The Source H2O - August 2020

The Source H2O - August 2020

303-792-9799 | www.thesourceh2o.com

August 2020

Take Detergent off the Grocery List Meet Our Antibacterial, Antiviral Laundry System

Hello, H2O Family! It’s been a few months since our last newsletter, but we’ve actually been in touch with many of you since the current life situation stay-at-home orders began. That’s why we want to thank you so much for your patience and consideration during these times. It hasn’t been easy for anyone, but, now more than ever, you have been worried about your family’s health and how your water factors into that. In these past few months, The Source H2O is thrilled to say people have been more eager to join the H2O family than ever. Unfortunately, our exposure has been limited by the lack of live events. Typically, we’d be taking advantage of the beautiful summer months and meeting people face-to-face to talk about the importance of clean water. While we’re eager to jump back into these community events to spread the word, for now, we turn to you: If you have any loved ones who would like to upgrade their current water systems and feel the healthy, life- changing benefits of clean water, then please tell them about us! We’d be more than happy to provide them with a safe home water testing analysis and consultation for free! But that’s not all we wanted to talk about today. We wanted to relay why people have been telling us our Platinum Laundry System is magical lately, saving them up to $600 every year. As a hospital-grade system, our Platinum Laundry System doesn’t need detergents at all to clean your clothes thoroughly. That’s because it relies on ions and ozone compounds to cleanse your clothes, and you can even empty the water into a bucket to clean surfaces around your home, too. When people hear “ozone,” they often think of the ozone layer in our atmosphere. The connection isn’t wrong, but ozone itself refers to O3, or trioxygen. Ozone gas is considered so effective at cleaning that it’s used to release cigarette smoke from homes and cars (you wouldn’t be able to even smell it!). By using our Platinum Laundry system, you’ll clean laundry with less hot water and completely avoid the smell of mildew laundry — all while saving hundreds of dollars a year on energy, water, and detergent. And did we

say it’s antibacterial and antiviral? Oh, yeah. It makes it a very popular choice for dog breeders to protect their laundry, floors, counters, and more to sanitize their home for their young or sensitive puppies. Clean water isn’t a luxury. It’s a necessity. For that reason, our team feels incredibly grateful to be deemed an essential business and continue serving you through these unusual times. Thank you so much for your amazing support! Let’s keep making our families and communities healthier and stronger, together.

–The Source H2OTeam

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The Big Leagues

Do You Have What It Takes to Become a Professional Bowler?

Bowling is a fun activity for all ages, and the game has been providing good times since 5,000 B.C. in Egypt. In modern history, bowling has had its fair share of glory, but if you think you have the aptitude to join the ranks of professional bowlers, then consider what it takes to become the best of the best. Join the Pros The Professional Bowlers Association (PBA) and the Professional Women’s Bowling Association (PWBA) are the premier leagues for professional 10-pin bowlers in the United States. Unlike the NFL or MLB, in which players are drafted onto teams before participating professionally, it’s fairly simple to join the PBA or PWBA. Members either pay an annual fee or have to meet certain requirements: scoring a 200 or higher at each tournament they’ve entered, bowling at least 36 games, or having an overall average of 190 or better. To participate in the PWBA, bowlers must have a scoring average of 190 or higher in any recognized United States Bowling Congress (USBC) league. Practice, Practice, Practice You may see a professional bowler score 190 at a regional tournament and think, “I can do that.” That’s the beauty of bowling! Anyone can score

high, but comparing your Wednesday night league average to a pro is like comparing the score from your pickup game of soccer to the scores at the World Cup. For starters, unlike what you’d find at any standard bowling alley, the lanes in a professional setting are oiled specifically to create a more difficult path for the ball, forcing the pros to toss mechanical-like throws. This takes time and dedication to perfect. Find Monetary Support Unlike many other professional sports, bowlers make very little money. The average bowler makes more than $40,000 annually, but they often have to provide their own funds for lodging, travel, and tournament entry fees. Some professional bowlers even have side gigs to supplement their income from the sport. However, many bowlers admit that it’s not about the money. Instead, it’s the friendly competition and the glorious sound of the pins that bring them back for more. Learn more about these professional leagues at PBA.com or PWBA.com if you’re interested in picking up bowling as a professional sport or just a hobby!

