So Thankful & Grateful!
Well, the holidays have arrived. Along with the snow! But we won't talk about that.. I've got a Thanksgiving dinner to prepare for, so let's keep this short and [bitter]sweet.
The season of giving thanks is prime time for us to tell you all how much we appreciate you, and are so incredibly grateful for your support. You have helped us raise 61% of our goal so far!! That is amazing!!
Just $1,700 more to make the GREEN LIGHT, and $3,500 to make our total goal. EASY. Let's make it happen! We have 8 days remaining in our campaign and so many fun incentives for you.
Check them all out here: www.seedandspark.com/fund/bittersweetthemovie
We are also in the process of hiring our crew for the production, if you know anyone who would be interested, please share! We are currently looking for a gaffer, production designer, sound recorder, assistant camera, PA, grip, MUA, BTS, editor, and assistant editor. We are a female-centric production and as such would love to hire female crew. Email reels and/or relevant experience, availability, and desired position to firstname.lastname@example.org
And, now back to Thanksgiving food.. So, I (Clara) like to make everything from scratch. Yes, it is a pain, and yes, I always have a lot of dishes to wash... Anyway, sometimes, I'll get caught up in all the cooking prep that I run out of time to make everything. That's where this easy little recipe comes in. Three ingredients and the perfect addition to your holiday meal!
Happy Thanksgiving, everyone!!
Maple Roasted Carrots
2 lbs. carrots (washed/sliced or baby)
2 tbsp. maple syrup
2 tbsp. melted butter
1. Preheat oven to 400*F
2. Mix the ingredients together and bake for 25-30 minutes
3. Garnish with chives or fresh parsley for some color (optional)