How to enjoy Halloween with little ones

Happy Monday!

Have you decided where to go for some Halloween fun with your little ones?  Other than joining us at the CCPOM Halloween party on Oct 29^{th ,} here are some other options that I found from a BabyCenter’s blog, for your consideration!

***Content source : http://blogs.babycenter.com/life_and_home/7-ways-to-enjoy-halloween-with-little-ones/

1) Community Centers, Schools and YMCAs. These organizations usually offer younger children safe and fun alternatives to Halloween chaos. You’ll be able to celebrate with friends from your community and maybe make some new ones while you’re there. The convenience is perfect for young families.

2) Master the corn maze. Nothing says Fall more than a corn maze or a good old-fashioned hay ride. Some places in your community may even have a special area just for the little ones with a tractor pull and maybe even the ever-popular bounce house. Trust those who have gone before you, you’ll return home with happy, exhausted little ones and memories that will last all year.

3) Embrace the mall. Mall Trick-or-Treating has become a safe and reliable option for young families. Area stores can give back to the community by providing a safe place for the kids to celebrate and parents don’t have to worry about whether it’s raining or too chilly to be outside in costume.

4) Host an old-fashioned Halloween party. Invite friends over for bobbing for apples, decorating pumpkins and face painting. Kaboose, Family Fun and BabyCenter all have wonderful ideas for simple activities, crafts and fun for all.

5) Attend a Fall festival: Many churches offer free, kid-friendly “Trunk-or-Treat” parties including trunks that are set up as trick-or-treat stations so children can enjoy age-appropriate dress up and play time.

6) Pumpkin patches, apple picking and farmer’s markets. Make good use of those cute costumes by dressing up your princess, prince, pirate, cowboy, bumble bee or lady bugs and heading out to these great Fall destinations. The children will love their dress up time and you’ll come home with pumpkins, apples and a few other goodies from your local farmers.

7) Treat-or-treat early. Early treat-or-treating is the way to go for little kids. After you’ve made the cul-de-sac loop or your street, head home for hot apple cider and let your children help hand out treats.

Tips to minimize mommy meltdowns

Hello everyone!

Hope you’re enjoying your Sunday night before another crazy week begins! I don’t know about you, but I always feel a bit blue on Sunday night as the weekend is nearly over, and I am the most unfriendly person on Monday morning before getting some caffeine.   Vulnerable day to have a mommy melt down?  You bet.   There is a reason why I started playing angry birds, so I can cool off and face the crazy kids again.  And one of my dear friends who’s also a stay home mom, keeps a good amount of small Pellegrino sparkling water in her refrigerator, and she can reach for one any time she feels like she’s about to explode.

Below are some useful tips that I found on BabyCenter’s blog, hopefully they will come in handy when you face some tough parenting moments.  

(Original URL: http://blogs.babycenter.com/mom_stories/7-tips-to-minimize-mommy-meltdowns/)

Tip #1 – Count to 10:

It’s a classic, but sometimes it still does the trick.

Tip #2 – Have an Ally McBeal moment:

Remember that show? Ally used to have fantasies about breaking a chair over someone’s head, or throwing wine in someone’s face and then snap back to reality with a slightly glazed look on her face. Sometimes a little fantasy retribution is very satisfying.

Tip #3 – Picture the child sleeping:

All children look angelic when they are asleep. My daughter and I can have the worst bedtime and yet, as soon as she’s out, I take one look at her face in repose and my heart melts.

Tip #4 – Remember what it felt like to be a kid:

You were small and everyone else was big. No one ever listened to you. Everyone else made the rules. You were too young to do anything fun. For all the great things about childhood, there are many that were not so great. Try to put yourself in your child’s shoes for a minute.

Tip #5 – Remember when the little tyrant was a snuggly babe:

When my seven year-old spitfire is actually spitting fire, I try to put out the flames of my own ire with memories of snuggling the little hellcat when she was just an infant. It brings out all mushy maternal side.

Tip #6 – Remember something sweet the little cherub did:

Though kids know how to push our buttons, they also know how to tug at our heartstrings. Recalling a sweet mother’s day card or a special hug or a “You’re the best mom ever” moment can help you simmer down even in the heat of an argument.

