Happy Holidays

Holiday Greetings & Best Wishes

from all of us at ShipCompliant

2010
r ecipes
Happy Winter Holidays from the crew at ShipCompliant! It is customary for friends and family to feast
together to celebrate life’s big occasions and holidays. Since our office is clearly too small to host all of you
to our table, we wanted to send a collection of our holiday recipes to your table instead. We are proud to say
that with holiday spirit, each and every one of us has contributed to this years ShipCompliant Cookbook,
showing how such diverse and creative individuals can come together to form a cohesive team. We hope
you enjoy this gift as much as we have.

wisconsin beer brats 2 chicken & beef satay 11 sweet angel cheese grits 22

pancit bihon 3 budweiser beer 12 breakfast smoothie 23

cheese soup
Colorful black 4 biscuits & gravy 24
bean salad candy cane cookies 13
ultimate twice 25
Buttermilk drop 5 baked blueberry 14 baked potatoes
sugar cookies pecan french toast
guinness pig & 26
feather bread 6 pavlova 17 pickle sammiches

Luke’s french onion soup 7 best ever popcorn balls 18 lemoncello 27

coconut curry comfort 8 sam’s choice kool-aid 19 salat olivier 28

orange jello salad 9 red velvet cupcakes 20 spicy meaty cheesey frittata 29

holiday chicken jello 10 mom’s hatch green chile 21 stuffed mushrooms 30

W is con si n B e e r B rats
Ingredients
9 bottles of Wisconsin beer. I recommend Miller High Life (The Champagne of Beers)
for cooking the brats, but if you like craft beers instead, try a Devils Lake Red Lager from
Great Dane or a Spotted Cow from New Glarus
12 fresh bratwurst sausages. Most brats are made from pork, but you can also use chicken
or other types of brats
3 onions, sliced
1 green pepper, sliced
12 hoagie rolls

Directions
1. Drink a beer
2. Poke bratwurst with a few holes to prevent them from exploding as they cook.
3. Place 6 bottles of beer with onion and pepper in a large pot, bring to a boil 2
4. Add brats to pot, let cook over medium heat 20 minutes
5. While brats are simmering, preheat charcoal grill
6. Drink a beer
7. Place brats on grill 10 to 14 minutes, turning occasionally to brown evenly.
8. Place rolls on the grill face down for one minute
9. Add ketchup, mustard, sauerkraut, and whatever else you like on your roll
10. Enjoy your brats, of course while drinking a nice Wisconsin beer

Jeff Carroll
For a Wisconsin native, Jeff’s accent is subtle, but not his
fervor for his home state! A wine advocate and ShipCompliant
evangelist, the “champagne of beers” remains his choice game
day beverage. Whether or not you share his tastes in beer,
VP P ro d u c t Jeff’s Beer Brats are a real treat for meat and Miller lovers alike!
 Pan c it bih o n
Ingredients Directions
Rice noodles 1. Soak rice noodles in warm water until semi soft (~10 minutes)
2. Mix all of the above after you stir fry them and add to rice
Stir fry a combination of the following noodles.
whatever you like and have on hand: 3. Add 1 cup chicken broth and soy sauce to taste~1/2 cup
Chinese sausage maybe more.
Cabbage 4. Cook on low heat until noodles are soft. Make sure to stir
Chicken small pieces often so it does not stick too much to bottom of pan.
Pork small pieces 5. Can be done ahead and reheated.
Carrots 6. Serve with citrus slices.
Onion green or white
Pea pods

P. Diddy Dango, as we affectionately call him, drew from his Filipino

heritage this traditional celebration dish which became a company favorite.
Possibly the top wine consumer amongst us, Dango gets the award for
joining the most wine clubs of our clients. Outside of wine, he enjoys travel,
impressionist paintings and jQuery.

P. David Dango s o f t wa r e engineer

Colo rfu l B l ac k Be a n S a l a d
Ingredients Directions
2, 15 oz. cans of black beans (drained and rinsed) DRESSING
1, 15 oz. can of corn (or fresh cut and separated from the cob) 1. Mix in small bowl
2 medium tomatoes (variety of choice) diced 2. Squeeze the juice of one large lemon, or two limes
½ medium sized red onion (or less to taste) diced 3. Small clove of garlic, minced
1 large Anaheim chili pepper, seeded and diced 4. 1 tsp ground cumin
1 celery stock, diced 5. Stir in 1/3 cup Canola oil
Salt and pepper to taste 6. Add salt and pepper to taste

4
As a mountain biker, basketball player, husband and father
of a 2 yr old, Robb manages it all, including ShipCompliant’s
deployments and data centers so we don’t skip a beat!

