Kunkel Law Firm December 2018

Ugly Sweater Parties

A Fun Trend You Can Easily Follow!


It’s speculated that the first ugly sweater party took place inVancouver, Canada, back in 2001. Since then, the trend has become one of the most popular holiday party themes. Come Thanksgiving, you’ll start to see racks in all types of clothing stores lined with hideous sweaters. If you’re ready to jump on the ugly-sweater-party bandwagon this Christmas season, here a few things to keep inmind.

It’s rather simple — slip on your favorite Christmas sweater, gather all your friends and family members, make sure there are plenty of refreshments and games, and you’re guaranteed to have a top-tier party. A few ugly- sweater-themed games that should be on the agenda include an ugly gift exchange, which is similar to the white elephant exchange, except with the gaudiest gifts you can find; an ugly photo booth, complete with terrible, tacky props; and, of course, an ugly sweater contest. This is the only time of year when slipping into a lurid red sweater with a stuffed Santa sewn on the front is considered trendy. So adorn yourself in the frumpiest, tackiest sweater you can find, and have some fun this December!


Ugly sweaters come in all shapes, sizes, and prices. You can head to H&M or a local thrift store to pick one up. However, if you have a sweater that’s been cozied up for years in the back of your closet or a drawer, now’s your chance to give it new life. Arm yourself with a hot glue gun, thread, and needle, and patch Santa, Rudolph, or Frosty on it. And let it be known that an ugly sweater isn’t complete without sparkles, beads, and sequins galore.

Take a Break!




1 small head cauliflower (about 2 pounds), cored and sliced

4 cups low-sodium chicken broth or vegetable broth

1/2 cup heavy cream

1 leek, chopped

1 tablespoon unsalted butter

1 medium onion, chopped

1 tablespoon extra-virgin olive oil

2 cloves garlic, finely chopped

Salt and pepper, to taste


1. In a large pot over medium heat, melt butter into warm

and cream. Simmer until cauliflower is tender, about 15 minutes.

oil. Add onion and leek, season with salt and pepper, and cook until tender, about 10–12 minutes.

3. Using a blender, purée in batches until smooth.

4. Top servings with a drizzle of olive oil and a pinch of pepper.

2. Stir in garlic and cook for 1

minute. Add cauliflower, broth,

Recipe courtesy of The New York Times

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