From The Staff at Solace…. 10 years and growing strong!

After 20 years in the Beauty Industry Sarah Barrett has figured out how to keep a successful business going in this economy.

What is it you look for in a salon? A warm environment, Excellent service & trust is very important between the Stylist & their client.

Solace Hair & Esthetics Specializes in different aspects of complete hair design.

Let our team create a personalized package for you.

Sarah attributes her success to a possitive outlook, on going education, a sense of humour & most importantly the relationship between her staff & loyal clients.

The rewards are many.
Keep doing what you love,

Sarah & staff of Solace
Serving the Thorold and St. Catharines areas

RECIPE OF THE MONTH

Patty’s Delicious Butternut Squash Soup:

Use all or mostly all organic ingredients. Use the best you can find, and afford: it is worth any effort and time spent to make it!

I large or 2 small to med. butternut squash. Cut carefully in half, shell seeds and messy parts, retain the seed.

Now  use a large heavy spoon to clean to the meat.

Place a sheet of baking paper on a baking tray, and set the halves, cut side down.

Bake at 375 for 45 min, to 1 hour, or till fork piercing the flesh finds it tender.

Remove from oven.

Allow to cool for about 10 minutes, then carefully scrape the meat away from the skin. Using a pastry cutter or potato masher or large fork masher the cooked butternut squash till smooth. Add a tablespoon of butter to the squash, let stand for a bit.

In a heavy large clean pot Add a tablespoon of butter to pan, when it melts add:

& saute a med. onion, and another 1/2 an onion cleaned and washed, and chopped/diced fairly fine.

Add 1 large stalk of celery, or 2 smaller ones.

Add 1 cup of carrot coins.

Now pour the contents of 1 litre carton of chicken stock, or use 2 cans of chicken stock.( Or, use 2 boullion cubes and add 1 extra litre of water.)

Burner set at 4 (Medium-Low)

Add an additional cup and 1/2 or water.

Also add 1 & 1/2 cups milk and 1 cup of heavy cream. (Table cream, or whipping cream)

Warm the liquids, adding the cream last.

Measure out: 1 tsp. rose, or gray sea salt. 1/2-3/4 tsp. freshly ground pepper.

Now add the squash.

I tsp. dried parsly,

and 1/2 tsp; nutmeg,

and 1 oe 2 tsp freshly chopped chive.

If you have some hebemare or similar seasoning salt add about 2/3 tsp.

along with a tsp. of dried dill.

Stir, and serve when all are niceley cooked, and just coming to boil–remove fom heat, and lower heat to 2. If desired, you may now process the soup with a hand held blender, especially to smoothen the celery, and the carrots. Then return to heat, stir and let come to almost the boil Bet do not boil.

Add the cream, Remove and let stand a few min, and serve! You willl get compliments! Enjoy…

This Month’s Specials….

Please click on the “Specials” at the top of the page to see the current specials.

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