Robb Dye
s of twar e en g in e e r
 B ut t er mi lk D ro p S u ga r Cook i e s
Ingredients Directions
½ c. butter 1. Cream shortenings, sugar and eggs followed by ½ cup milk, 3½ cups flour
½ c. margarine and vanilla.  
2 c. sugar 2. Mix ingredients thoroughly (a hand mixer works well).  
3 eggs 3. Add remaining flour and baking powder.  
1 c. buttermillk 4. Blend well.  
4½ c. sifted flour 5. Add the remaining milk to which the soda has been added. Drop from
1 tsp. vanilla tablespoon on greased and floured cookie sheet.  
3 tsp. baking powder 6. Bake at 375 degrees for 9 - 11 minutes.  
1 tsp. baking soda 7. Coconut or colored sugar may be used for a garnish or you might frost
with butter frosting after they are slightly cooled.  

These are soft cookies!

5
Barclay works behind the scenes to take care of
all of us and keep the office happy. Her keen
insight to the inner workings of ShipCompliant
lets her know exactly when a little sweetness
is necessary. Whether with a simple smile,
a sincere concern, or a something for your
sweet tooth, Barclay always has the
special touch.

Barclay Bates h u m a n r e s o u rce s

F e ather B re a d
Ingredients Directions
1 c. water 1. Bread machine: Warm water, then flour, salt, sugar, olive oil
3 c. bread flour (high gluten) and yeast. 
1½ tsp. salt 2. Select “Dough” to mix and let rise.  
1½ tsp. sugar 3. Cut into three strips, braid.  Place braid on a cookie sheet
2½ tbs. olive oil dusted with cornmeal.  For a nice shine, glaze with egg
2¼ tsp. yeast whites and sprinkle with sea salt. 
Corn meal 4. Bake for 20 minutes at 375 degrees. 
Sea salt (granules)
Can be made by hand or with a food processor, but allow plenty
of time for the dough to rise. Makes great pizza dough.

As ShipCompliant’s founder, Jason continues

6
to be a part of every step of our growth. He has
logged 75K miles of air travel this year alone,
working to meet the growing demand for our
software across the country. Don’t be deceived,
Jason isn’t all work and no play-he’s famous for
showing up to parties with his own fog machine
and laser lights. A true all-around guy, he’s there
for his team!

Jason Eckenroth
ceo & F oun d e r
 Lu ke’ s F ren c h On i o n S oup (S e rv e s 4 - 6 )

Ingredients Directions
3 medium yellow onions 1. Chop the onions into medium pieces. Heat the butter and oil in
1 large red onion a thick pot. Throw in the onions. Add a pinch or two of salt and
3 tablespoon butter pepper. Stir to coat. Leave them alone and uncovered for 8-10
½ tablespoon oil minutes over medium heat letting them caramelize, but not burn.
½ can of your favorite beer (good white wine 2. Add the half can of beer, scrape the bottom to mix in all the
works well if you need to fancy it up) caramelized bits of goodness. Let it sit for a couple of minutes.
1+ oz. of brandy 3. Add half the chicken broth and all of the beef broth. Add a
64 oz. chicken broth dash or two of soy and a dash of Worcestershire. Let simmer
32 oz. beef broth uncovered for 20 minutes allowing the liquid level to drop.
Soy sauce 4. After 20 minutes, add the remaining chicken broth and leave on
Worcestershire medium for another 20 minutes-simmer. Add the brandy and stir.
Crusty french bread 5. Ladle the soup into bowls, sprinkle parsley on top. For a great
4 oz.+ Gruyere addition, add broiled cheese toasts if desired – cheese side up.
7 ¼ cup fresh, rough-chopped flat-leaf parsley
for garnish
Salt and pepper to taste

Although in a past life he may have been on a runway in Paris,

Luke currently has dedicated himself to heading the support
squad while lending an air of fashion to the office atmosphere.
Always debonair, Luke makes wine compliance look good.

