Just a few things to round up and share with you all this morning:
:: Beauty That Moves (and me) are now on Facebook and Twitter. Some of you have found me through this blog's sidebar, but those of you reading through a feed may not know. You can find me at either place, come along!
:: The tax laws in Connecticut are about to change in a bad way (of course) and online sales will be taxed by businesses that operate here. Feeling concerned that I'm about to have a major Etsy problem on my hands. As it stands with existing (not friendly) tax laws, businesses have been fleeing the state for the last several years. Now we are given yet another reason to leave.
:: Also, Yoga Instruction will be taxed. I can't even find the words for this one.
:: As a result of these new tax laws, Amazon will be severing it's affiliate relationships here in Connecticut. I imagine that is huge for some people. I don't use Amazon affiliates on Beauty that Moves, but I just spent a full day last week setting up a rock star book shop filled with our favorite outdoor/spiritual/lifestyle titles on our new website, Unplugged Sunday. It looks like that will have to come down. Trying really hard to be zen about this, but at the moment, not succeeding.
:: On a very good note... Yes! We are developing a new website solely dedicated to all things Unplugged Sunday! In addition to Adam and I writing each week, we have put together a talented, diverse group of writers who are committed to sharing their unplugged stories and lifestyle with you. This is going to be a beautiful journey, I can feel it. We can't wait for you to come along for the ride. Official launch date for Unplugged Sunday will be June 21st. Stay tuned, I'll be sharing much more as we get closer. I'm happy to have something so good to pour energy into.
Finally, have you had breakfast yet? This is a favorite of ours this time of year.
Simply saute chopped bok choy with olive oil, garlic (saute the light colored stems first for a minute or two, then add the leaves and garlic for just 30 seconds or so to wilt). Season with salt and pepper, top with a fried egg. Delish.
Heading to the farm now for a bok choy restock...
Have a great weekend!
