Tangram Family H O L I D AY T R A D I T I O N S
Every family has a story to tell, here’s ours...
C O NT E N T S
FOREWORD BY PAUL SMITH
H O L ID AY T RAD I T I O NS Nick Greenko, 06
Kellie Reed, 34
Agustin Contreras, 08
Torie Hamilton, 36
Karlie Poindexter, 10
Jax DiBenedetto, 38
Amber Jones, 12
Mike Valenzuela, 40
Jana Windle, 14
Kim Smyth, 42
Meg Moussamih, 16
Mark Coxon, 44
Mitchel Zelinger, 18
Christina Cisneros, 46
Jen Coats, 20
Lindsey Sage, 48
Alison Hickman, 22
Joe Lozowski, 50
Gabby Marzola, 24
Cindy O’Brien, 52
Javier Mayer, 26
Chelsea Sheehan, 54
Alexandra Mitrovich, 28
Joanne Fischer, 56
Jen Karibian, 30
Alyssa Armesto, 58
Lovella Tulawan, 32
Foreward
ach year as the holiday season approaches, I am struck by the velocity in which the last 11 months passed. In a rare moment of calm following this year’s Thanksgiving feast, I had the opportunity to reflect on all that I was thankful for. The past few years at Tangram have been exceptional— we have worked on amazing projects, developed relationships with tremendous people and have experienced record growth year after year. I am grateful for everything we have accomplished and am thrilled to see where 2020 takes us. As the old paradigm says, “If you want to go fast, go alone. If you want to go far, go together.” Tangram has learned to operate as a family, a congruent group that is dedicated to helping change the way people work, learn + heal. We also consider you a remarkably valuable part of our family. As most have experienced first-hand, every family has its favorite traditions, recipes, stories, and maybe even a few secrets. By sharing our fondest memories and experiences, we hope you grow in affection for your own, or are even inspired to introduce new traditions to your household. But most importantly, know it means that you are now officially a part of our family (don’t worry, Mitchel is already the black sheep). So, hang your pickle, pour yourself a glass of Eggnog & Bourbon (or don’t) and enjoy learning just a little bit more about the people who make us who we are.
Paul Randall Smith Chief Marketing Officer
Nick Greenko Chief Financial Officer
“Christmas is hard to forget.” -Hugh Downs
It has been almost 25 years since I have lived in New York and most years my family and I are not back for Christmas Eve. And for those of you who know me, my own family has changed as the years have gone by. But we still surround ourselves with loved ones far and wide and wherever I am on Christmas Eve, there is always an open house somewhere, somehow for whomever is around.
Well, for me, it’s Christmas Eve. My fondest memories of the season are of Christmas Eve at my mother’s open house, a longstanding symbol of delight, hospitality and diversity. My mother hosted every year she could, and the tribe gathered from far and wide. Her spirit of inclusion made a strong impression on me. Regardless of whether we were living in Manhattan or elsewhere in the NY Metropolitan area, this evening was mandatory for my three sisters and me. Subways over (and under) the river, through the woods to my parent’s home amid acres of Pine Barrens. Cutting white pine branches in the cold for garlands and arrangements. Last minute tweaks to holiday glamour. The iconic playlist. Mixing drinks, filling plates, wrapping last minute gifts and catching up with friends and relatives we’ve known forever but don’t see often. We’ve had the odd year spent in the hospital, or in nursing homes, in the pageantry of the Russian Orthodox churches of my grandparents, or in other churches I sang in when I was a music student. But there was always a way to make the occasion festive regardless of the location.
When Ryan and I moved to Long Beach early last year, the tradition followed us there. We opened our door to meet new neighbors and welcome dear friends. We always have some standards, like at least one house special cocktail and the usual grisly assortment of eclectic offerings (Asian cuisine, these days.) But we choose to preserve my mother’s tradition of a Russian Christmas Eve. We break out my grandmother’s linens and the blue and white serving pieces my family has collected for over a hundred years. And yes, there is vodka. It is always festive, elegant, fun and a little irreverent. My mother turns 90 this December 23 and although it’s been a year of hospitals and setbacks, I’m looking forward to seeing her then. And then once returned home for Christmas Eve, we will honor the tradition with an open house at our place for whomever is around and serve up the glamour, excitement and warmth this wonderful holiday inspires.
