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Hi from Hannah Issue 27
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Hi

and happy December!

Hope your holiday season is off to a great start :) As the weather gets chillier and gift giving approaches, I hope you try to shop local and support your community. In Nashville, we are lucky to have tons of local shops that find ways to give back. We also have lots of Christmas lights, shows, and festivities to make sure you don't turn into a grinch this year - feel free to hit me up for any suggestions or for someone to go with! As always, feel free to reach out to me with suggestions, questions, or to chat. Happy Wednesday, everyone! 

Love, 
Hannah

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Snap-py Admissions

Students are Snapped College Acceptances


High School seniors waiting to hear from the University of Wisconsin Green Bay do not need to wait by their mailboxes, or even refresh online portals, anymore. The University has found a new way to deliver acceptances - via Snapchat.

Once prospective students receive the acceptance snap, they are asked to either screenshot the message or send a selfie to the admission team. Let's just hope they know how to make their own filter, geo-tag, or draw a Phoenix to express their excitement! 

Of course, an email and giant packet (that doesn't erase in 10 seconds) will follow the snap to send all information. Gone are the days of students waiting with baited breath for the mail to run or even for their computer to refresh. Using Snapchat as a way to instantly access admitted students is new, and it will be interesting to see how students react. I know I'm glad I didn't have to fix my hair, apply a filter, and send some fantastic snap back to an admission team. 
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Fun Fact:


For all the marketers out there, Google AdWords tracks in-store visits too. If a customer sees an ad and then visits the relevant store later, Google AdWords tracks this conversion online. Customers are tracked via (anonymized) Google Maps and this has been happening since 2014. 
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Need some Christmas Inspo?

Head to the Nashville Ballet's Nutcracker


The Nashville Ballet is performing the Nutcracker for the 9th consecutive year at TPAC's Jackson Hall. It is running until December 23rd, but there are tickets available for this Saturday night at 7pm. Time to enjoy Clara, the Sugar Plum Fairy, the Nutcracker, and the Mouse King all over again! For more information and to buy tickets, click here.
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Dulce de Leche


This week's recipe is for my new favorite sweet treat - dulce de leche. I ate this constantly in Latin America and have been missing it back home in the states, so I found a way to make it! I love dulce de leche in crepes with bananas and strawberries, in brownies, on doughnuts, and even just on toast. It is fairly easy and cheap to make, but it does require some time, so it's best to do when you are doing laundry, watching tv, or hanging out at home. Pictured is a delicious dulce de leche volcano cake with dulce de leche, fruit, and ice cream that I had in Chile - if you can make this, let me know!

For dulce de leche, all you need is a can of sweetened condensed milk and a large pot of slightly boiling/simmering water. First, get your large pot out and fill with enough water to completely cover the can. Then, place the can of sweetened condensed milk in the water, making sure it is covered completely. Bring the water to a slight boil or simmer (you want the pot to have little bubbles all on the bottom and sides but not really boiling) and keep it that way for about 3-4 hours. Be sure the pot always has enough water to keep the can covered! I like mine cooked at about 3-3.5 hours because it's a little more runny and easier to spread on toast, but you can cook for longer depending on desired consistency. When you remove the can from the boiling water, let it sit for awhile to cool down. If you open the can while it is still hot, you may have a slight explosion on your hands (oops - definitely did this last time). Keep refrigerated for up to 3 weeks!
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To close this week, enjoy this video of pigs in China going down a waterslide. 

Have a wonderful Wednesday!

xoxo, 
H
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Copyright © 2016 Hannah Cooper, Inc., All rights reserved.


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