Thanksgiving Light

Thanksgiving is a favorite American holiday in which we give thanks for our many blessings, including our family, friends and delicious food. Recent studies show that the positive affects of gratitude are good for our health – we have more social connections, energy and happiness. A healthy diet is good for us too, even during the delicious holiday feast often referred to as a “pig out!”

Turkey is the star of this holiday meal, followed by all the traditional trimmings. In my current article for Columbia Metropolitan Magazine, the focus is on lightening up the bounty of sides, with recipes based on healthy vegetables and grains. Dishes like the Whipped Butternut Squash and Quinoa, Black Beans and Corn may become family favorites.

A few simple changes in your holiday recipes can make it healthier, while keeping the flavor intact.  Serve more cooked vegetables on the plate, flavoring them with fresh herbs. A raw vegetable tray is always a welcome addition to the meal.

Don’t take all the fun out of the holiday meal. Laugh a lot and give ample thanks. Maintenance rather than weight loss is a good goal during the holidays. Don’t settle on the couch after eating; go outdoors and get some fresh air and exercise. And it’s OK to splurge and have that piece of delicious pumpkin pie –just don’t eat the whole thing!

Read the entire article and find additional recipes in the current issue  (November, 2011) of Columbia Metropolitan Magazine.

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Quinoa, Black Beans and Corn

 Serves 4

Nutritious quinoa, the “mother grain” of the ancient Incas, offers the highest amount of protein of any grain, offering 5 grams of protein for each 1/2 cooked cup.  This healthy supergrain is a good source of magnesium, iron and riboflavin. Serve this dish as a warm side for the holiday turkey or toss with a light vinaigrette and serve on romaine or leaf lettuce. Cooked quinoa can also be mixed into your favorite turkey stuffing. This recipe is easily doubled.

1 teaspoon ground curry powder

1 cup (prewashed) quinoa

2 cups chicken or turkey broth

1 cup cooked black beans

1/2 cup cooked corn

1/2 diced red bell pepper

2 minced green onions

sea salt and black pepper, to taste

sliced black olives for garnish

In a 1-1/2 quart saucepan, bring quinoa, broth and curry powder to a boil. Reduce to a simmer; cover and cook 15 minutes or until liquid is absorbed. The grains will be tender and appear slightly translucent.   Stir in the black beans, corn, red pepper and green onions. Heat mixture through; season to taste. Serve immediately garnished with  black olives.  Recipe can be doubled.

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Photo  © Jeff Amberg

From: November, 2011 issue

Article, Recipe © Susan Slack

Food style: Susan Slack

Note: The beautiful 150 year old coverlet on the table (briefly on display) was made by my East Tennessee GGG grandmother near  Fall Branch. Her family grew the flax, spun the thread then made the fabric and coverlet. 

No Knead Chocolate Nut Brioche

For more than 140 years, Fleischmann’s Yeast has focused on teaching people how to raise bread. Now the company hopes to raise breast cancer awareness through their “Bake for the Cure” special contest which was judged on October 10, at the 2011 South Carolina State Fair.

Creative bakers entered a variety of breads featuring Fleischmann’s yeast. Baked goods in the main category, Best Yeast Breads, could be made in any flavor or shape. A second category, Best Whole Grain Breads, included whole grain recipes that had to contain at least 50 percent whole grains (like whole wheat flour or rye flour) and/or other whole grain ingredients (like oatmeal, flax seed, bran cereals and bulgur). All-purpose or bread flour had to be limited to 50 percent or less in the recipe. All recipes were required to be original.

The judges (which included myself, Mae Wills and Barbara Lupo) chose the winning entries based on flavor (40 percent), texture (20 percent), appearance (20 percent) and creativity (20 percent).

Judging the "Best Yeast Bread" special contest.

The winning entry for Best Yeast Bread was Sara Carter’s No Knead Chocolate Nut Brioche. Helen Mavroftas took second place for her Calamata Olive Pesto Bread and Lily G. Aluri won third place for her Classic Challah Egg Bread

Top prize, Yeast Breads -No Knead Chocolate Nut Brioche

Calamata Olive Pesto Bread

Classic Challah Egg Bread

In the Best Whole Grain Bread contest, Shirley Sineath took top prize for her Cinnamon Raisin Bread and Barbara Amason took the runner-up prize.

