So many things to let us know that it is autumn.  Today is Election Day and I will be going to vote.  I tried for early voting but decided to wait.  My husband took the day off and we will spend quality time together in line to vote.  First we'll got to Jazzercise though.

Sunday we drove to Ellijay and bought our apples.  Last year we purchased 1 1/2 bushels and I made a lot of applesauce.  I have a couple packages still in the freezer and I used some for Loving Meals, so this year we only got 1 bushel.  I got half Winesap and half Cameo after tasting about 8 varieties. 

We also stopped at the outlets on 400 on the way up, stopped in Williams Sonoma, needed nothing and left with a gorgeous Staub Dutch oven in the shape of a pumpkin.  They had them in orange and basil and I loved the basil.  It was a great deal - regularly $200 for $40.  I might even use it to cook!

On Sunday I also made sure to get all my ingredients for fruitcake.  We had plenty of time since we did not fall back.  We rushed to church, thinking we were late for the 8:00 service, got to the parking lot, saw no cars, remembered it was only 7:00 and went to Publix first, back home with the groceries and then to church on time. 

I love fruitcake and have been using the same recipe from a Betty Crocker cookbook for probably 30 years.  I stopped cake baking for several years because although I love it, and my mom and dad loved it,  not many other people look forward to fruitcake.  Since my mom and dad died I haven't made it. 

I decided to go back to baking the cake because I do enjoy it and also my stepdaughter Beth enjoys it.  I did forget that the reason I devote a day to  the baking is not that it is difficult to mix up, but it takes 3 hours to bake.  After my morning menu office work yesterday I made fruitcake.   I have 3 - one for me, one for Beth and one more in case I find another person with good taste!

I also am included in a nice article in Points North magazine about using Thanksgving leftovers.  The story is in the magazine and the recipes are online.   There are several recipes from Atlanta chefs.

My Jazzercise recipe of the week for holiday gift giving is Candied Pecans.  My mom got this recipe from Aunt Betty many years ago.  Aunt Betty was reluctant to share but my mom convinced her sister.  My mother was the oldest child.   

Candied Pecans

• 1 egg white
• 1 pound pecan halves (or walnuts)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon cold water

1. Preheat oven to 250 degrees.
2. Grease a baking sheet with butter.
3. In a large bowl mix sugar, brown sugar, cinnamon, salt and nutmeg.
4. In another bowl, large enough to hold the nuts, beat the egg white with the cold water until frothy.  Add the nuts and stir to coat.
5. Add the nuts to the sugar mixture and stir to coat.
6. Pour onto the baking sheet and spread into an even layer.
7. Bake for 1 hour, stirring three times during baking.

Our fall weather has been gorgeous and the leaves are very pretty too.  Enjoy the leaves and sun while in line to vote!

I thought things would be slowing down a little and I would be getting back to normal, but I've been pretty busy and next week is more of the same.  I mean that I'll be busy, not that I'll be doing the same things every day.  Maybe I am getting to a new normal.

Saturday was a lot of fun, I had 2 cooking classes on my schedule.  The first one was at The Cook's Warehouse in Decatur for ages 6 to 9.  The menu featured Summer Snacks and consisted of:

• Cambodian Summer Rolls
• Cheddar Cheese and Turkey Puffs
• Chocolate Chip Loaves

I beleive that kids are just people too and like to eat all kinds of good food and often parents comment that they would like to learn to make what we're making.  I explained to the class that they were cooking with several ingredients that many adults were afraid to tackle - puff pastry, rice paper wrappers and rice noodles and they may have been impressed but mostly wanted to cook and have fun.

During this class I met a young culinary entrepreneur named Lizzie.  You can see her in the picture above to the right of Hudson in the chef hat.  She has her own website Lizzie Marie Cuisine, creates cooking demonstration videos and wants to attend Le Cordon Bleu in Paris.  How wonderful is that! 

Lizzie and her mom sent me a picture of Lizzie with me.  I just had to add it!

After the morning cooking class I went home, had a late lunch, organized some things to take to the class that evening and had a 20 minute nap.  I needed a little re-charging.

