Monday Morning Reads

j0438525Coffee. Check.

Music. Check.

Articles to inspire. Check.

A list of what I’m reading this morning:

AdvertisingAge’s Book of Tens – The ten best of everything media, design, marketing, and more. If you’re in any creative field, this is a must-read. If you’re not, it’s still a must-read. So read it. Now.

Fast Company: Mr. Social – I have to admit, I always wondered what Demi saw in him. How Ashton Kutcher has proven me wrong, and why he matters to the future of social media.

The New Yorker: Branded a Cheat – I’ve been trying to avoid the Tiger gossip machine, but for us PR/marketing types, this is going to be a case study. Put down the US Weekly, and pick up the New Yorker.

Wired: James Cameron and Avatar – What James Cameron’s epic new film means for movies, media, and the future of communications.

Ad Week 2010 – I’m not so much reading this as I am madly planning my itinerary. But if we’re talking inspiration, then I can hardly leave it out.

What are you reading? Who’s inspiring you today?

Christmas with Our Kitchen

Pavlova_main-image

Once again, we have been blessed with another post from our friends from Our Kitchen, over in New Zealand. This time the recipe is for one of their Christmas specialties ~ Pavlova.

Susie from Our Kitchen writes:

Pavlova is an iconic Kiwi dessert, well, if you believe us New Zealanders and not our counterparts across the ditch in Australia.  It’s probably one of the more versatile desserts I know of.  It can be served in hot or cold weather, can make the grade for special dinners but can also be served up at a low key barbeque.

Typically the meringue dessert is slathered in cream and then decorated with slices of kiwifruit.  But I know and have seen many other ways to garnish it.  It’s definitely a dessert we savour at Christmas time, and since Christmas time marks the beginning of summer for us here in New Zealand we like to garnish it with fresh berries.  I definitely recommend having a try at it and getting a taste of an antipodeans Christmas.

Hope you guys have a fantastic festive season!

Traditional Kiwi Pavlova

Serves 4

  • 3 egg whites
  • 1 cup caster sugar
  • 1 tsp vinegar
  • 1 tbsp cornflour
  • 1 tsp vanilla essence
  • Fresh Berries
  • Whipped Cream for topping

Method

1. Preheat your oven to 150°C on bake, if you would like to use a fan function for that extra crispy coating use a lower temperature like 125ۦC*.

2. Line a baking sheet with baking paper.

3. Beat the egg whites on a high setting until stiff peaks form. To make you sure your egg whites whisk up nicely ensure there is no egg yolk in them and that all the utensils and bowl have been rinsed in scalding hot water to remove any grease.

4. Add sugar gradually whilst still beating on a high setting, usually a tablespoon at a time is the norm or if you have steady hands pour in a slow steady stream, making sure at each addition it is beaten thoroughly.

5. Once all the sugar is added beat for a further 10 minutes. This is important as it helps the mix to stiffen a little more, which will mean it will keep its shape when it’s baked.

6. Mix together the vinegar, cornflour and vanilla essence, decrease the mixer setting to med-low and add in the cornflour mix. Once just mixed in, turn off mixer.

7. Cut a ~40cm length of baking paper and fold along its length. Curl on tray to make a cuff with a diameter of ~17cm, either tape or pin it to keep its shape.

8. Spoon meringue mix into cuff and smooth out surface. Place into the middle of the oven, if on bake turn the oven down to 125°C and bake for one hour. After an hour turn the oven off and let the pav cool in the oven. For fan functions do everything the same just turn the oven a little lower, maybe 115°C.

Hull and wash some berries, whip some cream and serve! You can also opt for the sliced kiwifruit.

Tips and Tricks

  • Using a fan function forces convection currents and dries out humidity that the more gentle bake function has, which is why you’re likely to get more of a crust on the pavlova using a fan function. Because of the forced convection, fan functions transfer heat and energy quicker than bake, thus the golden rule of baking is to decrease the baking temperature by roughly 20°C when using them.