The Yeast Breads category awarded $150 for first place, $75 for second and $50 for third. The Whole Grain Bread Category awarded a $100 top prize and a runner-up prize of $50 – a new award.  Fleischmann’s Yeast (ACH Food Companies) is contributing $10 for each entry to Susan G. Komen for the Cure.

In the 1860′s, Charles and Maximillian Fleischmann left Austria-Hungary to come to  America in search of a better life. To replicate the light tender breads enjoyed back home, the brothers produced and patented a compressed yeast cake that revolutionized U.S. home and commercial baking. Up until that time, American baking was dependent on, often unreliable, homemade starters and leaveners.  The new yeast was dependable, delivering a great loaf of bread. The yeast was introduced to Americans during Philadelphia’s Centennial Exposition in 1876. They sampled delicious “Vienna bread” from the Fleischmann’s concession called, The Vienna Bakery. It was an immediate hit and Fleischmann’s Yeast became a household name. 

"Best Whole Wheat Bread Division" (tasty croissants with Nutella)

PHOTOS copyright: Susan Fuller Slack (Taste of Carolina)

Charleston, S.C. - On Thursday, October 27, 6:00-9:00 p.m., the Charleston chapter of Les Dames d’Escoffier International (LDEI), a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality will host their annual fundraiser, An Autumn Affair: A Celebration of Wine and Artisan Food. 

The event will be held at Lowndes Grove Plantation, 266 Saint Margaret St., Charleston, S.C., 29403. Tickets to the event are $45.00, and are available on line at ldeicharleston.com, or at The Wine Shop (3 Lockwood Dr., #203), or Charleston Cooks (192 East Bay St.).   The event includes an evening of wine tasting (over 100 wines to sample), local artisan foods, live music and a silent auction benefitting LDEI scholarships.  Additionally, locally produced items for sale including food items and books penned by local LDEI authors, including Nathalie Dupree, Marion Sullivan, Holly Herrick, Danielle Wecksler, Sarah O’Kelly, Susan Slack, Nancie McDermott, Cathy Forrester and others, will be available.

“This is going to be a beautiful evening on the banks of the Ashley River with great wines, local artisan foods, live music and great auction items.  I can’t think of a better way to enjoy Charleston in the fall, and this, our inaugural event, promises to become our annual signature celebration not to be missed,” said Chef Susan Wigley, LDEI Charleston chapter president.

Some of the featured chefs include Chef Nathan Thurston, The Sanctuary, and Chef Chris Stallard, Chai’s; with local vendors including Charleston Cheese House, Olinda Olives, Jestine’s Sweet Shop; and local farmers/growers from Kennerty Farms, Celeste Albers Eggs, and many more.

About Les Dames d’Escoffier:

LDEI is the only organization of its kind: a world-wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 27 individual chapters across the United States and Canada, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.

Contact: Paige Crone

Protocol PR & Events

paigecrone@gmail.com

Members of the Charleston Chapter of Les Dames d’Escoffier International will host An Autumn Affair – A Celebration of Wine & Artisan Foods at Lowndes Grove Plantation, October 27, 2011, from 6 to 9 PM. Distributors and wineries will provide over 100 wines for tasting. There will be live music and foods based on local, sustainable harvests, with farmers present to discuss their crops. Booths will display products and books will be available from local Dames, including the popular LDEI cookbook. A silent auction from 6 to 8 PM will benefit the Charleston LDEI Scholarship Fund.  Tickets for the event are $45.00 and are available in Charleston at The Wine Shop, Charleston Cooks, and www.ldeicharleston.com.

Fresh greens from the market

“Give fools their gold, and knaves their power; let fortune’s bubbles rise and fall; who sows a field, or trains a flower, or plants a tree, is more than all.”

John Greenleaf Whittier

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The Sandhill Farmers’ Market is open for the season, and will run through November 22. You can visit the market each Tuesday, from 2:00 p.m. until 7:00 p.m.  It is located at the entrance to Clemson’s Sandhill Research and Education Center, at 900 Clemson Road (across from Village at Sandhill), Columbia, SC 29229 in Northeast Richland County.   Approximately twenty-seven vendors are selling, with additional vendors expected as summer crops are harvested. Items for sale include fresh local produce, meat (beef, pork, lamb), shrimp, eggs, butter, milk, cheese  and honey.  Also plants, flowers, trees, baked goods, homemade bread, grits, boiled peanuts, kettle corn, yarn and woolen items.  Master Gardeners are available to answer questions. Live music is provided by Keith Tracy.  Do come – it’s a festive place to shop, hum along with the music, sample tasty foods and visit with your friends and neighbors!

