www.Staceylynntalks.com is up and running and business is doing well! I just added two new demos: Narration & On-Hold Messaging. Please keep me in mind if you or anyone you know is looking for a great voiceover that comes with Superior Client Service!
Life is hectic, life is digital and impersonal, don't you find it refreshing to find great customer service? I was having a webhosting issue and was on hold forever (while my kids were screaming in their oh-so-precious way) and was prepared for the usual rough ride with over-the-phone customer service when the tech came on the line and was a complete joy! He fixed my issue quickly, gave me a tip I hadn't even thought of, and left me smiling.
Stacey Lynn Talks will always provide Superior Client Service! A smile causes you to smile. Great customer service causes people to come back again (and makes their day that much easier)
By the way...I started voicing for www.internetjock.com and have already had 6 voiceovers in the first week 1/2!
Wednesday, October 15, 2008
Wednesday, October 8, 2008
6 YEARS AGO TODAY...
This little Crash Bandicoot entered our lives at 10:38 in the morning. He was so bright-eyed and curious right away, reducing two grown adults into a puddle of happy, grateful tears. He weighed 7lbs 9oz and was 20 inches long. Now he weighs 46.5 pounds and is enough inches long that I can use his head for an armrest. Time is moving too fast, can someone slow our roll? Happy Birthday Griffin. You are so very loved :)
Monday, October 6, 2008
Wicked-Good Chili-Lime Enchildas
When you make something so freakin good that people start sneaking through your kitchen for the recipe I guess it's time to stop being so damn stealth about it and just spill it. The recipe I mean. And by "people" I mean one person. Drunk off margaritas who just accidentally knocked my recipe book on the floor.
Okay so you need to start prepping for this at least 4 hours ahead, usually a good time to start with margarita number one. Scratch that it's too early for tequila, go with a Corona because you'll be cutting up a lime in about 10 seconds anyway.
Ingredients:
3 boneless chicken breasts
juice of one lime
Stubb's chili-lime rub
2 sm. cans verde enchilada sauce
8 flour tortillas
1/3 c. chopped green onions
3/4 c. light sour cream
1 bag mexi-blend shredded cheese
4 oz. light cream cheese (soften in microwave)
hot sauce
chili powder
cumin
chicken broth (to soak tortillas in)
1. Tenderize chicken breasts (pound the crap out of them with a mallet :)
2. Coat with rub and place in ziploc bag with the juice of one lime. Refrigerate3-4 hours.
3. Cut up and saute chicken pieces in small amount of olive oil, set aside until cooled.
4. Mix up a margarita and turn on some uptempo music. I suggest Seniorita by Justin.
5. Mix sour cream, cream cheese and 1/2-3/4 of the shredded cheese in big bowl with spices and a couple dashes of hot sauce. (I eyeball the cumin and chili powder, better to go easy at first and taste as you go)
6. Shred chicken and stir in to cheese mixture with green onions.
7. Moisten tortillas in chicken broth then roll enchiladas and place over light layer of verde sauce. This makes enough for 8 enchiladas, I like to do two pans of four and freeze one for another night. Hey this was a lot of work for one nights dinner...spread it out sister!
8. Cover with the rest of the verde sauce, sprinkle the rest of the cheese (and a handful of green onions for garnish if ya like) and cover with foil
9. Bake at 350 for about 30 minutes. Take foil off and cook another 10 min.
10. Serve with another margarita and chips n salsa.
Okay so you need to start prepping for this at least 4 hours ahead, usually a good time to start with margarita number one. Scratch that it's too early for tequila, go with a Corona because you'll be cutting up a lime in about 10 seconds anyway.
Ingredients:
3 boneless chicken breasts
juice of one lime
Stubb's chili-lime rub
2 sm. cans verde enchilada sauce
8 flour tortillas
1/3 c. chopped green onions
3/4 c. light sour cream
1 bag mexi-blend shredded cheese
4 oz. light cream cheese (soften in microwave)
hot sauce
chili powder
cumin
chicken broth (to soak tortillas in)
1. Tenderize chicken breasts (pound the crap out of them with a mallet :)
2. Coat with rub and place in ziploc bag with the juice of one lime. Refrigerate3-4 hours.
3. Cut up and saute chicken pieces in small amount of olive oil, set aside until cooled.
4. Mix up a margarita and turn on some uptempo music. I suggest Seniorita by Justin.
5. Mix sour cream, cream cheese and 1/2-3/4 of the shredded cheese in big bowl with spices and a couple dashes of hot sauce. (I eyeball the cumin and chili powder, better to go easy at first and taste as you go)
6. Shred chicken and stir in to cheese mixture with green onions.
7. Moisten tortillas in chicken broth then roll enchiladas and place over light layer of verde sauce. This makes enough for 8 enchiladas, I like to do two pans of four and freeze one for another night. Hey this was a lot of work for one nights dinner...spread it out sister!
8. Cover with the rest of the verde sauce, sprinkle the rest of the cheese (and a handful of green onions for garnish if ya like) and cover with foil
9. Bake at 350 for about 30 minutes. Take foil off and cook another 10 min.
10. Serve with another margarita and chips n salsa.
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