Thursday, December 22, 2011
Step into Azura and Step out in Style!!!!
Azura Boutique
4818 N. Prospect Rd.
Peoria Heights, IL 61616
Thursday, December 8, 2011
Christmas Coupon Expires Soon!!!!
Apricot Lane
Located in the Shoppes at Grand Prairie
5201 W. War Memorial Drive Ste. 240
Peoria, IL 61615
www.apricotlanepeoria.com
Holiday Happy Hour!
4 egg yolks (Organic free range)
2 cans of coconut milk
1 can of condensed milk
1 can of evaporated milk
1 cup of coconut rum
1 1/2 cup of 10 Cane rum
1 cup of 151 proof rum
1 vanilla bean
cinnamon sticks
Separate the egg yolks from the whites and place in a large sauce pan. Stir up the yolks until smooth but do not whip. Stir in the evaporated milk. Once mixed add the condensed milk. Mix until smooth. Add the coconut milk and simmer on low heat. Use a thermometer, do not let the temp exceed 138 degrees. Split the vanilla bean length wise with a knife and slide the back side of the knife down the bean to remove the inside and stir in. Now add the rum slowly and stir while mixing. Let the mixture cool and place in clean glass bottles. Add one cinnamon stick per bottle and refrigerate. Yield: 1.5L.
“I actually cut it in half for you—If you would like you can double up the recipe,” notes Rafael Tenjo, Liquid Engineer. “The coquito will stay good in the fridge for up to 2 months. In my house it doesn't usually last that long. You can also adjust the strength of the rum to taste. Be careful, this mixture hides its potency well." (Recipe provided by Rafael Tenjo, Liquid Engineer).
Get it at Harvest Café or pick up ingredients at Hometown Wines and Spirits and make it at home....
Friday, December 2, 2011
TRADITION HAS HIT STANDS!!!
Wednesday, November 23, 2011
Azura: Things are Heating Up
www.azuraboutique.com
Tuesday, November 22, 2011
Pink Sugar Black Friday and Saturday Sales!
Monday, November 21, 2011
$10 OFF Your Purchase At Apricot Lane
Saturday, November 12, 2011
OPEN HOUSE at GREGG FLORIST TODAY
Thursday, November 3, 2011
11/4 SKIN BY MARY OPEN HOUSE
Hours are 5:00 - 9:00, but you are invited to attend our VIP hour at 4:00. We will have even more specials available to our valued clients during that hour.
Tuesday, September 6, 2011
Are you covered?
3305 N Prospect, Peoria, IL
PH: 309.682.6618
AaronFreitag.com
Thursday, September 1, 2011
PUPIL HITS STANDS!!!
Pick up an issue today!
- Modern Pupil by Shanna Shipman
- Teacher-Student Relationships by Shelli Dankoff
- The Eyes Have It by Jenny Murphy
- Helping Those Who Cannot See by Pam Tomka
Tuesday, August 9, 2011
PERFECT PEAR SALE!!
www.APerfectPearBoutique.com
Friday, August 5, 2011
August has arrived and so has BEAT!
Here's what you'll find this month!
- Five Signs it's Time to Beat It - Dina Emser
- Drumming for All - Jenny Murphy
- Off the Beaten Path - Pam Tomka
- Beating the Odds - Shanna Shipman
- Never Miss a Beat - Nicole Blackburn
Wednesday, July 6, 2011
Drop it like it's HOT!!! SPARK!!!!!!
- Summer Spark by Dina Emser
- The Spark that Keeps You Moving and Thinking by H Wayne Wilson
- Sparks of Lightning by Pam Tomka
- Catching Freelance Fire by Shanna Shipman
- From Sparks to Art by Nicole Blackburn
Thursday, June 30, 2011
Last Day for the Survey!
Local and Luxury do go together!
Monday, June 27, 2011
Denim Event At Azura!
Visit Moneyville at Lakeview Museum!
Thursday, June 23, 2011
Tomorrow at the Zoo!!! Drink of the Month!
Peacocktail by June Restaurant
Rum
Tequila
Lime Juice
Simple Syrup
Blue Curacao
Mix and pour into a martini glass, garnish with a lime twist if desired. Enjoy!
Wednesday, June 22, 2011
Whatcha Eatin' Wednesday: Morels and Asparagus
Wild Morels and Asparagus
Ingredients:
1/4 - 1/2 oz dried wild morels
1/4 cup butter
1/2 cup shallots, chopped
1 lb white button mushroom, sliced
1-1/2 lb asparagus, cut into 1 1/2in pieces
1/4 cup heavy cream
1 tsp fresh chives, finely chopped
salt and pepper
1. In a bowl cover morels with very hot water; soak until soft, about 20 min. Drain and reserve soaking liquid. Cut morels in half, clean insides if needed.
2. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots, morels and button mushrooms. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10min.
3. Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and chives and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper to taste and serve!
Recipe provided by Your Secret Chef of Peoria, IL.
Monday, June 20, 2011
Catch that summer flower fever!!
www.greggflorist.net
$10 OFF at Pure Bliss!
Thursday, June 16, 2011
Monday, June 13, 2011
Check out their website for the latest trends - www.APerfectPearBoutique.com
Steamboat Classic This Weekend!!!!!
Wednesday, June 8, 2011
Wanna win $100?
6/24 Zoo-To-Do!!! Are you gonna be there?
Friday, June 3, 2011
NEW ISSUE ON STANDS! WILD!