This Summer’s Most Healthy, Delicious Canned Food Projects Enjoy your favorite in-season summer eats all year long!

Summer is still in full swing, but fall will be here soon, and you might end up wondering what to do with extra summer fruits and vegetables. If you find yourself in that situation and are also looking for a new stay-at-home project to pick up, consider canning foods. This is a wonderful way to take advantage of the season, prolong ingredient shelf-life (if you’re on a budget), try new things with your family, and even give gifts to loved ones and neighbors. Here are a few ideas that you should give a shot. Jams — Peaches, Cherries, Figs, Mangoes Nothing beats homemade jam, and not just because it’s made with love! You often have to spend $5–$8 (or even more) on a good jar of artisan jam that doesn’t have preservatives or high-fructose corn syrup. If you’ve never made homemade jams before, you’ll be amazed by how easy it is! Fruit and sugar are often all that’s necessary. Try this by using the season’s most ripe fruits, like peaches, cherries, figs, mangoes, and even plums or raspberries. Pickled Varieties — Beets, Chiles, Cucumbers, Shallots A little bit of vinegar in our diet can add vitamins, mineral salts, amino acids, and polyphenolic compounds that are hard to find elsewhere, and pickles are a

great way of doing it. While cucumbers thrive in summer and are most popular for pickling, who says you should be limited to cucumber pickles? Pickling, like jam making, is an art form all on its own, and there are many ways to do it across the globe. Garlic also is at its best in summer, so throw it into your pickling project and try unique combinations! Sauces — Tomatoes, Basil, Garlic Homemade canned tomato sauce and basil pesto won’t just impress your friends at every dinner party — they’ll win over your family’s hearts and stomachs night after night. It’s also way better than subjecting them to the preservatives found in the grocery store versions. These will help you achieve an artisan, restaurant- quality meal for far less than it’d cost otherwise, especially since you can make these sauce ingredients in bulk. Plus, with the Source H2O’s water systems, your sauces will taste even more amazing. We hope these ideas will help inspire you in the kitchen! Have a fun, healthy August!

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Simple Trending Organization DIY Ideas

Clear Your Mind and Home With Easy Organizing Fixes!

Glass Jars, Then More Glass Jars … Got random boxes of flour or dry pasta laying around? Enjoy the classic aesthetic of a glass-organized pantry with glass jars. Many luxury brands are taking advantage of the trend by selling jars that can cost up to $20. The solution is easy: Dollar Tree, or any other dollar-budget retail store in your area. Fill them up with battery- powered fairy lights or label them cheaply with sticker letters — at almost half the price, your glass jars will look chic, like something Martha Stewart has. Laundry Basket Dresser Say goodbye to post-wash clothing messes! It’s totally understandable if there’s delay in folding and putting away your fresh clothes, but that doesn’t mean you have to deal with them on your floors for days on end. Pick up some plywood, wood glue, metal angels, and laundry baskets, and make your very own tall laundry basket dresser that uses your baskets like “drawers.” Not only will it tidy your space, but if you add a bright coat of paint, it’ll also look cute!

Have you been thinking clearly lately? Whether the current life situation has given you time to organize the house or made everything even more insane to keep track of, there are easy ways to clear up your space at home and put your mind at ease just a little bit more. A Tension Rod for Under-The-Sink Messes Your cleaning supplies might be in a constant battle for surface space beneath your sink, but that doesn’t mean the fight has to be lose-lose for everyone. Installing a tension rod alleviates the need for setting all your spray bottles in a clutter on the ground. Just install it two feet from the bottom, hang the bottles from under their spray trigger, and let them suspend. Finally, the bottom of your cabinet won’t feel like a war zone; it’ll fit all your sponges, brushes, and other necessities without clutter.

