The Joy of Togetherness: Through Family, Friends and Food

The Joy of Togetherness T H R O U G H F A M I LY, F R I E N D S A N D F O O D

Tangram Interiors

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The Joy of Togetherness

C O NT E NT S

FO R E W O R D B Y J O E L O Z O WSK I

YiaYia, 06

Curtis Lee, 38

Paul Smith, 08

Vanessa Montano, 40

Mitchel Zelinger, 12

Nick Meter, 41

Angelika Carry, 14

Anna Eckberg, 41

Amber Jones, 16

Margaret Windle, 42

Rhonda Law, 17

Kimberly Wiggs, 44

Angie Gutierrez, 17

Taylor Dennison, 46

Andrew Smith, 18

Nick Greenko, 48

Laura Nix, 20

Mark Simmons, 49

Jillian Morrison, 22

Courtney Bruce, 49

Tonia Morrell, 23

Cristina Cisneros, 50

Mercy Madrigal, 23

Kellie Reed, 52

Lupe Morfin, 24

Alex Mitrovich, 54

Kayla Hodge, 26

Todd Bynon, 55

Marisa Anderson, 28

Jeanette Garcia, 55

Sarah Eckberg, 30

Isabel Lozowski, 56

Karlee Budge, 31

Mia Lunasco, 58

Vernon Steitz, 31

Jalen Gibson, 59

Jen Karibian, 32

Tristin Baxter, 59

Eileen Knox, 34

Noosha Hodges, 60

Lora Apodaca, 36

Family, Friends, and Food

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Maui, Hawaii

Scan This QR Code

Join me, my mother-in-law, YiaYia, and my daughters, Alex + Isabel, in my home kitchen as we make Avgolemono, a popular Greek lemon chicken soup. Scan the QR code below to watch the video!

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The Joy of Togetherness

As a business owner, leader, father, husband, and community member, I have had to make tough decisions on a daily basis to keep people safe, employed and healthy. Like most years, but especially this year, I am incredibly thankful and proud of the organization that we have built here at Tangram. Our people and their resolve, determination, creativity and compassion have helped us navigate these trying times with an eye on a better tomorrow.

A few months ago, our organization had the opportunity to expand into Dallas, Texas which has been incredibly exciting and, admittedly, time-consuming. The long days and countless challenges have served as an important reminder to cherish the moments of time you have with your family and close friends. After sharing a meal over Thanksgiving with my wife, daughters, sons and mother-in-law, we realized that many of the special recipes that YiaYia (Greek for ‘Grandma’) makes for us on these special occasions have never been documented and would ultimately be lost if not captured somehow. When our marketing team asked me to provide a recipe for this publication, it became the perfect opportunity to document a well-loved dish not only for Lozowski generations to come, but also hopefully with you and your family.

From all of us at Tangram, we hope you enjoy this collection of recipes and words from our people, and take the chance to connect with your loved ones over a shared meal and game night.

Cheers to a prosperous new year!

Joe Lozowski,

President + CEO

Family, Friends, and Food

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RECIPE

Chicken Lemon Rice Soup This is my own version of Avgolemono, a traditional Greek lemon, chicken and rice soup. It's comforting, flavorful, and best served with warm bread and feta.

ING RE DIEN TS

1 whole chicken 2 whole carrots 1 yellow onion 2 garlic cloves 2 celery stalks 2 lemons

1 cup of Calrose rice 1/4 cup butter 3 tablespoons flour 3 cups milk Salt + white pepper Fresh parsley

DIR E CTION S

1.

In a large stock pot, add whole chicken to boiling water.

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2.

When the water begins to foam, remove foam and add carrots, onion (skin on), peeled garlic and celery.

7. In a separate sauce pan, add butter, flour and milk on medium heat and mix until it thickens and is light golden-brown.

3.

Once the chicken is cooked (about 40 minutes), remove chicken, strain broth and pour back into pot.

8.

Add butter/flour/milk mixture to the broth and stir.

4.

Add rice to broth and bring to a boil.

9.

Season with salt and pepper to taste.

5.

Shred chicken and add to broth.

10. Garnish with parsley and serve with fresh bread and feta.

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Juice lemons and add 1/2 cup lemon juice.

The Joy of Togetherness

YiaYia GRAN DMA, C HE F, CE O ' S MO THE R - I N - LAW

Family, Friends, and Food

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Paul Smith C HI E F MAR K E TI N G O F F I CE R

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The Joy of Togetherness

G A ME

Cribbage "The board was a central place to detox and chat about the day. One game often became two, or three, or four depending on the levels of wine in our glasses."

NU MBER OF PLAYERS

WH AT Y O U N E E D T O P L AY

2 Players (including yourself )

Cribbage Board + Standard 52 Card Deck

H OW TO PLAY

1.

2.

3.

For this game, the jokers are not used. Each player will need two pegs for scoring. The set may include additional pegs for keeping track of match scores.

•

The two pegs for each player are used to indicate the score in the previous turn and the score of the current turn. This way, any math can be easily checked and double-checked.

•

The first to accumulate 121 points wins. This often occurs in the middle of a deal; the game then ends immediately. Two trips around the board (with your pegs) is equivalent to this. If you are playing a short game, one trip signifies the end, with a player winning at 61.

Pick a dealer and deal the hand. To determine who deals first, any player picks up the deck and shuffles it 2 or 3 times. The deck is placed face down on the table; each player pulls out one card. The person with the lowest card is the dealer. The dealer deals 6 cards to each player.

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Being the dealer has its upsides and downsides. The dealer gets the advantage of the crib; however, the non-dealer(s) immediately gets 3 points (for compensation[1]) and can "peg out" before the dealer even gets a chance to tally his/her score and win (because the dealer goes last).