Luke Eckenroth
clie n t serv i c e s m a n ag e r
Cocon ut C u rry Co m f ort
Ingredients Directions
2 lbs. boneless skinless chicken breast 1. Boneless, skinless breasts under the broiler on the High setting for 10
Salt and pepper minutes, flipping once at the 5 minute mark.
3 tbs. vegetable oil 2. Heat oil in the bottom of a heavy pan. Add the curry powder.
2 tbs. curry powder (note that the success of this 3. Mix together and heat for a couple of minutes until a strong spice aroma is
dish lies entirely in your quality of curry powder, rising from the pan.
you must find a good one) 4. Stir in onions and garlic.
½ onion, sliced thin 5. Cook approx. 4 minutes and coat the onions and garlic well. Add more oil
3 cloves garlic, minced if necessary. Make it saucy.
1 (14 oz.) can coconut milk 6. Mix in the chicken. Coat with the curry oil.
1 (14.5 oz.) can diced tomatoes 7. Pour in the coconut milk, diced tomatoes, and tomato sauce.
1 (8 oz.) can tomato sauce 8. And now my favorite part of any recipe... the sugar. Stir it up.
3 tbs. sugar 9. Simmer on low heat for 40 minutes.
10. Dish it up and serve over rice. Just try not to make your
rice overflow all over the stovetop like I do every time! 8

How does he do it? Between crunching numbers for

ShipCompliant, attending CU-Denver for his MBA, being a
husband, father of 3 AND rock climber, Kent managed to keep
all his plates spinning while preparing this delicious gluten-free
curry treat for your enjoyment!

Kent Nowlin
f i na n c e m an ag e r
 O ran ge J el lo S a l a d
Ingredients Directions
1 small package of Orange Jello 1. Mix all ingredients into a large bowl.
1 medium tub of cottage cheese 2. Chill for about an hour.
1 16 oz. can of chopped pineapple (drained) 3. Serve!
2 small cans of mandarin oranges (drained)
½ of a bag of mini-marshmallows
1 big tub of whipped cream

9 Jessica is a Boulder native and comes from a long line of Spanish/

Mexican heritage. Besides “Sopa”, the second largest family favorite dish
requested of her grandmother every year is “Orange Jello”. Simple, sweet
and definitely a crowd pleaser.

Jessica Franco
offic e m an ag e r
H oli day C h i c ke n J e l lo
Ingredients
1 lbs. of boneless, skinless chicken thighs
1 lbs. bag of baby carrots
1 16 oz. can of green peas
1 box of plain gelatin
8 x 10 glass container
(or small individual serving containers)
Directions
1. Boil chicken until cooked
2. Boil carrots until tender
3. Drain peas
4. Drain carrots and chicken.
5. Pull chicken apart into small (<½ inch) size pieces
with a fork
6. chop carrots into pea size cubes
7. Line 8 x 10 glass container with mixture of peas, carrots
and chicken, layer as needed.
8. Prepare gelatin per instructions on box. Pour gelatin
over chicken+veggie mixture. ¼ of gelatin should cover
mixture.
9. Refrigerate until gelatin is set. Cut jello mold into
single serving cubes. Serve cold, sprinkle with 10
vinegar and salt+pepper to taste.

While Pawel’s traditional polish recipe name may not be one to

make your mouth water, this fact should: Under Pawel’s regime
we process more than half a million shipments every month,
taking an average of 80 milliseconds for each compliance
check! (Editors Note: The Chicken Jello was delicious!)