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Agustin Contreras Graphic Designer
My favorite holiday tradition is my mom’s incredible salsa that she makes for every family gathering. It’s become famous amongst the entire family to the point that my cousins have begun asking me weeks in advance if the salsa will make an appearance when the holidays roll around. Since moving away from Bakersfield, I’ve always prioritized making it home for major holidays—especially Christmas. For those who may not know, Mexican families celebrate on Christmas Eve. So, on December 24th, we arrive at one of my aunts’ houses at 5pm and wait until midnight to open presents, enjoying my mom’s salsa with chips to pass the time in between. It just wouldn’t be the holidays without my mom’s salsa.
Mom’s Famous Family Salsa INGRE DI E NT S
DIRECTION S
1
28oz Can of Whole Peeled Tomatoes
2
Grilled Jalapeno Chiles
1. Blend tomatoes, grilled jalapenos, dried oregano, black pepper, ground garlic, salt and water in a food processor.
1 Teaspoon of Dried Oregano 1/4 Teaspoon Black Pepper 1/4 Teaspoon Ground Garlic 1/2 Teaspoon Salt or Salt Blend 1/2 Cup of Water (depending on salsa thickness desired) 1
Bunch Cilantro - Chopped
1
Bunch Green Onion - Sliced
8
2. Garnish with cilantro and green onions. 3. Enjoy with your choice of chips!
Legend Local Tip Thoroughbred Christmas Lights Exit Route
Karlie Poindexter Project Coordinator
One of my favorite Christmas traditions is walking through the Thoroughbred Christmas Lights in Rancho Cucamonga, CA. If this is your first time hearing of it, it’s a neighborhood that collectively and elaborately decorates for Christmas—to the point that it has essentially become an inverted parade. Every house for several blocks becomes Christmas incarnate, and these homeowners have so much holiday spirit that they allow the closure of their streets for foot traffic. It is one of the best Christmas light displays in Southern California and I have been doing it since as I was barely able to walk. Some of my fondest Christmas memories involve being bundled up for a walk in the brisk December night, sipping hot cocoa, appreciating the lights, and spending time with my family. Note: You may walk-thru from December 9th to December 12th. Otherwise, it’s drive-thru only.
Locals-only tip: Bring cash for hot chocolate, cookies, churros, and even tacos along the way. Also, don’t get caught in the Sapphire traffic (take Carnelian….but don’t tell anyone I told you). 11
History of the Christmas Pickle
It has been suggested that the origin of the Christmas pickle may have been developed for marketing purposes in the 1890s to coincide with the importation of glass Christmas tree decorations from Germany. In the tradition, an ornamental pickle is placed on a Christmas tree as one of the Christmas decorations. On Christmas morning, the first person to find the pickle on the tree would receive an extra present from Santa Claus or would be said to have a year of good fortune. Fun Fact: Known for cucumber production, Berrien Springs, Michigan, has been dubbed the Christmas pickle capital of the world. Their annual Christmas Pickle Festival, now called “Kindle Your Christmas Spirit,� is held during the early part of December. It begins with a parade kickoff led by the Grand Dillmeister, who passes out fresh pickles along the parade route.
Amber Jones
Vice President, Sales + Education
“Go find the pickle!”
Hide the Christmas Pickle is a favorite and longstanding tradition in my house. Each Christmas Eve, the honored “Host of Christmas” hides the elusive Christmas Pickle. At some point on Christmas morning and without warning, the host will yell, “Go find the pickle!” and everyone (adults and kids alike) run franticly around the house trying to uncover the pickle’s hiding place. It’s always crazy, competitive and will be a hilarious experience without a doubt! The best part? The winner gets a stack of lottery scratch offs.
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Jana Windle Sales Assistant, Flooring
The holidays are my favorite time of the year because they’re spent riding at the river with family and friends. We spend the weekend in the best of both worlds: a river view with a desert scene, exploring the stunning terrain on our bikes and buggies. Macaroni and cheese is my go to for most gatherings, especially the holidays.
