A True Green Environment

How green is my garden? These are some creative ways to become a little more green than other companies, take for example the pictures above from the world headquarters of AstraZeneca’s office in Sweden designed by Michael Hellgren. This is a great example of bringing green all the way into our environment at work. I can imagine that the air has a distinctly fresh feel and scent in this office complex.

What's UP?

What's UP?

Enveloping the room is the specialty of those infamous event decor companies we see at shows like the Northwest Event Show, so thought we would inspire you with a glimpse of some of their handy work.

Just about the time you think you have thought of everything to set the atmosphere, step back and think "Up". Right now that's even easier with the release of the movie UP, by Disney. Do you ever walk into a room that has been set and feel surrounded by some special mood? All of us have and there is a good chance it has everything to do with including the ceiling.

Recently on our wedding blog, "Lucky In Love" we shared the inspiration of a venue reset by Jolene Jang and husband Vinh. That amazing room transformation was completed by Prop Gallery West.

Depending on what type of room you are visualizing, or if you just plan want their inspiration, we strongly suggest contacting PJ Hummel and Co, Robinson Designs, Rented Elegance or Balloon Masters. If you can think it - let them do it!

Something To Really Smile About . . .

We rarely write about our personal lives on this blog, but there comes a time when you just need to toot your own horn once in a while. At B&E, we are much more than co-workers, we are a family. Beyond what we do in the office, we care about each other's lives, and support each other through the highs and lows of everyday life. Today I am happy to report one of those highs.

Alexis Pellegrini, who has worked for B&E for seven years, and her husband Peter, recently turned their 8 year dream into a reality. Peter, an orthodontist, opened his first solo practice in Everett, WA on August 3rd. We've watched the two of them stay focused as Peter trekked through four years of dental school at the University of Washington, and three more years for his orthodontic residency at Oregon Health Science University.

Now they begin a new chapter as business owners of a beautiful practice in Everett. Alexis, of course, remains a part of our B&E team, and it has been great to see how the skills she has learned working with us have been able to help develop Dr. Pellegrini's web and marketing materials.

We wish them many years of success!

Learn more about Dr. Pellegrini at www.everettbraces.com

Penny Pickett Simmons
General Manager at B&E

The way It "could" have been

At 47 PLUS years old, and still cruising around Seattle, the Monorail was the image of what was to be, or in this case what not to be. . . In honor of the concept and the hope it carried, we are bringing you other monorails from across various countries.
The Cabintaxi German of 1973 is based on the start of the monorails already tested. Then next to that is the black and white monorail that for most people in the US, was indeed the "future" - the Disneyland Monorail.
Thanks to Popular Mechanics we found some great concepts fully intended to eventually carry passengers across the entire country - with comfort, speed and ease. . Italy had their own concept as well. However, for those of us from this region, our heart still belongs to the Monorail running through EMP, from Seattle Center to the Westlake Mall. Not too bad for a soon to be antique - isn't that what it becomes when it officially hits "50"? If you haven't been up on the Monorail lately it is still worthy and what a view - a great way to get the overview of downtown Seattle. Here's hoping the City doesn't try to sell it on eBay.

Go Froggie......Green is for Frogs

Seafair 2009 . . Thunder in Seattle

Just Peachy ! ! !

Thank you to "Bon Appetit" for their inspiration for you. All of the recipes for these beautiful items can be found there. These summer days bring mental notes of sweet peaches. Give one of these a try or see which restaurants and caterers are prepping these sweet sensations for you right now!

Peaches, originally from China, are among the most popular fruits grown in the United States. They're the state fruit of Georgia and South Carolina—though not of California, which is the largest producer. There are two main varieties: clingstone (usually canned) and freestone, which is easier to pit. Yellow peaches have a brighter acidity and white peaches have a sweeter, more floral flavor.

Buying Peaches:
Don't be taken in by that come-hither blush—it's simply the part of the fruit that was facing the sun when it was on the tree. The best way to pick a peach is by aroma—the headier and sweeter-smelling the better. Choose firm but slightly soft fruit that smells sweet; pass on peaches with soft spots. Avoid hard or greenish peaches, which were picked too early and likely won't ripen well. Store peaches at room temperature until ripe.

How to use:
Peach skin adds beautiful color when the fruit is baked into pies, tarts, and jams. The skin is good for you, too, especially if you buy organic fruit. But it's fairly easy to remove the skin, provided the peach is very ripe. Start at the stem end, separating a bit of skin from the flesh with a sharp paring knife. Then pull the skin off in strips.

You can also give the peaches a 15- to 30-second dunk in boiling water, then plunge them into a bowl of ice water to prevent cooking. When they're cool enough to handle, the skins will peel off quite easily. A peach discolors quickly when it's cut and exposed to air. To prevent browning, sprinkle the fruit with a little lemon juice.

Storing:
Keep on the counter in a single layer with breathing space until fully ripe. Refrigerate for up to one week; serve at room temperature. Or refrigerate first to delay ripening.