If money and time were as plentiful as the weeds trying to overtake my yard, I’d take cooking classes around the world from culinary master chefs –particularly if they share delectable but low-calorie recipes, and I’d wallow in spa service treatments bent on improving my emotional spirit while unknotting muscles cramped tighter than a woman wearing high heels during a day-long shopping binge across tiled floors.
With the impending escalation of activity that scurries in with Fall, time seems to becomes as stretched thin as a resistance tube just before it snaps harshly apart. Menu selection and preparation becomes as painstakingly deliberate as planning battlefield strategy: how many people, what’s the occasion (school lunches, executive dinner, client meal, tail gating party, or holiday banquet), the budget, the environment, and for goodness sakes, how many different dietary selections should be offered?
Don’t panic. Even if you’re not a gourmet cook, don’t have the budget Read more