Chris Guld is pleased to announce that the Florida Association of Computer User Groups (FACUG) has invited Geeks on Tour to be on their speakers’ bureau. Geeks on Tour is Chris and Jim Guld’s business. Their website: www.geeksontour.tv, offers computer training with tutorial videos from the road. They teach topics like managing digital pictures with Picasa, using Facebook, and making Blogs. Their first ‘gig’ with FACUG will be their annual technology conference held aboard the Norwegian Sky from January 23 – 27, 2012.
On November 28 & 29 Susan Kingsley & her husband Timothy Proksch attended The Turning Point Retreat in Toronto, Canada. The retreat was presented by Buffini and Company, the world’s largest coaching & training company. Susan brought her usual “Pop-By” gifts for some of the attendees, this time being boxing santas/reindeer and snowmen pens for the upcoming Boxing Day holiday on December 26th and was recognized for her efforts by Brian Buffini, in front of 1150 attendees. For the remainder of the 2 day retreat, Susan was approached by attendees asking for her card, with the purpose of sending a referral for someone to buy in Florida. Hopefully, by sending a personal note and staying in contact with the agents, some Canadians will be purchasing real estate with Susan in 2012. Susan loves these retreats and attends 3 functions minimum on an annual basis. Anyone interesting in joining Susan, please let her know. The events are posted on www.buffiniandcompany.com website.
On November 2nd & 3rd Susan Kingsley attended the classroom instruction for the Luxury Home Marketing Specialist Designation. With completion of the 2 day intensive training, Susan became a member of the Institute for Luxury Home Marketing. Susan is now working towards her designation. Residential properties qualify with prices in the top 10% of the market place that the agents are serving. Susan’s market is Palm Beach, Broward and Miami Dade Counties. Susan is on her way to becoming certified. The more we learn, the more we can help others. Photo is of Susan with instructor/ Institute Founder Laurie Moore-MooreJ
Jan Bullard and her beautiful holiday helpers, (our WEC Sistahs), worked Black Friday at Sawgrass Mall. For our club member efforts LifeNet4Families will be getting a check for $3500. Just another example of WEC at work helping others. Thanks to all who participated. We appreciate you! 
Hello Ladies,
My husband Bill and I so enjoyed your company at the August Cannon Circle at The River House. I thank you for the kind notes. We had a couple of requests for recipes. This app and side dish are easy to make in advance. Hope you enjoy!
Brie en Croute
1 Sheet Pepperidge Farm Puff Pastry
1 Large wheel Brie cheese
1 Egg
Apricot jam
Preheat oven to 450°. Thaw Puff Pastry; roll out with rolling pin until large enough to completely cover cheese, being sure to sprinkle a little flour on pastry board to maintain workability of dough. Move dough to non-stick cooking tray. Remove wrapping from cheese and place on dough. Spread about one-half to one cup (depending on the size of the cheese wheel) of the apricot jam on top of the cheese. Pull up the sides of the dough, folding over and completely covering cheese, sealing with a little water. Remove excess pastry; press together into a ball and roll out again; cut a circle of dough to place on top of wheel of cheese, sealing in place with a little water (you may wish to cut a small amount of remaining pastry into decorative shape and glue onto top of wheel with a bit of water). Beat the egg with a little milk and brush onto top of wheel. Bake in oven for approximately 20 minutes, or until top is golden brown. Remove from oven and place on serving tray; let cool about fifteen to thirty minutes before serving with crackers.
Cold Asparagus with Pecans
1 ½ pounds fresh asparagus (break off hard stem bottoms)
¾ cup finely chopped pecans
2 tblsps vegetable oil
¼ cup cider vinegar
¼ cup soy sauce
¼ cup sugar
Cook asparagus in boiling water until tender and still bright green (do not overcook – stalks should still be slightly firm). Drain and rinse under cold water. Drain again and chill. Arrange in 1 or 2 layers in oblong serving dish. Mix remaining ingredients in a small bowl (or just shake in Tupperware container). Pour over asparagus when ready to serve.
Margarethe Sorensen Make-up Artistry Presents "Makeup the Art of Beauty" & "Makeup for Ageless Beauty" two small group workshops teaching Tips, Tricks and Techniques of applying make-up to suit the individuality of each and every face. For more information, Please contact Margarethe on 954-937-7663, or Margarethe@MargaretheSorensenMakeup.com
Also, with the Holiday Season approaching, Margarethe Sorensen Make-up Artistry offers Make-up Gift Certificates for Make-overs and Lessons.