Tip #7 – Step back and look at the Big Picture:

It’s SO hard to do sometimes, mired as we are in the thick and sticky day-to-day grind, but if you can get a little perspective, you usually realize that the crisis-du-jour isn’t worth getting your panties in a twist over.

Toys that drive you crazy

Christmas is right around the corner, what are the must have toys on your children's list?  Any of those choice that your children are absolutely in love with,  but you will try everything under the sun to avoid buying it?
Share your story!

Here is a funny story from another local dad's blog, about a pair of toy broom and dustbin that might just trigger the OCD in your children, and cause you to snap.
http://buboblog.blogspot.com/2011/09/surefire-way-to-give-your-kid-ocd.html

Also a funny (or rather annoying) CBS news clip from last year, "Toys that drive parents crazy", just for a laugh.
http://www.cbsnews.com/video/watch/?id=7091827n

Excerpt from September GM, Jill Shugart (MFT) workshop

For those who weren’t able to attend but interested in the workshop material she provided for us, here is a short version of her workshop handout.  We have her agreement to publish her material for our club memebers' use only, if you do intend to share this material with others, please remember to site the source.  thanks.

Excerpt from Jill Shugart(MFT) workshop for CCPOM members, on September 22, 2011.

(for more info on Jill, please go to her website @ www.jillshugart.net)

6 Daily living rituals to nurture your marriage in small but meaningful ways:

((1) Parting - Say goodbye each morning and find out about one thing that your partner is doing that day, showing your interest and support.

((2) Reunion – At the end of each day, greet each other with a hug or kiss. Create the time for a short conversation about the highs and lows of your day, before immersing yourself in other tasks. This can be done over the heads of your children, while they are watching TV, or after they are in bed.

((3) Appreciations – In a happy, satisfying marriage, people feel appreciated for what they do! You can appreciate your partner in 3 different ways….through your touch, your words or your actions.  Find out which way your partner prefers to be appreciated and do that.

((4) A weekly date – Find a time during the week that’s just for the 2 of you. This can take place outside the home with a sitter, but can also be at home, after the kids are in bed.  Even a half hour will add to your feeling of connection.

((5) Respond positively to your partner’s sharing of any joyful or positive experience – Even better, ask questions about it. Be his or her cheerleader. This includes cute stories about the children, or reminiscing about happy occasions.

((6) Make one minute apologies – when there are small hurts or disconnections, be quick to respond with “I’m sorry”, or ”I didn’t mean that”, or “Can we have a do-over?” A simple apology can keep you on track and is a way to avoid building up resentment.

When parents disagree – guidelines to become a better team in parenting:

((1)  Even if you emphatically disagree with the way your partner is handling a situation or responding to your child, agree to back her up by not interfering or criticizing in front of the child.

((2)  Develop a cue word or signal to ask for help from your partner when you’re struggling.

((3)  Get in the habit of conferring with each other on how to respond to your children’s requests or handle their offences and consequences.

((4) Change your mindset from trying to figure out how to agree with each other all the time. To how to back each other up and do so willingly.

((5)  Develop 3-4 family rules which you both will consistently apply using the same method and consequences.

((6) For all other misbehaviors, leave these to the discretion of the parent in charge.

((7)  Offer support to your partner.

((8) Learn some positive discipline methods that work.

Halloween – DIY costumes, crafts, and recipes

Couple websites for DIY/homemade kids costumes, recipes, craft ideas and more!

http://www.parenting.com/halloween-central?lnk=hp&loc=main2

http://www.parenting.com/gallery/no-sew-halloween-costumes-for-kids?cid=obinsit

http://www.parenting.com/gallery/no-sew-halloween-costumes-for-babies?cid=obinsite 

http://www.marthastewart.com/photogallery/homemade-kids-halloween-costumes

2011 CCOPM Fall ETC Sale

Hello members,

First off I wanted to say THANK YOU for being part of the sale at the Antioch Fairgrounds. I know that changing the venue to Antioch was not an easy thing (not only for the members/sellers, but also for the board), but to see all the members that still came out and sold (or just shopped) was really nice. I was really concerned that we would not have many members wanting to make the drive out to Antioch to sell let alone shop! At the sale we had about 9,600 items, compared to the just over 7,000 items from the spring sale. We also had 37 sellers at the sale, and at the spring sale we had 39. So it looks like the numbers for the sales are pretty close in comparison.

