Dove of Peace

The Return of the Light

B. Kim Barnes

The winter holidays (Christmas, Hanukkah, Kwanzaa) all celebrate light in some way—and not only light, but the return of a light that has somehow been lost, or that we fear we have lost. In this time of worry and conflict, we are all—regardless of our philosophical or religious orientation—watching, praying, or hoping for a return of the light of peace, freedom, reason, friendship, love, and healing of relationships across borders and boundaries.

Regardless of our political preferences, we all wish our leaders to be wise men and women, enlightened beings. We long for the return of our daughters and sons, parents and friends from war. We hope for the return of refugees to their homes, free of fear and hunger. In this season, we are reminded of that generosity of spirit that enables us to open our hearts and minds to the stranger, the other, the lost, as well as to our own loved ones.

Like you, I look for the turning of the season to bring the return of light and grace to all of our communities. We at Barnes & Conti wish you the happiest of holidays. We are so grateful to live in the light and warmth of your friendship.

— Kim

In this Issue

The Fourth Annual Barnes & Conti Virtual Feast

Holiday Memories: “The Bottle of Port on the Table,” by Tzena Ergin

Family Notes: Baby 2005?

True Holiday Story: “The Miracle of the Light Bulbs,” by Joel Kleinbaum

News Items:

Just for Fun

Featured Art: “Colombe de la Paix” (Dove of Peace) by Guy Breniaux

Virtual Feast: Our Holiday Gift to You

As our long-time newsletter readers know, we love to share recipes with you. And—from the feedback we get—you enjoy the recipes almost as much as the articles! In 2001, when we inaugurated our E-newsletter, our second issue was the holiday “virtual feast.” It has long been a Barnes & Conti tradition to celebrate the holidays with an office potluck. Now, for four years running, we celebrate with you in this virtual feast! We hope that at least one of these recipes will brighten your holiday season.

Appetizer: Pesto Cheese Dip

Roslyn Raley, Desktop Publishing Manager

BasilIngredients:

Method:

  1. Combine cottage cheese, ricotta, cream cheese, Parmesan, and lemon juice in food processor or blender. Whirl until almost smooth.
  2. Add basil, green onion, and garlic. Pulse with on-off motion until greens are finely chopped and mixed.
  3. Serve at once, or cover and refrigerate up to 3 days.

Makes 3 cups

Cocktail: Meagan’s Magnificent Key Lime Pie Martini

Key Lime Pie MartiniMeagan McCrystle, Media Relations and Sales & Marketing Associate

Ingredients:

Directions:

  1. Pour all three Ingredients: into a cocktail shaker half-filled with ice cubes.
  2. Shake well, and strain into a chilled cocktail glass.
  3. Garnish with a twist of lime, and serve.

Cabbage Soup Gratineé

Joel Kleinbaum, Information Systems

This is a kissing cousin to that ever-popular winter classic, French Onion Soup. Joel thinks this is just as good, especially if you can get Savoy cabbage. Joel uses homemade vegetable stock made from onions, carrots, leeks, celery leaves, parsley, bay leaf, parsnip, and salt. The cabbage is first slowly sauteed with onion and garlic which gives it a very sweet flavor. The cabbage is then combined with the stock and simmered. Before serving, it is finished like French onion soup, with toasted bread and melted cheese.

Cabbage SoupIngredients:

For the cabbage

For the soup

Method:

  1. Sauté the onion in the olive oil over medium to medium-high heat until it starts to turn golden. Add the garlic, and saute for another 3-4 minutes.
  2. Add the cabbage and saute for 2-3 minutes over medium high heat until the cabbage is well coated with oil. Turn the heat to low and cover. Slowly saute the cabbage for 20-30 minutes, stirring often, until the cabbage turns a light golden brown and is much reduced.
  3. Combine the cabbage and the stock, bring to a boil, and simmer for at least 45 minutes (at this point, you may refrigerate the soup for a few days and finish later).
  4. While the soup is simmering preheat your oven (at least 400 degrees).
  5. Taste for salt, add salt to taste (plus a few grindings of pepper, if you like)
  6. Divide the hot soup between 4-6 oven-safe serving bowls (or one single oven-safe crock or dutch oven).
  7. Top each bowl with a thick slice of toast, and sprinkle generously with shredded cheese
  8. Place soup bowls in the oven and heat for 7-10 minutes, until the cheese is nicely melted.