Pawel Smolarkiewicz
Lorem ipsum dolor sit amet, consectetur adipiscing
elit. Curabitur sodales tristique adipiscing. Nunc
laoreet dolor sollicitudin risus fermentum ac laoreet
felis tempus. Cras malesuada fringilla ultricies. Ut a
chief tec hn o lo g y o f f i c e r mi non.
 C hicken & B e e f S atay
Ingredients Directions
SKEWERS SKEWERS
3 chicken breasts 1. Slice meat into ¼ inch thick strips.
1 lb. flank steak 2. Mix all other ingredients together, and pour over meat. Let marinate for about
¼ c. soy sauce 45 minutes.
¼ c. vegetable oil 3. Skewer meat onto wooden or bamboo skewers. Place oven rack 6 inches from
3 tbsp. packed brown sugar the upper heating element in the oven and set oven temperature to “broil”. 
3 tbsp. catsup 4. Line a broiler pan bottom with foil (unless you like cleaning up messes).
1 tsp. hot sauce 5. Place meat on the outsides of the long edge of the
¼ c. minced cilantro (optional) broiler pan, skewer handles in the middle of the pan.
4 green onions, sliced Cover the handle end of the skewers with foil (a strip
down the middle) to prevent them from burning
PEANUT SAUCE (don’t cover the meat).
½ c. creamy peanut butter 6. Broil for 8 minutes or until cooked. 
11 ¼ c. hot water 7. Flip skewers over halfway through cooking.
2 tbsp. lime juice
1 tbsp. catsup SAUCE
1 tbsp. soy sauce 1. Whisk peanut butter and hot water together.
1 tbsp. hot sauce (optional) 2. Stir in all other ingredients (note: do not
1 tbsp. brown sugar microwave peanut sauce, or separation will occur).
1 tbsp. minced cilantro (optional)
1 green onion, sliced There are few people in the world
1-2 cloves garlic, minced
that could rival Sarah’s knowledge
of US alcohol shipping compliance.

Sarah Fine
Under her watch, ShipCompliant
tracks over 3700 rules and
170 reports. If you think that’s
impressive, try her chicken satay!
r esearc h man ag e r
BUDWEISER BEER CHEESE SOUP (S e rv e s 4 - 6 )

Ingredients Directions
¾ c. shredded carrots 1. Cook carrots and onion in butter until tender
¼ c. chopped onions 2. Blend in flour
¼ c. butter 3. Stir in milk and Budweiser
¼ c. flour 4. Cook until thickend
2½ c. milk 5. Add cheese and seasonings, stirring until melted
2/3 c. Budweiser 6. Float popcorn on top of soup when serverd
2 c. (8 oz.) shredded sharp natural cheddar cheese
1/8 tsp. salt
Dash of pepper
Popcorn

12
After a lifelong career in the beer industry, Eddie met Jason
while hocking the world’s greatest hot-dogs down on Pearl
Street when ShipCompliant was just “2 guys, 2 computers and
2 bikes”. Since the days of “Fast Eddie’s”, we pulled Eddie out of
retirement to become an essential member of our sales team, as
well as the office sage of proper hot dog construction.

Eddie Ermoian
s al es
 C andy C an e Co o ki e s
Ingredients
1 c. butter
1 c. sifted confectioners’ sugar
1 egg
1½ tsp. almond extract
1 tsp. vanilla extract
2½ c. sifted all-purpose flour
1 tsp. salt
½ tsp. red food coloring
½ c. crushed peppermint hard candies (optional)
½ c. white sugar (optional)
13
An Arizona native, Jamie has braved
the cold to lend her exceptional skills in
marketing and PR to the ShipCompliant
team. Jamie is our webmaster and a
master baker whose Candy Cane Cookies
will have any holiday guests mouth
watering!
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix well the butter, sugar, egg, almond and vanilla
3. In a separate bowl, mix flour and salt and add to
shortening mixture. Divide dough in half.
4. Blend red food coloring into one half.
5. Roll 1 teaspoon of the red dough and 1 teaspoon
of the white dough on lightly floured board into 4
inch strips.
6. Place strips side by side and press lightly together
and twist like a rope. Curve top of rope down to
look like the handle of a candy cane.
7. Bake 9 minutes or until lightly browned.
8. Remove while still warm.
9. Sprinkle with ½ cup crushed peppermint
candy and ½ cup sugar (optional).