•

If you're playing multiple rounds, rotate dealers just like you rotate turns.

Form the "crib." Each player looks at their 6 cards and decides which 4 to keep in hand and which 2 to discard face-down into a pile near the dealer called "the crib." This is a hand that is looked at at the end of the game and is reserved for the dealer and the dealer only.

•

The crib is an enormous part of cribbage strategy. If you are the dealer, you can save away your good cards in this crib for later. If you are not the dealer, you must try to give the dealer as weak of a hand as possible, while not jeopardizing your own play.

Family, Friends, and Food

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Cribbage Game Rules Continued 4.

Flip the up-card or starter card. The player who did not deal cuts the deck to determine the top card. Then, the dealer should flip it over. Both players will use this card, called the "cut," as a wild fifth card to count points at the end of the round.

•

If this "up-card" is a Jack, the dealer gets to peg 2 points immediately. This score is called "his heels" or "his nibs."

S C ORIN G POIN TS

1.

2.

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Start counting. Players alternate laying cards down in their own piles, starting with the non-dealer. As they play each card, they call out the value of the total. Face cards have a value of 10; all others are worth their numeric value. Aces are always only worth 1 point.

Suits do not matter in this round; only numeric values. Play stops at 31 (or when no one can lay down a card).

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If the first player lays a 3 and the second player lays a 4, the first player calls out, "3" and the second player calls out "7." Though they're in separate piles, it's the cumulative total of all the cards.

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The cards are kept in these separate piles because at the end of the game, each person's hand is tallied on its own. However, all players should be able to see every card played.

Start "pegging." Make pairs, runs, and other combinations to score points. While you're laying cards and thinking about not going over 31, use what your opponent(s) is laying to your advantage. You get extra points for pairs, runs, and certain numbers. As you score, move your peg around the board.

•

If either player reaches 15 points exactly, this earns him 2 points.

•

Points are also earned and pegged for pairs (and triplets, etc.). For example, player 1 lays down a 7 and Player 2 immediately follows with another 7, which would earn them 2 points. If Player 1 then lays down a third 7, they earn 6 points. The fourth seven would be worth 12 points. (Note: if Player 2 is not able to lay down any other card without exceeding 31, and Player 1 has the fourth seven, they can lay it down and earn the 12 points).

•

Sequences also score points. They must be consecutive cards, but not necessarily in order. For example: The first player plays a 4, second player plays a 6. If the first player now plays a 5, they would score three points for completing a run of 3. If the second player now plays a 3 or a 7, they would then score 4 points for making a run of 4.

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After "31" (or as close as possible in the hand), the person laying down the last card takes a point for having the final card. If the last card makes exactly 31, the player gets 1 additional point.

The Joy of Togetherness

3.

Continue until a player cannot lay down another card without exceeding 31. At this point, they say "Go." If the other player can still lay down another card without exceeding 31, they must do so for as many times as necessary. Once they lay down as many cards as they can without going over 31, they say "Go" and earn 1 point. However, if the total they end up with is exactly 31, they earn 2 points.

F INI S HIN G THE ROU N D

1.

2.

Count up the cards to get your final score. Once all cards have been played, it is time to count them up. The person to count first is the non-dealer(s), then the dealer, then the crib. Your hand consists of the four cards you played, plus the cut card. This is why you kept them in separate piles! If you are the dealer, count your original hand and the crib separately.

•

You score one point if you hold the Jack of the suit that was cut.

•

Pairs, triples and quadruples count — 2, 6 and 12 points, respectively.

•

Sequences (e.g. 6-7-8) do not have to be the same suit, and count as 1 point per card. They must consist of at least three cards.

•

Any combination of cards that add up to 15 counts as 2 points (even if it took all five cards to do it). You may use a card more than once in different combinations.

•

A flush (all four cards are the same suit) is worth 4 points.

•

The cut cannot give you a flush. It gives a fifth point if it extends a 4 card flush to a 5 card flush, but 3 spades and a heart don't score flush points if you cut a spade. (When counting the crib, only 5 card flushes score).

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If all four cards in the crib are the same suit, no points can be taken unless the fifth card is also that same suit. Then 5 points are pegged.

Consider the "Muggins" variation. Because patterns and scoring are so intricate in this game, lots of players like to take advantage of the possibility of their opponent flubbing up and missing would-be points in their hand. This is called the "Muggins" rule.

•

3.

Each player tallies up their hand aloud. If they finish and another player notices points they missed, they call out, "Muggins!" and receive those up-for-grab points.

If playing this variation, it's important to be thorough!

Play until one person reaches 121. If no player has made two trips around the board (or one trip for a short game), play another round. The next person then deals and the game continues as normal. When someone does reach 121, the game immediately stops. That person is the winner, even if other players have yet to take their turn.

Family, Friends, and Food

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RECIPE

Mitchel’s Famous Buffalo Cauliflower So you’re having some friends over. What could you serve that is better than chips n dip? I tried this recipe out on a group and they loved it. A week later and I had served this appetizer five different times and every guest said it was delicious. It’s as good today as it was the first time I tried it.

Easy. Healthy. And better than chips n dip.

ING RE DIEN TS

1 large head cauliflower (about 5 cups chopped) 1 egg 1 cup almond flour

1/2 tsp salt 1 tsp garlic powder 1 cup buffalo sauce (I used New Primal)

DIR E CTION S

1.

Preheat oven to 425°F and line a baking sheet with parchment paper.

2.

Wash and chop cauliflower into different sized florets. I like to do a mixture of big and small.