Thanks again for sharing Susie, from all of us at Engine, we wish you and your F&P team a Merry Christmas and a prosperous New Year! 

For more recipes from the team at Our Kitchen, make sure to visit their blog. Connect with them on Facebook and Twitter too!

Cheers,

Kerry

The Rules of Engagement

This post is part of the Guest Blog Grand Tour over at Life Without Pants – an epic two-month journey of over 50 guest posts. Want to learn more about Matt Cheuvront & see how far the rabbit hole goes? Subscribe to the Life Without Pants RSS feed & follow him on Twitter to keep in touch!

You don’t need me to tell you, but the world of marketing and advertising has seen some pretty dramatic shifts over the past few years. Social Media is changing the face of the way companies do marketing. How? With the emphasis on B2C communication – tools like Twitter, Facebook, and LinkedIn are making it easier than ever for businesses to give and receive instant feedback from their customers.

But just because the tools are readily available, doesn’t mean businesses are using them to their maximum potential. The approach to Social Media has to be taken from a different angle than more “traditional” marketing mediums. Where selling, generating leads, and landing clients may be the end result – the approach with Social Media has to be to engage and build relationships first, before focusing on the sales pitch.

One thing that everyone can take a lesson in, and something I continue to work on myself – is the power of listening. Listen to what your customers are saying, pay attention to their conversations, and take note of their ideas. Becoming a good listener and eavesdropping at the right time and place is priority number one for Social Media marketing.

You’ll hear everyone tell you that listening is important – but that’s only the first step. The follow up, and most important element of communication is knowing WHEN to communicate. Those who are “doing it right” spend a considerable about of time listening, and when the time is right, take it to the next step and get involved.

What does “get involved” mean? At the end of the day, it’s about being a person first, a human representative and voice of your company. People don’t want to talk to a business – they want to talk to a person, they want a connection, a human on the other end of the line who genuinely cares about their wants and needs. If you’re that person on the other end, be yourself, be funny, share interesting and relevant information, become a resource for your community. Social Media works best when the line between personal and professional is blurred.

Once you’ve built a rapport with the members of your community, they’ll be more willing and accepting of your “sales” pitches. Engage first, sell second – A simple formula that’s often forgotten, but is the recipe of success for any business integrating Social Media into their marketing mix.

What examples do you have of businesses that are doing it right (or wrong) with Social Media?

Charity Wreath Off!

wreathoffWe here at Engine love it when our colleagues and clients come up with amazing ideas! Here’s one that we just had to share.

The group from JB Printing, in Belleville, Ontario, have created an online charity auction, where they’re selling off Christmas wreaths, made by members of their team, to benefit the Make A Wish Foundation.

Here’s Owner, Teresa Bell’s, take on how this project came about:

It started in October…….at a staff meeting we somehow got started challenging each other to a pumpkin carving contest. Well, the next week everyone showed up with a pumpkin and then we asked customers to vote. We had such fun with it that we started thinking, what could we do next?

With Christmas just around the corner it was natural to think of a wreath making competition, and we always support a charity. Why not put the two together? The Wreath Off was born.

The hardest part was deciding which charity to support. In past years we have done a Toy Drive, Christmas Sharing Baskets and Coats for Kids. This year we voted to raise money for the Make a Wish Foundation.

Everyone at JB Printing made a wreath. The rules stated that you had to make it yourself, it had to be a continuous shape and less than 24″ wide. When the wreaths arrived we were amazed at the variety, ingenuity and talent showcased in the various themes.

We are now auctioning the wreaths off, with 100% of the proceeds going to the Make a Wish Foundation. The JB staff are a pretty competitive bunch and we all want to have the highest selling wreath. It’s annonymous, so no one knows whos wreath they’re purchasing. The wreath designers will be revealed after the auction closes on Dec. 14.

Merry Christmas,
Teresa Bell

This is such an ingenious way to engage staff, foster creativity and out-of-the-box thinking, and to give back to the community!