Baked Macaroni and Cheese INGRE DI E NT S
DIRECTION S
1
Large Bag of Elbow Macaroni
3
Bags of Grated Sharp Cheddar Cheese
1. Boil water and cook macaroni noodles until done, strain. In a large pot, add noodles in 3 increments in this order:
4
Ounces Sour Cream
11/2 Cups Milk 2
Blocks of Salted Butter Salt + Garlic Salt Black Pepper
2. Pour one increment (1-2 cups of noodles) in pot, 2 tablespoons of butter, half bag of cheese, 1 scoop of sour cream, salt, pepper, garlic salt and mix then continue with other increments until your pot is full. Make sure to mix all ingredients well. 3. Take a large baking dish, spray with Pam and pour pot of macaroni in the pan. 4. Preheat your oven to 350 degrees. 5. While that’s preheating, pour your milk over the macaroni until it has an even layer, a little less than half of the baking dish. 6. Sprinkle any remaining cheese on top. 7. Cut 3 tablespoons of butter and stick one on each end and in the middle of mixture and pop in the oven. 8. Depending on your oven, it should take about 45 min - 1 hour to cook stirring occasionally. Enjoy!
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Meg Moussamih Project Designer, Flooring
I’d call myself a holiday rebel; I don’t really celebrate them! But, four years ago I moved to SoCal from Massachusetts and started from scratch on my traditions. I celebrate the holidays by spending as much time as possible outside. I pack my backpack and my hammock and head out into the Angeles National Forest for a 4-5 hour hike. On Christmas Day, I keep it simple and go to the beach - no traffic, no people, no problems!
X
“...no traffic, no people, no problems!”
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Mitchel Zelinger
Vice President, Business Development
Beef Brisket INGRE DI E NT S
1
4-41/2 Pound Flat-Cut (also called first-cut) Beef Brisket, trimmed of most fat
2
Tablespoons of Olive Oil
1
141/2 Ounce Can Diced Fire-Roasted Tomatoes in Juice
1
Cup Merlot or other dry wine
2
Pounds Onions, Sliced
4
Medium Carrots, Peeled, Thinly Sliced
11/2 Cups Pitted Large Prunes (about 8 ounces) 1
Tablespoon finely chopped fresh thyme
1/2 Cup + 1 Tablespoon Prune Juice 3
Tablespoons + 1 Teaspoon Balsamic Vinegar
2
Tablespoons Chopped Fresh Italian Parsley
DIRECT I O NS
1. Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. 2. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. 3. Transfer brisket, fat side up, to large roasting pan. 4. Add tomatoes with juice and wine to skillet. 5. Remove from heat, scrape up any browned bits, and pour mixture over brisket. 6. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar.
7. Sprinkle lightly with salt and pepper. 8. Place pan over 2 burners and bring to boil. 9. Cover pan with heavy-duty foil; place in oven. 10. Then braise brisket until tender, about 3 hours 15 minutes. 11. Uncover and cool 1 hour at room temperature. 12. Remove brisket from roasting pan, scraping off juices. Place on work surface; cut across grain into 1/4-inch-thick slices. 13. Spoon off fat from top of pan juices. 14. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. 15. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper. 16. Overlap brisket slices in 13 x 9 x 2” glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. 17. Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve.
You know it’s the Jewish holidays long before you enter our house because there is no better smell than my brisket. As my youngest daughter Mikaela will tell you, the ingredients and quantities are a “suggestion.� When no one is looking, feel free to add more of everything. The prune juice is key (I promise it will not lead to more bowel movements). The garlic is also key. In fact, everything is key. Just add a few more pinches of what feels right for you.
The best part? This dish is even better the next day. Growing up in NY and then moving to California with my family, it has been important for me to create the same everlasting memories of the holidays, especially when associated with food, for my family. Preparing a meal in our kitchen is a great time no matter what time of year because it brings us all together. Good food. Great family and friends. And fantastic smells to remember for years to come. Just make this dish. I mean it. Just do it. 19
Jen Coats
DTLA Showroom Manager
“Parking is easy and there are no long lines, which makes for a successful visit.” My husband and I have a few traditions that we do during the holidays with our kids: pick a Christmas tree from our favorite lot, Elf on the Shelf, and walking through the Enchanted Forest at Descanso Gardens. However, the one tradition that has been the most consistently memorable is taking pictures with Santa at the Lakewood Mall. My son, Nolan, is on the autism spectrum. During the early stages of his diagnosis, taking him to new places was challenging because of sensory overload or Sensory Processing Disorder.