I know that we didn’t have the public participation like I had hoped, but I am optimistic that future sales will grow the public awareness and ultimately bring a large volume of shoppers to us. I am sure the crowd that we see at the spring sale wasn’t as big at the first ETC sale held at St. Francis. In time as we get recognition, the public numbers will grow, and probably match the turnout that we see at St. Francis. It seems from what I was hearing, the public was very impressed by the quality and quantity of things that were available. I also heard a lot of people saying that they would definitely be returning next year when we had the sale. That in itself is a huge win for the club; not only for the fall sale, but also for the spring sale.

I would like to take this opportunity (while the thoughts are still fresh) to get some feedback about the sale. What you liked, didn’t like, would like to see adjusted (or changed). Please try to keep your comments to items that the club would have control over, and keep the comments constructive. For example: those of you that made the sale, there was nothing that the club could do about the motorcycles in front of the entrance, so commenting on that would not be constructive to help our future sales.

I know that the board would like to have a post mortem about the sale, and I would like to be able to bring some (or all) of the feedback received to them for discussion.

Thanks,
Jeff Young
ETC Sale General Manager

Apple and Sausage Stuffed Pork Chops

• The stuffing: The stuffing is the star of the show. Start by using a big roasting pan on the stove top and sautéing the meat and onion. No oil is needed since we’re using Italian sausage. Let it continue to cook on medium while you prepare the other ingredients. 
• 1 lb     Italian Sausage
• 1          chopped onion
• Finely chop the carrot and apples and add them to the same pan.
• 1          carrot
• 2          apples

*Notice I haven’t seasoned anything yet. Since this recipe condenses down I wait to the end so I can control the saltiness, etc. Continue to cook the meat, onion, carrot, and apple until they have browned nicely. The smell at this point is good enough to get the husband to do chores.

• Now we’re ready to put everything together. This part goes quick, so I like to get everything ready so I can focus on stirring and, oh yum smelling.
• 2 – 3 tablespoons      fresh thyme, chopped
• 2 – 3 tablespoons      fresh sage, chopped
• 2 – 3 tablespoons      Italian Seasoning
• 1 1/2 cups     Chardonnay (white wine)
• 3 cups chicken broth
• 3/8 cup          maple syrup
• First add the herbs (thyme, sage, Italian seasoning) and the white wine to the pan. Let it bubble and reduce down to cook off the alcohol and condense the flavor.
• Now add the syrup and chicken stock. Let reduce down some (a minute or two), and then taste and adjust with salt, pepper, or more herbs. If it tastes right to you, it is right!
• Now turn the heat to medium/low and add the bread.
• 1 loaf  chopped sourdough bread
• If it seems too soggy, add more bread. If it seems too dry, add more bread. Again, this is all about YOUR preference so make it how you like it. Just remember it will dry out some once it’s baked.
• The chops: The recipe for the stuffing is enough to fill 12+ pork chops, but we usually go with 6 and then bake the rest of the stuffing to eat on the side. We get 1+” chops with a slot for stuffing at Lunardi’s, but you could definitely do that step yourself if you feel like doing extra work. Season both side of the pork chops before stuffing. 
• 6          slotted 1” pork chops
• Stuff each pork chop so it is full but not bulging out. There’s extra stuffing so don’t worry about putting too much inside.
• Sear the chops on both sides on the stove top and then put directly in a 325 oven for 20 – 30 minutes. Depending on the size of the pork chops, the time varies so check with a meat thermometer to make sure they’re done.

**recipe provided by:

Melonie Schulze

***original recipe source:

http://cook.melandkarl.com/2009/apple-and-sausage-stuffed-pork-chops/

Chicken cordon bleu

• Start with whole boneless, skinless, chicken breasts. In this recipe I did 3, but you could do as many or as few as you want. Place the chicken between two pieces of plastic wrap and get out your favorite beating utensil.