8.

Take out of the oven and let cool for 5 minutes.

3.

In a small bowl, whisk the egg.

9.

4.

Add the cauliflower and egg to a large plastic bag and shake until evenly coated.

Pour 1 cup of buffalo sauce over top of cauliflower and toss to coat.

5.

In another small bowl, mix together the almond flour, garlic powder, and salt.

6.

Add the flour mixture to the cauliflower and shake well until evenly coated.

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7. Place cauliflower in a flat layer on baking sheet and bake for 25-30 minutes or until lightly brown.

10. Broil for 5 minutes (keep an eye on them). If you don’t have a broiler, place back in the oven for 5 min¬utes to heat through.

11. Serve immediately!

The Joy of Togetherness

Mitchel Zelinger EXE C UTI V E V I C E P R E S I D E N T

“I’m grateful for my daughters, Isabella and Mikaela, who crushed it as fantastic children and now adult women. I am also thankful that my wife, Ingrid, and I, have actually thrived this last year through a pandemic and as recent early nesters.”

Family, Friends, and Food

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RECIPE

Simple Arugula Salad There’s nothing better than a light, flavorful and filling bowl of greens. This has been my favorite recipe as of late.

ING RE DIEN TS

3 cups washed, dried and chopped arugula 1/4 cup extra virgin olive oil 1 lemon (juiced)

Sea salt and freshly ground black pepper Shaved Parmigiano-Reggiano

DIR E CTION S

1.

In a small jar/container with lid, combine the olive oil and lemon juice with ground black pepper and a dash of salt. Cover and shake thoroughly to mix.

2.

In a serving bowl, drizzle the arugula with the lemon dressing and toss until mixed well. Use a vegetable peeler or cheese slicer to shave pieces of the Parmigiano over the top.

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3. Top with choice of sliced avocados, diced heirloom tomatoes and toasted pine nuts.

The Joy of Togetherness

Angelika Carry A R C HI TE C TUR AL SA LE S EXE C UTI V E

“I’m so thankful for my health, my home and the close friends that I consider my chosen family. Also, high on the list are outdoor venues with live music, oceanfront walks and bike rides, hugs and laughter, sunshine and dolphins.”

Family, Friends, and Food

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Amber Jones V ICE PR E SI DE N T, SAL E S + E D U CAT I O N

Working from home the majority of the last year alongside my children doing school from home, I learned so much about myself, my kids and our family. I’m so grateful that I was able to see them in their “natural environment” while learning at school.

I’m equally thankful for the time they spent listening to me discuss business issues, respond to frustrated customers, or listen to and help calm down fellow team members that were overwhelmed with the world in 2021. We all learned how to be better people together and we all have a new appreciation for the way we spend our days. I can’t think of any other way our family would have been able to spend this time together, and I will cherish it forever.

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The Joy of Togetherness

Angie Gutierrez S A LE S E XE C U T I V E

I’m thankful for my health and that the world is starting to feel more hopeful than ever! I took up cycling classes recently and it’s been a game-changer for me. I feel more energetic, less stressed, and have lost a couple of pounds!

Rhonda Law ACCOUN T E X E C UTI V E

I’m grateful for my husband! Let’s just say I went stir crazy working 99% from home. Every day he came home from work, I immediately jumped at the opportunity for conversation, talking to him about my day, what was happening, etc. He was so supportive!

Family, Friends, and Food

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RECIPE

The Perfect Chocolate Chip Cookie Over the pandemic, I became obsessed with perfecting the perfect chocolate chip cookie recipe. I’m happy to report that I’ve developed a flawless recipe.

ING RE DIEN TS

8 ounces light brown sugar 1 large egg 1 large egg yolk 2 tablespoons milk 2 teaspoons vanilla extract 12 ounces chocolate chips

2 sticks unsalted butter 12 ounces bread flour 1 teaspoon kosher salt Pinch of Malbon Salt 1 teaspoon baking soda 2 ounces granulated white sugar

DIR E CTION S

1.

Preheat oven to 350°F

2.

Melt butter and set aside to cool

3.

Sift together flour, salt and baking soda

4.

Add butter and sugar into stand mixer and beat with paddle attachment at medium speed for ~2 minutes until a smooth texture is achieved

5.

In a separate large bowl, mix eggs, milk and vanilla for 30-60 seconds on slow speed.

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6. Slowly add in flour mixture and chocolate chips 7.

Wrap and refrigerate the dough for 3-5 days but no less than 1 hour

8.

Bake cookies for approximately 10 minutes in center of rack

The Joy of Togetherness

Andrew Smith CO N STR UC TI O N TR A D E S S AL E S E X E C UTI V E

Family, Friends, and Food

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Laura Nix S E N I O R DE SI GN E R

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The Joy of Togetherness

GAME

Ship, Captain, and Crew (654) My family has been loving this game! You can it play it anywhere, anytime.

OB JE CTIVE

WH AT Y O U N E E D T O P L AY

Be the player with the highest score after a single round

2 or more players and 5 dice

H OW TO WIN

Once all players have had a turn, the player with the highest score is the winner. In case of a tie, all tied players take one additional turn each until a single winner is determined.

H OW TO PLAY

1.

Determine a starting player. This can be accomplished by any method of the players’ choosing but is typically done by having each player roll three dice. The player rolling the highest total becomes the starting player.

4. If a player does not roll a 6, 5 and 4 with their three rolls, then they score zero points. If, however, they manage to roll a 6, 5, and a 4 then the remaining two dice (the cargo) are added together to determine the player’s score.

2.

Beginning with the starting player, each player in clockwise order takes their turn by rolling the dice up to three times to determine their final score.