HGTV Presents SANTA HQ at Lakewood Center Mall 500 Lakewood Center Mall Lakewood, CA 90712 (562) 531-6707
lbcherosquad.org
However, the HGTV Santa Claus at the Lakewood Mall has an amazing approach with things like interactive games that kids can play before they meet Santa. When you do meet Santa Claus, he is very calm, patient and friendly. An extra perk, he also has a real beard and doesn’t look like he’s had a few drinks. Parking is easy and there are no long lines, which makes for a successful visit. My kids also know what to expect every year which makes it comforting and exciting for them. This is one of the many reasons why I began LBC Hero Squad, an amazing group of people who provide awareness and education to the community about autism. Helpful tips like this Santa may seem like a small thing, but it’s huge in providing equal opportunities to all children, especially during the holiday season!
#dontgetweirddudeitsjustautism
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Alison Hickman Regional Manager, Bakersfield
Growing up, food itself was the holiday tradition. My grandma owned an ice cream parlor and named a menu item after each of us grandkids. Mine was Alison’s Root Beer Float (my brother got the hot dog). Annie’s Ice Cream Parlor slogan was “Eat Dessert First” and so that became (and remains) our holiday tradition. The family favorite is Chocolate Revel Bars. I always thought that it was Grandma’s secret recipe, so I was prepared to take it to the grave... but it turns out it’s not so secret (it’s still a favorite though!). I remember gathering in the morning as kids, ecstatic to eat chocolate for breakfast. When the holidays come around now, I keep the tradition as an adult and enjoy a Chocolate Revel Bar every morning with my coffee.
Chocolate Revel Bars INGRE DI E NT S
C HO C O L AT E F ILL IN G
DIRECTION S
1
Cup Butter or Margarine
12 Ounce Package Chocolate Pieces
2
Cups Brown Sugar
15 Ounce Can Sweetened Condensed Milk
2
Eggs
2 Tablespoons Butter or Margarine
Cream butter and sugar till light and fluffy. Mix in eggs & vanilla. Sift together the flour, soda, and salt. Stir in oatmeal. Add dry ingredients to creamed mixture. Set aside.
2 Teaspoons Vanilla
1/2 Teaspoon Salt
21/2 Cups Sifted Flour
1
1 Teaspoon Baking Soda
2 Teaspoons Vanilla
1 Teaspoon Salt 3
22
Cups Quick Cooking Oatmeal
Cup Chopped Walnuts
To make filling, mix chocolate pieces, sweetened condensed milk, butter, and salt together in the top of a double boiler and melt. When smooth, add nuts and vanilla. Spread 2/3 oatmeal mixture in the bottom of a 151/2 x 101/2 x 1-inch baking pan. Cover with chocolate mixture. Dot with remaining oatmeal. Bake in a 350 degree oven 25 to 30 minutes.
Gabby Marzola
Sales Executive, Orange County For a melting pot household, we have been able to hold one single tradition down exceptionally. Every year, my father’s Italian kin and my mother’s British folks come to our house to celebrate Christmas Eve together. In Italian fashion, we prepare a decadent Feast of Seven Fishes including jumbo crab legs, buttery tilapia, and even add a modern flair with scrumptious bacon-wrapped scallops. Everyone makes a heaping plate and takes a seat at the table. At each plate setting, on top of our napkin and silverware, there is a paper wrapper known as a Christmas Cracker. This English tradition involves each person at the table holding one side of the Cracker and pulling to break them open revealing small prizes and tissue paper crowns. Everyone trades prizes and wears the colored crowns throughout the meal. Afterwards we set up cookie decorating stations with a variety of sprinkles and frostings to adorn our gingerbread men and women. We top off the night opening a select few presents and watching the entirety of Frank Capra’s It’s A Wonderful Life. The best night of the year.
“Everyone makes a heaping plate and takes a seat at the table. ” 25
Javier Mayer HR Generalist
Both of my parents emigrated from Mexico and were the only ones from their families to do so. So, growing up, we never had a big family or lots of cousins with us, including holidays. Our holiday celebrations were always small and intimate, and my mom would cook Christmas Eve dinner every year with help from my two sisters. Being Mexican, we would typically stay up until midnight so my sisters and I could open our gifts. As a child, I couldn’t wait to open my presents and I begged to open at least one before midnight. Now as my family has grown older,
and my nephews are the ones excited for gifts, that midnight deadline has moved to 8:00pm — and I’m okay with that. Although the tradition of staying up until midnight has changed as we’ve gotten older (and more tired), my mom still cooks the same Christmas Eve dinner every year. There’s one particular dish that I enjoy the most and I’m happy to share that piece of my family with you now.