• 3          chicken breasts
•  Flatten the chicken breast so it is about 1/4” – 1/3” thick. Once its flattened season it with salt and pepper.
• Next its time to roll the meat and cheese into the chicken breast. For the cheese you can use Gruyere, Swiss, mozzarella … really any cheese that you like and melts well. This time I used Swiss. For the meat you can use ham, prosciutto, turkey … no limits here either. I used the fresh baked ham from Genova. Put the first piece of chicken on a piece of plastic wrap. Place the meat on the flattened chicken breast, and then a layer of cheese.

• 6 slices            Swiss cheese
• 3 slices            ham
• Start at the short end, and tightly roll the chicken. Use the plastic wrap to compress it all together. Don’t panic if it’s not perfect and you can see some of the cheese or meat. The most important thing is that it is tightly rolled.
• Repeat the rolling technique for all the chicken breasts.
• Now that the meat is all ready to go, we can bath it in its crunchy goodness. You need 3 stations; flour, egg, and Panko bread crumbs. All stations should be seasoned, of course. The measurements of how much of each are approximate, add more as needed.
• 1 1/2 cups     flour
• 1/2 cup          egg
• 2 – 3 cups      Panko bread crumbs
• One at a time roll each chicken breast into the flour, then the egg wash, and then the Panko bread crumbs. Place them into a pre-heated casserole pan with some olive oil to avoid sticking. The hot pan makes the cooking process faster.
• 1 Tablespoon olive oil
• Bake at 350 for about 30 minutes. Check on them because as usual, cooking time varies. The golden brownness and oozy cheese are good signs they’re done.

**recipe provided by:

Melonie Schulze
***original source:

http://cook.melandkarl.com/2009/chicken-cordon-bleu/

Chicken Enchiladas

• First sauté the onion and butter on medium heat until soft (about 5 – 10 minutes).
• butter 2 T
• 1/2     onion
• Next add the seasonings. If you like it spicy add more, if you like it mild add less.
• 1 teaspoon     chili powder
• 1/2 teaspoon cumin
• Add the can of enchilada sauce and once bubbly, reduce the heat to low and add the cream.
• 1 can   enchilada sauce
• 1/4 cup          heavy cream
• If you’re good at multitasking this step could be done while making the sauce. On a cookie sheet; salt, pepper, and drizzle with oil chicken pieces in a single layer (both sides). Put in the oven at 425 for 10 – 12 minutes. Once cooked, shred with 2 forks.
• 1 lb     chicken breasts (boneless)
• to taste           salt
• to taste           pepper
• lightly drizzled           olive oil
• Put the shredded chicken in a bowl and add enough of the enchilada sauce to coat all of the shredded chicken.
• Prepare the cheese, use your favorite kinds. I like to use shredded cheddar, mozzarella, and Jack.
• 6 cups cheese
• In a large casserole pan, add a layer of the enchilada sauce to the bottom of the pan.
• To make the enchiladas you will need about 15 tortillas, depending on how much filling goes into each enchilada. You can use corn or flour tortillas, and warming them (microwave, oven, or pan fried) ahead of time makes it a little easier.
• 15       corn/flour tortillas
• With the tortilla flat, add 3 spoonfuls of the chicken mixture and cover with cheese. Tucking in both sides roll it up. Repeat until you use up the chicken filling. They can also be made with just cheese and adding a little enchilada sauce.
• Once all of the enchiladas are rolled, cover with the enchilada sauce.
• Sprinkle the remaining cheese on top and put in the oven at 425 for 20 minutes or until everything is melty.

**recipe provided by:

Melonie Schulze
***original source:
http://cook.melandkarl.com/2010/chicken-enchiladas/

Italian chicken

You can use any type of chicken you want, but I prefer skinned chicken with bones (keeping the bones in the chicken helps keep the chicken moist when you bake it).

Set oven to 350

Place chicken in pan

sprinkle dry italian salad dressing on chicken

Bake for 30 min

Flip chicken over

sprinkle more dressing on chicken

Bake for 30 min

Done... it doesn't get easier than that!  Great for leftovers also.

**recipe provided by:

Janelle Mincy

Maple salmon

prep time is approx. (10) minutes; cook time is approx. (20) minutes

- 1/4 cup maple syrup

- 2 tablespoons soy sauce

- 1 clove garlic, minced

- 1/8 teaspoon ground black pepper

- 1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic & pepper.  Place salmon in a shallow glass baking dish & coat with the maple syrup mixture.  Cover the dish, and marinate salmon in the refrigerator for (30) minutes, turning once.

