A Winning Workshop

Hi! It’s Monica here, just taking a moment to update you all on the  “Win a Workshop” event for Sara Batkin, a Director from West Bloomfield, Michigan. I had the honor of spending the weekend with an amazing group of women.  While the numbers were few in comparison to most CTMH events I attend, I loved every minute of it because I was able to really get to know these women. The intimate setting gave us a chance to connect and share with one another.

We created some beautiful projects and had a ball playing with product and learning new techniques together. However, the projects were not the best part of the event (GASP!).  This weekend reminded me once again that the art isn’t the only thing we do. CTMH was built on the idea of “touching hearts and changing lives” and I definitely felt both more than ever with these women in Michigan.

Since the La Belle Vie kit is Sara's favorite kit in the Idea Book, we designed the projects using that kit. We also designed two options for the display tray that the guests got to choose between, one showing a more traditional La Belle Vie look, and one taking a step away from the kit's normal color usage:

If you know Sara, you know she is fun, fancy, and all-around fabulous! Sara was a gracious host, as was her amazing husband, Richard.  Just as we were getting hungry, Richard walked in with a dinner HE made for us all!  Complete with chili, baked potatoes and all the fixin’s. What a gem!

And what day-long crop would be complete without some tasty treats? Victoria Fage shared with us the most delicious pumpkin crunch dessert. She’s graciously agreed to share the recipe with everyone and I highly recommend making it… perhaps even for Thanksgiving!

RECIPE:
1 large can pumpkin
1 large can evaporated milk
1 box yellow cake mix (w/o pudding)
3 eggs
2 sticks margarine, melted
1 c. sugar
1 tsp cinnamon
1 c. chopped nuts (she used pecans, but can use walnuts or macadamia nuts)

Mix pumpkin, milk, eggs, sugar and cinnamon. Pour pumpkin mixture into greased 13 x 9 pan.  Sprinkle dry cake mix over top of pumpkin mix.  Pat down cake mix.  Sprinkle with nuts, then drizzle with melted butter.  Bake 1 hour @ 350.  Best to chill for 2 hours in refrigerator.  Serve with cool whip.

Sara had eight Consultants and one very special guest in attendance. Sara’s dear friend lives in Beijing and they haven’t seen each other in 30 years. Toni was able to come to the US and share in this experience with Sara.  After an almost 12 hour day of crafting, Sara headed home with a few loyal friends to make even more crafts – centerpieces for her sons band banquet!  Sara’s creations are always outstanding. I don’t know where this woman gets her energy. . . I think there must be some magic powers in her Prisma Glitter! :)

The night before the event, I was able to meet up with a group of local Directors and Cruise Earners for dinner.  We had great food and wonderful conversation. I love these amazing leaders of our company.

The best part of my job is the chance to meet one on one with Consultants. This weekend truly confirmed that CTMH brings together incredible people and creates bonds we wouldn’t have otherwise. I came home feeling uplifted by these remarkable women. I get to call this a “job”, but it truly is a blessing in my life.  Thanks to the beautiful Sara and her sweet sisters for making my time with each of them so special.