Anna Langley, Columbia, purchases fresh sugar snap peas grown by Lugoff vendors Doris and John Baush

Taste of Carolina has been on hiatus, due to a busy work and travel schedule.  However, I am back on the job and open for business, just in time for the summer growing season. Check often for weekly market updates, farmer profiles and a generous serving of tasty recipes. I will soon post another blog story, with great tips for decorating cupcakes. It will correspond with my new magazine article on cupcakes, for Columbia Metropolitan Magazine. Look for this issue in June. Bon Appetit!

I love cupcakes!

Lettuce and cupcake photos: © Susan Slack

Farmers’ market photo: © Judith Gaskins

Spicy chicken wings will be flying off the platters during Super Bowl weekend as sports fans root for their favorite team.  Super Bowl without chicken wings would be a little bit like Thanksgiving without the turkey!  Even with rising costs, the popularity of chicken wings has been soaring over chicken breast meat recently.  Chicken wings are more popular during the Super Bowl than at any other weekend of the year.   The National Chicken Council currently estimates that more than 13.5 billion wing pieces will be sold this year – 4 billion in retail grocery stores. More than 1 billion pieces will be sold for consumption during the super bowl.

Even since the Anchor Bar in Buffalo N.Y. began serving the Original Buffalo Chicken Wing, chicken wing aficionados have craved them with spice.

Here are three flavorful chicken wing recipes from the  files of the National CHicken Council and U.S. Poultry & Egg Association.  Traditional chicken wings get an updated look and delicious sweet and sour flavor in the recipe Sweet and Tangy Chicken Wings. (Photo above) Partially-broiled chicken wings are glazed with a sweet and sour sauce of cola, bottled chili sauce, orange juice, cumin, coriander and garlic.

Grilling is popular year round, even in the winter  months. It is the perfect way to cook a batch of succulent spicy Apricot Glazed Grilled Chicken Wings. (Photo immediately above.) The chicken wings are grilled and basted in a hot-sweet sauce made from apricot preserves, garlic, ginger, soy sauce, lime juice, balsamic vinegar and cumin.  Served  hot off the grill or cooked and cooled from the refrigerator, they are finger-licking delicious!  Sauerbraten Chicken Wings (photo below) features browned, crispy-roasted chicken wings complemented by a tangy complex-flavored vinegar-based sauce with crushed gingersnaps.  Hang on to this recipe for your next Oktoberfest celebration!

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SWEET AND TANGY CHICKEN WINGS

3 pounds chicken wings (about 16 – 20)

1 can (8 ounces) cola

1 jar (12 ounces) bottled chili sauce

1/4 cup orange juice

1/2 teaspoon cumin

1/4 teaspoon coriander

1 clove garlic, crushed

3/4 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons chopped fresh parsley

In medium saucepan over medium high heat, combine cola, chili sauce, orange juice, cumin, coriander and garlic.  Turn heat to high and bring to a boil.  Boil and reduce until sauce is thickened, about 15 minutes.  Remove from heat and cool slightly.

Preheat broiler and arrange rack about four inches from heat.  Place wings on broiler or baking pan covered with aluminum foil; sprinkle with salt and pepper.   Place in oven and broil 6 minutes, turn and broil for another 6 minutes.  Remove from oven.

Turn off broiler and heat oven to 400 degrees F.

Pour sauce over wings, tossing until well-coated.  Place tray with wings in oven and bake 35 minutes, or until wings are tender and register 165 degrees F when tested with meat thermometer.

To serve, remove wings to platter and sprinkle with parsley.

Nutritional Information, Per Serving:

500 calories; 26 g fat; 7 g saturated fat; 26 g carbohydrate; 5 g fiber; 16 g sugars; 38 g protein

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APRICOT GLAZED GRILLED CHICKEN WINGS

4 pounds chicken wings, tips removed, and cut at the joint

1 teaspoon kosher salt

3/4 cup apricot preserves

2 garlic cloves, mashed

1 tablespoon chopped fresh ginger

1/4 cup soy sauce

1/2 teaspoon red pepper flakes

juice from one lime, about 2 tablespoons

1 tablespoon balsamic vinegar

1/2 teaspoon cumin

2 tablespoons chopped chives

fresh lime wedges for garnish

Season wings with salt.  Heat grill to medium high.

