In a world of texts, emails and instant replies, the handwritten letter has become a rare and beautiful thing - a small act of thoughtfulness that feels more personal than a digital message ever could.

Writing a letter forces us to slow down. It’s about more than words; it’s about intention. From choosing the paper to feeling the scratch of the pen against it, every step feels deliberate. Letters carry a piece of us - our handwriting, our rhythm and our thoughts. They are keepsakes and something to hold onto, unlike a fleeting text.

Studies have shown that writing by hand can reduce stress and strengthen memory, and receiving a letter can create feelings of connection and joy. According to Psychology today, the tactile act of writing engages the brain more deeply than typing and it fosters creativity.

This month, challenge yourself to write a letter. Send one to a friend who lives far away, to a family member you haven’t called recently, or even to yourself. Share a story, express gratitude, or simply say "Hello." The beauty of a letter is that it’s never just a message - it’s a gift.

Dear All,

Spring is in the air, and with it comes a sense of renewal and fresh possibilities. In this newsletter, you’ll find thoughtful stories, tips and insights to help you refresh your mindset, home and routines.

Spring is all about new beginnings, and sometimes, that means buying or selling a home. Whether you’re looking to find the perfect space for this season of life or move on to your next chapter, I’m here to guide you every step of the way.

Wishing you a fresh, uplifting start to spring. Let me know how I can help — new opportunities are just a
conversation away.

Wishing you all the best,

Gino Pezzani

Warm, hearty and comforting, this one-pot recipe is perfect for chilly winter evenings. Packed with earthy mushrooms, nutty wild rice, and a creamy base, it’s a bowl of cozy goodness.

Ingredients

2 tbsp olive oil or butter

1 medium yellow onion, diced

3 garlic cloves, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 lb. mixed mushrooms (button, cremini, or 

shiitake), sliced

1 cup wild rice, rinsed

6 cups vegetable or chicken broth

1 cup unsweetened coconut milk or heavy cream 

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Sauté the Aromatics. Heat the olive oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about five minutes.

Cook the Mushrooms. Add the mushrooms and cook for another five-seven minutes, stirring occasionally, until they release moisture and begin to brown.

Simmer the Soup. Stir in the wild rice, broth, thyme, bay leaf, and a generous pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 40–45 minutes or until the rice is tender.

Add Creaminess. Once the rice is cooked, stir in coconut  milk or cream. Let the soup simmer for an additional five minutes to meld the flavors.

Season and Serve. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.