Just Ask Luci

Just Ask Luci

Wednesday, November 30, 2011

Salted Whiskey Caramels

INGREDIENTS

5 tablespoons butter
1 cup whipping cream
2 oz (1/4 cup) honey-flavored whiskey
1 teaspoon vanilla
1/4 teaspoon kosher (coarse) salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1 tablespoon coarse sea salt
 

DIRECTIONS

1.  Line 9-inch square pan with parchment paper; spray with cooking spray.
2.  In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and salt to boiling, stirring frequently. Remove from heat; set aside.
3.  In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
4.  When sugar mixture reaches 310°F, add cream mixture. Beating with whisk, cook until thermometer reads 248°F. Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely. .
5.  Cut into squares; wrap individually in parchment paper.
 
Have everything ready and prepped before you start cooking the sugar—prepare your pan and measure out all of your ingredients.
 
Use a candy thermometer. Candy making is scientific and you need to reach the correct temperatures to ensure the correct end result. If you do not use temperatures, then your caramel will either be too hard or too soft.

and more cookies................

INGREDIENTS

1 package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies
3/4 cup semisweet chocolate chips
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup whipping cream
2 teaspoons coarse sea salt for garnish

DIRECTIONS

1. Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
2. Remove cookie dough rounds from tray; break each in half. Place 1 cookie dough round half in each muffin cup. Bake 15 to 20 minutes or until golden brown.
3. Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
4. In medium heatproof bowl, place chocolate chips, allspice and 1/4 teaspoon salt; set aside. In 1-quart saucepan, heat whipping cream over medium heat to a simmer. Remove from heat; immediately pour over chocolate chips. Let stand 20 seconds. Stir until chocolate and cream are well blended and mixture is shiny.
5.  Fill each cookie cup with about 1 tablespoon chocolate-cream mixture. Gently cover with plastic wrap. Refrigerate about 1 hour or until set. 6 When cookie filling is set, sprinkle a few granules of coarse sea salt on top of each.  Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the truffle filling.  (Oh yea)
 
Replace peanut butter dough with sugar cookie dough for a slightly different take.

 

Cookies!!!!!!!!!!!!!!!

Chocolate Truffle Cookies
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/3 cup unsweetened baking cocoa
1/4 cup whipping cream
1/2 teaspoon kosher (coarse) salt
1/2 cup miniature semisweet chocolate chips
30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
 
Topping
20 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
2 tablespoons whipping cream
1/2 teaspoon kosher (coarse) salt

DIRECTIONS

1 Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F. 2 In large bowl, mix cocoa, whipping cream and 1/2 teaspoon salt with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; add chocolate chips, and stir until well blended. Place dough in freezer 15 minutes for easier handling. 3 Using measuring tablespoon or small ice cream scoop, shape dough into 30 balls. Freeze 15 minutes. Place 1 caramel inside each dough ball, covering completely and reshaping ball around caramel. Dough will be sticky; wet hands slightly if helpful. Place balls 2 inches apart on ungreased cookie sheets. 4 Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. 5 Meanwhile, in small microwave bowl, microwave 20 caramels and 2 tablespoons whipping cream uncovered on High 45 seconds to 1 minute 15 seconds, stirring every 15 seconds or until caramel is melted and mixture is smooth. 6 Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt.

High Altitude (3500-6500 ft)

Tuesday, November 29, 2011

Do You Know Your Christmas Trivia | Lifescript.com

Do You Know Your Christmas Trivia Lifescript.com

Black Friday

Well, we survived Thanksgiving and had a wonderful meal with our family.  What a joy it is to come together and enjoy a meal.

Black Friday.............I don't go out anymore on Black Friday.  Did it once and understand what "Going Postal" really means!

Thus, I thought I'd be smarter this year and grab all my deals online.  I found a 12-Volt Ride on Mercedes for my granddaughter at WalMart for a blow out price of 99.00.  Trust me, this is a great deal.  Vanessa originally wanted the Lightning McQueen car which on sale was 239.00.  So I read the ad and it said that all sales start at 10:00.  So at 10:00 p.m. I'm on line and the product read, not for sale at this time.  What the heck?  So I read the ad again.  The sale started at 10:00 p.m. for those visiting the store itself.  Not for me.  So I figured, okay.  The online sales start at midnight.  Only 2 hours away.  So around 11:57 I started hitting the refresh button.  To no avail.  It kept telling me not available for sale at this time.

Now, you must understand, we all work in different time zones and we all get confused when there is a meeting and have to ask is that EST or PST?  Same goes with online sales.  I had to sit there until 2:57:59 until that darn car went on sale online.  I got the car but no sleep. 

