From debbiegabe at live.com Sat Jun 3 23:37:42 2023 From: debbiegabe at live.com (Debbie Gabe) Date: Sat, 3 Jun 2023 23:37:42 +0000 Subject: [NFB-InTheKitchen] Vegan Cooking Fun from NFB of Hawaii Message-ID: Hi all, Because I will be traveling out of state at the end of June, we will not have Vegan Cooking Fun in June. The NFB of Hawaii invites you to join us for the next Vegan Cooking Fun: n: Date: Saturday, July 22, 2023 Time: 12 noon Hawaii time 3 pm Pacific time 4 pm Mountain time 5 pm Central time 6 pm Eastern time Location: zoom. See below for link. Topic: bring your favorite recipe, vegan or not. If it is not vegan, we will help you "veganize" it. And if you email the recipe to me, I can forward it out to everyone who attends. If you do not wish to receive these emails, please let me know asap so I can remove you from my list. Zoom link: Join Zoom Meeting https://zoom.us/j/7454185223 Meeting ID: 745 418 5223 One tap mobile +13462487799,,7454185223# US (Houston) +14086380968,,7454185223# US (San Jose) See you in July, and have a great month. Debbie Gabe NFB of Hawaii -------------- next part -------------- An HTML attachment was scrubbed... URL: From friendinthekitchen at gmail.com Tue Jun 13 03:24:21 2023 From: friendinthekitchen at gmail.com (Chef Regina) Date: Mon, 12 Jun 2023 20:24:21 -0700 Subject: [NFB-InTheKitchen] Cooking with Chef Regina Wednesday, June 14 @ 4:00PM PST Message-ID: Hello Friends and Welcome to June! We have nine full days of the spring season until we hit summertime. Sunny days of Al Fresco dining are heading our way. VIRTUAL COOKING CLASS Do you have a favorite way to spend a summer weekend? Mine is to load up a cooler with sandwiches,? thick wedges of watermelon and an array of sweet berries and peaches, maybe a sturdy salad,? brownies, cookies or key lime pie for dessert and head to a park or the beach for a picnic.? Or perhaps cozying at home grilling, chillin? and chatting on the patio or deck eating some good food, and enjoying being outside. Does it get any better than that? Let?s talk about simple warm weather favorites and sides: from BBQ baked beans, biscuits, pasta salads, to the perfect veggie burger, kabobs, corn on the cob, coleslaw, and desserts. This collection of ideas we?ll all share, should provide you with enough inspiration to have something for everyone at your next cookout, picnic or home gathering with friends, family or yourself! One good thing about Springtime crossing into Summertime? Things start getting simpler! So, come on over and join us as cook up Spring into Summer ideas on this last session of Spring Cooking Series on Wednesday June 14, 2023 at 4:00PM PST Another Fun Event? EMAIL COOKING AND BAKING CHALLENGE For a sneak peak of what we?re cooking up in our monthly Email Cooking and Baking Challenge, you?ll want to join Wednesday?s Virtual Cooking session. Should you wish to join our monthly Email Cooking and Baking Challenge, please drop me an email and I?ll forward all the yummy details: friendinthekitchen.challenge at gmail.com See you on Wednesday! You are invited to a Zoom meeting. When: June 14, 2023 04:00 PM Pacific Time (US and Canada) Register in advance for this meeting: https://us02web.zoom.us/meeting/register/tZYrcu6rqTsrHtDVulpEIOm4oLhlHtaqKbJY After registering, you will receive a confirmation email containing information about joining the meeting. It?s recommended to register as soon as possible. On the day of class, all you have to do is click on the class link forwarded and you?re right in my kitchen! A SPECIAL NOTE: To all dads, stepdads, grandfathers, Godfathers, uncles, best friends, mentors, coaches and role models ? All who have imparted words of wisdom, rays of sunshine, a few firm words and lots of love and laughter? We Celebrate You. HAPPY FATHER'S DAY! Please mark your calendar: Next Virtual Cooking Session Wednesday, July 12, 2023 Same Zoom Link Bon Appetit! Your Friend In The Kitchen, Chef Regina, xo -------------- next part -------------- An HTML attachment was scrubbed... URL: From chefrdm at gmail.com Wed Jun 14 14:18:25 2023 From: chefrdm at gmail.com (Regina Mitchell) Date: Wed, 14 Jun 2023 07:18:25 -0700 Subject: [NFB-InTheKitchen] NEW LINK FOR COOKING CLASS TODAY 4:00PM PST Message-ID: Here is new Link for today's Cooking Session Wednesday, June 14th 4:00pm PST | 6:00 PM CST | 7:00 PM PST Looking forward to seeing you. Join Zoom Meeting https://us02web.zoom.us/j/88582537571?pwd=UUZPcTBHeHpUUlhqZXlnZ1IrK3F5dz09 Meeting ID: 885 8253 7571 Passcode: Picnic For those using One Tap Mobile: +12532158782,,88582537571#,,,,*286730# US (Tacoma) +13462487799,,88582537571#,,,,*286730# US (Houston) --- Dial by your location ? +1 253 215 8782 US (Tacoma) ? +1 346 248 7799 US (Houston) ? +1 669 444 9171 US ? +1 669 900 9128 US (San Jose) ? +1 719 359 4580 US ? +1 253 205 0468 US ? +1 301 715 8592 US (Washington DC) ? +1 305 224 1968 US ? +1 309 205 3325 US ? +1 312 626 6799 US (Chicago) ? +1 360 209 5623 US ? +1 386 347 5053 US ? +1 507 473 4847 US ? +1 564 217 2000 US ? +1 646 558 8656 US (New York) ? +1 646 931 3860 US ? +1 689 278 1000 US Meeting ID: 885 8253 7571 Passcode: 286730 Find your local number: https://us02web.zoom.us/u/kd8YMDWfE2 -------------- next part -------------- An HTML attachment was scrubbed... URL: From chefrdm at gmail.com Tue Jun 20 16:02:34 2023 From: chefrdm at gmail.com (Regina Mitchell) Date: Tue, 20 Jun 2023 09:02:34 -0700 Subject: [NFB-InTheKitchen] INVITATION to GET UP AND MOVE - Today 5:30pm EST Message-ID: Hello Friends of NFB In The Kitchen Group This is Regina Mitchell. I do hope you had a wonderful long weekend. Often we discuss, share or have queries about things in the kitchen: accessible appliances, cooking classes, recipes, dietary accommodations and other