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Thanks Giving Every year at this time I give what I call my Thanksgiving Day Chat at the dinner table. It never fails—as I tell friends and family how thankful I am for them and the blessings we enjoy—I get all choked up. My family sometimes feels a little shy about being so open with feelings but I'll tell you, I look forward to the Thanksgiving Day Chat. (I can't vouch for anyone one else on this.) I know that this year in particular, without speaking a word, we have given thanks time and again and will continue to do so. Be safe, be happy, be well and love well,
Karen Shields
Creative Director
From DNA to you and yours, Happy Thanksgiving!
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Taste of DNA
The Taste of DNA was celebrated earlier this summer at the fabulous DNA offices at 833 West Jackson, Chicago. Among the dishes vying for attention were: Corn pie, wieners in crescent roll dough, chicken pasta salads, potato salads, ribs, salami wraps, chocolate cake, cheesecake and sangria. By far the most outstanding dish was the dessert of lemon trifle.
Lemon Trifle Recipe
Carrie Giddings, Interactive Project Manager
Trifle: a dessert of many varieties typically including plain or sponge cake, sherry, rum, or brandy, jam or jelly, fruit, custard, and whipped cream
It makes sense that Carrie would bring an eye-popping, multi-layered dessert and make it seem so effortless. In true project manager fashion, Carrie says of this dish-plan ahead, it needs to chill.
3 cups blueberries + garnish
Lemon Pie Filling - I use 2 packages (4-serving size each) of Lemon Instant Pudding and prepare according to the pie filling recipe on box
2 cartons Lemon Yogurt
1 Angel Food Cake - cut into one inch cubes
1 carton whipped topping
Combine yogurt and pie filling.
Layer bottom of trifle dish with 1/3 of the cubes. Layer 1/3 of the
yogurt/pie filling. Layer one cup of blueberries. Repeat two times. Top
with whipped topping and remaining blueberries.
Refrigerate at least 2 hours.
Carrie says she usually adds a few strawberries to each layer...
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