Tuesday, August 30, 2011

Club New Orleans Sept 2011 Newsletter


The New Orleans Southern Decadence Festival turns 40 this year running from August 31- September 5th.  The official colors are fuchsia pink, black and silver and the charity is the NO/AIDS Task Force.  Over 100,000 revelers will descend on the Crescent City for one of the biggest Gay events in the country with tons of events, parties and dances all culminating with the SD parade on Sunday, Sept 4th, led by Grand marshals Misael Rubio and Tiffany Alexander.  Visit www.SouthernDecadence.com for a complete list of events.

Pump up before you hit the dance floor and the streets of the French Quarter.  For all of you gym rats we have a membership and gym pass that will allow you access to the entire Club for 4 hours a day for only $65.

Don't miss the Leather Block Parties hosted by the Phoenix Bar on Sept. 2nd and 3rd with live entertainment by some of your favorite adult film stars. Then stop by the Club to relax and play.

Make sure you check out all the changes we've made at The Club including the new flat screen TVs in the 2nd floor video lounge and then catch some rays on our sun deck.

Make the Club your pary headquarters and have a fun and safe Decadence!!!!

Tuesday, August 16, 2011

Club St. Louis Late Summer 2011 Newsletter


The heat wave has finally ended and we're back to beautiful "normal" summer weather. The pool is sparkling clear and waiting for you to jump in and enjoy a refreshing swim while you maintain your tan. We're still serving our OUTDOOR CATERED BUFFETS every Saturday and Sunday beginning at 1 PM. And don't forget our TASTY TUESDAY LOCKER SPECIAL  - $10.00 Lockers from 4 PM through midnight with a light buffet starting at 6 PM. And the HALF PRICE ROOM NIGHT is still going strong every Thursday evening from 4 PM through midnight along with our WEEKDAY $10.00 LOCKER SPECIAL every Monday through Friday from 8 AM through 4 PM.

Our next LIGHTS OUT PARTY is scheduled for Saturday, August 27 and it begins at 9 PM.  Drop in and have some fun in the dark...

If you're not going out of town for the holiday, celebrate LABOR DAY WEEKEND  here - the pool will still be open (it'll stay open until November 13 after we host this year's Hibearnation guests on the 11th) and we'll be serving buffets Saturday, Sunday AND Monday (September 3,4 &5).

Make The Club St. Louis a part of your summer entertainment plans!

Monday, August 1, 2011

Club Dallas Newsletter - August 2011


Club Dallas Specials for August

Saturday - August 13th - Leather Night at the Club - 12:00 PM to 4:00 PM

Club Dallas Regular Monthly Specials

Summer Sundays - Poolside Cookout at Club Dallas  - Each and every Sunday for the Summer season join us poolside for our VERY popular cookout, starting at 1:00 PM.  Make sure you mark this one on your calendar, every Sunday.  See you in the serving line.  Come early to work on your tan.

Tuesdays - 1/2 price rooms and Thursdays - 1/2 price lockers - starts at 4:00 PM - limited times!

Paul Kraft will be spinning twice this month.  Visit our Facebook page for more information or give us a call
Join us on Facebook and stay current with our monthly specials. http://www.facebook.com/ClubDallas


To Your Health

10 exercise myths that won't go away
We're all looking to maximize results while minimizing time and effort in the gym. That search for shortcuts has translated into a lot of myths about exercise.  See the full article..


Weight Gain Linked to 12 Foods: Which Ones?
Which foods cause the most weight gain? A new Harvard study holds some big surprises.  Go to the full story.


16 Simple Ways to Eat Less
How to get a grip on auto-pilot noshing and be more mindful when you eat.  Go to full story.


12 Eat-Right Rules That Work
Four top nutritionists share their real-world, study-backed healthy eating tips. Eat, drink, and be merry!  Go to full story.


Top 5 Muscle Building Mistakes
There are plenty of muscle building mistakes that both men and women make. Here are five of the most common ones.  Go to the full article.



Healthy Eating

Fettuccine with Spinach Pesto


Prep and Cook Time: 30 minutes
Serves 4

Ingredients:
  • 1/2 lb whole wheat fettuccine
  • 1 10oz package of frozen spinach, (make sure frozen spinach is chopped, otherwise it gets stringy).
  • 3 medium cloves garlic, coarsely chopped
  • 2 TBS coarsely chopped walnuts
  • 1/2 cup chopped fresh basil
  • 2 oz Chevre goat cheese (optional)
  • 1 TBS lemon juice
  • 1/4 cup water
  • 2 TBS extra virgin olive oil
  • 1 large tomato, seeds and excess pulp removed, diced
  • Salt and pepper to taste
Directions:
  1. Bring lightly salted water to a rapid boil. Cook fettuccine according to directions on package.
  2. While fettuccine is cooking, rinse frozen spinach in warm water to thaw and press dry. Put into food processor along with garlic, walnuts, and basil. Run food processor a couple of minutes before adding liquids. Add cheese, lemon juice, water, olive oil, and salt and pepper. Process just enough to blend all ingredients well.
  3. Prepare tomato by cutting in half, squeezing the seeds out, removing excess pulp in the center, and dicing.
  4. As soon as you drain pasta mix in desired amount of pesto and chopped tomato while it is still very hot. Serve immediately. 