amazing stuff to do with kitchens and food related topics. However, it?s also beneficial for us to include in our everyday routines a few heart and mind happy moments of engaging in healthy movement ? your mind and body will thank you! I?d like to pass along a zoom invite from Lori Anne Coley, Sports and Recreation Division NFB of South Carolina to join an invigorating and fun time ? to Get Up and Move ? this afternoon for 30 short minutes from 5:30 PM - 6:00 PM EST (2:30-3:00PM PST | 3:30-4:00 PM CST). If you can?t join today, then mark your calendars weekly each Tuesday, to do your body good and to meet a few new federationists from South Carolina Get Up and Move Tuesdays See details below? Date: Tue, 20 June 2023 Subject: [NFBofSC] SC get fit Tuesdays at 5:30 PM ET on zoom Join us for a fun and energizing Get Fit session on Tuesday, June 20th, 2023 from 5:30 PM to 6:00 PM E.D.T. hosted by The National Federation of the Blind of South Carolina sports and recreation division. You don't need any special equipment, just a willingness to get up and move. If you have any physical limitations, exercises can be adapted to be done in a chair. Our goal is to work on overall health and wellness together. Everyone is invited, so grab your friends and family and join us! Zoom Link: https://us02web.zoom.us/j/8648789090?pwd=QTVQd2RzN3l6QnNmZ0FmSnp6NG8vQT09(https://us02web.zoom.us/j/8648789090?pwd=QTVQd2RzN3l6QnNmZ0FmSnp6NG8vQT09) Meeting ID: 864 878 9090 Passcode: 124578 One touch ap mobile: +19292056099,,8648789090# US (New York) We hope to see you there! Lori Anne Coley 803-316?9838 loriannecoley at gmail.com President: NFBSC Sports and Rec. division. Board member: National Sports And Rec. division Secretary: NFBSC Public relations and social Media committee -------------- next part -------------- An HTML attachment was scrubbed... URL: From sharawinton at gmail.com Tue Jun 20 20:08:45 2023 From: sharawinton at gmail.com (sharawinton at gmail.com) Date: Tue, 20 Jun 2023 16:08:45 -0400 Subject: [NFB-InTheKitchen] INVITATION to GET UP AND MOVE - Today 5:30pm EST In-Reply-To: References: Message-ID: <025101d9a3b3$04f1a8c0$0ed4fa40$@gmail.com> Hi Regina, I would love to talk with you. Please tell me the best way to contact you. Thanks. Warmly, Shara Winton President, NFB of Massachusetts 617-304-0347 sharawinton at gmail.com From: NFB-InTheKitchen On Behalf Of Regina Mitchell Sent: Tuesday, June 20, 2023 12:03 PM To: NFB In The Kitchen Subject: [NFB-InTheKitchen] INVITATION to GET UP AND MOVE - Today 5:30pm EST Hello Friends of NFB In The Kitchen Group This is Regina Mitchell. I do hope you had a wonderful long weekend. Often we discuss, share or have queries about things in the kitchen: accessible appliances, cooking classes, recipes, dietary accommodations and other amazing stuff to do with kitchens and food related topics. However, it?s also beneficial for us to include in our everyday routines a few heart and mind happy moments of engaging in healthy movement ? your mind and body will thank you! I?d like to pass along a zoom invite from Lori Anne Coley, Sports and Recreation Division NFB of South Carolina to join an invigorating and fun time ? to Get Up and Move ? this afternoon for 30 short minutes from 5:30 PM - 6:00 PM EST (2:30-3:00PM PST | 3:30-4:00 PM CST). If you can?t join today, then mark your calendars weekly each Tuesday, to do your body good and to meet a few new federationists from South Carolina Get Up and Move Tuesdays See details below? Date: Tue, 20 June 2023 Subject: [NFBofSC] SC get fit Tuesdays at 5:30 PM ET on zoom Join us for a fun and energizing Get Fit session on Tuesday, June 20th, 2023 from 5:30 PM to 6:00 PM E.D.T. hosted by The National Federation of the Blind of South Carolina sports and recreation division. You don't need any special equipment, just a willingness to get up and move. If you have any physical limitations, exercises can be adapted to be done in a chair. Our goal is to work on overall health and wellness together. Everyone is invited, so grab your friends and family and join us! Zoom Link: https://us02web.zoom.us/j/8648789090?pwd=QTVQd2RzN3l6QnNmZ0FmSnp6NG8vQT09(https://us02web.zoom.us/j/8648789090?pwd=QTVQd2RzN3l6QnNmZ0FmSnp6NG8vQT09) Meeting ID: 864 878 9090 Passcode: 124578 One touch ap mobile: +19292056099,,8648789090# US (New York) We hope to see you there! Lori Anne Coley 803-316?9838 loriannecoley at gmail.com President: NFBSC Sports and Rec. division. Board member: National Sports And Rec. division Secretary: NFBSC Public relations and social Media committee -------------- next part -------------- An HTML attachment was scrubbed... URL: From superchaosman at gmail.com Wed Jun 21 19:37:16 2023 From: superchaosman at gmail.com (Andrew Harmon) Date: Wed, 21 Jun 2023 15:37:16 -0400 Subject: [NFB-InTheKitchen] How to trim meats of fat Message-ID: Hello I was watching an episode of America's Test Kitchen the other day and saw a really simple recipe that I waas eager to try until I realized I would need to trim fat off of boneless skinless chicken thighs. My problem is I don't know how to tell what's fat and what's meat by a method other than using one's eyeballs. Can anyone suggest a technique using either touch or a tool that would help with this? Thanks in advance Andrew Harmon From qobells at icloud.com Thu Jun 22 06:49:20 2023 From: qobells at icloud.com (Shelly Alongi) Date: Thu, 22 Jun 2023 01:49:20 -0500 Subject: [NFB-InTheKitchen] How to trim meats of fat In-Reply-To: References: Message-ID: <6BCF72DA-7807-402A-B33D-509A6988CE17@icloud.com> I am totally blind, and I?ve been cooking for many years. In my experience, it?s better to trim fat off of chicken thighs with your fingers. If you touch, you can tell the greasy parts from the chicken itself