Serves 4-6

Tip: place the bowls in a 2 inch deep roasting or cake pan before placing in the oven.

Rosolli (Colorful Christmas Beet Salad from Finland)

Johanna Seppäläinen, Research Associate

Johanna hails from Finland, and this is a very traditional (not to mention healthy) holiday salad. Johanna says you can find salt herring at Scandinavian specialty stores, but pickled herring will work almost as well (you may need to add salt). The red beets will color anything they touch a deep shade of pink; if you want the whole salad to be very pink, mix a few hours before serving, if you want just a slight blush, mix about 20-30 minutes beforehand.

Rosolli: Finnish Beet SaladIngredients:

Method:

  1. Cook the potatoes and carrots, peel, and let them cool down.
  2. Cook the beets in salted water for 25 minutes, peel, and let cool them down. (reserve 2 tbsp. of the cooking liquid).
  3. Peel and cube all vegetables and apple with a knife. Mix them altogether a few hours before serving. (or, if you don't want all the vegetables tinted deep pink, mix 30 minutes before serving).
  4. If you like, add the herring, and/or salt to taste.
  5. Hard boil the eggs, separate the yolks and egg whites, and mince them separately.
  6. Place the salad in a deep serving dish, and decorate with the minced egg.
  7. Mix the sour cream our whipped cream with the 2 tbsp. of beet cooking liquid (if you use whipped cream, you might want to mix in 1 tbsp. of lemon juice). Serve on the side as a dressing. Enjoy!

Serves 4-6

Main Course: Braised Lamb Shanks

Kim Barnes, President & CEO

Kim says, “Both Hanukkah and Christmas are based on stories that begin in the Middle East. As fractured and fragile as that region seems today, there is one thing that unites much of the area—a wonderful food tradition with simple and delicious dishes often featuring lamb and vegetables as well as couscous, some form of cucumber with yogurt or eggplant salad, flatbread such as pita, and olives. Here is a favorite version of lamb that is real comfort food (at least to omnivores) in a world that badly needs comfort.”

LambIngredients:

Method:

  1. In a braiser or large deep frying pan, over medium-high heat, warm the oil until it is hot but not smoking.
  2. Add shanks and brown on all sides, 10-12 minutes. Transfer to a plate.
  3. Reduce heat to medium-low, add garlic and sauté for 30-40 seconds.
  4. Add leeks or onions and sauté until translucent, 6-8 minutes.
  5. Return shanks to pan, add rosemary, salt, pepper, and wine.
  6. Raise heat to medium-high and then bring to a simmer.
  7. Reduce heat to low, cover and simmer until the shanks are very tender when pierced with a fork, 2 to 2 1/2 hours. Turn once or twice during cooking and add water as necessary to maintain original level of liquid.
  8. When shanks are tender, serve immediately after seasoning to taste, using sprigs of rosemary for a garnish.

Serves 4

Janne’s Potato Latkes: A Virtual Feast Classic

Janne Rochlin, Chief Learning Officer

We ran this recipe on our very first “Virtual Feast” back in 2001, and Janne still keeps bringing them to our annual holiday potluck. But we’re not complaining; these traditional Hanukkah potato pancakes are as crispy and tasty a as ever! To be truly authentic, don’t skimp on the onion, and you must fry them in oil!

Potato LatkesIngredients:

This recipe allows for a lot of flexibility and experimentation according to your personal tastes. You can have a smooth or chunky, thick or thin batter, more or less onions and salt, fried very crispy or lightly. There are as many variations as there are “practitioners.” It’s hard to go wrong as long as you like potatoes!

Method:

  1. Prepare the potatoes by either grating finely or pureeing in a food processor (or a combination of both depending on your preference for the degree of smoothness to the batter—my own preference is some grated and some pureed).
  2. Grate or puree the onion along with the potatoes.
  3. In a large mixing bowl, beat the eggs and add the remaining Ingredients:. Mix well.
  4. Heat the oil (about 1/8 to 1/4 inch deep) in a frying pan. Drop 1/4 C batter into the oil. Fry on one side until the edges begin to brown. Turn and fry the other side. Remove from the pan and drain on paper towels.
  5. Serve with sour cream and applesauce.

Serves four.

