Author: Wendi

Main Course

Steak Tips and ‘Shrooms

by Wendi13 Comments on Steak Tips and ‘Shrooms


I don’t have any kind of story to go with this recipe so I’m going to do a before and after and see where it leads.  See, some photographers are able to get their images right in the camera. Perfect white balance, great lighting, exquisite staging, and food that photographs well.

In all the time that I’ve been taking photos of the food on my plate, I’ve yet to become one of those photographers.  And while technology makes that ok, I strive to be better.  I want my straight out of camera (sooc) images to be so close to my final image that you almost can’t tell them apart.  Looking at the example above, you can see I’ve got a ways to go yet.

Some constraints, like the photogenic nature of foods, are out of my hands.  But other things, like lighting and balance, I need to become more familiar with.  Even though I’ve taken my camera off of the fully automatic settings and gone into manual mode, and I manually set my white balance, I don’t yet have the sense to instinctively know when I’m on the right track or when I’m setting myself up for disappointment.

Take the Steak Tips and ‘Shrooms up there.  SOOC it’s a pretty boring image.  There’s no depth; the whole thing feels flat.  When I was previewing the images, I should have picked up on that and thrown a napkin or something with texture down to bring in some visual interest.  SOOC the color is also quite dull.  Yeah, I don’t know what I could have done about that.  But my point is that I should have tried to do something so that I didn’t have to rely on Photoshop to saturate the color of the food so that it doesn’t look so washed out.

I suppose that the photos are like the cooking…it takes practice to get the feel for what I’m doing behind the camera or in front of the stove.  I feel like I’m making progress where the food is concerned.  The challenge now is to get that to translate to the images on the screen.

Steak Tips and ‘Shrooms

Adapted from The Washington Post

BAH Note:  The recipe from The Post suggested substituting tenderloin tips for the center cut fillet.  Please don’t make the mistake of using plain old steak tips, like I did.  The first time I made this, I had to ask the meat counter at Giant if they had any center cut fillets because they weren’t in the case.  The version using a center cut was so far superior to the one I made with generic steak tips (because all The Fresh Market could offer me was a $20/pound fillet mignon) that it was worth every curse word that came out of my mouth as I trimmed the silver skin and tissue off that center cut scrap.  Even when it was reheated in the microwave, the center cut meat was still tender, soft, and tasted meaty.  Straight out of the dutch oven, the tips were tough, dry, and bland.

BAH Tip:  If you don’t have red wine, just use an additional 1/2 cup beef broth.  And if you don’t have, or don’t want to use brandy, substitute 2 teaspoons broth.

  • 2 tablespoons olive oil
  • 12 ounces center cut beef tenderloin, cut into 1/2 inch cubes
  • 1 onion, sliced
  • 16 ounces mushrooms, sliced
  • 1/2 cup red wine
  • 3/4 cup beef broth
  • 1 tablespoon dijon mustard
  • 2 tablespoons brandy
  • 2 teaspoons cornstarch

Heat half of the oil in a dutch oven over medium high heat.  Add half of the beef cubes and brown on all sides.  Transfer the first batch to a plate, brown the remaining beef, and transfer them to the plate as well.

Add the remaining oil to the pan.  Add the onion, reduce the heat to medium, and cook for about 10 minutes or until the onion has softened.

Add the mushrooms, increase the heat to medium high, and cook until the mushrooms release their liquid and begin to brown, about 8 to 10 minutes.  Add the red wine to the pot and cook until the liquid reduces by half.

Whisk together the mustard and broth and add it to the pot once the wine has reduced.

Add the beef and any accumulated juices back to the pot.  Combine the cornstarch and brandy in a small bowl, stirring to make sure the cornstarch totally dissolves.  Add the cornstarch slurry to the pot and stir to combine.

Cook for another 3 to 5 minutes until everything is gently bubbling and the beef has just cooked through.  Taste for seasoning and add salt and pepper to taste before serving.