In the bowl of a food processor (small if available), combine preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar, and cumin process until smooth.  Add chives.

Place wings on the grill and cook for 8-10 minutes.  Turn, and grill for another 5-6 minutes.   With a pastry brush or spoon, brush the sauce on the wings.  Cook for about 1 minute, and turn.  Repeat on other side of wings.  Cook for another 1 minute.  Wings should register 170º F when tested with an instant read thermometer. Serve the wings garnished with lime wedges. Serves 4.

Nutrition Information, Per Serving:

670 calories; 34 g fat; 10 g saturated fat; 42 g carbohydrate; 27 g sugars; 49 g protein

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SAUERBRATEN CHICKEN WINGS

4 pounds chicken wings

3 cups water

3/4 cup red wine vinegar

3/4 cup cider vinegar

2 bay leaves

9 peppercorns

5 whole cloves

1 1/2 teaspoons kosher salt

2 medium onion, diced

1 lemon, cut into eight wedges

1/2 teaspoon salt

1/2 cup chicken stock

1 1/2 tablespoons butter

1 1/2 tablespoons flour

4 tablespoons crushed ginger snaps

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Remove wing tips from chicken wings. Combine water, vinegars, bay leaf, peppercorns, cloves, salt, onion, and lemon in saucepan.  Bring to a boil, cover and simmer 10 minutes.  Remove from heat and cool.

Remove 1 cup marinade liquid (try not to get any solid pieces), cover, and reserve in refrigerator.  Place wings in a glass dish and pour remaining marinade over.  Cover and refrigerate for 24 hours or overnight.

Heat oven to 450 degrees F. Spray a baking sheet with cooking spray, or cover with aluminum foil or parchment paper. Remove wings from marinade (discard marinade), shaking a bit to remove any excess liquid.  Place wings on baking sheet, sprinkle with salt, and roast in oven for 40 minutes.  Turn wings after 40 minutes.  Return to oven and continue to roast for another 10-15 minutes or until wings are crispy and brown.

Towards the end of cooking, melt butter over medium heat in a saucepan.  Add flour to butter, stirring until flour begins to brown (should be golden brown in color), about 3-4 minutes.  Slowly add the reserved 1 cup marinade and stock, whisking until smooth and slightly thickened, about 2-3 minutes.  Add gingersnaps, whisking until dissolved.

When wings are cooked, remove from oven to a bowl or serving platter.  Pour 1 cup of sauce over wings and toss.  If desired, add remaining sauce (about 2/3 cup) or serve passed as dipping sauce with wings. Serves 4.

Nutritional Information, Per Serving:

590 calories; 39 g fat;12 g saturated fat; 600 mg sodium; 8 g carbohydrate; 0 g fiber; 2 g sugars; 48 g protein

Photos: National Chicken Council

Savory cheese is always a welcome guest at parties, especially in the form of an elegant, layered cheese torta. Here is a fast and easy recipe that you can put together for a New Year’s Eve party or other gathering. Serve this appetizer with a celebratory toast of champagne or perhaps sparkling pear cider.  

To save time, use quality ready-made pesto and sun-dried tomato spreads. Serve the cheese with plain water crackers or thin, crisp homemade crackers cut in holiday shapes like the ones shown in the photograph.  Or serve with thin slices of French baguette or even  fresh pita wedges.  Happy New Year!  

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2 (8 ounce) packages cream cheese, room temperature

8 ounces mild, soft goat cheese or crumbled feta, room temperature

1/4 cup finely-grated Parmigiano Reggiano or Asiago cheese

1 small shallot, finely minced

1 clove garlic, finely minced

2 tablespoons minced fresh basil

1/4 teaspoon each salt and freshly grated black pepper

1/4 cup prepared basil pesto

1/2 cup prepared sun-dried tomato spread or oil-packed sun dried tomatoes, minced

Garnishes: lightly toasted pine nuts and fresh herb sprigs

Line the inside of a 3 to 4 cup decorative mold, loaf pan or 8 inch round pan with clear plastic wrap; set side. In a food processor or large mixing bowl, process or blend all ingredients except pesto, tomato spread and garnishes.  Spread 1/3 of the cheese mixture over the bottom of the mold; cover with the pesto. Add half the remaining cheese mixture; top with tomato spread. Spread remaining cheese mixture on top. Smooth cheese; tap pan on counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate several hours or overnight. To serve, remove top plastic; invert cheese mold onto a pretty serving dish. Decorate the top with pine nuts and add herb sprigs, as desired. Serve with crackers or sliced French bread. 