Editor’s note: to make an extremely elegant appetizer out of this Hanukkah classic, top each latke with a dollop of sour cream and a thin slice of nova lox. Garnish with fresh dill. Janne’s bubbe (grandmother) never had it so good!

Deep Fried Okra, Texas Style

Carter Serrett, Vice President of Sales & Marketing

Carter brought this fried okra to our potluck last year so we all could enjoy it. He said if we printed the recipe it would make his Texas momma proud!

OkraIngredients:

Method:

  1. Mix the seasonings into the buttermilk
  2. Put the flour in a brown, paper bag. Dip the okra into the buttermilk, a few slices at a time, and shake in the brown paper bag until well coated with flour (for a thicker coating, you might try repeating the process).
  3. Deep fry in 1-2 inches hot fat until golden brown, drain on paper towels

Feeds 4-6 people or 2 hungry Texans.

Dessert: Persimmon-Apple Tart with Gingersnap Streusel

Kim Barnes, President & CEO

Kim received this recipe from Diana Hayden, a long-time friend of Barnes & Conti’s who now heads up Applied Global University at Applied Materials.

Prep and cook time: about 1 hour and 40 minutes Serves: 10-12

Persimmon TartIngredients:

Method:

  1. Roll pastry out on a floured board to fit a 9 inch tart pan with removable rim.
  2. Lay pastry in pan ease into corners. Fold excess pastry down and flush with rim, then press against pan side so pastry extends about 1/8 inch above rim.
  3. Bake in a 350 oven until pastry is lightly browned, 10-15 minutes. Use while warm.
  4. Meanwhile, in a bowl, stir together crushed gingersnaps, brown sugar, and flour. Mix in melted butter.  Squeeze mixture to form lumps. Set aside.
  5. In a large bowl, mix granulated sugar and cornstarch. Peel, core, and thinly slice apples.  Stem, peel, and thinly slice persimmons. Add fruit to bowl along with lemon juice and mix well.
  6. Pour mixture into pastry and shake pan to settle filling evenly, then crumble gingersnap mixture over it.
  7. Bake tart on lowest rack of a 325 oven until pastry is browned and filling bubbles, 1 hour to 1 hour and 10 minutes. Lay a sheet of foil over streusel if it begins to darken before pastry is done.  Let stand until just warm, remove pan rim.

Dessert: Honey and Aniseed Fritters

Eric Beckman, Vice President and Chief Financial Officer

This was a favorite recipe of Pablo Picasso’s and makes a wonderful addition to almost any meal. There is no sugar or sweetener in the batter so the fritters are not too sweet.

Ingredients:

Method:

  1. Separate the eggs.
  2. Lightly oil the work surface. Place the flour in a mound onto the work surface.
  3. Make an indentation in the center of the flour, and fill with the egg yolks, oil, lemon juice, salt, and brandy.
  4. Gradually work the flour into the center, blending all Ingredients: to a thick doughy batter. Add water as needed if the mixture is too dry.
  5. When Ingredients: are well blended, but not overworked, place the batter in a bowl covered with plastic wrap, and set aside in a warm place for two hours.
  6. Whip the egg whites to medium peaks and fold them into the rested batter.
  7. Heat the frying oil to about 340°F (170°C).
  8. Roll out the dough/batter to 1/4 inch thick. Cut the sheet into 12 squares and fold each into a triangle.
  9. Combine/fold trim pieces into extra fritter shapes.
  10. Carefully place the pieces in the hot oil and cook until golden brown on all sides.
  11. Remove fritters from the oil, and drain them on paper towels or brown paper bags.
  12. Drizzle honey on the fritters and sprinkle with aniseed. Serve hot.

Makes 12-14 fritters.

Delicious Homemade Eggnog

Elaine Turcotte, Operations Manager

Elaine says this takes half an hour to prepare and it needs to chill overnight.

EggnogIngredients:

Method:

  1. Combine milk, cloves, 1/2 tsp. vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
  3. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil.
  4. Strain to remove cloves, and let cool for about an hour.
  5. Stir in rum, cream, 2 tsp. vanilla, and nutmeg.
  6. Refrigerate overnight before serving.

Serves 12

Wine Recommendations

As always, Eric Beckman and Joel Kleinbaum have put their heads together to come up with wines that would compliment every course.