Preheat oven to 400 degrees.

Place the baking dish in the preheated oven and bake salmon uncovered for (20) minutes or until easily flaked with a fork.  ENJOY!  :-)

**recipe provided by:

Stacey Goldstein

Mom to Alison + Jack, 6 months old

Chicken Cacciatore Crock pot recipe

- 1 medium onion, thinly sliced

- 3 lb chicken, cut-up (I just use drumsticks & thighs with the skin)

- 2 cans of tomato paste (6 oz each)

- 1 bay leaf

- 1/2 teaspoon pepper

- 2 cloves minced garlic

- 2 teaspoons oregano leaves

- 1/2 teaspoon basil leaves

- 1/2 teaspoon celery seed

- 1/2 cup dry wine

Place sliced onion in bottom of crock pot.  Add chicken pieces.  In a bowl, stir together tomato paste, pepper, garlic, herbs & white wine.  Pour over chicken.  Place bay leaf on top.  Cover.  Cook LOW for 8 hours (can cook on HIGH for 4 hours but I don't think it tastes as good).  Serve over white rice or spaghetti.  ENJOY!  :-)

**recipe provided by:

Stacey Goldstein

Mom to Alison + Jack, 6 months old

Apricot chicken

- chicken with skin (use whatever kind of you like - I use thighs & drumsticks) to fit in large Pyrex glass dish

- 3/4 c apricot preserves (I use Smucker's)

- 1/2 c french dressing (I use Annie's dressing but only b/c it's gluten-free)

- 1/2 envelope onion soup mix (I make my own to make sure the ingredients are gluten-free, these measurements equal 1/2 envelope of onion soup mix: 2t beef bouillon cubes, 4t dried onion flakes, 1/2t onion power, sprinkle of pepper)

Wash & dry chicken.  Place in shallow baking dish, skin side up.  Mix preserves, french dressing & onion soup mix together.  Spread over top of chicken.  Bake at 325 for 1 1/2 hours uncovered or until done.  ENJOY!  :-)

**recipe provided by:

Stacey Goldstein

Mom to Alison + Jack, 6 months old

Black beans and rice

• make about two cups of rice (I usually use white but you can use brown rice, just more cooking time). 
• heat up two cans of black beans in a microwave safe bowl. 
• cut up radishes in really thin little slices, cube some avocados and chop up some red onions. 
• Once the rice is ready, serve it in to bowl with about half the amount of warm black beans on top.  The rest of the toppings, radishes, avo and onion everyone add to their own bowls at the table. 
• add salt, pepper and olive oil and balsamic vinegar (my husband prefers red wine vinegar) right over my rice/bean/veggie mix.  Stir it all together and enjoy!

The kids love it and so do the adults.  Sometimes I will take smoked oysters and spice them up with salt, pepper, lemon juice and tabasco for the adults to add to their bowls!

**recipe provided by:

Melanie Smith

Noah (14), Joshua and Zoe (4 next week!!!) and Ryan (19months).

Frittata

Frittata: 1/2 bag of frozen spinach, 6 eggs (with a splash of milk), cheese to taste, oil (I use butter). Feeds 4-6, depending on ages, with some possible leftovers for the next day. Made in 10-15 minutes including prep.

Instructions:

- Hear screaming kids ready for dinner, look at the time and freak out. Now relax, because you're on it, Mama!!

- Dump the frozen spinach into a big, covered skillet with heat on medium. Stir from time to time. In the meantime, whisk the eggs and milk with some salt and pepper in a medium bowl. Grate the cheese.

- When spinach is cooked through (no frozen bits), scrape it into the bowl with the eggs and put the skillet back on the hot stove with a tablespoon of oil. Add the cheese to the spinach/egg mixture, and stir it all together. If you want to add ham chunks or anything else, now's the time.

- The oil should be hot (or the butter melted), so now put the mixture into the skillet. Call out to screaming kids and get them into their booster seats with a few crackers. Put baby into high chair with sippy cup and cheerios. If you want to add a grain to your meal, put some toast in the toaster oven or start some quickrice.