At 6 pm I met Rebecca and her husband Gary at their home.  Oh yes, also Ellie the dog.  Rebecca's co-workers knew that Rebecca wanted to learn to cook so they purchased my services as a gift to her.  Last night was the first session of one on one cooking classes.  We made sauteed chicken with two kinds of pan sauces, roasted green beans and couscous.  They sat down to a delicious home cooked meal and now can recreate that whenever they like.  We had fun, they learned, we chatted, it was very informal.  We're setting up our next class where they want to learn some recipes to have a dinner party at their home. 

Today I don't have many plans.  I have a couple loads of laundry, did not do any yesterday, need to go to the library to return books and get more, make dinner, probably nap, maybe do some knitting.

Again no grocery shopping.  I am teaching next week for Culinary Business Academy two days, have one  client and have two sessions of teaching the KitchenAid pasta attachment.  I know, the personal chef's family has no meals.  Not true - we still have nice, ripe tomatoes and they are always good!

I love fresh, home grown tomatoes.  I didn't menu plan, but I think it was Wednesday evening I sat down and planned for Thursday and Friday.  I looked for tomato recipes because I did not want to go to the store. 

On Thursday we had Fresh Tuna with Risotto with Tomatoes from How to Cook Everything. 

Risotto with Tomatoes

• 4 to 6 cups of chicken broth
• 2 tablespoons olive oil
• 1 medium onion, minced
• 1 1/2 cups Arborio rice
• salt and pepper to taste
• 1/2 cup dry white wine
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 2 tablespoons butter, optional
• 1/2 cup paremsan cheese grated
• 1 1/2 cups peeled, seeded and chopped tomatoes

1. Warm the broth in a medium saucepan over medium heat and leave the heat on.
2. Place the oil in a large saucepan or skillet, preferably nonstick, and turn the heat to medium.
3. When it's hot, add the onion and cook, stirring occasionally until it softens, 3 to 5 minutes.
4. Add the tomatoes.
5. Add the rice and stir until it is coated with oil.  Add a little salt and pepper, then the white wine.  Stir and let the liquid bubble away.
6. Begin to add warm broth, 1/2 cup or so at a time, stirring after each addition and every minute or so.  When the broth is just about evaporated, add more.  The mixture should be neither soupy or dry.  Keep the heat to medium to medium high and sitr frequently.
7. Begin tasting the rice after 20 minutes, you want it to be tender but with still a tiny bit of crunch.  It could take as long as 30 minutes to reach this stage.  When it does, add the butter, herbs, and parmesan.  Adjust the seasoning and serve.

This was excellent.  I had it leftover for lunch yesterday and it was good leftover.  And used up several tomatoes.

My plan for last night was pizza.  With tomatoes, mozzarella, fresh basil and parmesan.  I used a new recipe from Baking Illustrated  for Deep Dish Pizza crust with the fresh tomato topping and it was wonderful.  I've used this cookbook several times now and have been very happy.  I also made the Banana Bread from it this week and it is great.  I like this book because it gives lots of information about the process.  Cook's Illustrated has tested each recipe seeral times, several ways to find the best and they give the results.  This pizza crust used potato in the dough and it was perfectly chewy and light. 

This morning for breakast we had egg sandwiches with tomatoes!  Tonight no tomatoes probably.  I am going to make ravioli with my KitchenAid attachment and just use sauce I have in the freezer.   I'll use the roller attachment to make the dough and then make the ravioli.  I played with this at training, but we didn't eat them.  I'll be conducting some training classes on the attachment so I need to be good at it.  And how bad is it that while practicing, we have to eat fresh, home made ravioli.  I'm making spinach and mushroom filling. 

I got back from Michigan about 8 pm Wednesday, but didn't blog because I am slightly behind in my life.  I had a customer to cook for on Thursday and today, but also the laundry got a little behind and the cleaning is way behind.  I wouldn't care much about the cleaning (that's normal) but we are getting company on Saturday.  It is my sister and she says she doesn't care if the house is a mess, but she's pretty good at cleaning and I don't want her in a mess.  She will be here for a week with my nephew and they will be coming to kid's cooking.