 {printable recipe}

Baking, Food Memories, Sweets

Food Memories – Snickerdoodles

by Wendi34 Comments on Food Memories – Snickerdoodles

I met Colleen last year at the Big Summer Potluck.  I have to tell you, that one day brought so many talented people into my world.  Colleen not only runs Souffle Bombay, she also has a second site, Picture Me Cooking, geared towards cooking with kids.  And it all started with a Food Memory.  Here’s how she describes it:

My friends and family often joke that no one turns down an invitation to our house because they want to come and eat the food, lol!! Cooking is amazing to me, combine a bit of this with a bit of that and look what you get…a party in your mouth! I enjoy cooking for my family, cooking for others, planning party menu’s and I LOVE cooking with my children. From an early age, the kitchen became my happy place.

One day, I had a flash of a memory…it was about first time I remember cooking as a kid, I could see myself walking toward my family, who were all sitting at the table looking at what I had made with anticipation and excitement. I can remember exactly how I felt carrying that cake as I walked toward them.

I though well…THAT one moment was certainly a defining moment for me…and you know what I don’t even have a picture of it…WHY I thought don’t kids cookbooks have a way to capture some photos of what they cook up in the kitchen, who the cook with…after all to many of us some of our most precious memories happened in a kitchen at the knee of someone we love/loved.

So, I sat down and outlined the book and began to write it, then formed a group about a year later with 3 other mom’s and produced the book. I have even been on QVC with it – all that from a memory.

See what I mean about the talented people I had the fortune to meet that day?  Colleen took a memory and turned it into a book.  She’s been on QVC y’all.  I knew about the book but not the QVC…she must have nerves of steel.  I’m going to have to ask her all about that experience when I see her this summer at Big Summer Potluck II.  Until then, we can all enjoy her Snickerdoodles Food Memory.

Snickerdoodles

For me, eating certain foods and hearing certain songs are the most powerful drivers of my memories.

The food memories, for whatever reason are all warm and happy…the music ones take me back to so many different events, some crazy happy some achingly painful and some “what was I thinking”! Anyone with me on this?

Case in point…Snickerdoodles.
I can see in my minds eye my Grammy often making Snickerdoodles, I can see me helping her, sometimes alone, sometimes surrounded by my cousins and siblings.

I can’t recall a Christmas at her house without having eaten as many of them as I possibly could without any adults saying a word! Man, holidays are best!!

But do I have HER recipe…nope. I do make Snicherdoodles often as my children love both baking them up and of course eating them up.

I was intrigued when I saw this recipe for Snickerdoodles from Miss in the Kitchen (a really nice gal who cooks up quick family style dishes). One of the ingredients in her recipe is cream cheese….yes…cream cheese. Never heard of such a thing in a Snickerdoodle, so I wanted to find out how that would change things.

These were good…they were softer than what I am accustomed to and did not last long in my house lol! We even made 1 HUGE cookie that could have fed 4 kids easily, however my two knuckleheads decided to split it to see if they could eat it! My 9 year old son polished off his half…while my 6 year old daughter made a valiant effort!

Cream Cheese Snickerdoodles
Souffle Bombay’s adaptation from Miss in the Kitchen (Blog)

BAH Note:  The only thing I will add is that the cookie dough is very soft.  I refrigerated mine for about 30 minutes before I tried to scoop it.  And then I returned the bowl of dough to the fridge after I had scooped enough for a sheet pan.

  • 4 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons sugar mixed with 1 teaspoon cinnamon

Preheat oven to 375 degrees. In your mixing bowl, add cream cheese and butter. Beat with an electric mixer until well combined. Beat in sugar, eggs and vanilla . Add flour and baking soda mixing until all combined. Scoop into 1 1/2 inch balls and roll in sugar and cinnamon mixture. Place 2 inches apart on a greased or lined baking sheet and press gently with tines of a fork in a crisscross pattern. Bake for 10 to 12 minutes. Remove to a wire rack to cool.