To find out how you can participate in the JB Printing, Christmas Charity Wreath Off, check out this link!

Fun at Glamour Junkie!

We’re working with a new client, Connie Yrjola, who owns one of the coolest jewellery stores around–Glamour Junkie. This weekend, Connie invited my good friend, photographer and blogger Allison Empey and I, into her store to take some product shots for her new website (which we’re in the process of building).

Connie’s been making jewellery since she was twelve. She works with a variety of materials, and designs in just about every style possible. On top of being incredibly talented and creative, Connie is really, really fun. She said we could share some of the pictures from our shoot here. Keep in mind they’re raw and unedited, but they’ll give you an idea of her work.

From the 'Natural' collection

From the 'Natural' Collection

From the 'Bridal' Collection

From the 'Bridal' Collection

Connie indulged me, and let me wear some of my favourite pieces for a picture.

Connie indulged me, and let me wear some of my favourite pieces for a picture.

For more pictures of Glamour Junkie’s unique jewellery designs, please take a look at our Facebook Fan Page.

Glamour Junkie is located at Fusion Creative Collections, 282 Front St., Belleville, Ontario. Or call, 613-967-4438.

Holiday Entertaining 101 – Part 4

The countdown is on!

All right, so over the past few Friday’s I have been talking about planning the perfect party, and I think that we are all ready to graduate to the next step, the best step, and the yummiest…preparing food for the party. This post is strictly about food, and honestly, I can’t think of anything better! 

A few weeks ago I posted a recipe for meatballs, other items on my Christmas Party Menu would include:  

Assorted cheeses paired with fruit and crackers.

Assorted cheeses paired with fruit and crackers.

Assorted Cheese Platter with Fresh Fruit, Bread & Crackers 

It doesn’t get much easier than putting an assortment of cheeses together on an old wooden platter or a piece of slate. Tip: make sure you represent cheeses from different parts of the world, such as France, Italy, Greece, and of course, don’t forget your local artisian cheese factories. Make sure that you have representation from each style of cheese. Some examples: hard (parmesan, Romano, Asiago), semi-hard (Cheddar, Gruyere, Gouda, Jarlsberg), semi-soft (American Brick, Havarti, Buffalo Mozzarella) and soft (cream cheese, ricotta, brie, bleu, Roquefort). 

It’s also a good idea to purchase cheeses that are close to their “best before” date, as they are at their peak flavor. 

Pair cheeses with: sliced pear & apple, grapes, figs, chutney (I just love extra old cheddar and red pepper jelly) and lets not forget, a variety of crackers and bread. 

Putting a name to the face is very helpful! If you’re using slate you could write the names of the cheeses and where they are from in chalk. Or you can use the standard cheese spikes. 

Tip:  Take cheeses out of fridge about an hour prior to serving – cheese should be at room temperature to get full flavor. 

Smokey Bacon Bites – I found this Rachael Ray recipe online last Christmas ~ now a regular in my lineup of appis ~  super easy and very tasty! 

  • 1 tbsp olive oil
  • 1/2 pound bacon, chopped into small pieces
  • 1 large onion, finely chopped
  • Pepper
  • Flour for dusting
  • 1 sheet puff pastry dough (13×10”), defrosted
  • 1 six ounce container herb & garlic cheese like Boursin
  • 1 cup Swiss cheese, shredded. 
Puff Pastry

Puff Pastry

Preheat oven to 400F. Place a medium-sized skillet over medium-high heat, add olive oil. Once hot, add the bacon and cook until crispy, about 5 min. With a slotted spoon, remove the bacon from the skillet to a paper towel-lined plate. 

Remove all but 2 tbsp of the fat from the skillet, return to the heat and add the onion and cook until tender. Remove from heat and combine with the bacon. Season with some pepper and let cool. 

Lay the pastry dough out on a nonstick sheet. Spread the Boursin cheese evenly over the dough then top with the bacon-onion mixture and sprinkle with cheese. 