Mom’s Espaghetti Recipe INGRE DI E NT S
DIRECTION S
1
Cook pasta according to package directions, set aside. Meanwhile, in a large skillet, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Add cooked onion & garlic to a blender, add tomato and blend. Pour blended ingredients into skillet and simmer over low heat. Stir in Media Crema by tablespoon, careful not to curdle. Once all Media Crema is incorporated, pour over the cooked spaghetti. Add the Oaxaca cheese and fold into the spaghetti, set aside some cheese to layer on top. Fold the cooked ham into the spaghetti mixture. Top with the remaining cheese and place in oven until cheese is melted and warmed through. Remove from oven and garnish with chopped walnuts.
Packet of Spaghetti
1 Tomato 4
Cloves of Garlic, Diced
1
Small Yellow Onion, Diced
2
Cans of Nestle Media Crema
1
Cup of Chopped Cooked Ham Oaxaca Cheese Shredded Chopped Walnuts for Garnish
26
Alexandra Mitrovich Sales Executive, Los Angeles
This is a tradition we started later in life, but my sisters, my mom and I commemorate Christmas every year with a pair of terrible corny Christmas PJs. I have always forced my sisters into taking a ladies-only family picture at every holiday event and slowly it’s become a tradition that everyone has come to expect. I love seeing how we’ve all changed and grown throughout the years, and this has been a fun way to document. Every Christmas morning, my family puts up with me yelling at them to put on the PJs. We situate ourselves in front of the tree, my mom usually grabs the dog and we take the photo. We spend the rest of Christmas day in them and watch endless Hallmark movies together as a family.
“I love seeing how we’ve all changed and grown throughout the years...”
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Jen Karibian
Sales + Design Consultant, Fresno My favorite holiday tradition is when my husband and I host the Brooks family for Christmas every year. I absolutely love decorating for Christmas and preparing for our traditional dinner, which typically takes place on December 23rd. In my book, you can never start decorating or preparing early enough — I’ve had both of my trees up since mid-November, so you could say that Christmas is my favorite time of year. We start the evening off with savory cheeses and wine, but the main event is my Bolognese slow cooker pasta. We have had the same pasta dish going on six years now, and it has become our favorite tradition. My family won’t let me prepare anything else... because it is THAT good!
Bolognese Slow Cooker Pasta INGRE DI E NT S
D IR ECTION S
2 Tablespoons Olive Oil
Sauce:
4
Garlic Cloves, Crushed
2
Onions, Diced
2
Pounds Ground Beef
1. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until translucent and sweet, just about 7 minutes or so. Transfer to slow cooker.
1
Cup Red Wine (Cabernet or Merlot)
2
28oz Canned, Crushed Tomatoes
4 Tablespoons Tomato Paste 3
Beef Boullion Cubes, Crushed
2 Teaspoons Worcestershire Sauce 3 Teaspoons Dried Oregano
2. Heat 1 tbsp oil in the same skillet and increase heat to high. Add beef and cook until browned, breaking meat up. Cook 2 batches if your skillet is not large enough, transfer to slow cooker. 3. Return skillet to stove, turn the stove down to medium and add red wine. Bring to simmer and scrape all remaining bits into the wine, then pour mixture into slow cooker. 4. Add remaining ingredients into the slow cooker and mix. Cook on Low for 6 hours.
2 Teaspoons Dried Thyme Leaves 3
Dried Bay Leaves
2 Teaspoons Red Pepper Flakes (optional) 1 Teaspoon Salt 1/2 Teaspoon Pepper 3-4 Bags of Pasta 30
Noodles: 1. Bring a large pot of water to boil and cook noodles until just before al dente (slightly firm). Remove 1 cup of water from pot, then drain pasta noodles. 2. Return the pasta to the pot and add 2 ½ - 3 cups of Bolognese Sauce, plus ½ cup of pasta water. Toss and serve.