Photo by Susan F. Slack

CANDY CANE HEART

This adorable, tasty candy cane treat can be quickly made by filling the center of a “candy cane heart” with melted white chocolate or candy coating.  Form the heart shape with red or green peppermint candy canes.  (See the instructions  below.)  Here is the recipe for making about one pound of the White Chocolate Peppermint Candy Filling. It makes a great holiday gift packaged in pretty containers.  For a different twist, don’t add the crushed peppermint candy but substitute your favorite coarsely-chopped dried fruits and nuts. You  can also use a (24 ounce) package of melted Almond Bark or other candy coating; increase the crushed candy amount slightly.  

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WHITE CHOCOLATE PEPPERMINT CANDY FILLING

1 pound quality white chocolate or dark chocolate

2 to 3 drops natural peppermint oil, if desired  (to taste)

6 to 8 peppermint candy canes, or 24 hard peppermint candies, finely crushed inside a sealed plastic bag

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Line a large baking pan with foil. Melt chocolate in a dry bowl (NO MOISTURE) set over a pan of barely simmering water. Do not allow chocolate to get too hot. Stir often until melted. Mix in peppermint oil, if used. With a spatula, spread chocolate over the lined baking sheet; sprinkle top with the crushed candy. Let sit until white chocolate  hardens or chill in the freezer or refrigerator a few minutes. Break into pieces to serve or package in gift containers. 

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Variations: 

• To make Peppermint Hearts, melt six ounces chopped vanilla-flavored candy coating in a microwave-safe measuring cup or bowl on 50 percent power two to three minutes, stirring once or twice until smooth. On parchment or waxed paper, arrange 24 to 26 peppermint candy canes in pairs, each forming a heart shape. Spoon melted candy coating inside the center of the heart; sprinkle with crushed peppermint candy canes. Let the hearts sit at room temperature until set. Remove from paper.
• Dipped Candy Canes:  Dip candy canes into melted dark or white chocolate then allow to dry on parchment or waxed paper a few minutes until set. Package in cellophane bags. Use as coffee or cocoa stirrers.  

©  PHOTOS  SUSAN FULLER SLACK

DIPPING SPOONS FOR THE HOLIDAYS

Stir a little sweetness and flavor into your holiday coffee or hot cocoa with these yummy chocolate-dipped spoons. For a last-minute holiday gift, fill a hand-decorated mug with your favorite gourmet coffee beans or package of hot cocoa mix then add several chocolate-dipped spoons. (Enclose each spoon in a cellophane bag and tie with a ribbon.)  The spoons can be dipped in melted dark or white chocolate or candy coating. Embellish them with contrasting drizzles of chocolate or with peppermint candy chips.  Spoon-dipping is a great holiday activity for kids. The only other essential ingredient you will need besides those mentioned below, is your imagination! 

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1 cup dark chocolate chips  

1 cup white chocolate or butterscotch chips

18 to 20 sturdy white plastic spoons

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Place 1/2 cup dark chocolate chips into a large glass measuring cup or microwave proof bowl. Heat in 20-second intervals, stirring a little each time, to help remove lumps. Tip: Microwave-melted chocolate holds it’s shape and won’t look melted until stirred. 

When the chocolate becomes smooth, hold a plastic spoon by the handle and dip the “bowl” into melted chocolate to coat. Place on waxed paper to harden. Continue dipping half the spoons. Repeat process with remaining dark chocolate chips and spoons.  (Dipped spoons can be chilled for fast setting.)  

In a clean bowl, microwave half the white chocolate chips, reducing the power to 50 percent. (White chocolate is heat sensitive.)  When melted, partially dip each dark chocolate-coated spoon into the melted white chocolate to create layers. When chocolate is completely set, wrap each spoon in cellophane or enclose 2 or 3 spoons in a cellophane bag; tie tops with ribbon. 