We know you value a clean home — that’s why you joined the H2O Family. We hope our suggestions will help keep things tidy and organized!

Puzzle Time

Restaurant-Style Fettuccine Alfredo

Ingredients

Directions

•

Salt

1.

In a large pot, bring 6 quarts of generously salted water to a boil. In a large, deep skillet, while the water heats, melt butter over medium-high heat. Add garlic and sauté until fragrant and sizzling (about 2 minutes). In a bowl, whisk heavy cream and egg yolk until blended and pour into garlic butter. Reduce heat to medium-low. Stir until hot, not boiling. Keep warm on low heat. In the large pot, cook pasta until al dente. (The pasta will float once it’s done.) Reserve about 1/2 cup pasta water and drain pasta. Pour hot pasta into cream mixture and toss to coat on low heat. Add Parmigiano-Reggiano and keep tossing gently until cream is mostly absorbed. If the sauce is absorbed too much, toss with extra pasta water. Season with salt and pepper to taste. Serve with parsley and a squeeze of lemon.

•

2 tbsp butter

2.

•

1 clove of garlic, finely chopped

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1 1/2 cups heavy cream

3.

•

1 large egg yolk

4.

•

1 lb fresh fettuccine

5.

•

1 cup freshly grated Parmigiano-Reggiano

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Freshly ground pepper, to taste

6.

•

Fresh parsley, chopped, to taste

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1 lemon wedge

7.

Answer on Page 4

Inspired by The New York Times

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7399 S Tucson Way C1 Centennial, CO 80112

Page 1 Forget Detergent — Meet Our Antibacterial, Antiviral Laundry System Page 2 Think You Can Be a Professional Bowler? Find Out! This Summer’s Most Healthy, Delicious Canned Food Projects Page 3 Simple Trending Organization DIY Ideas Restaurant-Style Fettuccine Alfredo Page 4 The Story of Zen Buddhist Chef Jeong Kwan

Food for Thought The Incredible Story of Zen Buddhist Chef Jeong Kwan Ripert invited Kwan to New York City to prepare food in a private room at Le Bernardin, where she sent global shockwaves through the entire fine cuisine community. New York Times writer Jeff Gordinier described her plates as “so elegant, they could’ve slipped into a tasting menu at Benu or Blanca” and her flavors as “assertive,” all while being vegan. More and more critics realized that Kwan’s combination of foraging, fermenting, dehydrating, and cooking by season was not a modern practice. In fact, Zen Buddhist monks like Kwan mastered cooking in this tradition hundreds of years ago. “With food, we can share and communicate our emotions. It’s that mindset of sharing that is really what you’re eating,” Kwan says at the start of her titular episode of Netflix’s documentary series “Chef’s Table.” She continues, “There is no difference between cooking and pursuing Buddha’s way.” Whether for enlightenment or simply connecting with friends and family, sharing home-cooked meals can be an emotionally restorative experience as much as it is nourishing. This month, indulge in something special and homemade or try your hand at Korean temple cuisine by Googling some of Jeong Kwan’s recipes.

Photo from: https://www.eater. com/2017/2/18/14653382/jeong-kwan- buddhist-nun-chefs-table

One of the world’s greatest chefs can’t be found in a restaurant. Instead, she serves fellow nuns and occasional visitors in a Zen Buddhist monastery in Korea.

To fully describe the incredible success of Jeong Kwan, you must first consider a factor that Western cuisine has ignored for millennia. While most people would assume Korean food is all about its famed barbecue, another pillar of the culture goes largely unacknowledged: Korean temple cuisine, which originated in the country’s Buddhist monasteries. A philosophy of Zen Buddhism is to not crave food and satisfy yourself only enough to be prepared for meditation, so you might think that flavor would be of little consequence in a monastery’s kitchen. However, you’d be wrong.

The West’s perception of Korean temple cuisine was challenged shortly after Eric Ripert visited Kwan’s monastery and experienced her cooking during a trip to Korea.

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