- Use a spatula to pull up the edges of the frittata, getting as much unstuck from the bottom of the pan as possible so you have one solid disc of stuff sort of sliding around in the pan's oil slick. Using a plate that is at least as wide as the skillet, put the plate upside down on top, pray, and turn the skillet over so that the egg disc falls onto the plate. This part is easier than it sounds, and I have yet to make a mess, but I still do it over the sink.

- Heat another tablespoon of oil in the skillet (or melt another pat of butter), and slide the frittata from the plate back into the pan. Cook it through. In the meantime, rinse off the plate so that you can slide the frittata back onto it once it's fully cooked.

- Slice it like a pizza and serve it up! Kids can eat it with their fingers or a fork. Chop it up for baby to eat with fingers--it's not much of a choking hazard for those old enough to eat eggs.

**recipe provided by:

MaryJane Huenergardt

Mom to Haley & Loula, age 2, and Daisy, age 1.

Honoring one of our own: Katrina Reed

It is with much pleasure that I write this note of gratitude for Katrina Reed - and apologies for it coming so late!

Many of you know Katrina, but for those folks new to the club, her name may be unfamiliar to you. This was how I met Katrina, too. Though we had been communicating for months while I was in Guatemala adopting my two kids in 2006, I didn’t have an opportunity to even meet her until after I returned to the States. By that point we had already become fast friends, so finally meeting face-to-face was almost secondary. I mention this history because my first experience with her was online, and even though we’d never met, she shared her stories, she provided advice and guidance to my never-ending list of new parent questions, and she offered support. I know I’m not alone in saying that Katrina has been an asset to the club, but also a personal friend to me and many others.

In March of this year, Katrina and her family relocated back to her home of Australia. And so it is with a sense of sadness that I write this post because in her leaving, I’ve lost a local friend, a playdate queen, and a “let’s get out of this house before we both explode” go-to-gal. On the club level, I want to honor her presence and the legacy she left behind. Beginning in 2005 and through 2011, Katrina volunteered on the Board, positions such as Membership Roster Facilitator, Angel Mom Coordinator, Blog Editor, and most notably, Newsletter Editor. It was under her tenure that the club earned the Northern California Mother of Twins Club newsletter award in 2007! And I know many members have enjoyed playing with her beautiful daughters, Jade and Danielle.

So to Katrina, though you will be missed, your legacy thrives. Here’s a sincere thank you for everything you’ve done for the club – the club as a whole as well as its individual members. And on a personal note, thank you for being a part of my mom-education.

May Australia provide the home you seek for your family – we will miss you here stateside!

~Stacey

Fall ETC Sale Details

Hi folks.

First, thanks to everyone for voting on this club issue. As you know per club vote, the Fall ETC sale has been moved to the Antioch Fairgrounds. The sale date is set for Saturday, September 10th.

Below, find specific information regarding the Fall ETC sale. You will find details regarding the timing breakdown for the sale; the shifts that will be available for the sale; and, the manager positions -- both filled and unfilled.

As a reminder, our member sellers earn 50% without working a shift; 80% for one shift; 85% for two shifts; and 100% for managers. Please be sure to see the open positions for managers as changes have been made and not all managers are required to work the sale.

We anticipate that the sale on My Consignment Manager will be open within the next few weeks; shift positions will be available shortly thereafter. An email will be sent once the sale is open and shifts are available.

If you have any questions, please contact Jeff Young, our ETC General Manager at etcsale@ccpom.net.

Thank you!
Tracy and Stacey, Co-Presidents and Jeff Young, ETC Sale Manager

ETC Timing

Friday
Meet at Storage Unit 11 am to load U-Haul – leave fairgrounds by 3 pm.

Saturday
8:00-10:00 (9:45-10:00 quality control check) – Set-up
10:00-10:30 Manager/Board members shop
10:30-11:00 Sellers shop
11:00-11:30 Members shop
11:30-12:00 Friends and Family shop
12:00-3:00 Public sale.

3:00-3:30 Members pull items.
3:30-3:45 Member bag sale.
3:45-4:00 Public bag sale.

4:00-6:00 Take-down and clean-up, return to storage.