which feels smooth without a buildup of grease. Sometimes in my experience also the easiest way is to do this with water wash it off instead of trim it because there?s not really that Much you can trim off with a knife without getting the meat. Fat on chicken tends to be more easily taken off with water or fingers. Beef is different but chicken is definitely easier. Of course after you wash the chicken you should pad it dry with paper towels so you don?t get water in your recipe. Shelley, Queen of Bells Out! President, NFB Writers? Division Editor Slate and Style See my self published books at Apple Books, Amazon and Barns and Noble > On Jun 21, 2023, at 2:38 PM, Andrew Harmon wrote: > > ?Hello > I was watching an episode of America's Test Kitchen the other day and > saw a really simple recipe that I waas eager to try until I realized I > would need to trim fat off of boneless skinless chicken thighs. My > problem is I don't know how to tell what's fat and what's meat by a > method other than using one's eyeballs. Can anyone suggest a technique > using either touch or a tool that would help with this? > > Thanks in advance > > Andrew Harmon > > _______________________________________________ > NFB-InTheKitchen mailing list > NFB-InTheKitchen at nfbnet.org > http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org > To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: > http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/qobells%40icloud.com From qobells at icloud.com Thu Jun 22 07:14:28 2023 From: qobells at icloud.com (Shelly Alongi) Date: Thu, 22 Jun 2023 02:14:28 -0500 Subject: [NFB-InTheKitchen] How to trim meats of fat In-Reply-To: <6BCF72DA-7807-402A-B33D-509A6988CE17@icloud.com> References: <6BCF72DA-7807-402A-B33D-509A6988CE17@icloud.com> Message-ID: <246AC528-F177-4D59-956C-B0F78D936C98@icloud.com> This is my second email on trimming fat from chicken. The other thing you can do if you don?t want to bother with all of the washing of the chicken is you can look for packages in the store that are boneless skinless chicken thighs. The trick to washing the chicken if you choose that is the take off the skin because the fat in chicken is directly under the skin so most of it?s going to come off when you wash it. But if you prefer, you can get the packages in the store that have just the thigh meat without the fat or the skin. You probably knew that :-) but it is an option and if you are in a hurry, that works. Shelley, Queen of Bells Out! President, NFB Writers? Division Editor Slate and Style See my self published books at Apple Books, Amazon and Barns and Noble > On Jun 22, 2023, at 1:50 AM, Shelly Alongi wrote: > > ?I am totally blind, and I?ve been cooking for many years. In my experience, it?s better to trim fat off of chicken thighs with your fingers. If you touch, you can tell the greasy parts from the chicken itself which feels smooth without a buildup of grease. Sometimes in my experience also the easiest way is to do this with water wash it off instead of trim it because there?s not really that Much you can trim off with a knife without getting the meat. Fat on chicken tends to be more easily taken off with water or fingers. Beef is different but chicken is definitely easier. Of course after you wash the chicken you should pad it dry with paper towels so you don?t get water in your recipe. > Shelley, Queen of Bells Out! > President, NFB Writers? Division > Editor Slate and Style > See my self published books at Apple Books, Amazon and Barns and Noble > > >> On Jun 21, 2023, at 2:38 PM, Andrew Harmon wrote: >> >> ?Hello >> I was watching an episode of America's Test Kitchen the other day and >> saw a really simple recipe that I waas eager to try until I realized I >> would need to trim fat off of boneless skinless chicken thighs. My >> problem is I don't know how to tell what's fat and what's meat by a >> method other than using one's eyeballs. Can anyone suggest a technique >> using either touch or a tool that would help with this? >> >> Thanks in advance >> >> Andrew Harmon >> >> _______________________________________________ >> NFB-InTheKitchen mailing list >> NFB-InTheKitchen at nfbnet.org >> http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org >> To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: >> http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/qobells%40icloud.com From debbiegabe at live.com Thu Jun 22 15:56:41 2023 From: debbiegabe at live.com (Debbie Gabe) Date: Thu, 22 Jun 2023 15:56:41 +0000 Subject: [NFB-InTheKitchen] How to trim meats of fat In-Reply-To: <6BCF72DA-7807-402A-B33D-509A6988CE17@icloud.com> References: <6BCF72DA-7807-402A-B33D-509A6988CE17@icloud.com> Message-ID: I just want to add one more little but important thing - And that is, if you wash the chicken while trimming the fat, please clean and disinfect the sink and the faucet and handles so as not to spread contamination of germs that make people sick. That is what is recommended for safe food handling by the State of Hawaii and also, I believe, the US CDC. Debbie NFB of Hawaiia -----Original Message----- From: NFB-InTheKitchen On Behalf Of Shelly Alongi Sent: Wednesday, June 21, 2023 8:49 PM To: NFB In The Kitchen Subject: Re: [NFB-InTheKitchen] How to trim meats of fat I am totally blind, and I?ve been cooking for many years. In my experience, it?s better to trim fat off of chicken thighs with your fingers. If you touch, you can tell the greasy parts from the chicken itself which feels smooth without a buildup of grease. Sometimes in my experience also the easiest way is to do this with water wash it off instead of trim it because there?s not really that Much you can trim off with a knife without getting the meat. Fat on chicken tends to be more