Last night we went to Jazzercise since I missed two days and the people at KitchenAid fed me well.  We also raced home, changed and hit Costco.  A little laundry and a little cleaning.  I gave my husband the choice of folding clothes or cleaning the powder room, he chose clothes. 

The trip to KitchenAid was wonderful.  I am a tiny bit of a control freak, maybe a little more than tiny, and all the reservations and arrangements were made by someone I didn't know, in another state, through email.  I was to fly into Midway airport in Chicago, meet up with 7 other people, get in a van and be driven to MIchigan.  Off I went.  I now know the arranger and she is wonderful!  A big thank you to Sissel from Chicago for making that all work.  We lost one person from New York but only because her flight was canceled and then delayed, so she made the trip from Midway be herself.  We had Melissa from Seattle, Jannine from Pittsburgh, Jim from Pittsburgh, Linda from Virginia Beach,and Nancy from Colorado Springs. 

We stayed at the Boulevard Inn in Saint Joseph.  It was very nice and across the street from Lake Michigan. 

Once we checked in on Monday, we had about an hour before we were being picked up for dinner.  I went for a quick walk downtown with Nancy, we didn't have much time to look around, but there were many cute little cars all decorated.  I had to take a picture of the produce truck with the cow driver.

Off we went for dinner.  I was quite hungry, it had been a long day starting with going to Marta at 8 am.  We ate at Tosi's and it was wonderful!  We had a private room and there were about 18 of us.  We started with Spinach Artichoke Fontina Spread, Gamberetti al Coco, Toasted Ravioli and Deep Fried Zucchini Blossoms.  Then it was time for dinner and I went with the Salmon in Parchment which would have been a nice, healthy meal, but I bowed to peer pressure and ordered dessert with everyone else - Chocolate Raspberry Tart.  We got back to the inn about 10:30.

Bright and early the next morning we gathered for our trip to KitchenAid.  We were told to wait for breakfast because Mary Chris at KitchenAid was expecting us hungry.  During breakfast and throughout the day we ate and played with KitchenAid equipment - waffle iron, counter top oven, slow cooker, pasta attachment, stand mixer, ravioli attachment,  ice cream attachment many others.  Of course there was food involved with each.  Here is the wonderful Mary Chris with bruschetta and the counter top oven.

And here is the ravioli attachment and some ravioli.  We did not eat the pasta.  That's about all we did not eat!

 We also learned about the message board, expense reports and that after lunch, for a late afternoon snack, chocolate lava cake is amazing from the slow cooker. 

It was off to the inn to get ready to go to dinner.  Yes, we had eaten all day long! We went to a place called Grand Mere (I'm pretty sure) and it too was great.  I had the fresh fish special.  We could see Lake Michigan from the restaurant and Jim and I decided to explore and go to the lake.  It looked closer than it was!  If we had climbed down an embankment, crossed a highway and hiked through a forest, we may have been close to the lake.  We did not do any of that.  I did take a picture of the sunset. 

I had a great time, learned lots and now need some new things - the slow cooker and the grain mill attachment just to mention two!

I am now going to do some laundry and make a list for the evening's cleaning.  And maybe a trip to the grocery store because our personal chef chapter party is tomorrow and I have no idea what I am taking.  No pressure, just 25 or 30 chef friends and family all bringing great food.  More eating! 

Happy Father's Day!  Maggie and the cats do not purchase gifts for my husband.  In honor of the day, he and I cleared the spare room to start our next re-decorating project.  Now the cats are mad at the change. 

Thursday I taught at Culinary Business Academy again.  The chicken noodle soup was perfect for dinner.  No thinking involved.  I did not make Jazzercise.

Friday I had an appointment with my chiropractor who takes wonderful care of me.  My job is fairly physical so I like to make sure I'm all straight and adjusted.  I also got a haircut.  Dinner was very good.  I did make pork cutlets and thawed macaroni and cheese and applesauce but they were home made. 