 {printable recipe}

Dessert, Main Course, Sweets

Flashback Friday – Fast Food @ Home

by Wendi8 Comments on Flashback Friday – Fast Food @ Home

Flashback Friday

The following originally appeared on 11/5/08 at Exit 51

Fast Food @ Home

This week has not been my best in the kitchen.  All the hubbub and activity of late has me off my game.  My pantry and fridge are not adequately stocked for the meals I had planned.  Somehow I overlooked a fundamental part of meal planning – making sure I have the ingredients for what I intend to make.  I don’t mean things that I can fudge like an onion or spices.  That would be too easy.  I mean that if I figure on making hamburgers, it would be helpful to actually have ground beef. Continue reading “Flashback Friday – Fast Food @ Home” →

Chicken, Main Course

Tagine de Poulet

by Wendi18 Comments on Tagine de Poulet

I remember the first time I ever tried couscous.  I was a freshman in college (Go Blue Hens!) and I had taken the train to Philadelphia to visit my friend Yasmine at the University of Pennsylvania. Most of my memories of that trip are pretty fuzzy some 20 years later.  But I remember being envious of the old buildings on the campus, especially Yasmine’s dorm.  She had this cool room with tons of character while I had a cinder block throw back to the cold war.  I also vaguely remember trying to catch the eye of the cute, presumably smart, boys at a party.  And there may have been an outfit completely inappropriate for walking back to her room late at night in the snow.

So how does couscous fit into this story?  Before going to the Penn party, Yasmine and I headed out for dinner.  Now I know I have a somewhat faulty memory but I swear that what I’m going to say next is true.  We ate dinner at Urban Outfitters.  How can I be so sure of that?  A) Because I thought it was completely bizarre that we were having dinner in a store.  B) Because I decided to try something new and ordered couscous for the first time in my young life.  C) And I didn’t like it.  I don’t remember why, but I distinctly remember that it was not an enjoyable experience.  But to this day, when I think of couscous, I think of Urban Outfitters.

It took me years but I gave couscous another shot and learned that it wasn’t as bad as I remembered.  As a matter of fact, it is lovely when you serve it topped with  Chicken Tagine.  Or, as it was titled in David Lebovitz’s book, Tagine de Poulet.

Despite furious Googling, I can not find anything on the web that corroborates my story that there was ever a restaurant inside of Urban Outfitters in Philly.  So you’ll have to take my word for it.  I do know for a fact that there was a visit to Urban Outfitters and there was couscous for dinner.  Were they two completely separate parts of the trip?  It was a long time ago and there were adult beverages consumed that night.  Perhaps all of that has made for one big memory mash-up.

I’d ask Yasmine but I lost touch with her after she moved to Australia.  Even in this day of Facebook and Classmates.com, some people are just off the grid.  Yasmine, if by some chance the Universe guides your browser to this post, click on that Contact BAH button at the top of the page…I’d love to hear from you.

Chicken Tagine with Apricots

Adapted from David Lebovitz, The Sweet Life In Paris

BAH Note: You may wish to wear food safe gloves when you toss the chicken with the spice mixture.  Tumeric is BRIGHT YELLOW and can stain your fingers and nails for a day or two even with vigorous hand washing.  Alternately, you could put the spices into a plastic bag, add the chicken pieces, and shake to coat them in the spices.  If using boneless chicken thighs, start checking for doneness after about 45 minutes of cooking.

  • 4 ounces dried apricots
  • 8 bone in chicken thighs, skins removed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground tumeric
  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cans chicken broth
  • 1 tablespoon honey
  • juice of one lemon

Heat the oven to 375 degrees.  Put the apricots in a bowl, cover completely with boiling water, and set them aside.

Combine your spices and salt in a large bowl.  Add the chicken pieces and coat them completely in the spices.

