12283 Rojas Dr.
2701 W. Amador
6450 E. Valencia
El Paso, TX 79936
Las Cruces, NM 88005
Tucson, Arizona
T– 915-858-4644
T– 575-541-4259
T– 520-294-1000
F– 915-858-2477
F– 575-541-9382
Employee News .
Letter from Charlie Dear Border/ Idealease Family, I am truly blessed and privileged to be able to say that this year has been a great one for all of us here at Border International. With the continuous growth of the El Paso location and the opening of our brand new Las Cruces location we can only continue to prosper. Border International wouldn’t have been able to grow as much as it has without the continued efforts of every employee striving to be better than they were yesterday. The end of the year is almost here which means we can set our minds on new goals and conquests. Always remember to be Bigger and Bolder and that teamwork is the key to success. I wholeheartedly would like to wish everyone and their families a very Merry Holiday Season and a Happy New Year. Here is to all the wonderful things to come. Sincerely,
Charlie Cogdill General manager “ What a New Year brings to you will depend a great deal on what you bring to the new year “ .– Vern McLellan
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Raising Awareness Cancer has no limitations , it is not bias and it does not discriminate. However, Knowledge is Power . The more you know about cancer and your own body the more preventative you can be. Thank you to everyone who participated in the Pink Bag Luncheon!
Border is Aware!!
EMPLOYEE
NEWS
Employee of The Month AdrianEnriquez
Chris Zavaskis
Las Cruces
Las Cruces
James Sterling El Paso
Olivia Martinez El Paso
Don’t forget December 12th.
Christmas Party!!!
Happy Birthday Rene Reyes
Nov. 1
Ruben Ramirez
Nov. 21 Roberto Gutirrez Dec. 9
John Melvin
Dec. 17
Jesus Lopez
Nov. 1
Joshua Gordan
Nov. 22 Ted Lee
Dec. 9
Jose Ramirez
Dec. 18
Martin Torres
Nov. 4
Alfred Quintana
Nov. 25 Juan Frausto
Dec. 11 Luis Sagarnaga
Dec.21
Alexander Adams
Nov. 4
Jeffery Holiday
Nov. 27 Nicole Panas
Dec. 12 Travis Brittain
Dec. 25
Roberto Jaquez
Nov. 7
Nichole Foster
Nov. 29 Andres Vasquez
Dec. 13 Thomas Burks
Dec. 27
Denise Hernandez
Nov. 14 Jon Cogdill
Nov. 29 Alberto Oropeza
Dec. 15 Andrew Samaniego Dec. 28
Leopoldo Martinez
Nov. 15 Mario Mazyck
Dec. 2
Ruben Orozco
Dec. 16 Predrag Maletic
Christopher Flowers Nov. 17 Michelle Salinas
Dec. 4
Favian Flores
Dec. 17
Emmanuel Campa
Dec. 9
Charles Hensley
Dec. 17
Nov. 18 Steven Serna
Dec. 30
Halloween Costume Contest We had a Spooktacular Friday. Thank you to everyone that participated! We kicked off the holidays with a little fun here at the dealership!!
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Battle of the Wrench Your Defending CHAMPS the Border Bombers beat out the MVT Royals in a two game sweep, keeping the wrench here at Border International for the second year in a row! Way To Go Fellas!
Our debt to the Heroic men and Valiant women in the service of our country can never be repaid; they have earned our undying gratitude. We as Americans, we will never forget the sacrifices that they have made. Thank you to the families, friends and businesses that support military service members. You may not think it's much, but every little bit is appreciated. That two seconds that you stop and thank someone, makes those cold and lonely days away from our family have meaning and purpose...and to some that's all we need to keep moving forward. Happy Veterans Day to ALL Past, Present and Future service members, I SALUTE YOU!!
Ingredients
½ cup melted butter (1 stick)
1 cup packed light brown sugar
1 entire loaf (1 lb, 12 oz) Texas Toast (Not frozen. Don’t use other breads.)
