Newsletter - August 2007

NOTE FROM STACY

Greetings! I know we are still in "summer mode", but as with any company we are going full speed ahead and receiving our initial fall collections. These will start to be unveiled the first week of September. I am particularly excited to show you the beautiful semi-precious stones on cords and on silk, these are some of my new favorites. For fall you will see a lot of greens, golds, browns and oranges. Animal prints and hammered-looking metals are also going to be popular. Watch our website September 1st to see some of these great new pieces. Remember, this is just a taste of what you can see and enjoy at one of our fun parties!

MONTHLY SPECIAL

This month's bracelet has a wonderful Asian flare. You can add delight to any outfit with this enamel and crystal stretch bracelet. It is featured for only $6.99 with any $35 purchase.

BECOME A CONSULTANT

Being a Stacy McBride Consultant is rewarding and fun! If you love fashion and are looking for a true flexible schedule with room to advance in leadership positions, Stacy McBride is for you. Our collection of jewelry is unique. Our gatherings are casual with no pushy sales presentation, and your customers take home their treats! There is never any ordering or delivering. Check out our opportunity at www.stacymcbride.com

NEWSLETTER SUBSCRIBER SPECIAL

During the month of August any hostess or newsletter subscriber that holds a meeting with their local consultant or Stacy to hear about the great opportunities and fun they can have being a Stacy McBride Consultant will receive a free pair of crystal earrings valued at $21.99! For additional information contact your local consultant or stacy@stacymcbride.com.

DESSERT RECIPE

Butter-Pecan Ice Cream Pie submitted by Rebecca Sorter

1 cup pecans
1/4 cup sugar
3/4 cup flour
2 tbs. butter
2 pints butter-pecan ice cream, softened

In a food processor, finely grind 1/2 cup pecans with the sugar. Add flour and butter; process until clumps form. With wet fingers, press crust evenly into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 20 minutes. Preheat oven to 350.

With a fork, prick bottom of crust all over. Bake until golden, 20-25 minutes. If crust puffs, gently press back down with back of spoon. Let cool.

Spread ice cream evenly in cooled crust. Chop remaining 1/2 cup pecans, sprinkle on top. Freeze covered loosely with plastic wrap until firm, at least 6 hours and up to overnight.

Note: to soften ice cream, cut into chunks and place in microwave-safe-bowl in 10 second intervals. Stir until it can spread easily

QUOTE OF THE MONTH

"There is no happiness except in the realization that we have accomplished something." Henry Ford