Club Houston Newsletter - August 2011


Club Houston August Activities
Mondays through Fridays - 8:00 am to 4:00 pm - $10.00 lockers
Tuesdays - 4:00 pm to midnight - Half-Price rooms
Wednesdays - 4:00 pm to midnight - Half-Price lockers
Join us on Facebook and stay current with our monthly specials. http://www.facebook.com/ClubHouston

To Your Health

10 exercise myths that won't go away
We're all looking to maximize results while minimizing time and effort in the gym. That search for shortcuts has translated into a lot of myths about exercise.  See the full article..


Weight Gain Linked to 12 Foods: Which Ones?
Which foods cause the most weight gain? A new Harvard study holds some big surprises.  Go to the full story.


16 Simple Ways to Eat Less
How to get a grip on auto-pilot noshing and be more mindful when you eat.  Go to full story.


12 Eat-Right Rules That Work
Four top nutritionists share their real-world, study-backed healthy eating tips. Eat, drink, and be merry!  Go to full story.


Top 5 Muscle Building Mistakes
There are plenty of muscle building mistakes that both men and women make. Here are five of the most common ones.  Go to the full article.



Healthy Eating

Fettuccine with Spinach Pesto


Prep and Cook Time: 30 minutes
Serves 4

Ingredients:
  • 1/2 lb whole wheat fettuccine
  • 1 10oz package of frozen spinach, (make sure frozen spinach is chopped, otherwise it gets stringy).
  • 3 medium cloves garlic, coarsely chopped
  • 2 TBS coarsely chopped walnuts
  • 1/2 cup chopped fresh basil
  • 2 oz Chevre goat cheese (optional)
  • 1 TBS lemon juice
  • 1/4 cup water
  • 2 TBS extra virgin olive oil
  • 1 large tomato, seeds and excess pulp removed, diced
  • Salt and pepper to taste
Directions:
  1. Bring lightly salted water to a rapid boil. Cook fettuccine according to directions on package.
  2. While fettuccine is cooking, rinse frozen spinach in warm water to thaw and press dry. Put into food processor along with garlic, walnuts, and basil. Run food processor a couple of minutes before adding liquids. Add cheese, lemon juice, water, olive oil, and salt and pepper. Process just enough to blend all ingredients well.
  3. Prepare tomato by cutting in half, squeezing the seeds out, removing excess pulp in the center, and dicing.
  4. As soon as you drain pasta mix in desired amount of pesto and chopped tomato while it is still very hot. Serve immediately. 

Club Fort Lauderdale Newsletter, August 2011


Club Ft. Lauderdale is Featuring the Express Card - the Economy Busting Card of Choice!

GET IN    -    GET OFF    -    GET OUT

With our EXPRESS CARD you now have a faster alternative at a premium savings

Lockers for just $7.25 - ANY day - ANY time - MULTIPLE TIMES per day.

Express Card - sells for just $50.75 - Call or visit us for details



Club Ft Lauderdale Activities for August 2011
Tuesdays - 4:00 pm to 11:45 pm - Half-Price rooms
Thursdays - 4:00 pm to 11:45 pm - Half-Price lockers
Saturdays & Sundays - 2:00 pm starting - Huge FREE poolside BBQ
Join us on Facebook and stay current with or monthly specials. http://www.facebook.com/ClubFortLauderdale



To Your Health

10 exercise myths that won't go away
We're all looking to maximize results while minimizing time and effort in the gym. That search for shortcuts has translated into a lot of myths about exercise.  See the full article..


Weight Gain Linked to 12 Foods: Which Ones?
Which foods cause the most weight gain? A new Harvard study holds some big surprises.  Go to the full story.


16 Simple Ways to Eat Less
How to get a grip on auto-pilot noshing and be more mindful when you eat.  Go to full story.


12 Eat-Right Rules That Work
Four top nutritionists share their real-world, study-backed healthy eating tips. Eat, drink, and be merry!  Go to full story.


Top 5 Muscle Building Mistakes
There are plenty of muscle building mistakes that both men and women make. Here are five of the most common ones.  Go to the full article.



Healthy Eating

Fettuccine with Spinach Pesto


Prep and Cook Time: 30 minutes
Serves 4

Ingredients:
  • 1/2 lb whole wheat fettuccine
  • 1 10oz package of frozen spinach, (make sure frozen spinach is chopped, otherwise it gets stringy).
  • 3 medium cloves garlic, coarsely chopped
  • 2 TBS coarsely chopped walnuts
  • 1/2 cup chopped fresh basil
  • 2 oz Chevre goat cheese (optional)
  • 1 TBS lemon juice
  • 1/4 cup water
  • 2 TBS extra virgin olive oil
  • 1 large tomato, seeds and excess pulp removed, diced
  • Salt and pepper to taste
Directions:
  1. Bring lightly salted water to a rapid boil. Cook fettuccine according to directions on package.
  2. While fettuccine is cooking, rinse frozen spinach in warm water to thaw and press dry. Put into food processor along with garlic, walnuts, and basil. Run food processor a couple of minutes before adding liquids. Add cheese, lemon juice, water, olive oil, and salt and pepper. Process just enough to blend all ingredients well.
  3. Prepare tomato by cutting in half, squeezing the seeds out, removing excess pulp in the center, and dicing.
  4. As soon as you drain pasta mix in desired amount of pesto and chopped tomato while it is still very hot. Serve immediately