I like red for so many reasons. It’s lucky. It’s life. It can pull me out of blue. It’s the color of World AIDS Day, the color of Women’s Heart Health. And it’s just plain sexeh.

Meet Red

There’s my early Xmas/Birthday present: a Pro Series Vitamix in Candy Apple Red. I’m calling her “Red.” She’s strong. Powerful. Occasionally loud. Gets the job done. I think we’re going to be good friends. I hope she’ll last half as long as my old handmixer did. (see Ode to a Handmixer.) That little Black & Decker handmixer, bought my first year of law school just died. I mean, like last week. The Waring anniversary blender a couple weeks ago. I thought I could make do with the food processor but I’m telling you, I’m a fool in love.

Red

There’s Red. She’s a beauty, isn’t she?

 

As I registered her, I saw something about an affiliate program. Well, stay tuned on that.

#30DaysofVitamix

I’m starting a new series here: “30 Days of Vitamix”. I’ll be including posts on using the Vitamix. I’ll cover techniques, ingredients to know, tips, and recipes, including some healthy and some boozy inspirations. Frozen Negroni anyone?  Here’s a taste of just some of the things we’ll be writing about soon.

 

 

Vitamix Collage

Thanks to my wonderful husband for this terrific gift! A great addition to the family!

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15 Million Americans have food allergies and we crave a great dining experience just as much as our non-allergic friends and families do. Restaurants that “get it” and offer us a relaxing and safe dining experience will be rewarded with repeat business.

Restaurant staff in all positions – front of the house, back of the house, bar – each member of the staff need to know how to avoid making guests with food allergies sick, or worse. Where can allergens hide? What are the differences between intolerance and allergies? What is the difference between cross-contaminiation and cross-contact?

Foodservice East

Foodservice East, a business publication for the Northeast foodservice industry, began in 1926 as Hotel & Restaurant News in Boston. Susan Holaday the current editor and publisher invited me to write this guest column on the topic of food allergies.

Food Allergy Service Checklist

 

no room for error

I wrote this column as a risk assessment checklist. It includes ten ways to get it wrong and ten accompanying best practices. Click here to read the post: Foodservice East | News and information for the Northeast foodservice industry. Interested in a training  or consult for your restaurant? I’ve designed a one hour session that can be delivered in a normal staff training hour or pre-meal meeting. I also offer a menu consult, and risk assessment.

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Mescal and Apple – a Match Made in Heaven

November 26, 2014

With gratitude to Misty Kalkofen (goddess of mescal) for the inspiration. Mansana de Mañana 1  oz Basque Apple Cider simple syrup 1 1/4 oz Mescal 1/2 oz lime juice (half a lime) 1 cardamom pod, pinch of cinnamon Muddled cardamom in shaker. Add ice, remaining ingredients. Shake well. Strain into ice-filled rocks glass. Garnish with […]

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No Soggy Bottoms! One Perfect Pumpkin Pie with Meringue Topping for Thanksgiving

November 26, 2014

Who doesn’t love pie? I do, and I have had to learn to make them at home since the advent of my dairy allergy. Impossible to eat one out. Pie without butter? Is it any good? Yes. Yes it is. This recipe represents the best of three different recipes and many years of hosting, preparing, […]

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GivingThanks Daily – Today’s tips and recipes for a stress-free Thanksgiving

November 24, 2014

I’ve just put my pie dough in the fridge. Made crackers for pre dinner nibbles. (Pretzel crisps from Ivy Manning’s great Cracker’s and Dips book, a gift for anyone with food allergies who cannot find salty, crunchy snacks in the grocery store.) I’ll do some other things tonight and work on tomorrow’s post and last shopping […]

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I heart spreadsheets. For Thanksgiving? You Bet!

November 21, 2014

Structure binds anxiety. Sage words from my past life as a corporate trainer.   Your Grocery List I love a spreadsheet for this sort of planning. I actually have two. One is the daily to do items. On it the left most column is the menu, the days between today and Thursday across the top. […]

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Colossal Roundup of Thanksgiving Recipes – Including our Black Pepper- Fennel Seed Biscuits

November 20, 2014

Good friends Denise and Lenny AKA ChezUs.com have compiled a gorgeous round up of dishes from across the country. They’ve culled the blogs and compiled a mammoth list of terrific links to recipes for every component of your Givingthanks meal. If you’re looking for a little inspiration grab a mug of tea and click away! […]

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Thanksgiving 2014 – This Year’s Theme: Relax. Recipes, Tips, Ideas to Help you Enjoy GivingThanks

November 20, 2014

GivingThanks Many people are in full countdown mode and the onslaught of Thanksgiving  is approaching hurricane force: posts, tweets, recipes, emails, newsletters. I want to encourage you to calm down, take a deep breath and if any of this helps, I’m happy. This name reversal popped into my head as I was thinking about people worrying […]

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Scones Fit for a Pascha – or Holiday Guests

November 11, 2014

Delighted to share another recipe I developed for Pascha Chocolates. Find the recipe here on their site. These are free of the top 8 allergens, free of gluten, too. You could make them with regular ingredients if allergens are not part of your family, too.   These include blueberries but you could use cherries or […]

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Witches, Marathons and Meetings – Falling for Fennel

October 26, 2014

Fennel is one of my favorite spices. While actually the fruit of the fennel plant (Foeniculum vulgare ) we typically refer to these tiny ridged and fragrant fruits, as seeds. The word “fennel” derives from the Roman for “fragrant hay” and has a lovely scent. I adore the fennel bulb, shaved thin in salads, roasted […]

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