Melt your butter in a dutch oven or large pot set over medium heat.  Working in batches, cook the chicken for about 3 minutes on each side then transfer it to a plate.  Add the onion to the pot and cook until translucent.  Add the chicken broth to the pot, return the chicken pieces, and bring to a boil.  Transfer to the oven and bake for 60 to 90 minutes or until the chicken is completely cooked.

Remove the pot from the oven, skim any accumulated fat from the top, and carefully transfer the chicken to a platter.  Cover the platter with foil and set aside.

Place the pot on the stove, add the honey and lemon juice.  Drain the liquid from the apricots and add them to the pot.  Cook over medium high heat until the sauce is reduced by a third.  Taste for seasoning and serve the chicken and sauce accompanied with rice or couscous.

{printable recipe}

Main Course

Super Quick Curry

by Wendi12 Comments on Super Quick Curry

Without meaning to, I find myself coming back to this recipe time and again for quick, satisfying weeknight dinners.  Every few weeks it ends up on the menu but  I can’t say that I’m especially sad about that.  The Mistah and I both like it.  It’s ridiculously easy.  And it’s quite adaptable to whatever protein you happen to pick up at the store or have stashed in your freezer.

There’s only one word of caution that I will offer.  If you are using bagged frozen seafood, be sure to put the bag in a bowl while it defrosts in the refrigerator.  I don’t know why, but the last few times I’ve made this, my bag of frozen seafood has leaked.  And there is nothing I like less than cleaning up shrimp or scallop juices from the glass shelf of the Fridigaire.

Super Quick Curry

Adapted from Jaden Hair’s 10 Minute Shrimp Curry

BAH Note:  I most often use shrimp or bay scallops when I make this but don’t think that’s all you can use.  Chicken, pork, or tofu would work well in this dish.  I have also been known to throw a tablespoon or so of smooth peanut butter into the pot to give the sauce a little something unexpected.

  • 1 tablespoon vegetable oil
  • 2 tablespoons mild curry paste
  • 1/8 teaspoon red chili paste
  • 1 can coconut milk
  • 1/2 – 1 tablespoon fish sauce (optional)
  • 1 to 2 red bell peppers, diced
  • 1 pound shrimp (peeled) or bay scallops
  • juice of 1 lime (optional)

Heat the oil in a large saucepan or dutch oven over medium high heat.  Add the curry paste and chili sauce, stir, and cook for about 30 seconds until the spices become fragrant.  Add the shrimp or scallops and cook until they are mostly cooked through.  Add the coconut milk and stir to combine.  Cook for another 5 minutes until your shrimp or scallops are just cooked through.  Taste for seasoning and add fish sauce and lime juice if using.  Ladle into bowls and enjoy.

{printable recipe}

Random

Flashback Friday – Home Again, Home Again

by Wendi4 Comments on Flashback Friday – Home Again, Home Again

Flashback Friday

The following originally appeared on 10/29/08 at Exit 51.

Home Again, Home Again

Jiggity jig.  New York was a whirlwind.  I managed to find all my destinations without getting lost.  It helped that I really didn’t venture too far from Times Square.  Like a homing pigeon, I could always find my way back to the red tkts steps.  So I gave myself a gold star for that. Continue reading “Flashback Friday – Home Again, Home Again” →

Uncategorized

Mushroom Barley Soup

by Wendi6 Comments on Mushroom Barley Soup

I’ve got mixed feelings about this soup.  I want to like it more than I did.  But the recipe I used called for way too much barley.  It was fine the first day, straight from the pot.  But as it sat in my refrigerator, the barley absorbed nearly all the liquid.  I also didn’t like the texture of the dried mushrooms I used.  And I swear they had an almost tobacco like flavor. Wow, when I think about it that way, I didn’t really like much about this soup at all.

The thing is that I have a Hearty Mushroom Soup that I know I like way better.  So why am I even bothering to tell you about this one?  Honestly, the only reason for this post is the fact that I really like the photo.