Christmas Memories: The Bottle of Port on the Table

Tzena Ergin, Office Manager and Accountant

Christmas SurpriseI have the most wonderful memories of childhood Christmases—memories which are evoked by a good bottle of Ficklin’s port.

For most of my childhood, my parents had very little money. but my older brother, my younger sister and I were never without love, excitement, and surprises from my parents. The first Christmas Eve that I can remember, “us kids” were put to bed early. We didn't have a tree and there were no other signs of my parents preparing for Christmas... We all went to bed a little confused.

The next morning we got up early, before dawn, to find a glowing, fully decorated tree with lots of little presents underneath. On the table where we ate our meals, there was an empty bottle of Ficklin’s Port along with a plate—empty, except for cookie crumbs on it. For us kids, these were sure signs that my parents had left delights for Old Saint Nick.

For many years, my parents kept their Christmas secret; they would wait until we were asleep, then my father would go out on foot—we didn't have a car back then—often in the rain. First he would pick up a bottle of Ficklin’s Port, (which was not inexpensive), and then visit a Christmas tree lot and carry home a free tree—on Christmas Eve the lots would leave their gates opened just for folks like us! My mother would stay home and wrap the little presents they had bought. Together they drank the port, and stayed up all night decorating the tree.

This wonderful tradition my parents created still moves me at Christmas time, and is probably the reason I often pick up Ficklin’s port—and the tree at the last minute.

This past September my father passed away; at his memorial, we toasted his life and memory—with Ficklin’s port. For me the port spoke so much about my father—especially the warmth and good spirits needed to go out on a rainy Christmas Eve.

So, whether it be Ficklin’s port, or any other full-bodied spirit, may your glass be filled with hope and love in this Holiday Season.

Josh, SmilingFamily Notes

Baby 2005?

Our friend, Susan Hampton, of Eli Lilly and Company sent us this photograph of her son, Josh, taken when he was three months old. Josh is now just about five months old; we would wager he’s just as cute!

Susan is team leader of the LRL Institute at Lilly, and was instrumental in developing an inspirational leadership course. We hope Susan doesn’t mind us saying we find Josh more inspirational still!

 

The Miracle of the Light Bulbs
A True Story about Family Relationships During the Holidays

by Joel Kleinbaum

I grew up in the cold, snowy climate of Minneapolis, Minnesota. In Minnesota, if you’re not Swedish, than you’re Norwegian, or at least Danish. Well, I’m not Scandinavian at all. In fact, being Jewish, we barely even acknowledged Christmas, except to enjoy the elaborate lights and decorations of our neighbors.

Growing up amidst the Scandinavians, my mom tried to make Hanukkah extra special (this was in the days when Hanukkah was not nearly as commercialized as it is now). One year, she constructed an electric Star of David using two wire coat hangers, aluminum foil, blue and white tinsel, and a small string of blue Christmas lights. That Star of David hung in the Kleinbaum window on Hanukkah until my brother and I grew up and left home.

When my mom passed away—not even two years ago—we found the old Star of David stashed away in my mom’s basement. My brother graciously let me pack it up and take it home.

Last Hanukkah, my wife and I decided to hang the old Star in our window. It had been sitting in mom’s basement for over 25 years; would that little string of lights still work? Would the light bulbs even light? And if they wouldn’t, would we even be able to replace them without going to an antique hardware store?

We plugged it in and—surprise!—every single bulb lit up bright Hanukkah blue! I couldn’t help but think of the original miracle of Hanukkah, when that one little jar of oil—not enough for a day—burned for eight days. And my mom’s little blue Hanukkah bulbs burned just as brightly after gathering dust for 25 years!

Perhaps even more miraculous, even though it was the first Hanukkah ever without my mom, she was still “with us”—through that Star she had made so many years ago.

Barnes & Conti: 2004 in Review

It has been quite a year for us! In addition to our two new programs, Constructive Debate and Building Working Relationships, we recently launched a new version of Exercising Influence: Exercising Influence: Individual Development Program for Senior Managers. We were honored with two awards, first, as one of the East Bay’s 50 fastest growing companies, and then as one of the San Francisco Bay Area’s 100 fastest growing companies.

We extended our Barnes & Conti family and influence by establishing ties with partner companies in Canada with Red Hot Learning; in Japan with Yukiko Yamasaki (see our spring newsletter); and most recently in Korea, with KMS. (Please watch our website and next newsletter for details!)