5.

3.

On their turn, a player tries to roll a 6 (the ship), a 5 (the captain), and a 4 (the crew). These numbers, when rolled, are set aside and are not rolled by the player again except that they must be rolled in order, so that a 5 and 4 cannot be kept until a 6 has been rolled, and a 4 cannot be kept until a 6 and a 5 have been rolled.

It’s possible that the player will roll the 6, 5 and 4 in only one or two rolls. If this is the case, then the player has the option of using their remaining rolls to re-roll both of the cargo dice to try and achieve a higher score. If they choose to reroll, they must keep the total of the new roll even if it is lower than their previous score.

Family, Friends, and Food

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Joshua Tree National Park

Jillian Morrison DESI G N E R

I’m thankful for the extra time I got with my daughter and husband by spending more time at home. We got to enjoy several family outings to local parks, the beach, and Joshua Tree National Park. Through the many challenges, disappointments, and uncertainty of the past year and a half, my greatest solace and joy was getting that extra special closeness with my family.

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The Joy of Togetherness

Tonia Morrell A C CO U N T I NG

My 13-year-old daughter, Willow, and I started running together in February 2021. When we started, we couldn’t run long before needing a walking break every few minutes. But we kept at it and have now successfully ran a 5K, 10K and a half marathon! She is much faster than me but nothing beats having your awesome kid waiting and cheering you on like crazy as you cross the finish line.

SoCal Tiki Beach 10k

Mercy Madrigal R E C E I V I N G A D M I N I S T R AT O R

I am so thankful of the birth of my first greatgrandchild. She was born a beautiful and healthy little girl on August 16th this year.

Family, Friends, and Food

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RECIPE

Shrimp Pasta This is a family favorite! This is the first meal I’ve perfected and I’ve been cooking it for over 15 years.

I’ve shared so many good times with family and friends while enjoying this delicious dish.

ING RE DIEN TS

½ tablespoon paprika ½ tablespoon cayenne pepper ½ tablespoon garlic powder ½ tablespoon pepper ½ tablespoon salt Olive oil 1 tablespoon butter

Shrimp Spaghetti or linguine Tomato ¼ onion or shallots 3 cloves garlic 1 ½ cups heavy whipping cream Parmesan cheese Fresh parsley

DIR E CTION S

1.

Mix powder, paprika, cayenne pepper, salt and pepper. Add it to deveined and cleaned shrimp.

2.

Add olive oil to the pan and cook the shrimp - only 2 minutes on each side (don’t overcook the shrimp because it becomes chewy!)

3.

Cook the pasta per the box, ensuring it’s al dente! Make sure you reserve a ½ cup of pasta water.

4.

Chop the tomatoes and onion finely and mince the garlic.

5.

Use the same pan you used to sauté the shrimp to sauté the tomato and onion.

Add more olive oil and a tablespoon

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of butter. Make sure all the drippings are mixed with the tomato and onion.

6.

Once the onion and tomato are cooked, add the garlic for just 10 seconds because the garlic burns fast.

7.

Add heavy whipping cream depending on desired thickness

8.

Add ½ cup of pasta water to thicken the sauce.

9.

Add salt and pepper to taste.

10. Let the sauce boil and then add the pasta 11. Add the shrimp and parmesan cheese to taste 12. Mix and top with fresh parsley

The Joy of Togetherness

Lupe Morfin S E N I O R AC C O UN T E XE C U T I V E

“I am thankful for my family who has been my rock through a rough couple of years with a lot of heartache and fear."

Family, Friends, and Food

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RECIPE

Bolognese Sauce After a few attempts and multiple Gordon Ramsey YouTube videos, Zach (my husband and sous chef ) and I have perfected our fresh pasta recipe using Kitchen Aid mixer attachments. So far, we’ve successfully made fettucine, but we’re excited to try other types. It’s a lot of steps, but totally worth it.

We’ll never buy store bought pasta again. All to say, Bolognese is our favorite sauce to pair with our fresh handmade noodles.

ING RE DIEN TS

1 teaspoon Italian seasoning 1 bay leaf 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon ground paprika 1 cup beef broth 3 tablespoons heavy whipping cream 24 ounces marinara (pasta sauce)

2 tablespoons olive oil 1 small onion, finely chopped 1 celery rib, finely chopped 1 carrot, finely cubed 1/2 red pepper, finely cubed 14 ounces diced tomato (canned) 5 garlic cloves, chopped 1 pound ground beef

DIR E CTION S

1.

In a deep skillet, heat the oil. Once hot, add the chopped onion and until tender.

2.

Add in the celery, red pepper, carrot, garlic and diced tomatoes. Sauté the vegetables until tender, 5-7 minutes.

3.

Then, add the ground beef and cook until fully browned, breaking up as needed.

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4. Season with Italian seasoning, bay leaf, salt, pepper and paprika. Pour in the beef broth and allow to simmer until the broth is almost evaporated, about 20 minutes.

5.

Add in the pasta sauce and bring to a boil. Pour in the heavy whipping cream and bring to a soft boil. Top with fresh chopped greens.

6.

Serve over pasta and enjoy.

The Joy of Togetherness

Kayla Hodge A N C I L L ARY SP E C I AL I S T

“I’m grateful for the time my husband, Zach, and I have had together while we’re both working from home. We eat lunch and take breaks together; I check his work and he helps me with Excel.

He’s the best co-worker!”

Family, Friends, and Food

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RECIPE

Crispy Baked Falafel I can’t take credit for this recipe as it’s from my favorite food blog, Love and Lemons. However, these are the BEST homemade falafels I’ve ever made (her tzatziki sauce is bomb.com too)! My family are always my guinea pigs for new recipes— this one passed with flying colors.

