Here are some of our recent reviews from clients like you.  We sure feel loved!

“As a professional dancer, yoga teacher, and massage therapist myself, I feel I have pretty high expectations when it comes to bodywork.  She has excellent technique and takes great care in paying attention to what the body needs.  Her pressure is rock solid. She listens to when you need more and knows when to ease up. Make the request people! You will not be disappointed.” 4-17-2011

“Outstanding. The massage was tailored to my personal needs. She was very professional and thorough and listened to my feedback. She also provided feedback to me after the massage about how I can take care of some issues between sessions.” 4-18-2011

“One of the best massages I’ve had. I had a moderate kink in my neck and he worked it almost completely out. The massage alleviated my neck cramp almost completely, was relaxing and just felt like it was being done with complete professional competence.  I would recommend Massage Williamsburg with confidence to any one who needs a little body work done or simply wants to relax.” 4-20-2011

“A fantastic, very personalized 90-minute massage, explaining the whole way through what he was doing, and why. Not only did I feel the knots and tension in my muscles melt away, once he was done, het took the time to go over some exercises I can do on my own to relieve my always-tense upper back, shoulders, and neck area..”  5-28-2011

“I nearly didn’t write a review, because I want to keep this place to myself… After reading some reviews on yelp, thought I would give them a try. This place is the real deal! In the last month I have come here once a week, and seen 3 different people, all super nice and very attentive. It is not a fancy place – no waterfalls, etc, but it is clean and welcoming. They always let me know which masseuse I am going to see, and scheduling an appointment with their receptionist was a breeze.” 6-4-2011

“The girls may look small (I met the owner – she is tiny) but boy are they strong! They all worked on areas that were bothering me specifically, and I like that you can skip over some spots, like legs, in favor of doing my neck and back, which needs extra work. I sit at a desk all day, and my body is a wreck from the 9-5 lifestyle. The massages here are the absolute best I have ever had..  I will be back again!” 6-4-2011

With summer weather happening more frequently, I find myself with more time for walks, and for sitting in the park after work, enjoying the air. Truth be told, summer is one of the slowest times in the massage business, and I am really grateful that we are still seeing lots of clients, both new and familiar faces.

I am learning so much from running my own business, and a part of that is celebrating the small successes and everyday joys. A kind gesture, a relaxed smile on someone’s face after they’ve had an awesome session, the occasional big hug that people can’t help but give after feeling relieved from stress and pain. I feel so fortunate, and regularly validated – massage is one of the most rewarding professions there is. I know I’ve said it before, but how awesome that we get to be the best part of someone’s day, on a regular basis. I’m also learning that in times when business is slower, it’s ok to take longer walks, to relax and enjoy a yoga class, to cook a meal for the simple pleasure of cooking. I am learning to enjoy the ups and downs, slower times and busier times, and have faith in the abundance that this profession has to offer.

- Rachel Beider, LMT, Proud Owner of Massage Williamsburg

This is one of my favorite recipes, so fresh and delicious! Eat this lovely pie plain, or with a dollop of whipped cream or marscapone! Perfect for strawberry season.

Summertime Strawberry Pie
Makes one 9 inch pie

Crust:
1 ½ cups all-purpose flour
1/4 cup sugar
½ teaspoon salt
½ teaspoon baking powder
¾ stick unsalted butter (very chilled)
1 large or extra large egg
1-2 tablespoons ice water, or as much as needed

Filling:
1/2 cup finely chopped, ripe strawberries
1/4 cup water
2 tablespoons sugar
1 teaspoon cornstarch
2 teaspoons pure vanilla extract
1 (10-ounce) jar apricot preserves (reserve 1-2 tablespoons for spreading on the baked crust)
3 pints of medium sized fresh strawberries (though you may need slightly more or less depending on the size of the berries)

Place rack in the lower third of the oven and preheat to 400 degrees F. Use a 9-inch pie plate (preferably glass) coated with cooking spray.

Making the crust with a processor: Combine flour, sugar, salt, and baking powder in the work bowl of a food processor fitted with a metal blade; pulse several times to combine. Add the butter and pulse about 10 times until the dough becomes pebbly in texture. Add the egg and pulse repeatedly until the dough begins to stick together. Slowly add the ice water by the tablespoonful, while using a few long pulses. Add more drops of ice water, as necessary, until the dough holds together well and forms a ball. Invert the dough onto a floured work surface. Roll the dough into a circle one inch larger than your pie plate.

Making the crust by hand: In a large bowl, combine the dry ingredients. Add chunks of chilled butter, and using a pastry blender or two forks, chop the butter until it resembles little pebbles. At this point, add the egg and ice water, and stir with a spoon until the dough begins to form. Using your hands and working the dough as little as possible, transfer it to a lightly floured surface. Knead until the dough holds together. Roll the dough into a circle one inch larger than your pie plate.

Fit the dough snugly inside the plate. Pinching the dough between your index finger and thumb, make a fluted edge around the crust. Prick the crust all over with the top of a fork since the crust will be blind-baked. Refrigerate the pie crust while preparing the filling (you can even refrigerate the crust overnight, which makes a super crispy crust that won’t get soggy from the strawberry sauce).

To make the filling, place all filling ingredients in a small saucepan over medium-low heat for 7-8 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let cool.

Wash and pat dry 3 pints of fresh strawberries and cut off the tops. Cut into quarters and set aside.

For blind-baking the crust, use pie weights or cover the pie with parchment paper and fill with dried beans to prevent the crust from shrinking. Bake the crust for 20-25 minutes, or until it is golden brown and crispy. Remove from oven, remove pie weights, and let cool.

Spread 1-2 tablespoons of apricot preserves on the bottom of the pie crust (this helps keeps it crispy). Pile the sliced strawberries inside the crust (3 pints is usually just right, but you may use more or less depending on the size of the berries). Pour the cooled strawberry-apricot sauce over the strawberries until well covered, leaving about 1/2 inch space between the sauce and the fluted edge.

If there is leftover sauce, then save it to spread on your morning toast or toss into a smoothie!

Happy Memorial Day Weekend! We are open for business today, and invite you to come by and experience some deep relaxation on your day off! Hope to see you soon! Call today for an appointment: 917-538-6560

Try this awesome recipe from Canal House for the most beautiful, green, yummy springtime soup!
“We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It’s lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.”

Fresh Pea Soup
makes 6 cups

2 tablespoons butter
1 leek, trimmed, washed and sliced
1 russet potato, peeled and cut into small pieces
4 cups chicken broth (or Vegetarian broth)
2 pounds (6 cups) frozen peas
Salt and pepper

Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

Our office hours for this Sunday, April 24th, are 12pm to 8pm, as usual. Please give us a call to schedule your appointment at 917-538-6560. We look forward to seeing you soon!