Variations: You can apply the white chocolate with a small, clean paintbrush. The melted white chocolate can also be piped on using a small pastry bag or a small sturdy baggie fitted with a decorating tube. 

Tip: When melting chocolate, remove all moisture from inside the bowl, or the chocolate will seize up and ruin.  

  Photo © Susan Slack

 Today may be the busiest shopping day of the year so gear up if you plan to take  part in the big surge. Last minute holiday shoppers are filling the stores to purchase their last minute gifts.

If you dread the thought, but prefer to stay off the naughty list of your children’s teachers, acquaintances or neighbors, consider a lunch purse or a digital spoon scale (more information below), a cooking gadget, a cookbook, artisanal chocolate bars or even a gift certificate from Starbucks.

For a gift that is more personalized, prepare one of the quick and easy holiday treats featured in this post.  If you love chocolate and peanut butter, a decorative container of Peanut Crisps or Chocolate Peanut Butter Crunch would please anyone on your list or make a thoughtful parting gift for friends who have dropped in to visit. Check back tomorrow for holiday treats that are even quicker to prepare.  

                                  Chocolate Peanut Butter Crunch                            

Peanut Crisps

These simple, delicious cookies have five basic ingredients –and no flour! The dough can also be embellished with mini chocolate chips, chopped nut brittle or peanuts. Baked cookies can be drizzled with melted caramel or chocolate. Plain small-size cookies can be sandwiched with a chocolate filling made by gently melting 1 stick unsalted butter with 2-1/2 (4 ounce) bars of chopped bittersweet chocolate in a heatproof bowl in the microwave or set into a pan of barely simmering water. 

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2 cups plain or chunky peanut butter

2 cups granulated or light brown sugar (or half of each) 

2 large eggs

1 teaspoon baking soda

2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. In a large bowl, stir all the ingredients together to create the dough. For large cookies, shape dough into 23 or 24 balls. Place on parchment lined baking sheets 2-1/2 to 3 inches apart. Flatten cookies slightly using the bottom of a lightly greased large Pyrex glass measuring cup dipped in sugar. Press cookies to about 2-1/2 inches wide. Bake 10 to 11 minutes until crisp and light golden. For crisper cookies, reduce heat; cook a few minutes longer. Watch to prevent excessive browning.  For small  cookies, use one generous tablespoon cookie dough per cookie   Pressing dough is optional; bake 8 to 10 minutes. Cool and pair cookies with the chocolate filling mentioned in the intro material. 

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Chocolate Peanut Butter Crunch

This recipe has been in my files for years and I forgot about it. I made a batch again this year and everyone went crazy over it -you can’t eat just one piece!  Recipients on your holiday gift list will be delighted to receive a generous portion in a decorative canister, a colorful Chinese carry-out box or in a clear cellophane bag tied with raffia.  This recipe makes a lot! 

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1 cup crunchy peanut butter

1/2 cup unsalted butter

1 (12 ounce) bag semi-sweet or bittersweet chocolate chips

1 (12 ounce) box Rice Chex Cereal

1 pound box confectioners’ sugar

In a medium saucepan, melt peanut butter, butter and chocolate chips over low heat. Put cereal into a large bowl, pour in chocolate mixture; mix well. Pour half of the confectioners’ sugar into a large zip-top plastic storage bag. Spoon half the cereal mixture into the bag. Shake well to coat. Remove to a large bowl. Repeat process with the remaining sugar and cereal mixture. Store the crunch in an airtight container. Package in small containers for gift-giving.

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Holiday Extras:

 
Check out the following link on the amazing Lunch Purse – a new hot trend in lunch boxes that foodies love.  There are many varieties for sale on the internet or you can make your own.  To learn more, start here:    http://hubpages.com/hub/Selecting-a-designer-lunch-bag

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The very popular Digital Spoon Scale has two detachable and interchangeable scoops. The handy scale measures in both weight (ounces and grams), volume, tablespoon and teaspoon units. Many other gift ideas at this site:   http://www.spoonsisters.co

Photos  ©   by Susan Fuller Slack

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chocolate drizzled peanut crisps

Recipes appeared in a holiday article I created for Columbia Metropolitan Magazine (December 2010 issue)