10/31/2025
Thursday, October 23rd, 2025
Upcoming Event: Rattan Fest!
When: November 8th
Time: 10-3
What: Mat-based Thai and Chair Massage
This year I will be offering 20 or 30 minute sessions of Mat Based Thai Massage, in addition to my usual chair massage up to 30 minutes.
*Also, stop by my booth for a special discount offer!
Upcoming Availability
Monday, October 27th, 12-2 All Locations
Tuesday, October 28th, 9am-2pm Most Locations
Wednesday, October 19th, 9-10 or 1-2 Most Locations
Sunday, Nov 2nd, 10-2 or 4:30-7 All Locations
Monday, Nov 3rd, 10AM-12pm All Locations
Tuesday, Nov 4th, 10am-2pm, All Locations
News from the studio
I haven’t sent out a news letter in almost 2 months! Boy, school started and my world got crazy! I was feeling like I was in way over my head for a while there. My boys are at 2 different schools now, with quite a few after school activities and I’m on 2 different PTAs. I also joined a walking group and 2 different book clubs. But when I step into my massage room, I leave all that at the door. Massage time is my zen time as well as yours.
II think I’m over the beginning of the school year craziness, and things are starting to settle into a rhythm. Plus, my mentor encouraged me to streamline my schedule a bit, to achieve better work-life balance, but it’s always a work in progress.
How’s your Zen? What are some things you do to keep things in balance? Send me an email with your tips and tricks and maybe I’ll post them in my next newsletter update. And consider making massage a part of your regular wellness routine by booking a series.
On a mission to find my zen... and yours
Keryn’s Favorite Recipe Corner
Fall is in full swing, and soon it will be soup season! Well, at least the temps in the 10 day forcast seem to indicate that we’ve seen the last of the days over 90 degrees, and several days in the forcast below 80. But at least we can act like it’s soup season.
I’ll probably post some great soup recipes for my next few newsletters. I’m trying to encourage my oldest son to eat fewer processed foods, and foods that are lower fat and higher protein. So I made a giant pot of hearty lentil vegetable soup. I don’t know if he would have otherwise eaten it, but I stopped at Sprouts and picked up some take and bake sourdough bread and introduced him to the concept of bread bowls. He gobbled up the whole bowl, and asked for more. Costco at Target also have good deals on take and bake sourdough. They’re small loaves, and not rounds, so it came out a little bit more like a bread trough, then a bread bowl, but who’s complaining. As a matter of fact, I think I have at least one neighbor who makes and sells sourdough bread. I might reach out to her and see if she can supply me with some single sized rounds. I’m a fan of supporting local artisans.
This recipe for Lentil soup comes from Love and Lemons. They are a resource I frequent. However, I used an entire package of brown lentils, and doubled all the other ingredients. Then I devided the soup into quart containers, serve some hot, put some in the fridge for later, and the rest in the freezer.
https://www.loveandlemons.com/instant-pot-lentil-soup/ -recipe-container-60367
Instant Pot Lentil Soup
Ingredients
2 tablespoons extra-virgin olive oil* (*I generally skip the oil and dry sautee everything)
1 medium yellow onion, chopped
2 celery stalks, chopped
2 cups chopped carrots, about 4 medium
6 kale leaves, stems finely diced, leaves chopped (I was able to grab these from my garden)
4 garlic cloves, grated
1 (14-ounce) can diced fire-roasted tomatoes
¾ cup uncooked green lentils
2 tablespoons white wine vinegar (*I didn’t have this on hand, so I skipped it and it was fine)
12 fresh thyme sprigs, bundled (*I was also able to grab this from my garden)
1½ teaspoons sea salt
Heaping ½ teaspoon ground cumin
Freshly ground black pepper
6 cups vegetable broth (generally I either make my own vegetable broth, or I just use water, and it’s just fine).
½ cup chopped fresh parsley, for garnish
Crusty bread, for serving
Instructions
Select the Sauté function on your Instant Pot. Set the level to medium and set the time to 8 minutes. When the Instant Pot is preheated, drizzle the oil into the pot and add the onion, celery, and carrots. Cook for the 8 minutes, or until the vegetables soften.
Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme bundle, salt, cumin and several grinds of pepper to the pot and stir. Pour in the vegetable broth and secure the lid on the Instant Pot. Pressure cook on high for 15 minutes.
Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid and stir in the kale leaves. Season to taste with salt and pepper.
Remove the thyme bundle, and garnish with the parsley. Serve with crusty bread.
Gift Certificates, Packages, and Series Available
As the holiday season approaches, I invite you to consider the gift of relaxation and wellness. Whether you have family visiting from out of town or simply want to show appreciation for those you care about, massage gift cards make thoughtful presents for any occasion—from birthdays and anniversaries to holiday celebrations.
This time of year can be demanding, making self-care more important than ever. I encourage you to think about your own wellness needs, as well. Consider purchasing a gift card for a loved one, or treat yourself to a rejuvenating massage session.
Gift cards are available now and can be tailored to suit any budget. Give the gift of wellness this season—because everyone deserves a moment of peace and renewal.
Also check out my services and rates page for new Packages and Series offerings!
Wednesday, August 20th, 2025