Transfer to the oven and bake until golden brown and cooked through, about 20 min. Once the dough is done baking, let cool and cut into 1-2 inch squares. (Makes about 35 pieces.) 

 

Christmas just isn't the same without cranberries!

Christmas just isn't the same without cranberries!

Cranberry Brie Puffs ~ Christmas without Cranberries, come on…?  

  • Half of a 397 ml pkg of frozen puff pastry
  • 1 cup fresh cranberries
  • 1/4 cup water
  • 3 tbsp sugar
  • 1/4 cup all-purpose flour, for flouring work surface
  • 6 oz brie, rinds removed, cut into 24 equal pieces
  • Fresh rosemary for garnish

 Thaw pastry at room temperature for about 1 hour or until soft enough to roll out. Preheat oven to 400F. Put the cranberries, water and sugar in a small saucepan. Cook, covered, over high heat for

2-3 min or until cranberries have popped. Remove lid and stir to mash. Reduce heat to medium and continue cooking until the mixture has thickened and liquid has evaporated. Cool. 

Sprinkle work surface with flour and roll out puff pastry into a 12 X 9 rectangle. With a pizza cutter, cut the dough into 24 equal rectangles. Press pastry into mini-muffin pans (two pans with 12 cups each). Divide cooled cranberry mixture among the muffin cups. Put a piece of Brie in each cup. Bake puffs for 15 – 20 min. or until puffed up and golden brown. Sprinkle chopped rosemary over tops and decorate serving platter with extra sprigs. Serve warm. (Makes 24 pieces.) 

To be continued next Friday… along with a guest post from our friends in New Zealand! 

Cheers,

Kerry

We’re Blipping (Is that a word?)

Blip_Fm_LogoWorking in a creative space, we tend to use different media to express ourselves. Kerry is not only an amazing project manager-marketer-media buyer, she’s also a fantastic cook. Fillmore is not only a brilliant web designer, he’s also a skilled photographer, and talented musician. You get the drift.

How we express our creativity comes in many shapes and forms, and it should. Taking a multi-faceted approach in any creative career is what keeps us all innovating, growing, and challenging the way we see our clients, ourselves, and our world.

The other day we got talking about our shared passion for creating, which led to a discussion about music, and favourite songs, bands, etc. Once again, we found something we could all get excited about–almost as excited as we get about food.

What’s the natural next step? Since Bryna spends so much time in the online space, a Blip.fm account was the (her) obvious choice. Why not build a shared platform for something that helps us learn, move, emote, create, relax, love, think…What doesn’t music do?

So here it is, folks, yet another place where we can be who we are, and share that with you. We hope you enjoy! (We may even take requests.)

Blip.fm/EngineCom

Added bonus! Check out our Facebook Fan Page, for a selection of Kathy’s, Kerry’s and Bryna’s favourite songs of all time (thus far).

Guest Post on NateRiggs.com

Henderson Bas, The Nice Agency

Henderson Bas, The Nice Agency

Hey all! Just a couple things:

Yesterday, I had the pleasure of working with the team at Henderson Bas, the most awarded interactive agency in Canada. They are an amazing group of creatives, strategists, marketers, and programmers. Some of their clients include Coke, Mercedes-Benz and Molson Canadian. Thanks for having me, guys!

I also had the pleasure of writing a guest contribution on Nate Riggs’ blog. If you don’t know Nate, make sure to take a look at his guest post on our blog from last week. He’s a brilliant creative, working in the field of social web strategy. He not only runs his own business, Social Business Strategies, but he is also the Director of Communication Strategy at Huber + Co. Interactive, in Columbus, Ohio. On top of that he’s a great dad, and a marathon runner. Not too shabby.

So today, rather than write something of my own, I encourage you to read my guest post over at NateRiggs.com.