easily taken off with water or fingers. Beef is different but chicken is definitely easier. Of course after you wash the chicken you should pad it dry with paper towels so you don?t get water in your recipe. Shelley, Queen of Bells Out! President, NFB Writers? Division Editor Slate and Style See my self published books at Apple Books, Amazon and Barns and Noble > On Jun 21, 2023, at 2:38 PM, Andrew Harmon wrote: > > ?Hello > I was watching an episode of America's Test Kitchen the other day and > saw a really simple recipe that I waas eager to try until I realized I > would need to trim fat off of boneless skinless chicken thighs. My > problem is I don't know how to tell what's fat and what's meat by a > method other than using one's eyeballs. Can anyone suggest a technique > using either touch or a tool that would help with this? > > Thanks in advance > > Andrew Harmon > > _______________________________________________ > NFB-InTheKitchen mailing list > NFB-InTheKitchen at nfbnet.org > http://nfbnet/ > .org%2Fmailman%2Flistinfo%2Fnfb-inthekitchen_nfbnet.org&data=05%7C01%7 > C%7C3f6ff8e9e2884211ee7908db72ecfc70%7C84df9e7fe9f640afb435aaaaaaaaaaa > a%7C1%7C0%7C638230134399557615%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjA > wMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sd > ata=PjeTIUTgAWar8JUZjxLZmfZysN63qMIC3eEQqV5%2B9PQ%3D&reserved=0 > To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: > http://nfbnet/ > .org%2Fmailman%2Foptions%2Fnfb-inthekitchen_nfbnet.org%2Fqobells%2540i > cloud.com&data=05%7C01%7C%7C3f6ff8e9e2884211ee7908db72ecfc70%7C84df9e7 > fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638230134399557615%7CUnknown%7CTWF > pbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6M > n0%3D%7C3000%7C%7C%7C&sdata=zi3Pl0h2%2FRMXvKWF9%2FM8MZPck33Cm1OfGcqQo1 > WBY9w%3D&reserved=0 _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/debbiegabe%40live.com From sarah.jevnikar at gmail.com Fri Jun 23 12:50:57 2023 From: sarah.jevnikar at gmail.com (Sarah Jevnikar) Date: Fri, 23 Jun 2023 08:50:57 -0400 Subject: [NFB-InTheKitchen] How to trim meats of fat In-Reply-To: References: Message-ID: Hi, there! I agree with everything said so far! I'd also suggest it's easier to trim meat that's partially frozen, as the meat will stay frozen and hard and be more distinctive from the squishier, softer, and less frozen fat. So it'll be easier to tell meat from fat. I only buy skinless, boneless chicken breasts so I can't speak to thighs or other meat parts. Excellent point, Debbie, about disinffecting. I do that myself with soap and water, then just water, then Fantastik spray on the counter I've used to prep the meat. I make sure to isolate the knife I've used from other dishes, and use more soap than usual to clean it. I also sometimes use gloves to handle meat, to be sure I'm not going to contaminate other things by touching them with my bare hands. I don't wash my chicken but that's a personal preference and all power to those who do. As a side note, I know chicken is cooked if my talking meat thermometer reads at least 165 degrees F or 74 degrees C. Great question, and I hope my rambles added to the helpful info already provided! Sarah On Jun 22, 2023, at 11:58 AM, Debbie Gabe wrote: ?I just want to add one more little but important thing - And that is, if you wash the chicken while trimming the fat, please clean and disinfect the sink and the faucet and handles so as not to spread contamination of germs that make people sick. That is what is recommended for safe food handling by the State of Hawaii and also, I believe, the US CDC. Debbie NFB of Hawaiia -----Original Message----- From: NFB-InTheKitchen On Behalf Of Shelly Alongi Sent: Wednesday, June 21, 2023 8:49 PM To: NFB In The Kitchen Subject: Re: [NFB-InTheKitchen] How to trim meats of fat I am totally blind, and I?ve been cooking for many years. In my experience, it?s better to trim fat off of chicken thighs with your fingers. If you touch, you can tell the greasy parts from the chicken itself which feels smooth without a buildup of grease. Sometimes in my experience also the easiest way is to do this with water wash it off instead of trim it because there?s not really that Much you can trim off with a knife without getting the meat. Fat on chicken tends to be more easily taken off with water or fingers. Beef is different but chicken is definitely easier. Of course after you wash the chicken you should pad it dry with paper towels so you don?t get water in your recipe. Shelley, Queen of Bells Out! President, NFB Writers? Division Editor Slate and Style See my self published books at Apple Books, Amazon and Barns and Noble > On Jun 21, 2023, at 2:38 PM, Andrew Harmon wrote: > > ?Hello > I was watching an episode of America's Test Kitchen the other day and > saw a really simple recipe that I waas eager to try until I realized I > would need to trim fat off of boneless skinless chicken thighs. My > problem is I don't know how to tell what's fat and what's meat by a > method other than using one's eyeballs. Can anyone suggest a technique > using either touch or a tool that would help with this? > > Thanks in advance > > Andrew Harmon > > _______________________________________________ > NFB-InTheKitchen mailing list > NFB-InTheKitchen at nfbnet.org > http://nfbnet/ > .org%2Fmailman%2Flistinfo%2Fnfb-inthekitchen_nfbnet.org&data=05%7C01%7 > C%7C3f6ff8e9e2884211ee7908db72ecfc70%7C84df9e7fe9f640afb435aaaaaaaaaaa > a%7C1%7C0%7C638230134399557615%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjA > wMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sd > ata=PjeTIUTgAWar8JUZjxLZmfZysN63qMIC3eEQqV5%2B9PQ%3D&reserved=0 > To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: > http://nfbnet/ > .org%2Fmailman%2Foptions%2Fnfb-inthekitchen_nfbnet.org%2Fqobells%2540i > cloud.com&data=05%7C01%7C%7C3f6ff8e9e2884211ee7908db72ecfc70%7C84df9e7 > fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638230134399557615%7CUnknown%7CTWF > pbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6M > n0%3D%7C3000%7C%7C%7C&sdata=zi3Pl0h2%2FRMXvKWF9%2FM8MZPck33Cm1OfGcqQo1 > WBY9w%3D&reserved=0 _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/debbiegabe%40live.com _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/sarah.jevnikar%40gmail.com From debbiegabe at live.com Fri Jun 23 17:38:24 2023 From: debbiegabe at live.com (Debbie Gabe) Date: Fri, 23 Jun 2023 17:38:24 +0000 Subject: [NFB-InTheKitchen] How to trim meats of fat In-Reply-To: References: Message-ID: Great points, Sarah! As for washing meat, the CDC advises against washing meat because of the spread of food borne illness bacteria and other germs. And that includes: beef, chicken, and any sea creatures like clams, fish...But sometimes you have to wash them to get rid of sand. . -----Original Message----- From: NFB-InTheKitchen On Behalf Of Sarah Jevnikar Sent: Friday, June 23, 2023 2:51 AM To: NFB In The Kitchen Subject: Re: [NFB-InTheKitchen] How to trim meats of fat Hi, there! I agree with everything said so far! I'd also suggest it's easier to trim meat that's partially frozen, as the meat will stay frozen and hard and be more distinctive from the squishier, softer, and less frozen fat. So it'll be easier to tell meat from fat. I only buy skinless, boneless chicken breasts so I can't speak to thighs or other meat parts. Excellent point, Debbie, about disinffecting. I do that myself with soap and water, then just water, then Fantastik spray on the counter I've used to prep the meat. I make sure to isolate the knife I've used from other dishes, and use more soap than usual to clean it. I also sometimes use gloves to handle meat, to be sure I'm not going to contaminate other things by touching them with my bare hands. I don't wash my chicken but that's a personal preference and all power to those who do. As a side note, I know chicken is cooked if my talking meat thermometer reads at least 165 degrees F or 74 degrees C. Great question, and I hope my rambles added to the helpful info already provided! Sarah On Jun 22, 2023, at 11:58 AM, Debbie Gabe wrote: ?I just want to add one more little but important thing - And that is, if you wash the chicken while trimming the fat, please clean and disinfect the sink and the faucet and handles so as not to spread contamination of germs that make people sick. That is what is recommended for safe food handling by the State of Hawaii and also, I believe, the US CDC. Debbie NFB of Hawaiia -----Original Message----- From: NFB-InTheKitchen On Behalf Of Shelly Alongi Sent: Wednesday, June 21, 2023 8:49 PM To: NFB In The Kitchen Subject: Re: [NFB-InTheKitchen] How to trim meats of fat I am totally blind, and I?ve been cooking for many years. In my experience, it?s better to trim fat off of chicken thighs with your fingers. If you touch, you can tell the greasy parts from the chicken itself which feels smooth without a buildup of grease. Sometimes in my experience also the easiest way is to do this with water wash it off instead of trim it because there?s not really that Much you can trim off with a knife without getting the meat. Fat on chicken tends to be more easily taken off with water or fingers. Beef is different but chicken is definitely easier. Of course after you wash the chicken you should pad it dry with paper towels so you don?t get water in your recipe. Shelley, Queen of Bells Out! President, NFB Writers? Division Editor Slate and Style See my self published books at Apple Books, Amazon and Barns and Noble > On Jun 21, 2023, at 2:38 PM, Andrew Harmon wrote: > > ?Hello > I was watching an episode of America's Test Kitchen the other day and > saw a really simple recipe that I waas eager to try until I realized I > would need to trim fat off of boneless skinless chicken thighs. My > problem is I don't know how to tell what's fat and what's meat by a > method other than using one's eyeballs. Can anyone suggest a technique > using either touch or a tool that would help with this? > > Thanks in advance > > Andrew Harmon > > _______________________________________________ > NFB-InTheKitchen mailing list > NFB-InTheKitchen at nfbnet.org > http://nfbnet/ > .org%2Fmailman%2Flistinfo%2Fnfb-inthekitchen_nfbnet.org&data=05%7C01%7 > C%7C3f6ff8e9e2884211ee7908db72ecfc70%7C84df9e7fe9f640afb435aaaaaaaaaaa > a%7C1%7C0%7C638230134399557615%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjA > wMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sd > ata=PjeTIUTgAWar8JUZjxLZmfZysN63qMIC3eEQqV5%2B9PQ%3D&reserved=0 > To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: > http://nfbnet/ > .org%2Fmailman%2Foptions%2Fnfb-inthekitchen_nfbnet.org%2Fqobells%2540i > cloud.com&data=05%7C01%7C%7C3f6ff8e9e2884211ee7908db72ecfc70%7C84df9e7 > fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638230134399557615%7CUnknown%7CTWF > pbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6M > n0%3D%7C3000%7C%7C%7C&sdata=zi3Pl0h2%2FRMXvKWF9%2FM8MZPck33Cm1OfGcqQo1 > WBY9w%3D&reserved=0 _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/debbiegabe%40live.com _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/sarah.jevnikar%40gmail.com _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/debbiegabe%40live.com From lissa1531 at gmail.com Fri Jun 23 23:38:09 2023 From: lissa1531 at gmail.com (Melissa R. Green) Date: Fri, 23 Jun 2023 17:38:09 -0600 Subject: [NFB-InTheKitchen] How to trim meats of fat In-Reply-To: References: Message-ID: <004f01d9a62b$c53798e0$4fa6caa0$@gmail.com> Thank you everyone for the suggestions. I