ING RE DIEN TS

1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry ½ cup chopped shallot or yellow onion 3 garlic cloves 1 teaspoon lemon zest 1 teaspoon ground cumin 1 teaspoon ground coriander ¾ teaspoon sea salt

¼ teaspoon cayenne pepper ¼ teaspoon baking powder 1 cup chopped fresh cilantro leaves and stems, patted dry 1 cup chopped fresh parsley leaves and stems, patted dry 1 tablespoon extra-virgin olive oil, plus more for drizzling

DIR E CTION S

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2.

3.

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In a large food processor, place the chickpeas (they will be plump but still raw at this point), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.

Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they’re not holding together, give the mixture a few more pulses in the food processor.

4.

Place the patties on the baking sheet.

Drizzle generously with olive oil (this is the key to making these moist and crisp since we’re not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.

5.

Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.

The Joy of Togetherness

Marisa Anderson M AR K E TI N G MAN AG E R

“I’m so very grateful for my little family; my new husband and our three little fur babies. We’ve survived a rough time in the world, a move, buying a house and a wedding all in the past year and a half and we’ve made it through happy, healthy and together.”

Family, Friends, and Food

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Wrigley

Sarah Eckberg CU S T OM E R SE R V I C E R E P R E S E N TAT I V E

My dog, Wrigley, tore his CCL (same as an ACL for humans) and had to have a major knee surgery where they discovered arthritis in his joints. That’s when I decided to start cooking all of his food! With a fresh diet, he has so much more energy, is overall healthier, and LOVES his food.

His meal is a mixture of chicken thighs, chicken liver, rice, carrots, spinach, and apples.

I also add a supplement powder and fish oil as well. I portion it out by weight and freeze until he’s ready to eat. I also started using lick mats that I cover with yogurt, smashed banana, and peanut butter to make for a mentally stimulating activity (and a fun treat!). Recently, bone broth ice cubes are a new favorite delicacy I’ve started making for him as well.

I think fresh food will help monitor the progression of Wrigley’s arthritis and hopefully help avoid a surgery on the other knee. My hope is that these meals help him live a long, healthy and happy life!

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The Joy of Togetherness

Vernon Steitz S A LE S E X E C U T I V E

My wife and I really enjoy hiking together! We take our time exploring the local woods, creeks and streams— for the dual purpose of enjoying nature’s beauty and getting a little exercise. It’s amazing how many scenic spots are available to us right in the area.

Karlee Budge S A LES E X E C UTI V E

I am thankful for the consistent holiday spirit and traditions my family has carried throughout the years. My mom and stepdad have a love for Christmas like no other. Every year, my stepdad spends months planning and setting up his Christmas light show on their house, which attracts families from the neighborhood and all over town.

It’s even become a tradition for many families to stop by our house—it’s the best to see the joy on people’s faces as they watch the beautiful lights. My stepdad wins an award from the city of Laguna Niguel every year! This brings my family and I so much joy and happiness (I know they wish they could keep them up year-round).

Family, Friends, and Food

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RECIPE

Lemon Basil Pasta I am a huge pasta lover, so I was thrilled to find a super easy pasta recipe that my husband and I absolutely love. This is a wonderfully light pasta for the whole family. It’s also great with lemon chicken or shrimp!

ING RE DIEN TS

3 lemons Grated parmesan Spaghetti

1 teaspoon olive oil Fresh chopped basil

DIR E CTION S

1.

Squeeze the lemons into a bowl (remove the seeds), add grated parmesan cheese into the bowl and stir, set aside.

2.

Boil water on stove and cook spaghetti noodles.

3.

Once noodles are cooked, strain and add half cup of pasta water to lemon juice and parmesan in bowl.

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4. In a pan, add a teaspoon of olive oil and cook fresh chopped basil, add lemon and parmesan to fresh basil. Toss in noodles, mix and enjoy!

The Joy of Togetherness

Jen Karibian S AL E S + DE SI G N C ON S U LTA N T

“I am thankful for my kids and my husband and that everyone is healthy! In such uncertain times, I am lucky to have this sweet little clan by my side. I have also loved spending time gardening in my yard and am gratful for those peaceful moments in nature.”

Family, Friends, and Food

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RECIPE

Pizza Pasta I make a lot of pasta and this is a fan favorite. There may be an official name for this dish but I call it “Pizza Pasta!”

ING RE DIEN TS

2 teaspoons minced garlic 1 tablespoon olive oil ¼ cup chicken broth Splash of white wine 3 Italian sausage links (2 mild and 1 spicy – or vice versa if you like spicier)

1 can of Italian Style Stewed tomatoes (chopped up in a bowl fairly fine) Box of Rigatoni

DIR E CTION S

1.

Cook pasta per package directions

2.

Remove sausage from casing then brown in the garlic and olive oil until cooked through. Add chopped stewed tomatoes, chicken broth, a splash of white wine and let simmer.

3.

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4. Top with a generous amount of shredded mozzarella cheese and let it melt through.

5.

Serve right away and top with Parmigiano-Reggiano or other grated Parmesan.

Drain the pasta, add directly into the sausage mixture and stir through until noodles are coated.

The Joy of Togetherness

Eileen Knox A C C O UN T MAN AG E R

“I’m thankful for the health of my family and friends and for a semi-return to some normalcy!”

Family, Friends, and Food

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RECIPE

Sheet-Pan Gochujang Chicken and Roasted Vegetables This stuff is next level! We came across this recipe on the New York Times cooking app recently and decided to try it out since we were getting a bit bored with our usual repertoire. We’ve made it probably once a week since and have served it to all our recent dinner guests. It’s so good, flavorful, very hard to mess up, and extremely easy to execute. You can’t beat a sheet pan dinner!