Here's what you'll find in Numéro this month:
- Wired for Wild? by Dina Emser
- An Animal in the Wild by H Wayne Wilson
- Wild Child by Shelli Dankoff
- Go Wild in the Park by Pam Tomka
- Wild about Wildflowers by Sandra Rossetti Mitchell
Wednesday, June 1, 2011
Getting to know our Numéro Readers!
Thursday, May 26, 2011
Make a Statement this Summer!
www.ApricotLanePeoria.com The latest outfits are on facebook!
Wednesday, May 25, 2011
Have you tried Publik House?
Tuesday, May 24, 2011
NEW MUSIC TUESDAY: Jared Bartman
Monday, May 23, 2011
Make this Memorial Day Memorable!
www.MackinawValleyVineyard.com
Got a tech-loving guy in the house?
Balance the Bar by Dina Emser
It is true that when the expectations we set for ourselves and others are a bit challenging, we strive towards growth and improvement, great ingredients for engagement. I’m not so sure that the reward/punish cycle is quite as effective as we believe or we wouldn’t be seeing such a profound level of discouragement in so many sectors of our society today.
While challenge is an important element for most of us in terms of our enjoyment and long-term satisfaction in our jobs, our relationships, and our personal growth, safety also needs to be in place before a challenge can be accepted. It can be a tender balance, but when an atmosphere of safety is present, it is easier for us to take on the challenges, prepared to make mistakes in order to learn and progress.
Imagine the bar is the one used in the Olympic event, the High Jump. First of all, who in their right minds would attempt the high jump without the big cushiony support providing a safe place to land on the other side? The improvements made to the landing area alone have changed the sport in terms of the strategies high jumpers now use to clear the bar. And here’s another important strategy: in the early rounds, the bar is set moderately low so that the participants can get their muscles and psyches warmed up for the later challenge. The bar is raised only in very small increments each time, building the jumper’s confidence and positive energy to succeed.
What if we used the same idea when setting the bar for others and ourselves? What if we started small and increased the challenge in small increments, training and warming each time so that the new advancement appeared doable rather than overwhelming? What if we acknowledged each new height with support, appreciation, and applause?
Understanding that challenge is a part of life and that we can meet each challenge as it comes, effectively and confidently, is a very important mindset for success. When you are tempted to set the bar high for yourself, your coworkers, or your children, look first at the sense of safety you have created. Do you feel safe to make a mistake, explore many options, experiment, and possibly make a mess in order to conquer the challenge? Do you feel supported to knock the bar right off the pins in order to take yourself and your colleagues, family, or company to the next level of excellence?
Embrace the tender balance of the bar
—allow safety to support each challenge.
Dina Emser
Dina is a Professional Development Coach who helps people make the most of their current circumstances. For more information about how she works with individuals and groups, and to sign up for her monthly ezine, Work in Progress, go to www.dinaemser.com.
Friday, May 20, 2011
When it comes to your meds, go custom!
We believe that all mankind is created equal. Custom Compounded Medications needed to treat our planet's diverse population in the other hand, are NOT. The world arena demands that we rise above the norm. Preckshot prepares medications with specially trained Pharmacists and Technicians and we are affiliated and compliant with the International Academy of Compounding Pharmacists. We obtain chemicals from an FDA-approved facility that verifies purity and content. Preckshot sends its preparations out for 'independent testing' for potency & sterility. Our Experts verify procedure, technique and accuracy, and our Laboratory is equipped with well over a half million dollars in equipment and inventory. Preckshot Professional Pharmacy in Peoria, Illinois practices the highest standards of modern prescription compounding on the planet. We "Preckshot Promise" to continue raisong the pharmaceutical bar on compound at a time...one patient at a time...
Check out the diverse array of services offered at www.PreckshotPharmacy.com
What a great gift for Father's Day...or any Day!
Thursday, May 19, 2011
Buy Two Sale Items, Get Third Free!!!
What's for Lunch? LUDY'S!
Ludy's Famous Cheeseburger
Just five minutes from Grand Prairie, in the heart of Kickapoo sits a family-owned saloon hailed by locals and out-of-towners as having the best burgers around. One inch thick and smothered in cheese, pickle, onion, and lettuce--this burger alone will leave you satisfied, but if you have room match it with the perfect brew and an amazing appetizer.
Planning an event, need Space?
Wednesday, May 18, 2011
See why it pays to be a fan!
Get ready for a "Meteor" Shower!!!
Come spend the whole day with something for every one in your family from 11 a.m. to 4 p.m. The day will be highlighted with a golf ball drop, where more than 1,000 golf balls purchased prior to and at the day’s event will be dropped from a helicopter, provided by Green Chevrolet, onto our front lawn.
Purchase a golf ball or two (or more) and you get a chance to win one of our prizes, which include:
• a photography session with Nellie Photography valued at $900
• a 32GB Apple iPad with WiFi + 3G (3G monthly service not included) provided by Better Banks
• an Amazon Kindle provided by Comcast Spotlight
• a round trip for two to Tampa, Florida on Allegiant Air. Generously sponsored by Allegiant Air
Golf Balls are 1 for $10, 3 for $25, 7 for $50, or 10 for $75 and can be purchased at the museum, on our website, or by phone.
Raffle Here is your chance to win a Microsoft Xbox 360 250GB Game Console with Kinect Bundle donated by Vision Care Center! $5 a chance, drawing will be held at 4:00 PM. Don’t miss your chance to win! Need not be present to win. Raffle License # R-27-11
Click here to buy Golf Balls and Raffle TicketsContact Jessica Setterlund, Special Events Coordinator, at (309) 686-7000, ext. 147 or jessica@lakeview-museum.org with any questions. Join us for The Night BeFORE! Friday, May 20, 7 – 10 p.m.