Panko Crusted Mustard Pork Cutlets from Bon Appetit  September 2004

3/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh sage
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1 large egg
2 tablespoons water
1 tablespoon mayonnaise (No mayo for me, I used sour cream)
1 tablespoon Dijon mustard
2 10- to 12-ounce pork cutlets

3 tablespoons garlic-flavored olive oil Fresh sage sprigs (optional) Lemon wedges (did not use)

Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.

Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.  Serves 2

Saturday I went to Bloomingdale's at Perimeter to do a demo for KitchenAid after Jazzercise.  I decided to use the blender.  I have not been too fond of blenders in my life.  I've always had one, but didn't really like it for a couple of reasons.  One, the blades were too close together and hard to clean.  Two, it didn't really work, I had to scrape, and shake and it just didn't seem worth it.  But now I have my KitchenAid blender and I love it.  It works!  It's easy to clean, the blades are spaced nicely and it is light and shatterproof.  Just in case you experience weakness when making and drinking something like margaritas. 

I combined a couple of smoothie recipes and came up with this one for Father's Day.  It was very good.

Pop's Peanut Butter Banana Smoothie

• Sunday: Garlic Roasted Chicken with Rosemary and Lemon, Pesto Smashed Potatoes, Mixed Greens Salad with Gorgonzola Dressing (Rachael Ray)
• Monday: Turkey Chilaquiles  (Bon Appetit)
• Tuesday: Scallops and Pasta (made up for whatever night)
• Wednesday: Mojo Beef Kabobs, Baked Potato, Green Beans (Texas Beef Council)
• Thursday: Gnocchi Gratin, Broccoli (Cooking Light, pure comfort food)
• Friday: no plan, maybe dinner out to celebrate the end of the first week of cooking

Think of me this week while the kids cook.  Monday is Barefoot Contessa Day.  I hope to remember to get pictures during the week. 

On Sunday night we did have the leftover pasta.  It was much better the first time we had it.  We may have had a small snack of bread in the afternoon.

I don't have many recipes this week, because it is a full week for me.  I'm teaching 2 days for Culinary Business Academy, I had a customer today and then there is all the miscellaneous stuff. 

Monday was a teaching day.  We had the class in a new space form last month.  Yes, last month was also a new space.  This month Cook's Warehouse in Decatur graciously jumped in and saved the day.  The class was very excited to cook there.  The kitchen is beautiful.  Lecture was at the Holiday Inn in Decatur.  Since this is a long day for me, I had planned grilled cheese sandwiches and green beans for dinner.  I used the bread I made Sunday and they were excellent. 

Tuesday was busy.  I had not looked at my calendar on Monday so had forgotten I needed to make a meal for a family from church.  I already had plans to go to lunch with my friend Scott who recently had knee surgery, so ran to the store and got the ingredients for Turkey Alfredo Casserole and also picked up some gorgeous strawberries, blueberries and raspberries to make a mixed berry salad.

I drove to the wilds of Cumming to pick up Scott and we had a great lunch at Atkins Park Restaurant.  Since Tuesday dinner is "whatever" I decided to have a big lunch and not worry about dinner.  I had the fried chicken, mashed potatoes and steamed broccoli.  I left Scott at 1 and drove to Chamblee to have my car serviced.  I left there about 3:45, got home, changed and flew to Jazzercise.  After Jazzercise I delivered the meal, I went home and was happy with yogurt for dinner. 

Today I had a customer and cooked for the second time for Barbara and Tom.  They are happy with the meals and we are set for next month.  I came home and had planned spaghetti for dinner, but decided that since we don't Jazzercise on Wednesday, that I would just go ahead and make pasta.  I love the KitchenAid pasta attachment!  It makes it very possible to make fresh pasta during the week.  I think it would be a great Father's Day toy. 

Tomorrow I am teaching again so have taken chicken soup from the freezer.  Love the freezer!  And I think Friday is something with pork cutlets, macaroni and cheese and applesauce.  All is made except for the pork.  So no recipes this week.  This is just cooking.  Sometimes it needs to be easy.