Jamie Jimenez
marketi n g
BAKED BLUEBERRY PECAN FRENCH TOAST
Ingredients Directions
24 inch baguette, cut into 1 inch thick slices Make the night before:
6 large organic eggs 1. Grease a 13x9 inch baking dish. 
3 c. whole milk 2. Arrange the 1 inch baguette slices in a single layer in the baking dish. 
½ tsp. nutmeg 3. In a large bowl combine eggs, milk, nutmeg, ¾ cup brown sugar and vanilla
1 c. packed light brown sugar and whisk until well blended. Pour mixture evenly over bread. 
1 tsp. vanilla extract 4. Refrigerate, covered, until most liquid is absorbed by the bread – usually
1 c. pecan halves overnight or at least 6 hours.
¼ c. plus 1 teaspoon unsalted butter When ready to serve:
Salt 1. Preheat oven to 350 degrees. 
2 c. fresh blueberries, washed and dried 2. Toast Pecans until fragrant, about 8  minutes.
100% real maple syrup (optional) 3. Toss toasted pecans with 1 teaspoon butter and salt to taste.
4. Increase oven temperature to 400 degrees.
5. Remove baking dish from refrigerator and pour off any excess milk
mixture. You can leave a small amount if you like moister French toast.  14
6. Sprinkle toasted pecans and blueberries evenly over the bread mixture.  
7. In a small saucepan, melt ½ stick of butter with ¼ cup brown sugar, stirring
until melted. Drizzle butter mixture over bread and bake for 30 minutes or
until any liquid from blueberries is bubbling.
8. Serve warm with Maple Syrup.
Procuring 606 licenses in the past 18 months, Mackenzie is our
outstanding licensing specialist! Although as busy as a bee when
she is in the office, Mackenzie always makes sure to set enough
time aside for the important things in life: travel, football, football

Mackenzie Latham
and football. Roll Tide!

s e rv ice s
15
16
 Pav lova
Directions
1. Freak out.
2. Realize there must be an easier way.
3. Go to the bakery and buy a delicious cake. (See photo)

Aside from being SC’s original, longest-

standing employee, Michael is a traveller
extraordinaire with his latest adventure
17 in Croatia. While Michael continues to
work on innovative software development
for ShipCompliant, he simultaneously
works towards his Masters degree in
Epidemiology.

Michael Liedtke
softwar e en g in e e r
B e st E ver P o pco rn Ba l ls
Ingredients
¾ c. light corn syrup
¼ c. margarine
2 tsp. cold water
2 5/8 c. confectioners’ sugar
1 c. marshmallows
5 qt. plain popped popcorn

Directions
1. In a saucepan over medium heat, combine the corn syrup, margarine,
cold water, confectioners’ sugar and marshmallows.
2. Heat and stir until the mixture comes to a boil. Carefully combine the hot
mixture with the popcorn, coating each kernel.
3. Grease hands with vegetable shortening and quickly shape the coated
18
popcorn into balls before it cools.
4. Wrap with cellophane or plastic wrap and store at room temperature.

Colin selected popcorn balls because it was an “easy to make,

tasty treat that everyone loves”; a suitable dish since everyone
loves Colin as well! As our training lead, most of you have
engaged with Colin at least once and it’s even quite common
for one of us to join Colin in a training so that we stay on top of
all of ShipCompliant’s growing features.

Colin Neilson
C lie nt S ervi c e s T ra i n in g
 S a m ’ s C h o ic e ko o l- aid
The most in-demand ShipCompliant
employee, Sam has achieved celebrity
status providing impeccable support to
his SC fans. Come Thursday evenings, the
headset comes off and the man becomes
the beast, leading the ShipCompliant team
to victory on the dodge-ball battlefield.
Ingredients
1 oz. Bacardi 151
1 oz. Well Vodka
1 oz. Well Whiskey
3 oz. “Pucker” flavored liquor (Feel free to mix and
match, you won’t taste the second shot either way)
Cranberry Juice and Sprite “to taste”
Directions
I do NOT recommend making a pitcher and leaving
it unsupervised in the fridge. Drunken roommate
activities guaranteed to ensue.

19

Sam Sexson C lient S ervices

RED VELVET CUPCAKES
Ingredients Directions
Cupcakes 1. Preheat oven to 350° F.
2½ c. flour 2. Mix flour, cocoa powder, baking soda and salt in medium bowl.
½ c. unsweetened cocoa powder Set aside. 
1 tsp. baking soda 3. Beat butter and sugar in large bowl with electric mixer on
½ tsp. salt medium speed 5 minutes or until light and fluffy. Beat in eggs,
1 c. (2 sticks) butter, softened one at a time. Mix in sour cream, milk, food color and vanilla.
2 c. sugar Gradually beat in flour mixture on low speed until just blended.
4 eggs Do not overbeat. Spoon batter into 30 paper-lined muffin cups,
1 c. sour cream filling each cup 2/3 full. 
½ c. milk 4. Bake 20 to 25 minutes or until toothpick inserted into cupcake
1 bottle (1 oz.) red food color comes out clean.
2 tsp. pure vanilla extract 5. Cool in pans on wire rack 5 minutes. Remove from pans; cool
completely. Frost with Vanilla Cream Cheese Frosting. 
Vanilla Cream Cheese Frosting 20
1 package (8 oz.) cream cheese, softened Vanilla Cream Cheese Frosting
¼ c. (½ stick) butter, softened Beat 1 package (8 ounces) cream cheese, softened, ¼ cup
2 tbsp. sour cream (½ stick) butter, softened, 2 tablespoons sour cream and 2
2 tsp. pure vanilla extract teaspoons Pure Vanilla Extract in large bowl until light and
1 box (16 oz.) confectioners’ sugar fluffy. Gradually beat in 1 box (16 ounces) confectioners’
sugar until smooth. 
Where did Lauren get her magnetic personality? Perhaps she inherited it from her
grandmother, along with her grandmother’s red velvet cake recipe that she adapted
to be her own. A delicious representation of her knack for accommodating others’