Lovella Tulawan Designer
One of my favorite holiday traditions is decorating the tree with my husband and kids while listening to Christmas music. My other favorite holiday tradition is hosting “Noche Buena” or Christmas Eve dinner at our home. To make the gathering fun, we pick a theme every year. Last year was a color theme of Red, Green and Black. This year is going to be Pajama-rama. After dinner, we play games, exchange gifts, and of course, take a family photo.
“To make the gathering fun, we pick a theme every year.”
33
Kellie Reed
Director, OC Sales + Healthcare Years ago, a friend of mine gave me some fudge as a nice holiday gesture. I’m not a fudge fan so I left it on the counter for, the “the husband”. When I entered the kitchen the next morning, it was completely gone and my husband confessed it is was the best fudge he’s ever had. So, I had nothing left to do but to ask for the recipe and make it myself. It certainly was the best! I now make it every year during the holidays and give it to my friends to pay it forward — a great recipe is to be shared. I have been asked if you can alter aspects of the recipe, but why change something that is perfect? It’s the easiest and most delicious thing you will make this holiday season, trust me.
Christmas Fudge Recipe INGRE DI E NT S
DIRECTION S
2
11oz Bags of Milk Chocolate Chips
2
11oz Bags of Butterscotch Chips
1. Line a 9 x 13” baking dish with parchment (this makes it easier to lift out and cut)
1
16oz Jar Crunchy Peanut Butter
1
16oz Jar Dry Roasted (lightly salted) Peanuts
1
10oz Bag of Mini Marshmallows
2. Put the first 3 ingredients in a large bowl that can go in the microwave, mix 3. Microwave for 1 minute, take out and stir 4. Microwave for 1 more minute, take out and add the peanuts and marshmallows. 5. Pour in the baking dish and cover with plastic wrap 6. Put in the refrigerator for 4 hours or longer 7. Lift the fudge out of the baking dish and cut into any shape or size 8. Enjoy!
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Torie Hamilton Marketing Coordinator
“This little gold rush town is situated an hour east of Sacramento and has a very special place in my heart.”
Given that my grandparents have never had internet or cable, my cousins, sisters and I would have to get creative with our time, so we’ve seen just about all Placerville has to offer. I’ve grown in appreciation for this little town and am proud of the way I’ve seen it evolve over the last 25 years, while staying true to its roots and maintaining its unique personality. If you find yourself up that way, be sure to pay Placerville a visit.
My family has been going to Placerville (no, not Plasterville) to visit my grandparents for Christmas long before I was born. This little gold rush town is situated an hour east of Sacramento and has a very special place in my heart. It definitely has its quirks — it used to be known as Hangtown thanks to the numerous hangings back in the day (have I put you in the holiday spirit yet?), so naturally there’s a popular bar dating back to the 1800s called Hangman’s Tree Saloon, featuring “Hangman Hank,” a hanging dummy who was stolen in 2011, but returned and restored not long after, thankfully. The downtown has only grown in charm over the years, with the bell tower at the center of it all and the haunted Historic Cary House Hotel at the very end. One of my favorite spots is Cozmic Café, a funky coffee shop inside an abandoned mine shaft. You will always find some artist painting in one of the cave’s corners and local art lines the stone walls. Also, this is the first place I ever tried vegan food and hemp milk, so they were ahead of the times.
37
Jax DiBenedetto Sales Executive, Los Angeles
Every holiday season, my family re-pickles pickles for the Christmas Eve feast when the whole extended family gathers for a white elephant gift exchange. While no one seems to recall when this tradition started, there have been re-pickled pickles every holiday that I can remember, and it’s always a race to get to them before they run out. If you like your pickles extra sweet, crisp and garlicky, I invite you to join us in making your own jar to share for the season!
Re-Pickled Pickles INGRE DI E NT S
Jar of Classic Dill Pickle Chips Sugar 1-2 Teaspoons Dried Minced Garlic
DIRECTION S
1. Drain the pickle chips and set in a separate bowl. In the original jar put a layer of sugar just to cover the bottom and sprinkle a teaspoon or two of the minced garlic (depending on how much you like garlic!) 2. Add a single layer of the pickle chips back in, and repeat until the jar is full again. 3. Let sit over night or until all the sugar has been dissolved by the juice pulled out of the pickle chips. The chips will have shrunk in size a bit, and will be extra crisp, sweet and zingy from the garlic. 4. Drain before serving and enjoy!