This is one of those days when it would be easier to work than to be off because I have a list that may be impossible.  I've already convinced myself that, no, I cannot make it to the laundromat to wash the king size comforter.  I'm almost positive that I can't!

I am a multi- tasker as are many women I think.  My husband is more focused on one task and it's hard for him to change his mind and add to that.  He now will drive through the post office on his way to work and mail letters though.  When I make my list I also create a route and number the stops so I can do as many things as possible.  I could never just "run out for one thing".  That would be crazy.

This morning I did a little highlight sheet for my KitchenAid training session at Bloomingdale's tomorrow morning.  That's all set.  Since I cooked yesterday for a customer and that's not my normal Monday, I also had to go to the KitchenAid site to see what the weekly special is, luckily I do not need one of these.  Go ahead, look, you may need this and now maybe you too will HAVE to check the weekly special.  Don't let me be alone in my obsessions. 

I also started to get ready for the demo I'll be doing at the Buckhead Bed, Bath and Beyond on May 5th.  If you'd like to see the mixer with the food grinder attachment, I'll be there using it and I'll have some snacks.  I'll be there 11 until 3.  Mother's Day is coming you know and I don't think a kitchen appliance is a bad present.  I've always loved kitchen equipment. 

Once I was ready to leave the house I was off to Petco.  I understand the quick rate of dog food consumption because Maggie weighs 100 pounds.  I don't understand how 2 small cats can eat as much as they do.  They are slightly overweight but they don't weigh 25 pounds together!  One 40 pound bag of dog food, one 18 pound bag of cat food. 

Then the library.  I have to have books for the trip just in case the knitting thing goes awry.  Yes, I have made it past the first 9 rows on the sock, but only after starting over twice more.  I am now into the pattern and so far so good, but I've only done 6 more rows. 

Last night I did 2 rows and discovered it takes me 30 minutes to do two rows.  I'm making a sock, using size 2 needles, so the sock should take me forever.  And then I have to make a second one.  My wonderful husband suggested that maybe a scarf would be a better choice for trip knitting.  I don't think he understands how relaxing knitting can be.

Of course the drugstore was on the way to the library so had to go there for toothpaste and a graduation card.  Apparently everyone enjoys baking soda peroxide toothpaste because there was none!

This afternoon I am going to donate blood, go to Jazzercise and meet with a new client.  And then today will be done.  Of course I've also lightly cleaned the bedroom, giving up on the laundromat, and my load of laundry is in the dryer. 

I'm back from giving blood, that only took about 30 minutes.  They did however say that I should not go to Jazzercise so now I have free time!  The laundry load is done, maybe I can make it to the laundromat!  No, maybe I should just read one of the books I got today.  Or maybe I could do 4 rows of knitting.  Repeat to self :  relaxing is okay, relaxing is okay.

What a great weekend.  As you can see by the few pictures, the knitting on Friday night went well.  I had fun and I think the girls and leaders did too.  I left at 8pm and the troop still had many activities planned for their sleep over, badge earning night.

Saturday was fun.  I went to Bloomingdale's to demo some KitchenAid equipment.  I used the pasta attachment and made some basic egg pasta which I served to my demo guests with marinara sauce.  I also used the wonderful blender to make a raspberry vinaigrette which I served over salad greens.  The pasta was a hit and all guests were excited that it was so easy with the pasta attachment on the stand mixer.

After Bloomingdale's I zipped over to the yarn store and bought some yarn for my next project.  I am in process of making sleeves for a sweater so I want to be ready when I finish this sweater.  Of course the new project is a shawl, and it is now almost summer, but come next winter it might be ready.

For dinner Saturday I went back to pasta from Everyday Italian.  Very good, pretty quick and an all inclusive meal.  I had never used broccoli rabe before and loved it.  It's kind of a cross between broccoli and greens so I enjoyed it.  I used a large pinch of red pepper and the pasta was perfectly spicy.   