Lauren Rope
personalities while holding true to her sense of self and unique style.

s al es
 M om ’ s H atc h G r e e n C h ile 
Ingredients Directions
3 lbs. pork roast cut into 1” to 2” chunks with all fat 1. Sprinkle ½ the flour on the pork and fry coated pork in oil on medium to
removed. medium high
2 tbsp. olive oil 2. When almost brown add onion and cook a little, then add garlic, turn to
1 diced white onion medium add more flour till light brown. Careful not to burn the flour or
3 cloves minced garlic the garlic (the mixture will be dry and crumbly) take off the burner if it
¼ c. Masa flour or white flour gets too brown.
2 tsp. ground cumin 3. Stir in cumin, oregano, cilantro, chili powder till fragrant, stirring
1 tbsp. chopped fresh oregano or 1 tsp. dried constantly to avoid lumps, slowly add chicken broth stirring up all the
oregano browned flour coating on the bottom of the pan and bring to a simmer.  
½ tbsp. chopped fresh cilantro or ½ tsp. dried 4. Add chilis, tomatoes, jalapeno and chicken base and the pork bone
cilantro with all fat cut off.  Bring to a simmer and simmer slowly (make sure its
½ tsp. green chili powder (optional) bubbling but not too fast) 2 hours or so.  
3 cans good quality chicken broth 5. Add a little broth if it gets too thick or cook a little longer to reduce
21 2 tbsp.chicken base liquid, or mix 3 Tablespoons flour with 1/3 cup cold water till smooth
1 small can drained Mexican stewed tomatoes - and slowly add a little at at time, stirring constantly until it reaches the
chopped thickness you want. Because the chicken broth and chicken base are salty,
1 small finely chopped, seeds removed jalapeno only add salt to taste near the end of cooking.
(optional, add only if chilis are too mild) With a Civil Engineering degree, Emily fit right in supporting
4 to 5 c. roasted, peeled, seeded, chopped
ShipCompliant software. While she puts in long hours
mild to medium green chilis (add liquid
from bag or can). I like to use supporting our clients, her night is just beginning at end of
fresh chilis from a business day. This night owl loves to climb at the gym, dance
market chili roaster or at local shows, or support our dodge-ball team, the “Little
you can use cans of Lebowski Urban Achievers”!

Emily Sheehan
already chopped chilis
for a lot less time and
work.

C lient S ervices
S weet A n ge l C h e e s e G r i t s
Ingredients
4 servings instant grits
2 diced green chili peppers
2 diced jalapeño peppers
4 oz. cheddar cheese
2 tbsp. butter
1 large diced tomato
3 strips of fatty smoked bacon
4 oz. elk sausage
4 eggs
Directions
1. Cook grits according to instructions on package.  
2. Add butter and cheddar cheese to grits and mix until melted and
well blended.  
3. Cook bacon, pour off grease and set bacon to the side.
4. Cook sausage and add scrambled eggs.  
5. Add crumbled bacon to eggs and sausage and set to the side.  
6. Add veggies and egg mixture to grits and mix.  
7. Serve piping hot with your favorite hot sauce, toast and a Mimosa.

22

Patrick was once dubbed by the folks at the Virginia ABC as

“Sweet Angel”. Always willing to answer questions, assist
the research team, or take a dodge-ball bullet for one of
his co-workers, Patrick is indeed the sweetest of angels.