Note to self:  The next time you have a hankering for mushroom barley soup, take the recipe you know you like, cook up 1/4 cup of barley separately, and add it after the soup has cooked and been blitzed.  You’ll be much happier.

Uncategorized

12 Hour Braised Onions

by Wendi15 Comments on 12 Hour Braised Onions

There are moments when the Universe throws a distinct pattern into my online adventures.  Take the day that I saw Barb at Vino Luci Style’s post about French Onion Soup. In the post she provided a Sur laTable recipe for slow braised onions.  Then over on Twitter, SmithBites was also talking about her love of the very same braised onions.  In my world, two things make for a pattern.  I know it’s not empirically sound, but it works for me.

So I heeded the Universe’s pattern, bought a boatload of onions, and got to braising.  As I type this, my onions are still doing their thing in the crockpot. It’s been almost 12 hours since I started them.  Clearly, while this is an easy recipe it’s far from quick.  But the beauty is that it makes enough braised onions to use for soups, sandwiches, salads, pizzas, or whatever you can imagine.

Actually, I raided the crockpot a few hours ago and pulled out a bunch of onions to add to the chicken casserole I was making for dinner.  After slicing up about a dozen onions, I had no desire to chop up another one.

***Update***

In the time that this post has been sitting in my ‘draft’ folder, I have started making braised onions on a regular basis.  Every other week or so I tie the crock pot up for day so that I can have a steady supply of these.  I have found that I use them interchangeably in recipes where onions are called for.  These onions go so quickly that they have evaded my camera lens.  The picture at the top of the post was some other recipe entirely, but it was the only photo of onions in my library.  Deb at SmithBites has some lovely pictures of them in her post.  So maybe you can mosey on over there and take a look.

Butter Braised Onions

Adapted from Sur la Table’s Gifts Cooks Love

BAH Note: Unless you’re a glutton for punishment, or have onion goggles, I recommend using a mandolin to slice the onions.  I give a range of how many onions to use.  Start with the least amount and see how much space you have left in your crockpot.  If you’ve got room for more, by all means add them.  I didn’t think about this and came very close to having more onions than my crockpot could accommodate.  Thankfully, the lid is somewhat domed so I was able to cram them all in.  In hindsight, perhaps that’s why it took mine over 12 hours to braise.

  • 8 to 12 onions –  sweet, red, or a combination, sliced about 1/4 inch thick
  • 1 stick butter
  • 2 tablespoons fresh thyme, minced
  • kosher salt

Slice the butter into tablespoons and place them on the bottom of your crockpot insert.  Add the onions and thyme.  Cover and cook on high for 2 hours.

After 2 hours, stir the onions.  Replace the cover and cook on high, without stirring, for another 6 to 8 hours until the onions are tender.  If you still have a lot of liquid in the crockpot, remove the lid and cook on high for an additional 1 to 2 hours or until most of the liquid has evaporated.  Turn the crockpot off and let the onions sit uncovered for 1 hour to cool.

Transfer to quart jars or plastic containers and store in the refrigerator.

{printble recipe}

Sweets

Flashback Friday – Num Yummy

by Wendi2 Comments on Flashback Friday – Num Yummy

Flashback Friday

The following originally appeared on 10/24/08 at Exit 51.

Num Yummy

Love ‘em or hate ‘em, the commercials with Mr. Num Yummy – the guy who can’t get his face out of a cup of soup – raise an interesting question.  Namely, what food do you find so irresistible that you can’t pull yourself away? Like Pooh, sticking a paw in the buzzing hive because that’s where the honey is, I’m a sucker for caramel.

Not the sickly sweet sauce that comes from the grocery store, and not the chalky squares hermetically sealed in plastic either.  Nope, I’m talking about the smooth liquid love that only comes from a pot on your stove.   I’ve been neglecting this love of mine because I can’t resist its charms.  Having it in the house is a one way ticket out of the South Beach life.  But SFC’s birthday is coming up and I thought what better way to say I love you than to make the most cracktastic treat in the world – Chocolate Covered Matzoh Crunch.