Recipe attributed to my Great Grandmother Winnie, pictured in the image to the left. 38
Mike Valenzuela Operations
“Our grandparents are our gems from the past and our grandchildren are the jewels of the future.”
We do all the traditional things for the holidays — shopping for gifts, decorating the tree, lots of cooking, cheery music. However, all of these traditions have taken on a whole new meaning now that I spend them with my grandchildren, Scarlet and Otto. Seeing my 103-year-old grandmother interact with my 3-year-old grandson and my 6-year-old granddaughter is really something to behold, and I feel very fortunate to have this. Our grandparents are our gems from the past and our grandchildren are the jewels of the future. This certainly rings true for me, and I am reminded of it, especially around the holidays. My wife has a special candy recipe, but unfortunately, it’s top secret and she won’t be sharing it anytime soon—I’ll try and pay attention to the process this year. We’ve also made a tradition out of handmaking our decorations for the tree and the kids have a blast helping out with that. And come Christmas morning, there’s certainly a lot of excitement in the air. Just watching the kids open all the gifts and seeing the joy it brings them is what makes the day so special.
41
Kim Smyth Designer
Every year, my husband and I open a present on Christmas Eve over a warm cup of mulled wine. Being Los Angeles transplants makes the holidays a special time for us. We usually choose to stay in town rather than travel and rejoice over the lack of traffic!
“Being Los Angeles transplants makes the holidays a special time for us.�
Mulled Wine INGRE DI E NT S
DIRECTION S
2
Heat mixed ingredients for 20-30 minutes, strain, serve and enjoy.
Bottles Cabernet
11/2 Cup Port 11/2 Cup Whiskey 11/2 Cup Water 1
Orange Zest and Juice (entire fruit)
1
Lemon Zest and Juice (entire fruit)
1
Grapefruit Zest and Juice (entire fruit)
4
Cinnamon Sticks
3
Star Anise
6
Cloves
20 Peppercorns 3
42
Apples Diced
Mark Coxon
Sales Director, Technology
“I would say it’s a contest of sorts within my family to come up with the most unique cookie.”
Every year, my family makes Christmas cookies using my wife, Lesley’s, special family recipe and cookie cutters in classic holiday shapes like stockings, Santa, reindeers, angels, stars, teddy bears and Christmas trees. After baking, we decorate each shape with colored icing — some of the designs have become impressively elaborate over the years. I would say it’s a contest of sorts within my family to come up with the most unique cookie. One year, someone made a Christmas tree on fire using red and yellow icing, another year an inverted bell was turned into the Pope, and an upside-down stocking became Elvis. Creativity certainly runs in the family.
45
Christina Cisneros Ancillary Specialist
After Christmas dinner, the 12 adults in my family sneak away to make hot toddies. Then, with all of the young kids, we deck out in Santa and elf hats and sing our hearts out to Christmas carols as my sister plays her violin along with each song. It’s always a loud and energetic time that everyone, young and old alike, look forward to each Christmas.
Hot Toddy INGRE DI E NT S
Preferred Whiskey or Rum (I use Crown Royal) 1 Tablespoon Organic Honey 1/2 Ounce Lemon Juice 1
Cup Water
1
Cinnamon Stick
1
Lemon Wedge
DIRECT I O NS
Boil the water. Add the honey and lemon juice. Bring to the temperature you would like. Add cinnamon and wait 2 mins. Add 2-3 shots of whiskey or rum. Add lemon wedge for garnish.
46
“...we deck out in Santa and Elf hats and sing our hearts out to Christmas carols...”
Lindsey Sage Sales Director
“We laugh, sing, dance and relive our favorite memories for hours.�
My favorite holiday activity begins after all the gifts are unwrapped, the feast is consumed, and the extended family says their goodbyes. In a moment of pure bliss, my immediate family cranks up the radio and we play all our favorite songs from growing up. We laugh, sing, dance and relive our favorite memories for hours. Without fail, we always end up with the best pictures and the sweetest memories for the years to come. Listen to the playlist on Spotify here: https://spoti.fi/38bVSFB
49
Joe Lozowski President + CEO
“There’s nothing like breaking bread with family during the holidays...”