ETC Shift Breakdown

Friday
11:00-3:00 – Set-up crew, 6 shifts

Saturday
6:00AM -8:00 – set-up signage in local area, 3:00-4:00 take-down signs, 1 shift
11:00-3:00 – Cashiers, 4 shifts
11:00-3:00 – Baggers / De-taggers, 8 shifts

12:00-4:00 – Organizers:
Misc, 1 shift
Rack clothing, 2 shifts
Large equipment, 1 shift
Toys, movies, books, 2 shifts
12:00-4:00 – Exits and Entrances
Exit Door, 2 shifts
Entrance Door, 2 shifts
Security (preferred men), 3 shifts

3:00-6:00 – Clean up and take down, 8 shifts (half to go to storage, half to stay and clean)


ETC Manager Positions
~ All at 100% ~

General Manager: Jeff Young

Equipment Manager: Fernando Hernandez

Treasurer: Christine Klinghoffer

Technology Manager: Scott Bolcerek

Bake Sale Manager: Christina Richards
In charge of soliciting items from members; picking up any donated items and/or homemade items equivalent to three dozen items to be sold

Because of the workload, advertising managers will not need to be present during the sale in order to earn the 100%.

Electronic Advertising: (Your name here)
Posting to Craigslist three times a week beginning August 8th, and every day for the final week preceding the sale. Update and email the mailing list/database once in July; once in mid-August; once week of the sale. Outreach to mom’s groups in East Contra Costa and Central Contra Costa. Create and update Facebook page as well as Twitter account.

Print/Flier Advertising, #1: (or here)
Distributing fliers to schools, preschools, community centers, churches, consignment-type stores, play centers for kids (like Studio Grow and MyGym)…in Antioch, Pittsburg, Brentwood (East County) [Create and maintain a spreadsheet listing all locations]

Print/Flier Advertising, #2: (or here)
Distributing fliers to schools, preschools, community centers, churches, consignment-type stores, play centers for kids (like Studio Grow and MyGym)…in Concord, Walnut Creek, Pleasant Hill, Martinez (Central Contra Costa County) [Create and maintain a spreadsheet listing all locations]

Media Advertising: (or here)
TASKS IN THIS POSITION MUST BE FULFILLED AS SOON AS POSSIBLE.
Contacting local radio stations, newspapers, magazines for advertising. Including Bay Area Parent, Parents Press, etc. [Create and maintain a spreadsheet listing all locations]

Proposed Vote: Fall ETC Sale at Antioch Fairgrounds

Good evening, everyone!

After having visited the fairgrounds and the proposed site for the sale, we are able to provide more specific information about how the Fall sale might proceed.

* Parking: very close. Walking distance is similar to Martinez JHS.

* Bathrooms: conveniently located within the hall so people don't have to leave.

* Loading and unloading: there is a spot where people could pull up to the hall to unload. Whether or not we could do this on a large scale, I don't know, but for the set-up crew, this is a plus.

* The hall itself is equipped with plenty of electrical outlets and a large, open space, well over double the space of St. Francis. There would be no need to limit the number of sellers or the number of items for the Fall sale if this move was made.

* We could also make the bake sale bigger and give it more space within the sale area. There are lots of possibilities here.

* The marketing and advertising of this sale would be very different and we would need to work on this aspect of the sale diligently. The event coordinator at the fairgrounds provided us with a list of venues and contact people to help get us started if the vote passes.

* We have tentatively held the weekend of Friday, September 9th and Saturday, September 10th as the weekend for the sale.

* Proposed timeline -- all times are approximate, and are meant to provide an idea of what the timing of the sale might be.

Friday, midday: set-up equipment only in the hall, setting up racks, laying out tables, signs, etc.
Nothing Friday night.

Saturday morning:
Members set-up sale items, maybe 8 to 10.
Member sale, beginning with managers, Board members, sellers, members, friends and family: maybe 10-12.
Public sale: maybe 12-3.
Bag sale: maybe 3 - 3:30 for members, 3:30-4:00 for public.
Clean up and take-down.

Again, let's discuss what we think might or might not work, where the advantages and disadvantages are, and truly, whether or not this type of move is good for our members. Please engage in discussion here by posting, and please, if you are able, attend the meeting on Thursday!

Cheers!
Your Co-Presidents,
Tracy and Stacey