January 2010, Volume 3, Issue 1

• Jenna Hillman, Front Desk Manager
  
  With many years of experience in hotel management, Jenna Hillman is here for you, whether you have a question or just want to chat. Many of you who visit with us often know Jenna because she has been with the company since 2002, and most recently she has been the "Featured Employee" for the resort in October 2009. You will find her referenced in the "Guest Comments" section, as well! Jenna knows the Grand Strand area and knows this resort, so feel free to ask her or her front desk staff members if you have any inquiries at all about your stay.
  
  
• Erin Ciccone, Group Sales Coordinator
  
  Another seasoned employee, Erin Ciccone came to Horizon from working at the front desk of one of our sister resorts. Starting here in December with Group Sales, now Erin's current position in Group Sales draws on her skills in coordinating and planning, customer service, and quality control. As Group Sales Coordinator, she helps with setting up events such as banquets and weddings, ensuring that each group receives superb customer service and experiences a well-coordinated event.

• 4 cups low sodium chicken broth
• 4 Italian turkey sausage links (If no sausage, used cooked chicken instead.)
• 2 cans dark red kidney beans, rinsed and drained
• 2 cups of veggie combination in equal proportions
  (diced carrots, celery, onion)
• 1 1/2 cup chopped Roma tomatoes
• 2 medium Russet potatoes, diced
• 2 large cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon fennel seed (ok to omit if unavailable, but better with a substitute could be a 1/4 teaspoon of anise flavored liqueurs)

• In a large soup pot heat the olive oil and garlic over medium high heat until the garlic becomes fragrant.
• Remove the sausages from their casings and cook them with the olive oil and garlic, seasoning with the salt, pepper and all the herbs.
• Cook the sausage until it barely begins to brown, then add the diced potatoes.
• Continue cooking until the potatoes begin to soften then add the veggie combination, cooking for another 2 minutes or so.
• Add the broth and bring to a low boil.
• Reduce heat to medium, cover and simmer for about 10 minutes.
• Add the tomatoes and the beans and simmer for another 5-7 minutes.
• Check for taste. Season and adjust accordingly (might need some extra pepper at this point).
• Serve generous amounts of soup in large bowls or mugs with plenty of crusty bread (and a glass of red wine, perhaps). Enjoy!