don't usually trim the fat from chicken. Especially, thighs and breast. But when I do trim the fat, I use my hand and water. Then I disinfect my hands and my prep place. There are times when I trim the fat after cooking. Hope that these suggestions are helpful. I am learning a lot as well. -----Original Message----- From: NFB-InTheKitchen On Behalf Of Sarah Jevnikar Sent: Friday, June 23, 2023 6:51 AM To: NFB In The Kitchen Subject: Re: [NFB-InTheKitchen] How to trim meats of fat Hi, there! I agree with everything said so far! I'd also suggest it's easier to trim meat that's partially frozen, as the meat will stay frozen and hard and be more distinctive from the squishier, softer, and less frozen fat. So it'll be easier to tell meat from fat. I only buy skinless, boneless chicken breasts so I can't speak to thighs or other meat parts. Excellent point, Debbie, about disinffecting. I do that myself with soap and water, then just water, then Fantastik spray on the counter I've used to prep the meat. I make sure to isolate the knife I've used from other dishes, and use more soap than usual to clean it. I also sometimes use gloves to handle meat, to be sure I'm not going to contaminate other things by touching them with my bare hands. I don't wash my chicken but that's a personal preference and all power to those who do. As a side note, I know chicken is cooked if my talking meat thermometer reads at least 165 degrees F or 74 degrees C. Great question, and I hope my rambles added to the helpful info already provided! Sarah On Jun 22, 2023, at 11:58 AM, Debbie Gabe wrote: ?I just want to add one more little but important thing - And that is, if you wash the chicken while trimming the fat, please clean and disinfect the sink and the faucet and handles so as not to spread contamination of germs that make people sick. That is what is recommended for safe food handling by the State of Hawaii and also, I believe, the US CDC. Debbie NFB of Hawaiia -----Original Message----- From: NFB-InTheKitchen On Behalf Of Shelly Alongi Sent: Wednesday, June 21, 2023 8:49 PM To: NFB In The Kitchen Subject: Re: [NFB-InTheKitchen] How to trim meats of fat I am totally blind, and I?ve been cooking for many years. In my experience, it?s better to trim fat off of chicken thighs with your fingers. If you touch, you can tell the greasy parts from the chicken itself which feels smooth without a buildup of grease. Sometimes in my experience also the easiest way is to do this with water wash it off instead of trim it because there?s not really that Much you can trim off with a knife without getting the meat. Fat on chicken tends to be more easily taken off with water or fingers. Beef is different but chicken is definitely easier. Of course after you wash the chicken you should pad it dry with paper towels so you don?t get water in your recipe. Shelley, Queen of Bells Out! President, NFB Writers? Division Editor Slate and Style See my self published books at Apple Books, Amazon and Barns and Noble > On Jun 21, 2023, at 2:38 PM, Andrew Harmon wrote: > > ?Hello > I was watching an episode of America's Test Kitchen the other day and > saw a really simple recipe that I waas eager to try until I realized I > would need to trim fat off of boneless skinless chicken thighs. My > problem is I don't know how to tell what's fat and what's meat by a > method other than using one's eyeballs. Can anyone suggest a technique > using either touch or a tool that would help with this? > > Thanks in advance > > Andrew Harmon > > _______________________________________________ > NFB-InTheKitchen mailing list > NFB-InTheKitchen at nfbnet.org > http://nfbnet/ > .org%2Fmailman%2Flistinfo%2Fnfb-inthekitchen_nfbnet.org&data=05%7C01%7 > C%7C3f6ff8e9e2884211ee7908db72ecfc70%7C84df9e7fe9f640afb435aaaaaaaaaaa > a%7C1%7C0%7C638230134399557615%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjA > wMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sd > ata=PjeTIUTgAWar8JUZjxLZmfZysN63qMIC3eEQqV5%2B9PQ%3D&reserved=0 > To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: > http://nfbnet/ > .org%2Fmailman%2Foptions%2Fnfb-inthekitchen_nfbnet.org%2Fqobells%2540i > cloud.com&data=05%7C01%7C%7C3f6ff8e9e2884211ee7908db72ecfc70%7C84df9e7 > fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638230134399557615%7CUnknown%7CTWF > pbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6M > n0%3D%7C3000%7C%7C%7C&sdata=zi3Pl0h2%2FRMXvKWF9%2FM8MZPck33Cm1OfGcqQo1 > WBY9w%3D&reserved=0 _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/debbiegabe%40live.com _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/sarah.jevnikar%40gmail.com _______________________________________________ NFB-InTheKitchen mailing list NFB-InTheKitchen at nfbnet.org http://nfbnet.org/mailman/listinfo/nfb-inthekitchen_nfbnet.org To unsubscribe, change your list options or get your account info for NFB-InTheKitchen: http://nfbnet.org/mailman/options/nfb-inthekitchen_nfbnet.org/lissa1531%40gmail.com From chefrdm at gmail.com Sun Jun 25 00:17:43 2023 From: chefrdm at gmail.com (Regina Mitchell) Date: Sat, 24 Jun 2023 17:17:43 -0700 Subject: [NFB-InTheKitchen] Join The Summer Email Cooking Challenge Message-ID: Hello NFB IN THE KITCHEN GROUP I?d like to invite you all to a fun food email challenge for the remaining six days of June. This is for ALL cooking levels and everyone who enjoys eating! Please read further details below this email- there are three challenges to enter. You can enter today. I?ve also included at the end of the email a lovely summer recipe. Here are the brief details: 1. Prepare the Black Bean Veggie Recipe from our virtual cooking session. Recipe upon request. Have a photo taken and forward. 