ING RE DIEN TS

3 tablespoons gochujang 2 tablespoons soy sauce 1 (1-inch) piece fresh ginger, peeled and grated 3 tablespoons neutral oil, like grapeseed or canola 2 pounds squash, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups) 1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups) 10 scallions, ends trimmed, green and white parts separated

Kosher salt 2 ½ to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry 1 bunch radishes (about 10 ounces), trimmed 2 tablespoons rice vinegar 1 tablespoon sesame oil (optional) Steamed rice (optional)

DIR E CTION S

1.

2.

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Heat the oven to 425°F. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat.

Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skinside up between the vegetables on the sheet.

Roast until vegetables are tender, chicken is cooked through and the skin

crispy and browned in spots, about 40 minutes.

3.

While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using.

Season to taste with salt and set aside to lightly pickle.

4.

Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

The Joy of Togetherness

Lora Apodaca B U SI N E SS PARTN E R S H I P S CO O R DI N ATO R

Family, Friends, and Food

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RECIPE

Apple Rose Tart This tart is relatively easy to make (a mandoline is key) and looks like a professional baker made it!

ING RE DIEN TS

2 teaspoons unbleached all-purpose flour, plus more for dusting 1 recipe Deep-Dish Pâte Brisée dough 3 tablespoons apricot jam 1/4 teaspoon grated fresh ginger 2 Pink Lady apples (12 ounces), halved, cored, and sliced a scant 1/8 inch thick (about 2 1/2 cups)

6 tablespoons sugar 2 teaspoons apple-cider vinegar 1/2 teaspoon kosher salt 1 Granny Smith apple (6 ounces), peeled, halved, cored, and sliced a scant 1/8 inch thick (about 1 cup)

DIR E CTION S

1.

Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick.

Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan.

Refrigerate 20 minutes.

2.

Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering twothirds of dough.

3.

In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon

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salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of “rose.”

Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.

4.

Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

The Joy of Togetherness

Curtis Lee A C C O UN T E X E C UTI VE

"I’m thankful for my friends and family & the feeling that life is moving back to a (new) normal."

Family, Friends, and Food

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Vanessa Montano CU S T OM E R SE R V I C E REPRES E N TATI V E

I am thankful for my fiancé and that I have the opportunity to work remotely. Whether it is having lunch or walking our French bulldog, Stoli, in the middle of the day together, this year has really taught us that it’s the little things that make us the happiest.

Golden Gate Park, San Francisco, CA

Nick Meter V I C E P R E S I D E N T, S A L E S + C U S T OM E R E X P E RI E N C E

I will always be grateful for my two young daughters who race to the door to greet me whenever I get back home from work (or anytime, really). My wife and I planned an RV trip (Sprinter Van RV-style) to Zion and Bryce Canyon.

This served as the greatest family bonding trip of our young lives.

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The Joy of Togetherness

Anna Eckberg CU S T O M E R S E R V I C E R E P R E S E N TAT I V E

I am thankful for the chance to spend so much time at home with my three dogs! WFH isn’t so bad ;)

Grand Canyon National Park, Arizona

Family, Friends, and Food

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RECIPE

Peach Cobbler Dump Cake Since May of 2018, I have volunteered as the Chief Cook at the Yorba Linda Masonic Lodge, which involves cooking dinner for 50 people every month. I make comfort food (and plenty of it) and since I haven’t killed anyone yet, I assume I’m doing a decent job. I am always on the hunt for recipes to prepare for future dinners— if it’s quick and easy, I’m all over it.

All Masonic lodges have been shut down statewide since March 2020 until August of this year, where the lodge finally opened up and it was our first dinner back as a group again. After 17 months of Zoom meetings, everyone was thrilled to see each other in person and reconnect. To celebrate, I made a recipe for dessert that I had never made before— Peach Dump Cake. Topped with a dollop of whipped cream, all four cakes were gobbled up, so I’ll count that as a success.

ING RE DIEN TS

2 cans (15 ounces each) sliced peaches in extralight syrup 2 tablespoons brown sugar 1 teaspoon ground cinnamon

1 package yellow cake mix ¾ cup sliced almonds ½ cup cold butter

DIR E CTION S

1.

Preheat oven to 350°F

2.

Pour 1 can of peaches into a greased 13x9” baking dish

7.

3.

Drain remaining can of peaches and add to baking dish

Bake until golden brown and fruit is bubbly, 35-40 minutes

8.

4.

Sprinkle with brown sugar and cinnamon

Serve warm with whipped cream or ice cream

5.

Sprinkle with cake mix and almonds

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6. Cut butter into very thin slices; arrange over top, spacing evenly

The Joy of Togetherness

Margaret Windle EXC E P TI O N S MAN A G E R

Family, Friends, and Food

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RECIPE

Snickerdoodle Cookies I stumbled upon this recipe awhile back when I was searching for a cookie recipe to bring to a holiday family gathering. Since then, I make these cookies for my family to enjoy every year. They take a little more effort than the typical chocolate chip cookie, but I find the cinnamon flavor complements the season wonderfully! They pair perfectly with a warm pumpkin spice latte on a crisp fall morning or a mug of hot chocolate on a cold winter’s night.

ING RE DIEN TS

1 cup butter, room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar 1 egg, plus 1 yolk 1 tablespoon vanilla 1 teaspoon baking soda 1 teaspoon cream of tartar (this is the secret

ingredient that makes these cookies so good!)

