually appealing way to display those prized possessions. Everyone understands the frustration of searching for that one clutch when rushing out for the evening. Bags benefit from a space all their own. Get clear container storage for small bags and purses so you can locate and access them easily.

M AKE A STATEMENT Why use an armchair when you have room for a sofa? Slide up a stool and colorful area rug to complete the look. If you have excessive wall space, consider a mini gallery wall or a statement wall with wallpaper to polish things off.

H OM E U P DAT E | HOM E + DE S I GN

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NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

Falling For Neutrals SEASONAL DECOR TIPS FOR KEEPING IT SIMPLE I love decorating for the holiday season, but it gets tough if trying to keep a home decor airy, light and neutral. My home is full of neutrals, such as linen, khaki, white and gray, so decorating for the holidays can be tricky with the bright and bold themes on display at the stores. Here are tips regarding how to achieve a festive look without going overboard.

ARTICLE BY MEL BOBAN

D E C OR T R E N D S | HOM E + DE S I GN

LESS IS MORE First, whenever decorating for the holiday season, I clear what's possible to make room for what's coming. I eliminate decor pieces that are displayed year-round to avoid adding clutter to rooms. Giving decor pieces or floral arrangements their own space to shine can pull the room together and make it feel very designed.

or evergreen branches with pine cones to fill vases. Add a battery-operated strand of lights and you’re looking just like a designer home magazine spread.

GO COZY Swapping out usual throw pillows and throw blankets for plushy, cuddly materials and seasonal prints are another simple way to add holiday spirit without being so literal. Opting for neutral plaids, cable knits, or sherpa materials add that feeling of fall and winter.

CATER TO ALL THE SENSES Don’t forget about the smell! Stocking up on candles that smell like the season is the last missing piece for a holiday vibe. The total sensory feeling of the holidays is what really brings a home to life, whether it's pumpkin spice burning for Thanksgiving or a fresh pine and cedar for Christmas.

STICK TO THE PALETTE As best as possible, I try to stick to each of the color palettes in my room. When it’s time to bring out pumpkins or holiday Santas, I stick to white and neutral or add in color pops of gold and silver to keep everything flowing. If I start to add too many primary colors, it ends up looking like a mash-up gone astray.

CELEBRATE MEMORIES The holidays are often bursting with family traditions and memories, and decor can reflect that, too. I have many items handed down over the years that I like admiring, but if they aren’t quite right for my room, there are options to bring the spirit of them to life. Framed holiday family photos in a black and white filter are an excellent way to tie in your history of celebrating in a subtle way.

LOOK TO NATURE Some of my favorite items to use for holiday decor come from a simple nature walk. Using actual items you find, or just getting inspiration from the outdoors is a great way to bring sights of the season indoors. For fall, elements such as branches, leaves and neutral gourds match with everything. For winter, I love using sticks with berries

If items aren’t working together, don’t be afraid to get crafty. Painting pumpkins with spray paint or tying some neutral ribbons around existing vases are an easy and affordable way to make them fit a specific aesthetic. NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

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BUILD A CAMPFIRE READY S'MORES DESSERT BOARD WITH THIS HOW-TO GUIDE

S’MORES DESSERT BOA RD ARTICLE BY BAILEY MORRIS

It’s campfire season! You know what that means? S’MORES! These sweet treats are staples during the fall and winter! I have many childhood memories of sitting by the campfire with my family telling stories, gazing at the stars, and roasting marshmallows. This year, take your s’mores to a whole new level with this S’mores Dessert Board! They are so easy and fun to make! Similar to a Charcuterie Board, a S’mores Dessert Board is beautifully decorated and full of everything you need to make the perfect s’mores! Some of my favorite things to include in a s’mores are either peanut butter or a mint chocolate candy!

W H AT YOU W ILL NEED: Board: A beautiful wood board or metal tray will look great! Marshmallows: Choose between regular, jumbo, or flavored marshmallows. Chocolate: There are so many options for chocolate when it comes to s’mores! There’s milk chocolate, peanut butter chocolates, white chocolate, caramel chocolates, and much more! Graham Crackers: Use graham crackers or a variety of cookies for your s’mores. Fresh Fruit: Include fresh fruits as toppings for your s’mores. Skewers: Don’t forget to bring skewers to roast your marshmallows on! NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C O M / T E M P E

Daily Gratitude Journal Prompts ARTICLE BY DELIA JO RAMSEY The art of gratitude can be healing well beyond the month of November, but this is a great time of year to get in the true mindset of gratefulness. To aid in your endeavors, check out these 30 daily gratitude journal prompts and stick to them until it feels natural.

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

14. 15. 16. 17.

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Five things that make you happy instantly: Did you get any pleasant surprises today? Did you do any acts of kindness today? What's something big or small you can do for those less fortunate than yourself? Five personality traits you're grateful for: Favorite song and how does it make you feel? One small step you can take toward overcoming a challenge you currently face: List something good that caught your attention today. What nice thing did another person do for you this week? What's something you did for another person this week? Three things you own that make your life easier: How can you turn something that makes you angry into something more pleasant? Think of five people who irritate you or you have trouble getting along with. Name three positive qualities about them. What are you most thankful for in your life? Name three of your significant accomplishments. Most stunning place you’ve ever visited: Think about the personalities and unique qualities of someone you admire. Which qualities of them do you want to see in yourself, too? What's your favorite holiday and why? What friends are you most grateful for having in your life? What basic daily necessities are you thankful for today? What are you grateful for in your career? Focus on your five senses and write down how you can make them more active. Three elements of nature you're most grateful for: Three things you love about your town: List three struggles you experienced and overcame in your life. What did you do to overcome them, and who helped you through them? What meals do you enjoy most? Something you saw this week that melted your heart: A time when someone went out of their way to support you: A happy memory from childhood: Make a list of five places you'd like to visit and consider visiting at least one very soon.

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