Here at Willow, the topic of food is the center of many conversations (second to servicing our clients, of course!). Whether its a yummy surprise birthday cake or our daily debate on Mexican, Thai or good ole sub sandwiches for lunch, food is always on our minds. Thankfully, we have an oven to bake sweet treats and a popcorn machine to pop salty snacks so the Shrubs never go hungry!

What’s your snack of choice? Salty or sweet?

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Be sure to check out this weeks posts in the Weekly Wrap Up below.

Tech Corner: Curiosity Doesn’t Kill This Cat
Let’s Chat: Optimizing Trade Show Booths, Pinterrisk: Pin at Your Own Risk
In Marketing News: New News
Pin Buster Projects: Marketing Firms Use Hot Glue Guns, Too

With a day of play of course!

For an anniversary, most people would have just ordered a cake and sent a nice card, but at Willow Marketing we do things a little differently. The day began with the Willow staff receiving bright red hoodies emblazoned with the Willow 20^th anniversary logo.  Decked out in our bright apparel, the staff boarded a party bus for destinations unknown. The first stop on the tour was to pick-up our fearless leader, Brad Gillum, who was genuinely surprised by a rush of red-hooded shrubs.

As the bus tour unfolded, it became apparent that we were visiting landmark locations in Willow’s history. We stopped at all four previous office locations, Butler University and a scavenger hunt at Lowe’s.  In all, we hit 20 destinations. We mugged with clients, posed for pictures and had great fun hearing how each unique location played a part in who Willow is today.

The day’s events were capped off with a surprise party featuring home-brewed Willow branded beer. The mayor’s office presented Brad with a certificate in recognition of Willow’s 20 years of achievement. Anniversary wishes were expressed by numerous clients, partners and friends that have made Willow’s first 20 years great!

Photo Credit: www.shutterstock.com

Have you noticed the large number of fast food commercials promoting fish sandwiches? It’s that time of year when typical burger joints try to lure in hungry patrons that have restricted diets during their Lenten observance. For many Christians, lent is a 40-day (6 week) period of reflection, prayer and fasting leading up to the Easter celebration. As a born and bred Catholic, meatless Fridays were the norm—I’ve had more than my share of mac-n-cheese, tomato soup served up with grilled cheese and multitudes of bland fish sticks.

With a famished family of three teenagers to feed, expanding our meatless menu is a must. I’ve served up a number of dishes that received mixed reviews—you know you’ve struck out when they ask, “Next time, can we just have Kraft mac-n-cheese?”. But there was one star in the assortment of meatless eats that was eaten up with delight—oven-fried fish. It’s become our families’ go-to Lenten cuisine. It’s a simple recipe to prepare and it’s tasty and less expensive than those lackluster, store-bought fish sticks.

Oven–Fried Fish

1/4  cup white cornmeal
1/4 cup dry Italian flavored breadcrumbs
1/2  teaspoon salt
1 teaspoon Hungarian paprika
1 teaspoon dried dillweed
1/4  teaspoon black pepper
1 lb. fresh or frozen white fish fillets, thawed
1/3 cup milk
4 tablespoons melted butter or margarine

Preheat oven to 450°.

Combine dry ingredients and spices in a shallow dish. Dip fish fillets in milk and dredge in cornmeal mixture. Place coated fish fillets on a greased, 13” x 9” x 2” baking dish and drizzle with melted butter

Bake at 450° for 12-15 minutes, or until fish flakes easily when probed with a fork. Serve with lemon wedges and tartar sauce. Serves 4.

Enjoy!

Image Credit: Shutterstock.com

You know, sometimes you just don’t feel like putting forth much effort. You just want to get the task at hand done and move on. I understand that, but it doesn’t mean you need to sacrifice the quality of the finished product. This recipe is one of those rare finds that’s simple and easy to make and delivers a whole lot of flavor.

Crock Pot Tortilla Soup

1 lb. boneless, skinless chicken cut into bite-size pieces (cooked or uncooked)
1 10-oz. cans cream of mushroom soup
1 10-oz. cans cream of celery soup
2 10-oz. cans cheddar cheese soup
2 cups chicken broth
1 4-oz. can diced green chilies
1 14.5-oz. can diced tomatoes
1 cup onion, chopped
4 stalks celery, chopped
1 cup carrots, sliced
1 cup medium or mild salsa
1 tablespoon dried cilantro
2 tablespoons chili powder
1 teaspoon hot red pepper flakes
1 teaspoon fresh ground pepper

Combine all ingredients into a large Crock Pot and stir until combined. Cover and cook on low for 8-10 hours, or on high for 4-6 hours.

Garnish with shredded cheese and corn chips.

Makes 8 servings.