French Toast Bake
4 large eggs
1½ cup whole milk
1 TB vanilla extract
2 TB light brown sugar, mixed with 2 tsp cinnamon
Powdered sugar for sprinkling
Directions Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into bottom of a greased 9×13 pan, spreading mixture evenly.Beat eggs, milk, and vanilla until incorporated. Set aside.Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture evenly over bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/ cinnamon mixture. Try to get the custard evenly soaked into the bread slices.Cover tightly and chill overnight in fridge. Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. If desired, serve with pure maple syrup. http://www.chewoutloud.com/2012/12/19/texas-french-toast-bake/
Pecan Pie http://www.foodnetwork.com/recipes/ree-drummond/pecan-pie-recipe.html
Ingredients Pie Crust: 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup salted butter, cut into pieces 1 egg, lightly beaten
Filling: 1 cup granulated sugar 3 tablespoons brown sugar 1/2 teaspoons salt 1 cup corn syrup (light or dark) 1/3 cup melted salted butter 1 teaspoon vanilla 3 whole eggs beaten 1 cup (heaping) chopped pecans
Directions First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.) Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl. Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers
Ingredients 1 (10-pound) turkey 2 tablespoons House seasoning, recipe follows 2 tablespoons of your favorite dry rub 3 to 5 gallons peanut oil Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Directions Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
http://www.foodnetwork.com/recipes/paula-deen/deep-fried-turkey-recipe.html EMPLOYEE
NEWS
We would like to give Thanks to everyone at Border. Without YOU we wouldn’t be where we are today. This Holiday season remember to be Thankful for everything you have. Always help others with simple acts of kindness like holding the door open, complimenting someone, saying Thank you , being patient or smiling at someone just because. Doing simple acts of kindness can go a long way.
Continental Tire Training Border International is growing again and taking on a brand new service to offer our amazing customers. With the start of the new year we will be opening a tire recapping store located in the old Rawsons building right next door. We have had the training and are eager to get our new venture started! BE ON THE LOOKOUT!
Travis’s Safety Corner Cooler fall and winter weather is just around the corner. In addition to remembering to bundle up for the cold weather, hydration is another important consideration in winter. We don’t often associate cold-weather exercise with dehydration. The body doesn’t get as hot, and sweat evaporates more rapidly in the cold air. Thus, we’re tricked into thinking we aren’t losing fluids as rapidly. In cold weather, the body’s thirst response is diminished by up to 40%. Key Factors to Remember: Wearing extra clothing. Heavy jackets, long underwear and other pieces of warm clothing help your body conserve heat. But the added weight is one factor that makes the body work between 10 and 40 percent harder. By working harder, the body produces more sweat, contributing to fluid loss. Increased respiratory fluid loss. In cold weather, we lose more fluids through respiratory water loss. For example, when you can see your own breath, that’s actually water vapor that your body is losing. The colder the temperature and the more intense the exercise, the more vapor you lose when you breathe. Sweat evaporates more quickly in cold air. We often think we aren’t sweating in cold, dry weather, because it tends to evaporate so quickly. This is another factor that can contribute to a diminished thirst response. - Don’t forget to hydrate!! Regards, Travis Brittain -Make SAFETY a part of your culture-
Thanksgiving Eve Nov. 25th- 7:30 A.M—5:00 P.M Thanksgiving Day Nov. 26th- CLOSED
Christmas Eve 7:30 A.M to 5:00 P.M Christmas Day we will be Closed! The Christmas PARTY will be December 12th
New Years Eve Dec. 31st– 7:30 A.M-8:00 P.M. New Years Day Jan. 1st– CLOSED
Coin Money Coins are given out to employees who go above and beyond. These coins can be turned in to Felicia Kohli by the 4th of each month for $10.00. Coin money will be distributed once all coins are turned In no later than the 6th of the month.
Always go Above and Beyond!
Letter from Editor Hello Everyone The holidays are upon us and the majority of us still haven't even started Christmas shopping. Before we know it 2016 will be here and we will all start our new years resolutions. One resolution I hope everyone makes is to do something that they have been wanting to do like going camping, hunting, sky diving, taking a vacation. Life is to short to keep putting off the things we want to do. Start crossing off bucket list items now, no one is promised tomorrow. Let this new year be YOUR year. On that note I hope everyone has a very Merry Christmas and a Happy New Year. Sincerely,
Felicia Kohli “One thing with gazing too frequently into the past is that we may turn around to find the future has ran out on us.” -Michael Cibenko
“BYE Felicia”