Please tell me about your black Friday antics!  I love hearing these stories.

Tuesday, November 22, 2011

Happy Tuesday, November 22

Well, we're getting very close to that delectable day...Thanksgiving.  It's one of my most favorite holidays because it truly is just a chance to come together with family and friends and eat and enjoy each other's company. 

This year I am attending dinner at my neice's house.  She just got married in September and is expecting twins in January.  Talk about having a lot on your plate!  But she wants to take over the holiday dinner this year and I'm excited for her.  I've been put on deviled egg duty and desserts.

One of my past jobs was as a pastry chef at a ski resort in Pennsylvania.  I love to work with pastry and decorate cakes and then, of course, eat them!!!!!!!!!!!

I just want to take the opportunity to wish you all a very Happy Thanksgiving.  I'm eager to hear what your holiday plans are for this year.  What are your traditions?  What makes the day special for you?

Of course, Friday, please send photos and wonderful stories to share with one another.  Oh, and if you're so brave as to go out on Black Friday, here's hoping you survive those crazy crowds and traffic.  I never step foot out on Black Friday.  Did it once.  I've been traumatized for life.  I like doing all my shopping on my computer and allowing the UPS man to get overtime!!!!!

Have a great day everyone.  Trish

Monday, November 21, 2011

Trish Stefanik-Wicher - Team Lead

Well howdy teammates!  My  name is Trish Stefanik-Wicher.  I am a 49-year-young female who was raised in Johnstown, Pennsylvania.  I was born in October of 1962.  As you may or may not know, Johnstown is very well known for being "The Flood City."  We had major floods in the city in 1889, 1936 and 1977 (yes, I remember that one and NO, I was not around for the previous two). 

I have one brother, Michael Santa Maria (yes, we are of Spanish lineage and Santa Maria was my maiden name).  My brother currently lives in the Denver, Colorado area and has 3 grown children and 1 grandchild.  Growing up with the last name of Santa Maria was a source of great fun for the other kids at school.  Why, I remember the names, Santa Claus, Santa Esmerelda, Santa Anna......and everytime we learned about Columbus, I wanted to dive under my desk. 

My parents are currently both alive and well and living in Orlando, Florida.  My dad retired at age 51 from the Bethlehem Steel Mill, which used to provide Johnstown with 85% of its work force, but after the flood in 1977, there wasn't much left to work with.  The steel industry was down and just didn't support rebuilding.  Funny thing is, my dad enjoyed retirement for a few years and then a funny thing happened.  Once they moved to Orlando, he started working again.  This time at Universal Studios Theme Park!  He says it's just like going and having a day full of fun.  We get to go once or twice a year and just have a blast there.

Now, back to me.  I am a mother of 2 wonderful children.....although they are no longer children.  My son is 25 and lives in Johnstown and is getting married in February of 2012.  My daughter is 23, mother of 2, (yes, makes me a gramma) and currently lives in Buffalo near me.


My daughter Brandie is the bride, my son John is the best man, my son's fiancee Ashley is second from the left.
I am currently married to my husband, D. Mike Wicher who is a life long resident of the Buffalo area.  He grew up next to the lake (Lake Erie) in Lakeview, New York, just south of Buffalo proper.  He works as an inventory control specialist for US Foods. How'd we meet?  MySpace....no kidding.   I had seen my daughter always up on her bed diligently working away on what I thought was homework.  I then realized, it was a new social media called MySpace.  Well, I thought, hey, I can do that too.  I got onto MySpace and shortly thereafter, I got a friend request from this handsome man who wanted me to become friends with his nephew's rock band, Junket.  We started just talking back and forth and I helped to promote the band and the rest just fell into place.  We married on April 24, 2007 at the Stratosphere in Las Vegas!  My husband has a 13-year-old son, Shane, from a previous relationship.
My stepson Shane and granddaughter Vanessa

My husband Mike and me!


Okay, now to the fun stuff.  I am gramma to the most beautiful nearly 5-year-old little girl, Vanessa Dior and the most handsome nearly 5-month-old young man, Vincent Ryder.  Vanessa is a mini-me.  She is flat out tomboy.  Don't bring a Barbie around her.  She's into cars!