1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 2 3/4 cup flour cinnamon sugar mixture 1/4 cup granulated sugar 1 tablespoon ground cinnamon

DIR E CTION S

1.

2.

3.

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Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside. (Baker tip: use a silicone cookie mat on your baking sheet for a more evenly browned cookie bottom and reduce the risk of burning).

In a bowl, mix the butter, granulated sugar, and light brown sugar together on medium speed for 2-3 minutes until light and fluffy. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute.

Turn mixer to low and add in flour, mixing until just combined.

4. In a separate small bowl, make your cinnamon sugar mixture and stir until evenly combined.

5.

Using a medium (2- tablespoon) cookie scoop, portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.

6.

Place on prepared baking sheet about 2” apart. Bake for 11 minutes (it’s precise but it works every time), turning cookie sheet halfway through baking.

7.

Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

The Joy of Togetherness

Kimberly Wiggs DI R E C TO R O F E DUC AT I O N

Family, Friends, and Food

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RECIPE

Spicy Mango Margarita One of my favorite meals to make is chicken or fish tacos. I’ve lowkey perfected the juicy chicken recipe and Justin, my fiancé, makes bomb halibut. Sounds easy but all the goods that go into the taco? SHEESH. I’m talking homemade avocado salsa, lime and sour cream cabbage slaw, pickled red onion & jalapeno slaw, taco rice and of course, the signature drink of choice is a homemade spicy mango margarita with a tajin rim. *Chefs kiss* ING RE DIEN TS

2 ounces of tequila (my favorite is Avion Silver) 3 ounces of mango nectar/juice 1 fresh mango

2 limes 2 jalapenos 1 teaspoon of chamoy or tajin

DIR E CTION S

1.

First, you’ll want to char the jalapenos.

You can remove the seeds to lower the spice level if you want but I prefer it extra spicy!

2.

Dip your rim in chamoy, then coat the glass with Tajin

3.

Muddle the jalapenos and mangos well with a cocktail muddler or fork

4.

Using a cocktail shaker filled with some ice, add in your tequila, lime juice, jalapeno/mango mixture, and a little bit of mango juice. Shake well!

5.

Depending on how strong you want your margarita and the size of your glass, you can decide your measurements

6.

Strain and pour. If you like texture in your drinks, you can forego straining.

7.

Garnish your glass with a skewered mango, sliced jalapeno and lime wheel to complete your masterpiece. Enjoy!

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The Joy of Togetherness

Taylor Dennison P R O J E C T C OOR D I N AT OR

“I am extremely thankful for working out. Carving out time weekly to lift and do yoga has been the best thing for my mental and physical health.”

Family, Friends, and Food

47

Nick Greenko CH IEF F I N AN C I AL O FFI C E R

It has actually been a very challenging year, with a serious car accident from a driver who ran a red light at full speed in January, my mother’s passing in early March, and more deaths and illnesses in our extended family. And don’t forget drama. Family drama. Can’t forget that one.

In May, someone sent me an article on my Chinese zodiac sign (Fire Monkey) for 2021, describing mostly a very rewarding year, but with some challenges. Guess which months? My response is gratitude. I am grateful for it all. We have had great blessings this year; financially, despite COVID, our family business doubled, and we have had some great opportunities come our way. It is important to recognize them and be grateful. The article listed five things to focus on: being mindful, grateful, positive, true and kind. Embodying these mindsets will get you through anything. I am good at some, could improve in others, but it is something to strive for. Gratitude is the key. It will all work out well, for a purpose, a good one.

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The Joy of Togetherness

Mark Simmons S A LE S E XE C U T I V E

I'm thankful for the 3 F's: Family, Friends and Football. I have played trumpet for many years, but am actively working on improving that skill.

Courtney Bruce DES IG N E R

I am thankful for my niece and baby nephew. I live 8 hours away from them so getting to spend time with them is so special. I am thankful I was in town and able to greet baby Jack home from the hospital this Thanksgiving.

Family, Friends, and Food

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RECIPE

Cucumber Elderflower Gimlet Up until recently, I was never a fan of gin. However, when a friend made this drink for me while I was visiting in Kansas City, MO, I became a believer. It’s a refreshing drink, even for those chillier days.

ING RE DIEN TS

1 ½ ounces Hendrick’s gin 1 ounce St. Germain liqueur 1 ounce lime juice 1 2” piece of peeled cucumber, quartered length

wise and cut crosswise into ¼” thick pieces. Keep an additional thinly sliced cucumber round for garnish.

DIR E CTION S

1.

Fill a cocktail shaker with ice. Pour in the gin, St. Germain and lime juice and add the cucumber pieces.

2.

Securely fasten the lid, and shake thoroughly for about 30 seconds

3.

Strain the cocktail into a martini glass and garnish with a slice of cucumber

Christina Cisneros A N CI L L A RY S P E C I A L I S T

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The Joy of Togetherness

Family, Friends, and Food

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RECIPE

Kellie's Cosmo I loved when the girls drank cosmos in Sex and the City. I decided to put my own spin on the recipe and reserve them for special guests!

ING RE DIEN TS

1/2 lime juice 1/2 crushed + strained strawberry juice

Chilled martini glass 2 ounces vodka 1/2 oz Cointreau

DIR E CTION S

1.

Add all ingredients to a shaker with ice and shake until you can’t shake any longer (preferably with your favorite song blasting).

2.

Pour the mixture in your chilled glass and garnish with a strawberry

Kellie Reed S A LE S D I R E C T OR

“I have always been very appreciative of my work family.

As 2020 came to an end, 2021 had a different set of challenges.

I was able to lean on my work family more than I ever had in the past—and I’m SO thankful!”