Patrick Barratt
C lie n t S ervi c e s Acco u n t s
 B r ea k fast S mo oth ie
Ingredients
1 c. of vanilla yogurt
1 c. of milk
2 c. frozen mixed berries (blackberries, strawberries, and blueberries)
1 frozen banana peeled and chopped
4 tbsp. of whey protein
1 c. orange juice
½ c. of ice

Directions
Place all ingredients into a blender and mix until smooth.

23
In addition to being the liaison between
your ideas and our software, Mark
also procured the title of champion at
this year’s Halloween contest, proving
his versatility both within the wine
compliance world and out.

Mark Hayes
p ro du ct m a n ager
b i s cu i t s & g rav y
Ingredients
1 tube of buttermilk biscuits
1 lb. of sausage (the fatty, nasty stuff in the tube)
4 c. milk
4 - 8 tbsp. flour

Directions
1. Brown sausage at medium to medium-high heat until there’s a ton of
grease in the skillet.
2. Add milk, stir, and add flour until you’ve reached a normal gravy thickness.
3. Stir well.
4. Pour over biscuits.
5. Eat.
24

With a voice like Clint Eastwood, Chris can field any

support question that comes his way making him
ShipCompliant’s very own Million Dollar Baby.

Chris Deaton
C lie nt S ervi c e s
 U lt i m at e T wi c e Ba ke d Potato e s
Ingredients Directions
4 large baking potatoes 1. Preheat oven to 350 degrees
8 slices bacon 2. Bake potatoes in oven for one hour.
1 c. sour cream 3. While potatoes are baking, place bacon in a
½ c. milk skillet and cook until it crumbles easily.
4 tbsp. butter 4. When potatoes are done allow them to cool.
½ tsp. salt Slice potatoes in half lengthwise and scoop the
½ tsp. pepper insides into a bowl but save the skins! A
2 c. shredded cheddar cheese, divided 5. In the bowl with the insides of the potatoes
2 cloves garlic add the sour cream, milk, butter, salt, pepper,
8 green onions, sliced, divided 1 cup cheese and ½ the green onions. Mix with
a hand mixer until well blended and creamy.
Spoon the mixture into the potato skins. Top
each with remaining cheese, green onions and
25 bacon.
6. Bake for another 15 minutes.

Berit commands the front lines of the compliance frontier and wrangles with the
states to ensure that our databases and reports are accurate. Growing up with 4
siblings, she clearly has learned to play well with others while having a strong voice.
This confidence makes her our number one choice for lead navigator through the
unknown battlefield of state compliance law.

Berit DeCosimo-Nelsen research

 G ui nne s s P i g a nd P i ckle S ammic h e s
Ingredients Directions
4 - 5 lbs. pork tenderloin 1. Cut onion in half. Combine pork, onion,
1 white onion Guinness, and water in a crock pot.
1 bottle Guinness Draught 2. Cook on low for ten to twelve hours.
16 oz. water 3. Set aside pork and onions. Drain beer and
BBQ Suace water from crock pot. Remove any excess fat
Paprika from the tenderloin.
Mozzarella cheese (shredded) 4. Shred the pork with two forks. Chop up onions
Sweet pickles and pickles and mix with pork.
5. Serve on rolls. Top sandwiches with cheese and
paprika.
6. Briefly toast the sandwiches to melt the cheese.

26

Jim is a rare treat in our Boulder office, but is always

here in spirit. Affectionately known as “JimBot” when
communicating through Skype, Jim stays in constant
contact with his fellow employees while enthusiastically
representing ShipCompliant from his office in Napa.

James Agger
S a l e s M a nager
 L emo n cello
Ingredients Directions
2¼ lbs. lemons 1. Peel lemons with a vegetable peeler. Use only the yellow rind,
2½ qt. pure grain alcohol (Everclear 190 proof ) not the white part.
5 qt. whole milk 2. Place lemon peels with the grain alcohol in a container. Keep in
4½ lbs. of granulated sugar container for 14 days. Shake or stir two or three times a day.
2 pkgs. of Italian powdered vanilla (Paneangeli) 3. Boil milk, stir in sugar and vanilla and bring back to a boil (will
boil suddenly so be prepared. Heat on med-hi to hi). Boil for 5
minutes on med-hi.
4. Let milk cool to room temperature then strain through a fine
strainer. Remove the film prior to straining.
5. Strain lemon peels from alcohol.
6. Pour alcohol into milk mixture while stirring.
7. Bottle immediately and store in freezer.