Our consultants and trainers traveled to China, India, Singapore, Australia, Canada, and Japan—both to deliver programs and to train partners and trainers. Our European partners, Distinction Training and Davitt Mahon, delivered programs in the UK, Ireland, France, The Netherlands, Italy, Germany, and Belgium.

In addition to consulting and delivering training, we offered workshops and presentations at ASTD (American Society of Training and Development)—both nationally and locally, NCHRA (Northern California Human Resources Association), Corporate University Week, PMI (Project Management Institute), and more.

We continued working with many long-time customers, and began working with Texas Instruments, State Farm, Marriott International, and Mitre Corporation, among others.

All in all, it was not a bad year. But we’re looking forward to even better things in 2005.

Barnes & Conti in the Community

In lieu of a holiday gift exchange this year, we are making a contribution to a very creative Berkeley community organization, The Tinker’s Workshop. The Tinker’s Workshop operates on the concept of “each one teach one.” Youngsters are taught to build their own bikes from recycled parts, they then ride their new bikes home. Shortly afterwards, they return with a friend whom they in turn teach to build his or her own bike! The bike-building is only one of several wonderful after-school activities for children from families with restricted incomes. The organization relies on volunteer efforts, community grants, and contributions.

Just before the holidays we’ll also have our annual holiday activity in which we select organizations for our year-end donations. These donations are made in honor of—and in great appreciation for you; our friends, colleagues, and customers. Watch the website for information about the organizations we select!

Events, Trade Shows, and Happenings

Training 2005 Conference and Expo: Incorporating Online Learning

February 28-March 1 in New Orleans, LA

Information/Registration

Best in the West: Bay Area Organization Development Network

April 29-30 in San Francisco, CA

The Society of Pharmaceutical and Biotech Trainers (SPBT): Annual Conference

May 9-12 in Boston, MA

Information/Registration

Upcoming Public Programs

Our 2005 Schedule is now available!

Exercising Influence
February 16-17, Berkeley, CA
March 23-24, Milpitas, CA
April 27-28, San Francisco, CA

Constructive Debate
March 16-17, Milpitas, CA

Strategic Thinking
February 25, Berkeley, CA

Building Working Relationships
March 10-11, Berkeley, CA

Stone Soup Leadership
April 18-19, Berkeley, CA

C.O.A.C.H. for Peak Performance
April 8, Berkeley, CA

To register for one of our public programs, click here
or go to: www.barnesconti.com/ppsched.php

Just for Fun

Top Ten Things to Say About a Gift You Don't Like

  1. Hey! There’s a gift!
  2. Well, well, well...
  3. Boy, if I had not recently shot up four sizes that would’ve fit.
  4. This is perfect for wearing around the basement.
  5. Gosh. I hope this never catches fire! It is fire season though. There are lots of unexplained fires...
  6. If the dog buries it, I’ll be furious!
  7. I love it—but I fear the jealousy it will inspire.
  8. Sadly, tomorrow I enter the Federal Witness Protection Program.
  9. To think—I got this the year I vowed to give all my gifts to charity.
  10. And the Number One Thing to say about a Christmas gift you don’t like:
    I really don’t deserve this.

Office Holiday Memo

To: All Employees
From: Management
Subject: Office conduct during the Christmas season

Effective immediately, employees should keep in mind the following guidelines in compliance with FROLIC (the Federal Revelry Office and Leisure Industry Council):

  1. Running aluminum foil through the paper shredder to make tinsel is discouraged.
  2. Playing “Jingle Bells” on the push-button phone is forbidden (it runs up an incredible long distance bill)
  3. Work requests are not to be filed under “Bah humbug.”
  4. Company cars are not to be used to go over the river and through the woods to Grandma’s house.
  5. All fruitcake is to be eaten BEFORE July 25.
  6. Fruitcakes are NOT to be taken on business trips. They set off the security alarms in the airport and will delay you.
  7. Eggnog will NOT be dispensed in vending machines.

In spite of all this, the staff is encouraged to have a Happy Holiday.

Please send feedback to newsltr1 at barnesconti.com
Barnes & Conti, 940 Dwight Way Suite 15, Berkeley, CA 94710, USA
Copyright © 2006 Barnes & Conti Associates, Inc. ALL RIGHTS RESERVED.