Orecchiette with Turkey Sausage and Broccoli Rabe

2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Sunday we went out to lunch with friends and then had our bible study at our house.  We will be finishing up with Living Your Dream next week.  We may continue as a group since a new series started this past Sunday.  Our group is a little behind because we like each other and talk a lot!

Tonight it is back to Jazzercise.  I took some time off and regret it.  But back I go.  I still enjoy Jazzercise, I think I was fighting to not get sick last week and used all my energy on that.  It worked though!

I did plan a menu on Saturday after the Pizza Showdown class at Cook's Warehouse and it seems like we'll be eating pasta often this week.  I love pasta and must be craving it particularly.  The pizza showdown with parents and kids was a lot of fun and we had many, many pizzas. 

As soon as I am finished with this entry I am going to the kitchen to start the sauce and read how to make pasta.  I am using Giada De Laurentiis' sauce recipe and am making spinach fettuccine with my KitchenAid pasta roller/cutter attachment.  I am testing/playing with the pasta maker. 

Simple Bolognese by Giada De Laurentiis (from the cookbook Everyday Italian)

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
Serve hot.

I've always loved KitchenAid products and bought my nephew the mixer for Christmas because he needed a good mixer.  I am now a product specialist with KitchenAid and so I get to play with all of their products.  I have such a great job!  Tonight is the pasta maker and later this week maybe the grinder attachment.

If you are looking for something to do on Saturday, I'll be at Bloomingdale's Perimeter in the kitchen playing, I mean working, with KitchenAid products.  I'll start about noon and be there for a few hours.  Come on over, see the cool mixers, attachments, ovens, blenders, etc.  I especially now am wanting the green mixer that is there.  Of course I'll never need a new mixer because my KitchenAid will last forever which is excellent for quality.   I may have to give mine to my niece for her new house and then I'll have to get one for myself!

Since I had so little shopping to do, it is done.  And even sent off to my sister in Pennsylvania.  My husband delivered the train table (he made) to our grandson in South Carolina. 

This week has been pretty busy.  I guess it's the storm before the calm!  Earlier this month I asked my bank (Wachovia) if I could come in as a small business and be highlighted in the lobby.  They agreed, so I made luscious brownies, packaged them in holiday bags and set myself up in the lobby on Tuesday.  It was so much fun!  People were a little cautious about having a brownie for no reason at the bank, but once they realized it wasn't a trick, they were very happy.  I was there for a little over 2 hours.  The lines were never truly horrible, but brownies help out with waiting.  No, the drive thru people did not get brownies.

Once that was over I zipped down to Buckhead to Insperience to meet with some folks from KitchenAid.  I am going to be demonstrating KitchenAid products out and about at various locations.  So much fun!  I get to play with all the cool cooking toys, I mean equipment.  We went over all the products for a couple hours and then had a lovely dinner at NAVA.  Once I find out about where I'll be and when, I'll let you know. 

Yesterday I had a kid's pizza class at the home of one of my regular clients.  There were 9 children and we made dough, sauce, zested lemons, sliced onions and created individual, hand made pizzas.   We made a great punch too that we made with sparkling red grape juice.  Again, I had lots of fun.

Sparkling Cranberry Blush from Cooking Light April 1995

•  3 cups cold water
• 2 (48-ounce) bottles cranberry juice cocktail, chilled
• 2 (6-ounce) cans thawed lemonade concentrate, undiluted
• 2 (750-milliliter) bottles brut champagne, chilled

1. Combine the first 3 ingredients in a punch bowl, and stir well. Add chilled champagne, and stir gently.

Today I am going to another home where I will have a kid's cookie class.  We'll have cutout cookies, chocolate chip cookies, chocolate coated pretzels and lots of sprinkles and icing.  More fun!

Tomorrow I plan on staying in my house, baking cookies, making a giant pot of chicken soup and relaxing a little.  We shopped last night at the DeKalb Farmer's Market so I'll be ready to go. 

Hope all your holiday preparations are going well and that you'll be able to kick back and relax soon too.  And have fun.