How to Write a Thank You Note

In the age of technology, twitter, facebook, and email, the Thank You Note is often long forgotten. Sending thank you notes to thank people for gifts that they gave you, for their hospitality, or for just being a friend can both make someone's day and showcase your own sophistication and class. This personal touch will never go out of style and really is appreciated by most people. This article from Marie Claire gives you a rundown on how to write a good and thoughtful thank you note without rambling on or feeling like you are writing pointless things.

How To Write a Holiday Thank You Note

(well, any thank you note)

Not quite sure what to say, or how to say it? We asked Lizzie Post, etiquette expert and great-great-granddaughter of Emily Post, how to do it right.

Do I send a thank you note for every gift I get?
You can't go wrong with saying thank you–and a thank you note, preferably a hand-written card, is a must for gifts. Use your common sense–you can probably go without handing your boyfriend a thank you note when he's on the couch next to you, but if his parents visited and brought gifts, it's time to break out the stationery.

What do I write?
Thank you notes for gifts are tough to write–it's not easy to find the right words to tell Aunt Sally how much you loved the taxidermal squirrel. Try this no-fail, three-sentence formula:
1. Thank them for the specific gift (not just "the gift").
2. Tell them what you'll use it for and how much you look forward to doing so (if you're planning on using it by taking it to the store to return it for cold, hard cash, keep it quiet).
3. End by wishing them well or letting them know you look forward to seeing them soon.

How do I sign off on a thank you note?
"Best" is the worst–stay away from anything that you would put on a cover letter or restraining order. Instead, go with wishing you the very best,most sincerely, or many thanks.

Better late than than never?
It's never too late, but if it's been six months and you're writing your holiday thank you notes poolside, start off with something like, "I sincerely apologize for how late this is, but I just wanted to thank you for the sweater/book/bacon of the month club membership."

How should I thank someone for coming to my party?
A verbal thank-you is fine when you're thanking someone for attending a party you threw--call them up and let them know it was great to see them. If they brought a dish or alcohol, make sure to mention it too so that they know it was appreciated and remembered.

When can I get away with an email or phone call instead of a card?
The handwritten thank you note is almost always the right way to go. But if you're worried about having or making time to sit down and write out notes–for example, if you had a huge party or are traveling for the holidays–a phone call is acceptable. But if you have the time to sit down and write out a note, try to do so–it tells the recipient that you took the time to sit down and think of them, and it's the most sincere way to do it.

No one really hand-writes when they can just send an e-mail, right?
Proceed with caution when it comes to e-mail; it's the easy way out to quickly type out an email, and can come across as insincere, especially to anyone who doesn't use e-mail as their primary means of communication. If you're set on using e-mail, make sure you personalize each thank-you–avoid a massive generic "thanks a bunch!" CC'd to your entire address book. Facebook messages and texts are never OK.

Can I send an e-card?
Shooting your best friend a snarky card from someecards.com is fine, but not everyone will appreciate it. When it comes to work clients or supervisors, stick to a handwritten note. And consider sending a handwritten note in addition to the e-card!

I didn't get a gift for the person I'm thanking. Do I mention it in my note?
A gift is a nice gesture, not a holiday requirement, so don't apologize. Your words can mean just as much as a gift, so put some extra thought into your thank you card, and make a mental note to put this person on your gift list next year.

Peaches with Balsamic Cherries

I found a neat collection of fun Outdoor Recipes at Marie Claire. Here is a recipe for a dessert that I'm dying to try.

Peaches with Balsamic Cherries

• 1/2 pound fresh sweet cherries, cut in half and pitted
• 2 tablespoons sugar, plus more to taste
• 2 tablespoons balsamic vinegar
• 1 pound ripe peaches, cut in half, pitted, and sliced

1. In a medium saucepan, stir together the cherries, 2 tablespoons of the sugar, and the vinegar, and place over medium heat. Bring to a boil and continue to cook for 5 minutes, stirring a few times.

2. In a medium bowl, toss the warm cherries and their syrup with the peaches; taste and add more sugar if necessary. Serve warm.

Pesto Potato Salad

I found a neat collection of fun Outdoor Recipes at Marie Claire. Here is a great recipe for potato salad with an Italian twist.

