January February 2009 Newsletter

HAPPY NEW YEAR!!!



Hey Everyone welcome to 2009. This year promises to be a great year.


We have HUGE News!


THELOFT Hair Studio has MOVED!!!


We are really excited to introduce you to our new location.


33821 South Fraser Way


We are located right next to Champagne and Lace.


The new location has the same warmth as the old one with even more of a cozier feel and way more space. Heather and I have been working there over the holidays to make it our own. We have a few more things that will be coming in the future but we are thrilled with how everything is turning out!


All of my contact information and payment options are staying the same, so in that regard nothing has changed.


We don't plan on having a sign out on the front of the building right away but our sandwich board is out front and the name is on the door. We are the little two unit building right between Champagne and Lace and the brick building with the LED store in it.

January February Promotion

With every haircut booked in January and February enjoy a complimentary Kevin Murphy Experience. This relaxing and rejuvenating service is great for starting off the new year. It's great for your mind, body and hair! Following the routine of skin care, this signature experience is the beginning of great hair. We exfoliate, cleanse and moisturize. $30 value.

More New Things

We've purchased the Tassimo Suprema coffee maker by Bosch. It makes every kind of beverage you love from Starbucks or Timmy's. So save your pennies and have coffee on us. Our machine will be in the week of the 12th.

Recipe

Potted Chicken with Rice

2 med or 1 lg onion chopped

Salt and Pepper

3 cups chicken stock

3/4 cup Sauternes wine

1 1/4 cups white rice

4 tblsp butter

1 bay leaf

1 carrot, peeled and chopped

1 garlic clove, smashed

1 cup frozen green peas

A handful of fresh flat leaf parsely, chopped

Fill a large Dutch oven to the rim with hot water for several minutes to heat it. Combine the onions,salt and pepper, chicken stock, wine, rice, butter, bay leaf, carrots and garlic in a bowl.

Empty the water from the pot and place the chicken in the warm pot. Season the chicken with salt and pepper inside and out, then add the rice mixture to the pot, placing it around the chicken. Cover the pot, place it on a baking sheet in a cold oven, and turn the oven to 350 F. Cook for 2 hours or until very tender. Just before serving, discard the bay leaf, stir in the peas and parsley, and cook just to heat through.

Serves 4