27

As our newest member of Client Services, we are lucky to have him. A true
Coloradan, Alex spends his free time skiing and has hit the powder every
month over the course of the past year (yes, summer’s included!).

Alex Umbhau
C lie n t serv i c e s
 S alat O liv ie r
Ingredients
5 russet potatoes – boiled & cubed
¾ lb. beef – boiled & cubed
1 can green peas
1 small can peas & carrots
4 kosher pickles – cubed
1 large English cucumber – cubed
3-4 tbs. mayonnaise
Salt & pepper to taste

Directions
1. Boil all russet potatoes in one pot and beef in another.
2. Chop into small, bite-size cubes and place in large mixing bowl.
3. Mix in can of green peas and can of peas and carrots. 28
4. Chop kosher pickles and large English cucumber into small, bite-size
cubes and mix in.
5. Add 3 to 4 tablespoons mayonnaise, enough to turn the “salat” into a
smooth consistency.
6. Salt and pepper to taste.
7. Chill over night and serve.

Gina Vinnitsky
As our IT administrator, Gina is always on hand to fix
everything from the finicky printer to the dreaded blue screens
of death. Drawing on her Russian heritage, Gina showed her
prowess with kitchen appliances when she created this Russian
Potato Salad Masterpiece. Na zdroviye! IT Ad ministrator
 S p icy M eat y C h e e s y F rit tata
Ingredients
Cooking oil spray (enough to cover bottom of
casserole dish)
1 bag fresh spinach
2 medium size fresh jalapenos, dice
4 slices american cheese
4 slices swiss cheese
4 slices pepper Jack cheese
4 slices turkey bacon
½ lb. Italian sausage
4 lg. eggs
29
Michael’s daughter, Emily, created
this dish for a school project and now
Michael and his family of 5 enjoy it
every Sunday. Who says school can’t
be fun? To give it his own special
twist, he added jalapenos for a kick!
Yum!
Michael Pritchard
q ua li ty assu ra n c e
Directions
1. Preheat oven at 375 degrees
2. Spray bottom of 4 bowl-sized casserole dishes
3. Cook spinach with spray till limp; add/divide
out to bowls, spreading evenly over
4. Add ¼ of each cheese slice into each dish; dice
cheese into very small pieces
5. Crumble sausage into small sizes, then cook at
medium temperature until done
6. Place cooked sausage in paper toweled bowl,
place jalapenos on top (5 minutes)
7. Cook bacon; then dice adding ¼ to each
dish; spread evenly over spinach
8. Place sausage and jalapenos in plastic
bag, then shake until mixed; add,
spreading evenly, to each dish
9. Scramble eggs one at a time, then
pour evenly over contents in
dish
10. Add ¾ slice of each cheese
to each dish; stack on top
of egg
11. Bake for 15 minutes
12. Let sit until cooled,
then serve!

Ingredients
24 large mushrooms, cleaned and stemmed (save
the stems)
White wine
3 tbsp. butter
1 medium-size onion, chopped
2 cloves garlic, minced
¼ c. chopped fresh parsley leaves
1 (8-oz.) package softened cream cheese
½ c. (2 oz.) softened blue cheese
s t uf f ed mu sh ro o ms
Directions
1. Marinate the cleaned and stemmed mushrooms
in white wine.
2. Finely chop the mushroom stems.
3. Saute chopped stems, onions, and garlic in
butter until onions are tender. Let cool.
4. Combine cheeses, parsley, and sauteed mixture
in a bowl.
5. Drain marinating caps, save the wine. Pour a
thin layer of the wine into a shallow baking dish.
6. Spoon cheese mixture into the mushroom caps
and arrange in the baking dish.
7. Bake at 400 degrees for 10-15 minutes until
the cheese is melted and lighted browned
on top. 30

An avid mountaineer, sleeping at altitude makes Andy a more

effective programmer. Outside the office he leads the way,
putting up new 4 star climbing routes, notably M5+ “Brain
Freeze” in Rock Mountain National Park. Inside the office, he
leads the way through creative programming projects like
ShipCompliant’s beloved maps.

Andy Grauch s oftware engineer

1877 Broadway, Suite 703
Boulder, Colorado 80302