Vanessa Dior

Vincent Ryder and Vanessa Dior

Vincent

I live in West Seneca, New York, on a quiet street with a park at the end of the street where I enjoy a half-mile walking track, a small creek, 3 baseball fields, a soccer field, basketball courts and a kids playground.  We have thee most wonderful neighbors in the world and I am so fortunate to have the opportunity to enjoy where I live.  We have the gorgeous lake in the summer to enjoy.  There are a lot of beach clubs and sandy beaches to play on.  Of course, 5 miles up the road is Canada and Niagara Falls.  We have the Buffalo Bills Football Team, although, I'm still the biggest Steeler Fan you'll ever find.  We have a fantastic hockey team.... and if you live in a northern city, you better like hockey because you spend many a winter night at home in front of the fire enjoying your team play.

I have a 14-year-old pal named Wizar.  She is a cocker spaniel and the quietest of my children!  She is by my side day in and day out.  I love pretty much all animals.  I hate spiders and I hate reptiles.  Other than that, we're all good.

I have been in the transcription field for over 20 years.  I worked in trauma at the Conemaugh Memorial Medical Center, Level I Trauma Unit for 8 years.  I also got into court stenography and enjoyed medicolegal work there.  I worked part-time for many years doing medical transcription and then when I moved to Buffalo, decided to go full time (mainly due to the weather).  I was hired about 5 or 6 years ago at TRS, which was acquired by Transcend about 4 or 5 years ago.  I then became a Team Lead on the Cook Children's Health System on the Escription platform.  Wanting to further my career at Transcend, I decided I'd like to learn more than just one platform and jumped at the chance to come over to BeyondText and work on the Lucile Packard Account. 

I've worked at many companies, but I must say, Transcend is the BEST company I have ever worked for.  I know what you're thinking.  Oh, she has to say that.  No, really I don't and I normally speak my mind.  Transcend has things I don't necessarily agree with, but what I do admire, is they listen to the employees to facilitate change.  It doesn't always happen overnight to our dismay, but they do listen and they do take action.  If you use your voice, you will be heard, and I urge you all to have an active participation in this site and at work to make your work experience an enjoyable one.

As your team lead, my job is to be a cheerleader.  Motivate, mentor, teach, perhaps annoy on occasion when we're swamped.....but it's my job to cheer this team on.  Like you, I am an MLS with a few more duties thrown in.  My motto is, "No question is a dumb question!"  If you have a question about something, never feel awkward in asking me either privately or on a team meeting or on this site.  We all have had questions and we all seek answers.  Thus, no question is a dumb question if you are learning something from asking it.  I have an open door policy.  Call me, IM me, email me, whatever.  I am here to serve you.  I usually do it with a bit of humor and I enjoy helping others.

So, what else about me?  I'm all about having fun.  Life is short and you better enjoy it while you're here.  Thus, my philosphy is all about enjoying each and every experience we have.  I understand not all life experiences are meant to be enjoyable, but work shouldn't be in the category of, "Oh, I hate that".  Just remember, this is my job....



Welcome!

Welcome to the Transcend Services, Lucile Packard Children's Hospital Team Blog.  Why a blog?  Why now?  We are fortunate enough to work from the comfort of our own homes, many times taking care of family members while we run a house and work, not to mention corraling children to and from school and after school activities....all with smile on our face............okay, so maybe nix the smile a percentage of the time!

We are a special breed of employees.  Sometimes though, we lose the sense of belonging to a group or employee team.  I have come to realize that one of our best tools on team building is to have our own little space to come together, discuss problems, not only with work, but in our general daily lives, makes suggestions, share recipes......share coupons.......share laughs......share life!

This blog will be filled with all sorts of helpful hints on our account.  In those instances, if you have comments, ideas, bloopers, or whatever you may have to share, please remember never to use patient information....EVER.

Be respectful of one another.  Remember, we are all full of opinions, me more than most, if you ask my husband.  Everyone is ENTITLED to their opinion.  Every person's opinion matters and is welcomed.  Though we may not always agree with one another, we can be respectful and understanding of one another.  Remember, we are a team and a team stands together no matter what.

What can you post here?  Whatever you like.  I would love to do an employee spotlight focusing on one employee per week.  I would like each member of this team to write a summary on yourself, your family, your activities, your goals.  Send me photos or videos.  Include those animals you all love (please, post your husband or significant other photos under family, not under dog!).  I will start things off below in the employee spotlight so you get the idea.  This way, when we are on calls, we know exactly who we are talking to.  Seeing one another also makes us feel closer.  How many times have you wondered on those team calls, "Gee, I wonder what the heck she looks like"?   Well, now you will know.

Any ideas or suggestions you have to make this blog a fun and interacting place to visit is absolutely encouraged!