Question Period

Since early this morning I have been considering topics for blogging. I’ve been on this “know thyself” bandwagon, and I didn’t want to inundate you with more, “me, me, me.” But hopefully you’re seeing that it’s not simply about me–it’s about you and your business. (My friend Nate Riggs wrote about this for me on Thursday, and if you haven’t read his guest post, it’s a great resource on this topic.)

As I logged into the blog, I found a really interesting comment waiting for approval. It was in regards to my post from last week entitled, On the Road, where I introduced you all to my little experiment in self-discovery. Here’s an excerpt from that comment that I want to address today:

“[Bryna] I’m continually impressed that you are willing to be the guinea pig, or at least put your feet in the shoes that have to do the walking, as it were (mixing my cliches a bit). And so, in fearing all these traps, I am about to walk into the arena of social networking. I don’t feel I have a choice, at least. And because of it, I will be needing help. So for that reason I ask you for this advice — how do we balance the need to know ourselves with the need to know our audience or at least our customers? I don’t think they are exclusive, but I certainly can’t see them being the same, either.”

First off, let me say thank you. I’m not looking for accolades in terms of sharing myself with you all, but I do appreciate that this commentor understands that I’m not doing it out of a place of self-idolatry (their words–check out the full comment), but to really question the ways we communicate who we are in the social media world.

It’s All About Balance

“How do we balance the need to know ourselves with the need to know our audience, or at least our customers?”

Let’s start with self.

I started this journey of online self-discovery because there are a lot of voices in the social media world, and I wanted to make sure I knew what mine was. It’s not enough to just talk into space, and assume that people will listen. Some will, and depending on why you blog, that’s acceptable. However, for professional bloggers, finding your voice is key to success. My friend, and colleague in the SM space, Matt Cheuvront, actually just posted on this today, and he put it well–it’s ok to experiment with your platform, just be you.

That’s what I’m trying to do, and encourage you to do as well. It’s no longer enough to take the advice of others verbatim. The process of developing your SM platform is just as important as the final result.

We start with ourselves–looking in before we look out. It’s not self-idolatry to start here. I do struggle at times with the notion of “celebrity” in the online world. It can be a very self-centred place, but I don’t think that’s the real truth of the matter. I’ve met some of the most interesting, engaging, genuine people through SM. They aren’t fake. We’re all working with a new media, and it takes time to find your place.

There are definitely people out there with huge platforms and audiences.  At some point I have to come to terms with the fact that I’m not a Chris Brogan or Sarah Evans (yet). They are wonderful people to look at as mentors, but I still have to define who I am. You still have to define who you are.

We start inside, define who we are, but then we need to ask: Why? Why are you engaging in social media? What is the purpose? What I’ve started to do, personally, is compartmentilize. I blog primarily for Engine Communications. This is my professional space, and I share it with my colleagues. We pepper it with pieces of ourselves, but it’s different than my personal blog. It’s not about me.

Then I have my personal own spaces. I’m a writer. I love words. I love the visual of a sentence. I look at words the way a painter looks at paint. It’s my tool for self-expression. I’m playing with my tumblog, and my WordPress account right now. 

For awhile I was concerned that using those platforms might negate the professionalism here (which is why there’s so little content as of yet), but I’ve seen lots of writers use personal blogs in amazing ways (Sydney Owen is great at this). Just add a disclaimer. Get the voice part solidified, and the purpose part, then start thinking about your audience.

Your audience may or may not be important to you. Another colleague, Sonny Gill, has a terrific post on this issue. I’m happy if someone reads my personal blog, and gets something out of it, but it’s more for me than anyone else.

I also have a strong leaning toward social justice issues, and I’ve been blogging about them here for about a year (although I’ve been on haitus for planning purposes). It’s still me, sharing a part of who I am, but more importantly it’s a forum for my audience to connect with like-minded people from a variety of organizations, all doing amazing things to fight global poverty. My audience is very important to me there. Again, it’s not about me.

Our audience here in the Engine Room is also of utmost importance. We are a business. We want people to know we exist. We want people to know we’re engaged, that we understand how to navigate Web 2.0. We also want to be more than a business. Engine is made up of people, and this space allows you to interact with us in real time. We aren’t just a logo–we’re a community.