2. In The Kitchen: meals, snacks, beverages, desserts? whatever you create in the kitchen: anything from P B and J to a cup of coffee or main entree to a dessert. Anything you make in the kitchen!! Have a photo taken and forward. 3. Kitchen Closed Challenge: any food item you enjoy outdoors or ordered in! Have a photo taken and forward. The Email Cooking and Baking Challenge winner will receive a $35.00 electronic gift card to their selected grocery store or online grocery delivery service. Isn?t that awesome? As a community of food enthusiasts, let?s join in and have some fun at being creative in and or out of the kitchen. Remember, it doesn't have to be anything you?ve cooked! We all must eat, right? So, let?s snap those bites! Happy Summer Cooking Here is the forwarded email with details. Welcome to Summer! This new week brought the start of summer, as well as some delicious new recipes to enjoy through the warm and sunny season. Can?t wait to share them with you all. Whether you are in your kitchen tossing a garden salad, biting into cold and refreshing sweet watermelon, standing over the sink as peach juice run down your elbows, enjoying a stroll around the neighborhood after a lovely meal or sitting beach side enjoying crab salad and sippin on sunshine - Summer?s here! Here?s VIRTUAL COOKING SESSION Last Wednesday, in our cooking session we demonstrated Black Bean and Mushroom Veggie Burgers, as a nod to alternative meat burgers. They were absolutely delicious. If you?ve ever tried Black Bean Veggie Burgers from your local restaurants such as Houston?s or Lazy Dog?s, well, these by far give them a run for their money and flavor. Our test kitchen worked tirelessly (4 re-tests) to ensure a delicious tried and true recipe. If you are going to make the Black Bean Veggie Burger to enter the Email Baking and Cooking Challenge, please request the recipe. I will only forward to those who will make the Burgers and enter the challenge. That means you?ll have seven days to shop, cook and snap photos to enter. You can do it! Forward photos to enter June?s cooking challenge to friendinthekitchen.challenge at gmail.com EMAIL COOKING AND BAKING CHALLENGE June, like the month of May, has been a very busy month. So, to help you focus and enjoy our challenges, I?ve created an additional Challenge. Here are your options as June winds down: Challenge #1 Cook the Email Challenge Recipe ? Black Bean Veggie Burger and enter photos. Forward photos to enter June?s cooking challenge to friendinthekitchen.challenge at gmail.com Challenge # 2 This month you can enter whatever dish or beverage, dessert, snack, appetizer, or condiments you whip up, whisk up, shake up or grill up, or whatever you bake or blend. Let's see your yummy meals. Please, it doesn't need to be anything fancy. Forward photos to enter June?s cooking challenge to: friendinthekitchen.challenge at gmail.com Challenge #3 Kitchen Closed Option. Here?s to fun, creativity and removing all shyness or quieting your inner voice whisperings of You Had No Time ? No worries - Got you covered! During the next week while you?re out getting a coffee, take a photo of that beautiful foamy cup of Joe. At a sandwich or pastry shop, deli, roadside stand, orchards, farmers market? Take a photo and forward. Dining in a vegan cafe, popcorn and drink in a movie theater, on the beach or boardwalk or in the mall having an ice cream cone? Snap a photo! Order Uber eats, Doordash, friends bring you supper, receive a gift basket?take a photo! Wherever you enjoy your food. Let?s capture that moment - it may bring in a few bucks toward your next food outing! Forward photos to enter June?s cooking challenge friendinthekitchen.challenge at gmail.com What Chef Regina and Stan are Eating: We?ll join you! I?ll start off the Email Cooking Challenge and complete each of the three challenges. While taking you along with me, I?ll enter a photo of one challenge per day for the last seven days of June starting this evening! I?ll forward photos to this Email Cooking Challenge Group daily with image descriptions, locations, expressions and impressions of ?Yum!? or DoubleYum! You?ll be getting a peek into Chef Regina and Stan?s daily chow downs! Wonder who will be the brave one to join us in our seven day adventure? Anyone! Let?s snap food photos and forward to friendinthekitchen.challenge at gmail.com Eligibility For Email Cooking Challenge Drawing: Participants should forward two photos of the June Challenge ? Black Bean Veggie Burger Recipe (during cooking and finished recipe). If entering the other challenges, have one photo taken of your food item. All submissions must be received by June 30, 2023 8:59PM EST. All entrants names are randomly drawn. Winner will be notified on July 1st, 2023. The winner will receive a $35.00 gift certificate of choice to local market or online grocery shopping or delivery (Walmart, Instacart, etc). After winner is notified all participants will be notified of the winner. SPECIAL NOTE: I?ve included one of my favorite seasonal recipes that is delish to have in your summer repertoire! Hope you enjoy it! Happy Summer Cooking?? (Red Heart Exclamation) Next Cooking Session NEW DATE ? BE SURE TO MARK YOUR CALENDARS Wednesday, July 19, 2023 4:00PM PST | 6:00PM CST | 7:00PM EST See You In The Kitchen A SUMMER RECIPE FOR YOU Heading to a BBQ this summer? Try one of my absolute favorite BBQ side dish recipes that always remind me of the season's bounty. WATERMELON FETA SALAD with a tangy MINT - LIME SPRITZ This Watermelon Feta Salad is my go-to summer side dish. Few things say summer like watermelon. The sweet and salty combination of feta cheese and watermelon with snips of mint is wonderfully refreshing and satisfying. You?ll want to make it most of summertime. Watermelon is such a fun fruit, especially when