Pesto Potato Salad

• 1 1/2 pounds small red potatoes
• 1 medium yellow bell pepper, seeded and coarsely chopped (about 1 cup)
• 1 medium red bell pepper, seeded and coarsely chopped (about 1 cup)
• 1/3 cup Basil Pesto (see recipe below) or store-bought basil pesto
• Salt and freshly ground black pepper to taste

Put the potatoes in a large steamer basket over boiling water and steam until they are cooked though, but the skins remain intact, about 20 minutes. Set them aside until they are cool enough to handle, then quarter and put them in a large bowl. Add the peppers and pesto and toss gently to combine. Season with salt and pepper. Refrigerate until completely cooled, at least 1 hour. This salad will keep in the refrigerator in an airtight container for about 3 days.

Basil Pesto

• 1/4 cup pine nuts
• 1 clove garlic, peeled
• 3 cups lightly packed fresh basil leaves
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

1. Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.

2. In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, and lemon juice and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended. Season with salt and pepper.

Carrot, Green Apple, and Mint Salad

I found a neat collection of fun Outdoor Recipes at Marie Claire. Here is a great recipe for a refreshing salad made with carrots, apples, and mint.

Carrot, Green Apple, and Mint Salad

• 1/3 cup plain nonfat yogurt or 1/4 cup plain Greek-style nonfat yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon cider vinegar
• 1 teaspoon honey
• 1 pound carrots, peeled and trimmed
• 1 Granny Smith apple, cored
• 2 tablespoons chopped fresh mint
• Salt to taste

1. If using regular yogurt place the yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let the yogurt drain and thicken for 30 minutes.

2. In a small bowl, whisk together the drained or Greek-style yogurt and mayonnaise until smooth. Whisk in the lemon juice, vinegar, and honey.

3. In a food processor, first grate the carrots and then the apple. Transfer them to a large serving bowl and stir to combine. Pour the dressing over the carrot mixture and toss to coat. Roughly chop the mint and add it to the salad. Season with salt. This salad will keep in the refrigerator in an airtight container for about 3 days.

Spice Rubbed Lamb Pops

I found a neat collection of fun Outdoor Recipes at Marie Claire. Here is a great recipe for Spice Rubbed Lamb Pops.

Spice-Rubbed Lamb Pops

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 1/4 pounds boneless lamb (top round), trimmed of all visible fat and cut into 1/2 x 2 1/2-inch strips
• 12 skewers, soaked in water for 20 minutes if wood

1. Preheat the grill or a grill pan.

2. In a small bowl, combine the cumin, coriander, cinnamon, pepper, and salt. In a large bowl, sprinkle the spice mixture over the lamb strips and toss to coat evenly.

3. Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

Grilled Zucchini Roll Ups with Herbs and Cheese

I found a neat collection of fun Outdoor Recipes at Marie Claire. Here is a great appetizer recipe for Grilled Zucchini Roll-Ups.

Grilled Zucchini Roll-Ups with Herbs and Cheese

• 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt, plus more to taste
• Pinch of freshly ground black pepper, plus more to taste
• 1 1/2 ounces fresh goat cheese, preferably reduced-fat
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon fresh lemon juice
• 2 ounces baby spinach leaves (2 cups lightly packed)
• 1/3 cup fresh basil leaves

1. Preheat a grill or grill pan over medium heat.

2. Discard the outermost slices of zucchini and brush the rest with the oil on both sides. Sprinkle with the salt and pepper. Grill until tender, about 4 minutes per side. You can make the grilled zucchini a day ahead and store in an airtight container in the refrigerator.

3. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing them together with a fork.

4. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and one small or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

5. You can make these up to a day before you are ready to serve and store them in an airtight container in the refrigerator.

Apricot Glazed Braised Pork Chops

Check out the past Cooking for One posts if you missed any of them. Marie Claire continues with one last recipe idea: Apricot Glazed Braised Pork Chops

Apricot-Glazed Braised Pork Chops

This super-simple recipe is great for a weeknight meal in a hurry. The apricot glaze, made from jam, takes just moments to make but tastes complex due to the spicy Dijon mustard and tangy vinegar. By braising the chops, the meat stays tender and moist.

1 cup low-sodium chicken stock
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup apricot jam
2 tablespoons olive oil
6 boneless center-cut pork chops (about 11/4 inches thick), trimmed of fat
Kosher salt and freshly ground black pepper
1 garlic clove, smashed
1 bay leaf

In a medium bowl, whisk together the chicken stock, mustard, vinegar, and jam.

Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Place the pork chops in the hot oil and brown about 3 minutes per side.

Remove the pork chops from pan and set aside. Add the chicken stock mixture to the pan and deglaze the pan, scraping up the brown bits with a wooden spoon. Add the garlic clove and bay leaf. Reduce heat to a simmer. Return the pork chops to the pan, cover and braise until just cooked through, about 5 minutes.

Transfer the pork chops to a serving dish and tent lightly with foil to keep warm. Discard the garlic and bay leaf. Bring the liquid to a rapid boil and reduce to a thick glaze, about 3 minutes. Season to taste with salt and freshly ground black pepper. Pour the glaze over the pork chops and serve.

Strawberry Ice Cream Sundae

Check out the past Cooking for One posts if you missed any of them. Marie Claire continues with more great ideas for cooking with a recipe for an easy Strawberry Ice Cream Sundae

Strawberry Ice Cream Sundae
1/2 cup frozen strawberries
1/4 cup strawberry jam
1 Tablespoon water
Ice cream

Combine all ingredients in a small saucepan and cook over medium low heat until syrupy. Serve over ice cream.

Thai Style Shrimp and Noodles

Check out the past Cooking for One posts if you missed any of them. Marie Claire continues with more great ideas for cooking with a recipe for Thai Style Shrimp and Noodles.

Thai-Style Shrimp and Noodles
1/4 cup peanut butter
2 Tablespoons soy sauce
1 teaspoon ginger, grated
2 Tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 pound spaghetti or linguine
20 frozen shrimp
1 cup frozen vegetables (I like to buy the stir-fry mix)
1/4 cup fresh cilantro, minced

In a small bowl, combine peanut butter, soy sauce, ginger, lemon juice, garlic powder and red pepper flakes. Set aside.

Bring a large pot of salted water to a boil. Cook pasta about 7 minutes. Add frozen shrimp and cook an additional 2 minutes then add vegetables and cook 2 minutes. Drain.

In a large bowl, toss pasta mixture with peanut butter sauce and cilantro.

Classic Meatloaf

Check out the past Cooking for One posts if you missed any of them. Marie Claire continues with more great ideas for cooking with a classic recipe for meatloaf.

Classic Meatloaf
2 pounds ground beef
1/2 medium onion, grated
1/2 teaspoon thyme
3/4 cup ketchup, divided
1/2 cup dried breadcrumbs
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 F.

In a large bowl, combine beef, onion, thyme, 1/2 cup ketchup, breadcrumbs, egg, salt, and pepper. Using your hands, gently mix until all the ingredients are combined.

Place meat mixture onto a baking sheet lined with parchment paper or aluminum foil. Shape the meat into a loaf about 9 inches long and 4 inches wide. Top with remaining π cup ketchup. Bake 45-50 minutes. Let stand 10 minutes before slicing.

Chicken Parmesan

Check out the past Cooking for One posts if you missed any of them. Marie Claire continues with more great ideas for cooking with a recipe for chicken parm. This is is great to have and freeze for the rest of the week.

Chicken Parmesan
2 pounds chicken breasts, cut into strips
2 large eggs
1/2 cup Parmesan cheese
3/4 cup dried breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 Tablespoon olive oil
2 cups jarred tomato sauce
1 cup shredded mozzarella cheese

Preheat oven to 400 F.

In a medium bowl, lightly beat eggs. In another bowl, combine parmesan, breadcrumbs, salt, pepper, and garlic powder. Dip chicken strips in egg, then in breadcrumb mixture. Place on a baking sheet.

In a large skillet over medium heat, heat olive oil. Add chicken strips and brown about 3 minutes per side.

Spread one cup tomato sauce in a 9 x 13 inch baking dish. Place chicken on top of sauce then top chicken with remaining sauce and mozzarella. Bake 10 minutes, until cheese is completely melted.

Cooking for One Part Seven: Spaghetti Carbonara

Check out the past Cooking for One posts if you missed any of them. Marie Claire continues with more great ideas for cooking for one with an easy Spaghetti Carbonara recipe.

Spaghetti Carbonara

1 lb. spaghetti
8 slices bacon, cut into 1/2 inch pieces
3 eggs
3/4 cup grated parmesan cheese
1/2 cup pasta water
1/4 teaspoon black pepper

In a large pot of salted boiling water, cook spaghetti until al dente, about 8-9 minutes. Drain and reserve 1/2 cup of pasta water.

In a large sauté pan, cook bacon until crisp. Transfer to a paper towel-lined plate to drain. Drain grease from pan.

In a bowl, whisk eggs, parmesan, pasta water, and pepper. Place pasta in large sauté pan over medium-low heat. Quickly stir in egg mixture and reserved bacon and toss to coat. Remove from heat and serve immediately.

Cooking for One: Part 5 Breakfast Smoothie

Check out the past Cooking for One posts if you missed any of them. Marie Clairecontinues with more great ideas for cooking for one with an extremely simple smoothie recipe

Breakfast Smoothie

1/2 cup frozen fruit
1/2 cup yogurt
1 cup milk

Combine all ingredients in a blender and blend until smooth.

Cooking for One: Part 4 Broccoli and Cheese Calzones with Tomato Dipping Sauce

Check out the past Cooking for One posts if you missed any of them. Marie Claire continues with more great ideas for cooking for one with an easy recipe for Broccoli and Cheese Calzones with Tomato Dipping Sauce.

Broccoli and Cheese Calzones with Tomato Dipping Sauce
1 package frozen pizza dough, thawed
1 (10 ounce) package frozen broccoli florets, thawed and finely chopped
1/3 teaspoon garlic powder
1/2 teaspoon dried oregano
1 cup shredded mozzarella
1/2 cup grated Parmesan
2 Tablespoons extra-virgin olive oil, divided
Jarred tomato sauce

Preheat oven to 500 F.

In a medium bowl, combine broccoli, garlic powder, oregano, mozzarella, parmesan, and 1 tablespoon olive oil. Set aside.

Divide pizza dough into four sections. Roll each piece into a six-inch circle. Evenly divide broccoli mixture onto 1/2 of each circle, leaving a 1/2 inch border. Fold the unfilled side over the filling. Crimp the edges with a fork.

Place the calzones onto a lightly-greased baking sheet. Using a pastry brush, coat each calzone with remaining 1 tablespoon olive oil. Bake for 15 minutes, or until golden brown. Sprinkle with parmesan and serve with prepared tomato sauce.

Cooking for One: Part 3 Tandoori Chicken

Check out the past Cooking for One posts if you missed any of them. Marie Claire continues with more great ideas for cooking for one with an easy recipe for the delicious Tandoori Chicken

Tandoori Chicken

2 lbs. chicken (cut into 1-inch cubes)
1 cup plain yogurt
Juice of 1 lemon
2 teaspoons curry powder
1/2 teaspoon garlic powder
1 teaspoon fresh ginger, grated
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1 Tablespoon extra-virgin olive oil
1/2 onion, thinly sliced
1/4 cup fresh cilantro, minced
2 cups cooked white rice

In a bowl, combine yogurt, lemon juice, curry powder, garlic powder, ginger, cayenne and salt. Add chicken and stir until chicken is completely coated. Transfer to a resealable plastic bag and refrigerate for at least 1 hour and up to 24 hours.

In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent and tender, about 10 minutes. Add chicken and cook about 7-8 minutes, stirring often, until completely done.

Serve over rice and top with fresh cilantro.

Cooking For One: Part 2 Cheat Sheet Recipes

If you missed part one, check out the post here for the grocery list. Marie Claire continues with more great ideas for cooking for one with their cheat sheet recipes. Here are some ways you can put things together and turn them into great, easy meals.


Cheat Sheet Recipes:
Cheat sheet - what you can make.
Ground beef + onion + breadcrumbs + eggs + ketchup + herbs = Meatloaf

Frozen fruit + yogurt + milk = Fruity Breakfast Smoothie

Chicken breasts + eggs + breadcrumbs + parmesan + tomato sauce + mozzarella = Chicken Parmesan

Eggs + fresh herbs + cheese + salad = French Omelet with Salad Greens

Frozen strawberries + strawberry jam + ice cream = Ice Cream Sundae

Peanut butter + chocolate ice cream + milk = Chocolate-Peanut Butter Milkshake

Cooking for One: Part 1-Groceries

Sometimes cooking for one can seem annoying, but falling into a slump of meals consisting of only take-out and frozen meals can do a number both on our health and our bank accounts. Cooking is not difficult and can be a fun way of self exploration, discovery, and accomplishment. It does take some time to master things, but this article from Marie Claire helps you set it up with the right ingredients and purchases and gives you great single serve recipes so that you can eat well and be proud of what you are doing for yourself.

Cooking for One, Chic Recipes for the Single Girl

By Katie Lee Joel

You all know her — or maybe you are her: the woman at the grocery store pushing a cart filled with Lean Cuisine meals, Pria bars, kitty litter, and a box of Tampax. She might as well be wearing a neon sign that flashes, "Alone, alone, ALONE!" Sure, cooking for one doesn't sound like fun - have you ever tried making a single serving of coq au vin? But there's an easier way. Stockpile these basic ingredients and you'll have a few weeks' worth of cool meals at the ready.

Pantry:
Don't leave costco without them.
1. Jarred tomato pasta sauce
2. Dried pasta
3. White rice
4. Low sodium chicken broth
5. Peanut butter
6. Canned beans (such as chickpeas, cannellinis, kidneys)
7. Dry breadcrumbs
8. Extra-virgin olive oil
9. Dried herbs and spices
10. Onions

Refrigerator:
There's room — just toss the pizza box.
1. Fresh herbs
2. Eggs
3. Butter
4. Plain yogurt
5. Milk
6. Cheeses (such as cheddar, parmesan, and mozzarella)
7. Lemons
8. Condiments (such as Dijon mustard, ketchup, bbq sauce, mayonnaise and soy sauce)
9. Jams (such as strawberry, raspberry, and apricot)
10. Salad greens

Freezer:
Beyond vodka and eye packs.
1. Ginger root
2. Bacon (divide into individual servings)
3. Boneless, skinless chicken breasts (I like to leave some whole and cut some into strips and others cubed for easy use.)
4. Ground beef (divided into one pound portions)
5. Boneless pork chops
6. Frozen vegetables (such as spinach, broccoli florets, peas, and mixed vegetables)
7. Peeled and deveined shrimp
8. Pizza dough
9. Frozen fruits (such as strawberries, blueberries, pineapple, and mango)
10. Ice cream

Stress Reducing Foods? Bring it on!

My mom loves to send me articles from various websites about health and stress...here is one that she's sent me a few times and I thought it would be great to share up here as well. She found this one on MSN.

9 Foods That Reduce Stress Levels

From Marie Claire

Reach for these items next time you're feeling under pressure, under the weather, or just too close to that breaking point. Munching on these stress-free foods will help pull you back into the game.

Oranges

vitamin C helps reduce stress and return blood pressure and cortisol to normal levels after a stressful situation. Vitamin C is also well-known for boosting your immune system.

Sweet potatoes

Sweet potatoes can be particularly stress-reducing because they can satisfy the urge you get for carbohydrates and sweets when you are under a great deal of stress. They are packed full of beta-carotene and other vitamins, and the fiber helps your body to process the carbohydrates in a slow and steady manner.

Dried apricots

Apricots are rich in magnesium, which is a stress-buster and a natural muscle relaxant as well.

Almonds, pistachios and walnuts

Almonds are packed with B and E vitamins, which help boost your immune system and walnuts and pistachios help lower blood pressure.

Turkey

Turkey contains an amino acid called L-tryptophan. This amino acid triggers the release of serotonin, which is a feel-good brain chemical. This is the reason many people who eat turkey feel relaxed, or even tired, after eating it. L-Tryptophan has a documented calming effect.

Spinach

A deficiency in magnesium can cause migraine headaches and a feeling of fatigue. One cup of spinach provides 40 percent of your daily needs for magnesium.

Salmon

Diets high in omega-3 fatty acids protect against heart disease. A study from Diabetes & Metabolism found that omega-3s keep the stress hormones cortisol and adrenaline from peaking.

Avocados

The monounsaturated fats and potassium in avocados help lower blood pressure. The National Heart, Lung, and Blood Institute says that one of the best ways to lower blood pressure is to consume enough potassium (avocados have more than bananas).

Green vegetables

Broccoli, kale, and other dark green vegetables are powerhouses of vitamins that help replenish our bodies in times of stress.

More stress-busting tips:

• Exercise reguarly
• Drink an energy shake for breakfast
• Eat small meals throughout the day, which will keep your blood sugar stable (when blood sugar is low, mental, physical, and emotional energy decreases, and stress increases).