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The Joy of Togetherness

Family, Friends, and Food

53

Alex Mitrovich S A LE S E X E CU T I V E

The ups and downs of 2021 combined with the uncertainty of our future showed me how important it is to enjoy the moment. Tell that person you love them.

Enjoy a good glass of wine. Worrying about the past or future makes us miss today. I am thankful 2021 showed me how to slow down and be present.

Jeanette Garcia ES TI MATI N G ADMI NI S T R AT O R

“I’m thankful for my beautiful son and for the opportunity to try kayaking for the first time!”

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The Joy of Togetherness

Pathways of Hope, Fullerton, CA

Todd Bynon CH I E F O F STAFF, STU D I O O T H E R

During the pandemic, I started volunteering for Pathways of Hope, a local food bank in Fullerton. They had space behind their facility and the desire to start a community garden, but no one to build and manage it. So, without knowing much about gardening and with a little help from my church and other volunteers, we took an unused space filled with overgrown bushes and weeds, and transformed it into a beautiful garden with 12 planter boxes and an orchard full of tomatoes, peppers, peaches, grapes, apples, eggplant, cucumber, and a bunch of different herbs that all go directly to those suffering from food insecurity.

Family, Friends, and Food

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RECIPE

Mezcal Derby I first tried this drink in Nosara, Costa Rica at a restaurant called Coyol (highly recommend), and it changed the game on tequila drinks for me. Ever since, I’ve liked to make this drink for my friends and family. Everyone agrees, it’s a must try!

ING RE DIEN TS

½ ounce honey syrup Cinnamon

1 ¾ ounces mezcal ¾ ounce grapefruit juice ½ ounce lime juice

DIR E CTION S

1.

For honey syrup, mix equal parts honey and hot water, and stir until the honey is dissolved. Add to your cocktail shaker.

2.

Juice a lime and add to the shaker.

3.

Add grapefruit juice and mezcal.

4.

Put 5 or 6 ice cubes in your shaker and shake everything thoroughly for about 15 seconds. Finally, strain your cocktail into a rocks glass filled with ice, and garnish with a few dashes of cinnamon.

Isabel Lozowski S A LE S + D E S I G N C ON S U LTA N T

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The Joy of Togetherness

Family, Friends, and Food

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Big Bear Lake, Big Bear, CA

Carolina Rig with 2' leader w/ Power bait

Mia Lunasco B RAND MAN AG E R

I moved home with my dad at the onset of the pandemic and have thoroughly enjoyed spending more time with him than I have in probably 20 years. With activities limited to the outdoors this past year, we began to revisit some hobbies that I used to do as a kid or that I always wanted to but hadn’t had the time to do. Fishing being one and backpacking being the other. There is something very peaceful and serene about being in the backcountry—I love how the sense of remoteness and lack of reception helps you disconnect completely. From ultralight backpacking to carrying 20lbs on my back to backcountry fishing, I am so thankful for the outdoors and how sane it’s kept me. Additionally, it’s been a real blessing to get this time with my dad. As I get older, time has become invaluable and even though this season is tough, my heart is full being home and out and about with my dad.

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The Joy of Togetherness

Jalen Gibson DES IG N E R

I am thankful for my family and friends. Their continued support and love is something that never goes unnoticed and can never be replaced.

Tristin Baxter S A LE S E XE C U T I V E

I’m incredibly thankful for my new fiancé, Pieter. He proposed in June 2021 at the Owens River in Mammoth where he set up a picnic along the river and somehow, after 6 years of dating, managed to keep it a total surprise. It was a perfect evening with just the two of us followed by lots of FaceTiming with family and friends to share the news :) Owens River, Mammoth, CA

Family, Friends, and Food

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Noosha Hodges CHAN N E L MAR K E TI N G M AN AGE R

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The Joy of Togetherness

GAME

Left, Right, Center (LCR) Every holiday season, my family looks forward to when LCR begins! Drinks are flowing and you never know who will take home the pot. It’s the highlight of my night seeing all my family and lots of laughter filling the space.

OB JE CTIVE

WH AT Y O U N E E D T O P L AY

The objective of Left, Center, Right is to be the only player with chips remaining.

3+ players, 3 dice, and 3 Poker Chips or 3 Dollars

OV E RVIEW

Left, Center, Right is a dice game that may be played anywhere! It is a simple game of luck and strategy. After all, all you have to do is keep some chips. The last player that has chips, wins the game! It is simple and perfect for all ages!

H OW TO PLAY

1.

Position players so that they create a circle around the playing area. The center is referred to as the pot, and this is where players will play their chips when they need. Players will then collect three poker chips or 3 one dollar bills each.

4.

Each round after will consist of the players rolling the number of dice that matches the number of chips/dollars they hold. If any player does not have any chips/dollars, then they will not get to roll. The game continues until only one player has chips/dollars.

2.

Numbers on the dice are designated for Left, Center, and Right. One, two, and three will be dots, four will be left, five will be center, and six will be right. The game is ready to begin.

5.

Gameplay continues until all players but one has lost all their chips/dollars. The only player that still has chips/dollars, wins the game!

3.

To determine who is the first player, each player will roll the dice. The player with the most dot becomes the first player. In the first roll of the game, each player will roll three dice. Players will move their chips during their turn.

Gameplay continues clockwise until everyone has completed their first turn.

ROLLS 4- Pass one chip/dollar to the player on your left 5- Pass one chip/dollar to the pot 6- Pass one chip/dollar to the player on your right 1- Keep the number of chips/dollars equal to the number of dots

Family, Friends, and Food

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Happy Holidays, From our Family to Yours.

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