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Holidays on Us
Holidays on Us
KiaDrive
December 2015
 
Christmas Eve--Closing at 2 pm
Christmas Day--Closed
Sunday 12/27--Holidays on Us Super Sale--Noon to 5
New Year's Eve--Closing at 5 pm
New Year's Day--Showroom Open 11-5/Service Closed

Caitlyn Named one of Most Fascinating of 2015 

It would seem impossible not to have heard of Caitlyn. Found with her mouth duct-taped shut; she survived horrific abuse and lifesaving surgery to become a symbol of animal welfare. It seemed a fitting capstone to our year-long partnership with Charleston Animal Society that Caitlyn was recently named one of the Most Fascinating Animals of 2015 and the Survival Story of the Year by People Magazine.  
No one seems to know why Caitlyn, one of the million abused animals struck a chord with so many. Donations, social media followers and media coverage soared in response to her story.  Caitlyn become an unexpected celebrity and hero. 
Charleston Animal Society provides shelter and medical care to thousands of animals each year and finds homes for them through its relentless adoption efforts and No Kill Charleston policy. 
As a company of pet owners, Kia Country is proud of our association with this organization and grateful for all that they do to help animals in our community.  As Title Sponsor of the 2016 Charleston Firefighter Calendar, we were also pleased to support the firefighters who have donated so much of their time and effort into making the calendar a fundraising success. 
We hope the information shared  in our newsletter, blog, and website; as well as our sponsored events have helped to shed a light on the importance of animal welfare. 
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Brian's Recipe of the Month
Chicken Pesto and Sun-Dried Tomatoes

1 boneless, skinless chicken breast cut into small strips and seasoned with salt & pepper
12 sun dried tomatoes cut into small strips
1 box of dried linguine 

Bring gallon of salted water to a boil and add pasta.  Heat 2 TBS of cooking oil in heavy bottomed skillet.  Saute chicken strips.  Add ccooked pasta to the skillet with chicken strips. Turn off heat and stir in the pesto and sun-dried tomatoes.

Pesto
2C packed fresh basil leaves
2 cloves of garlic
1/4 C of pine nuts or wal
1/2 to 2/3 C  of extra virgin olive oil
1/2 C freshly grated Parmigiano-Reggiano
kosher salt & freshly ground pepper to taste
 
I prefer to make pesto using a mortar and pestle. Grind the nuts & garlic, then rough chop the basil and and grind that while slowly adding olive oil.  Stir in the cheese, salt and pepper.  You can also combine ingredients in a food processor to blend, but I think the air can make the olive oil slightly bitter. 

Smith, Sales Manager and professionally trained chef, studied at the New York School for Culinary Arts and has worked as a chef in St. Thomas, on Maryland's  Eastern Shore, in The Adirondacks. and at Charleston's distinguished Magnolias and Cypress.

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