We also want to generate useful content that gives you insight into who we are, who you are, and how to communicate your message to your target audience. It is our goal to give a broad spectrum of information about communications, marketing and design, because those are our interests–where we shine. We assume our audience is interested in those things too.

It’s all about balance: Balancing your voice, with your purpose, with your audience and their needs. How do you do it? Experiment. Be genuine. I’m seeing now that the rest will fall into place.

Thanks for the comment!

Holiday Entertaining 101 – Part 3

glasswear

Beautiful glassware presents your holiday cocktails as presents all their own.

Here’s the skinny on setting up the Perfect Bar! 

Very important – make sure your bar is completely set up before your guests arrive

• Ice & lots of it ~ running out of ice isn’t cool!

• Shot glass or jigger for measuring

• Strainer for chilled drinks without the ice

• Pitcher for mixed drinks with long handled spoon for stirring

• Shaker set for those “shaken, not stirred” cocktails

• Small cutting board (bar board) and paring knife for cutting lemons and limes

• Cocktail napkins

• Swizzle sticks

• Bottle opener

• Corkscrew

It’s not always possible but having a designated bartender is a bonus and takes some of the pressure off of the host. 

HELPFUL HINTS: 

  1. Don’t stick to lemons and limes for garnishes. Set out bowls of cranberries, raspberries, star fruit, vanilla beans, lavender, lemongrass, chocolate swizzle sticks, flowers, olives, pickles, etc. 
  2. If fridge space is limited use your deck, porch or balcony! 
  3. Offer some low-carb and low-cal beverages, such as light beer or light coolers. 
  4. Serve both plain and sparkling water and lots of non-alcoholic choices. 

Gorgeous glassware is must! I don’t know about you, but my red wine just doesn’t cut it when it’s served to me in a plastic glass (go “green” and use glass not plastic, rent or borrow from family or friends if you have to). Go above and beyond and serve beer in a tall pilsner glass – adds a touch of class (unless your guests specifically request their beer in a bottle).

 Make sure that you have enough glasses for everyone, usually two per guest for each type of drink you will be serving. Why not write the names of guests on holiday gift tags, tie them to the stems of the glasses as you hand out the drinks. OR, as Rachael Ray recommends, use a china marker and write the names directly on the glasses.

eggnog

Easy Homemade Eggnog

 12 large eggs

1 1/2 cups granulated sugar

3/4 tsp salt

12 cups Homogenized milk (for richness, some recipes call for whipping cream so this isn’t so bad!)

3 tbsp Vanilla

2 cups Brandy

1/2 cup rum

Ground nutmeg

 Beat eggs in extra large bowl until light. Continue beating while adding sugar and salt gradually. Beat until sugar is dissolved. Add milk and vanilla. Add brandy and rum. Adjust strength by increasing or decreasing liquor. Stir. Can be refrigerated for up to 24 hours before serving, or stored covered for 6 days. To serve, run immersion blender through to foam. Garnish with nutmeg. Makes 28 servings.

curryCurried Nuts ~ so easy, and a great addition to any bar! 

1/4 cup butter

1 tsp medium-hot curry powder (curry flavor is not too strong, adjust as desired)

1 tsp salt

Dash or two of Worcestershire sauce

4 cups of mixed nuts (pecans, almonds, peanuts, walnuts, cashews etc.)

Melt butter in large saucepan. Stir in curry powder, salt & Worcestershire. Sauté until fragrant. Add nuts. Stir to coat. Turn into ungreased roasting pan and bake in a preheated (325 degrees) oven 10 – 15 minutes. Stir occasionally while baking. Cool then store in an airtight container.

curry1Check out our Facebook Fan Page for more holiday entertaining tips. We have the skinny on all the cocktail trends for 2010, and we’ll be posting more holiday recipes as we head closer to Christmas.