it?s peak season and you have so many options. I love using it in this summer salad because it?s sweet enough on its own without adding any additional sugars or syrups. It?s also light enough to be served alongside your main course. One great thing about this recipe, you don?t have to purchase an entire watermelon. Check your produce section, there?s plenty of fresh precut cubed watermelons ? it?s summer, let someone else do the hard work!! Why eat watermelon with feta? You see, the saltiness of the feta combines so well with the sweetness of the watermelon it is like an explosion of flavors in your mouth. It's flavor mixing 101 and always produces something magical. So if you want to mix ingredients, just remember that something salty and something sweet work well together. Prep Time 15 minutes mins Total Time 15 minutes mins Course Salad, Side Dish Servings 4-6 INGREDIENTS ? ? watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks chilled ? 1 pint blueberries ? 1 - 2 cucumbers sliced and quartered ? 8 ounces feta cheese cut into cubes or crumbles. Sub goat cheese, cottage or Cotija. Can omit for Dairy Free ? 10 mint leaves sliced ? 5 basil leaves, sliced ? 2 limes, juiced and zest, optional ? salt to taste, omit if using feta cheese INSTRUCTIONS In a large bowl, combine watermelon, blueberries, cucumbers, and feta cheese. Toss gently. Chop the herbs: I like to cut my herbs by putting the leaves all in one stack and then rolling them up and slicing them like you would slice cinnamon rolls. This creates really pretty ribbon shapes for the salad Add the ribboned sliced mint, basil, and the juice from both limes. (Optional: add the zest from the limes as well.) Sprinkle with salt if desired. Stir until all ingredients are coated in lime juice. Chill until ready to serve. Give it a quick stir before serving. CHEF?S NOTES You can also add any other ingredients that you have on hand: red onion, green onion, lemon juice, and fresh herbs You don?t have to purchase both basil and mint. Use either or omit. For added crunch and texture toss in a handful of chopped walnuts, almonds or any other kind of nuts you like. For more of a dressing, drizzle balsamic vinegar. Not too much, though! Let the flavors of the salad ingredients shine through. This cool salad can be served alongside grilled protein like shrimp, chicken and fish, crisp tofu or as an alternative to a traditional pasta salad for a summer potluck. You can make this salad ahead of time and store it in an airtight container in the refrigerator until you?re ready to serve it. What Dressing Goes Best with Watermelon Feta Salad? This salad doesn?t have a dressing per se, but it is topped with lime juice, chopped basil, and fresh mint. For more of a dressing, a light drizzle of balsamic vinegar. Enjoy! NEW DATE ? BE SURE TO MARK YOUR CALENDARS COOKING SESSION See you in the kitchen Wednesday July 19, 2023 @ 4:00 PM PST -------------- next part -------------- An HTML attachment was scrubbed... URL: From chefrdm at gmail.com Fri Jun 30 13:20:14 2023 From: chefrdm at gmail.com (Regina Mitchell) Date: Fri, 30 Jun 2023 06:20:14 -0700 Subject: [NFB-InTheKitchen] Cooking with Chef Regina Wednesday July 19, 4:00PM PST Message-ID: Hello, In The Kitchen Group Many of us are preparing for National Convention in Houston, TX this upcoming week July 1-6, 2023. Should you be attending, it would be awesome if you?d please stop by NFB In The Kitchen Group Session on Sunday July 2nd, 3:00 - 4:00 PM CST check the agenda for room location. Please introduce yourself, should you join us. My goal is to bring us together as a group in the efforts of seeking other leaders to assist me in several tasks: bringing experts to present on various topics especially small appliances and accessibility, as well as to assist in scheduling presenters to share everyday challenges and victories. Also while I?m at the convention, I will be seeking advice on advocacy regarding the accessibility of online cooking resources and home appliances as well as restaurants and commercial kitchens. I?ll be sure to post our discussion from the Convention upon my return. Upcoming Virtual Cooking Series Wednesday July 19 4:00 PM PST Summer is in full swing, and if you haven't started to enjoy its food offering then the upcoming 4th of July holiday is the perfect excuse! After all, summer?s the season of being a little bit extra. Extra bounty of fruits. Extra flavors, extra textures, and extra color. As In The Kitchen kicks off our Summer Series I?m taking this approach into the season with one of my favorite summer party tricks: the slightly retro but always crowd-pleasing no bake desserts. Come and join us on Wednesday, July 19, 2023 at 4:00pm PST ,as we cool down in the kitchen keeping the heat where it belongs?outside! And taking a Classic dessert up a notch. Mark your calendars as dates for cooking sessions have changed due to my traveling and attending school. Chef Regina?s Summer Cooking Series Wednesdays 4:00 PM PST 6:00PM CST | 7:00 PM EST - July 19th - August 9th - September 6th Regina Mitchell is inviting you to a scheduled Zoom meeting. Topic: In The Kitchen With Chef Regina Summer Cooking Series 2023 Time: Wednesday July 19, 2023 04:00 PM PST | 6:00 PM CST | 7:00 PM EST SUMMER COOKING SERIES July 19, 2023 04:00 PM PST Aug 9, 2023 04:00 PM PST Sep 6, 2023 04:00 PM PST Join Zoom Meeting https://us02web.zoom.us/j/88582537571?pwd=UUZPcTBHeHpUUlhqZXlnZ1IrK3F5dz09 Meeting ID: 885 8253 7571 Passcode: Picnic One tap mobile +12532158782,,88582537571#,,,,*286730# US (Tacoma) +13462487799,,88582537571#,,,,*286730# US (Houston) Meeting ID: 885 8253 7571 Passcode: 286730 Take care and keeping cooking! Regina, xo -------------- next part -------------- An HTML attachment was scrubbed... URL: