Floss Updates!!!

OK!!! so much is going on.. but I wanted to give a quick congrats to our own Floss Lady of Finance.. Toni.. she'll be wed in August 2009!!!! Sounding trumpets!!! LOVE U! And an extra congrats to Toni for earning her MBA in Finance WITH Honors! U go girl. That's what Flossin' is allll about!

Also.. congrats to Jasmine and her long time love.. Jimmie.. they will be wed next June! Yaaaayyyy!!!!

TheLuvSpot.com is up and running.. and I must say it's burrrrrning up the lines!!! From Hot Food to Hot Topics... wink... you'll always find something to tickle your fancy with Lexi B at TheLuvSpot.com!!!!

TWO of our flossers are expecting little FlossMuffins soon!!! Congrats to you guys.. make sure you hit up ItsKarmaBaby.com for allll of your baby needs. From Infant to Toddler, Nursery decor and Tee's for Moms... It's Karma Baby!!!

Be sure to check out the Finance Tips at the bottom of the page, play PacMan to the right and check out our Video clips down below!!! And let me know how YOU and your girls FLOSS on your side of town!!! Send pics.. recipes the whole nine!!! Lookin' forward to hearing from you!!!

Until next time.. Keep FLOSSIN' Baby!!!

RECIPES!! Citrus Basalmic Grill & Zesty Italian Vinaigrette

EASY, QUICK and Delicious!
This is a tradition with my family especially when we're on holiday and a great alternative to the "regular" BBQ chicken! It's tasty with a zing!!! No perservatives! ENJOY!!!!

If you have reccipes.. Please feel free to post!


Citrus Balsamic Grill
(4 servings)

1/3 cup lemon juice
1/4cup Worcestershire sauce
3 tbsps balsamic vinegar
1 tbsp olive oil
2 tsp. Chopped garlic
2 ½lbs chicken (thawed)

Combine all ingredients and mix well
marinate chicken for 2 hours or overnight in the refrigerator
Grill when ready!!!

(I usually make cuts through the middle of the raw chicken to ensure thorough seasoning and doneness!)

Another GREAT Marinade Recipe to Try...

Zesty Italian Vinaigrette

¼ cup apple cider vinegar
1/3 cup extra virgin olive oil
1 tsp. Minced fresh garlic
1 tsp. Dried parsley flakes
¾ tsp. Sugar
¾ tsp. Dry mustard
1 tsp. Salt
1/8 tsp. Ground pepper

Whisk all ingredients together until well blended.
Keep refrigerated for up to 4 weeks.

Variation- Add ¼ cup soy sauce to recipe and use as marinade for fish and poultry.