Ive been reading all of the nostalgia regarding to Hesss, very interesting comments. Please allow me to come out of the the dusty old wood work, and share some memories I have been privileged to cherish over the years. Joined Hesss in 1969 and was so graciously ask to leave by Bon Ton on March 3, 1995. However the final icing on the cake transpired on my last day. A few of us gathered in my old office for goodbyes, laughs and some tears. On my way out the door, I was paged by the personnel director from Bon Ton, to come to her office. She explained to me the following----The store manager at the Phillipsburg N.J. store had e-mailed his resignation that morning. Would I be interested in being a bandage until they find someone to replace the store manager. I stood up and leaned on her desk and said put the job where the sun Dont shine and left. The fond memories I will always cherish. My career started out as a buyer of furniture accessories, then onto AVP in the Home store Division and Fashion Director of the same. Instrumental in merchandise planning and the opening of all Hesss stores in 12 states. Later visited quite a few stores and began the closing process. Attended furniture, lamp, china glass silverware, domestics, seasonal and bridal markets in both New york and High Point NC, Enjoyed the opportunity to meet many famous designer, stars, and principals of home store manufactures. I collected quite a lot of memorabilia during my career with Hesss. Most importantly my fondest memories are the friendships of many co-workers. I could go on and fill many pages of Hesss memories. However, stay hungry my friends--------- Take 8 cups whole fresh strawberries, stems removed 10 to 12 additional strawberrys with stems attached for garnish 1 cup confectioners 1 cup of sugar 3 tbsp cornstarch 1 cup water 12 drops of food coloring 1 cup whipped cream .1/4 cup confectioners sugar 1tsp of vanilla 1 9 inch baked pie crust Wash and stem the strawberries. Mix six cups of them with confectioners sugar. Let stand for one hour. Cook remaining two cups berries with water until tender and rub through a sieve. Mix granulated sugar and corn starch and add to strained strawberry juice. Cook until clear. Add food coloring and let mixture cool slightly stirring occasionally. Arrange whole strawberries, stem side down in the pie shell. Mound berries in the center of the pie. Pour the cooked strawberry mixture evenly over the strawberries in the pie shell and refrigerate until cold. Pour whipping cream in to a cold mixing bowl. Beat the cream at medium-high speed until it begins to thicken. On low speed, add the confectioners sugar and vanilla. Continue to beat until stiff, but fluffy. Whipped cream may be used as a decorating tool. Just pipe onto the pie up to two hours before serving it. Garnish with whole strawberries, still attached to their stems. Keep Keep refrigerated until ready to serve. Yummy!!!!!!!!!!!!!!
Posted on: Tue, 16 Dec 2014 17:55:02 +0000
Trending Topics
Recently Viewed Topics
© 2015