My mother-in-law, Sylvia, is Greek and a phenomenal bread maker. I had never tasted homemade bread until I met my wife 29 years ago and, let me tell you, I gained about 20 pounds after Sylvia introduced me. She bakes bread for most occasions, but the bread she makes during the holidays is my favorite because of the tradition that accompanies it. The bread is called Vasilopita — it’s an egg bread that’s knotted and very similar in taste to Challah. However, this bread is special because during the baking process, she hides coins wrapped in tinfoil in each of the knots. The tradition is to hide pennies, nickels, dimes and one quarter within it, and whoever gets the quarter is blessed with the most prosperous upcoming year. It’s hilarious when she brings the freshly baked bread out and everyone rips into it, digging to get the quarter. There’s nothing like breaking bread with family during the holidays, especially with this tradition!
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Cindy O’Brien
Manager Digital Platforms Information Services
“My daughter was born on Christmas Day so there is always also birthday cake!”
We used to have a huge breakfast and party every Christmas morning with games and prizes. It would be quite the competitive atmosphere as everyone wanted to win the elusive Santa-on-amotorcycle trophy and be crowned the Christmas winner. Once the grandchildren started to arrive, we had to make adjustments because the little ones wanted to stay home and play with their toys — let’s just say they could care less about an 8:00am game of ornament pong, blow-up-glove boxing match, or a talent show competition. Now on Christmas afternoon, my husband and I go to an RV spot on the beach for four days. We fully decorate the RV inside and out to match all the other decked-out RV’s lining the coast. In the evening, everyone meets down at the beach to hang out by the Christmas tree and firepit, make s’mores, and of course enjoy a drink or two. My daughter was born on Christmas Day, so there is always also birthday cake! It has turned out to be a wonderful way to celebrate the holidays with everyone.
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Chelsea Sheehan Customer Service Representative
“My family has done this for years, and it can get pretty out of control.”
Every year, my dad’s side of the family has a gathering on Christmas Eve at my uncle’s house. We do the usual —dinner, white elephant gift exchange, etc. But there’s a catch: there’s a new theme each year. We’ve done everything from ugly Christmas sweaters to a PJ party. One of the best traditions we do is play Left, Right, Center. Basically, everyone starts out with three dollar bills and takes turns rolling dice. The money gets passed around until one person ends up with a dollar and they have to roll “dots” or a center and they win the money pot. My family has done this for years, and it can get pretty out of control. We can all be extremely competitive, but it’s always fun at the end of the day. The recent update to this tradition is that my Uncle Bob and Cousin Nicole are no longer allowed to sit next to each other because they have both suspiciously won multiple times. I’ve played this for almost 20 years and have yet to win. Maybe this year will be mine!
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Joanne Fischer Account Executive
“My sisters-in-law and I celebrate with a glass of champagne.”
One of the longest standing traditions in my family is having pizza on Christmas Eve. This began back when my brother and I were very young. It was the quickest and easiest meal we could consume before rushing off to perform in Christmas Eve services, which usually involved all the pageantry of costumes or some form of “Sunday best.” We decided to maintain this tradition into adulthood and we still enjoy “Christmas Eve Pizza” to this day (without the costumes, though). As for Christmas afternoon, my sisters-in-law and I celebrate with a glass of champagne. For a refreshing treat, add two sprigs of fresh thyme and a slice of Meyer lemon to an empty flute. Fill with the brut sparkling wine of your choice and enjoy. Cheers!
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Alyssa Armesto General Manager, Fresno
“This was a tradition started by my parents before there was even a thing like Elf on a Shelf.”
From before I can remember, the Christmas Elves have been visiting our home, arriving the day after Thanksgiving and leaving the day before Christmas Eve. The purpose of their visit? To make sure we were being good so they can report back to Santa. Every night, they fly around the house and find a new hiding spot. I remember having so much fun with my brother every morning trying to be the first one to find the elves’ new hiding spot! The elves did not want to be spotted, so you can imagine as a kid how hard it was to not draw attention that you found the elf. My mom tells stories about how she would find random food or notes near the hiding spot of the elf because we would try and feed them or pass off letters to Santa. I never questioned why my friends at school didn’t have elves come to their house — I guess this was the joy in believing in the magic of Christmas. This was a tradition started by my parents before there was even a thing like Elf on a Shelf. My mother could have been a millionaire if she marketed her idea! The elves still visit my parent’s home every year and we will be starting this tradition with my son this holiday season.
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