The last time I made it, I knew I was in trouble.  My waist, if not my mortal soul, was at risk.  Its powers are that strong.  So the recipe stayed hidden away, surrounded by idols and charms to keep it from calling out to me.  But the caramel would not be dismissed.

It waited for me over at Smitten Kitchen where Deb offered a primer on Caramel Sauce.  And then it led me further away from the light with David Lebovitz’s Ten Tips for Making Caramel and How to Make the Perfect Caramel.  Which was really just its way of getting me back to where this all started with DL’s recipe for Matzoh Crunch.

So after I get back from New York I’m going to say a few Hail Mary’s, sprinkle some holy water, and let the devil back into the kitchen.  If you don’t hear from me in a week, please send help.

Random

My GEMomsperience Experience

by Wendi26 Comments on My GEMomsperience Experience

I’ll ask you to forgive me but I’m about to tell this story out of sequence.  See, my trip to Louisville started with a whole separate adventure involving a bloggy friend, cucumber spread, and rain.  But in the interest of being somewhat timely, I need to talk about the second part of the trip first.

Actually, I need to preface all of this by saying that when it comes to winning things, my track record sucks.  Giveaways, raffle tickets, lottery scratch offs….I never win.  But like the Maryland Lottery once said, you gotta play to win.  So from time to time I take a chance and hope that Lady Luck smiles upon me.

Most recently this took the form of me entering a contest on the LoveFeast Table blog.   {Tangent}  Do you know the LoveFeast ladies?  Maybe not in real life, but online?  You should.  Kristin and Chris Ann personify what it means to let your passions guide your life and being open to going where that journey takes you.  Take a moment and click on the link over in that there sidebar under B’more Bloggers.  {End Tangent} Anyhow, Love Feast had been invited to participate in GEMomsperience and the folks at GE were letting them bring one of their readers along.  So despite not really understanding what GEMomsperience was, I entered the competition to be their guest at the event.  And guess what?  I freaking won.

Color me giddy.

So what exactly was GEMomsperience?  Unlike that timeshare sales pitch you have to sit through in order to get the free vacation, this was not GE trying to give us a hard sell on their products.  Sure, we got to oooh and aahh over washers, dryers, refrigerators, and induction cook tops.  And maybe we even got to see for ourselves that the Advantium oven will go from zero to well done fillets in 13 minutes flat.  {Tangent}  You really should ask the Googley about Advantium.  It’s the oven equivalent of the swiss army knife…regular oven, convection oven, microwave, and proofing oven.  Unfreaking believable.  {End Tangent} But GE wanted to understand more about our relationship with appliances in real life.

What goes into our decision making when we buy appliances?  What functions are important to us?  What functions would we like to see?  {Tangent}  If a self cleaning microwave ever becomes a commercial reality, you can thank GEMomsperiece.  {End Tangent}.  How do we use the products in our own homes as opposed to how the designers and testers speculate that we will?

It was an opportunity to have a conversation.  To talk with, not to be talked to.

It was also an opportunity to cook with GE’s chefs in their kitchen center.  Chef Brian and Chef Joe made us all feel like pros as they walked us through preparing pan friend chicken breasts, red eye gravy, and micro greens salad.  I have started to stalk their blog waiting for that chicken recipe to go up.  I’m tempted to try and wing it from memory because the results were spectacular.  The red eye gravy recipe came home with me and is demanding that I make it promptly.  Maybe I’ll see if Lady Luck won’t look my way again so soon because BAH needs this dish.  {Tangent} Perhaps if I would have checked this post on the Chefs’ blog BEFORE I arrived in Louisville I might not have had that unfortunate cucumber spread experience. {End Tangent}

I can’t say enough about how well we were treated by GE.  Not just in the tangible things like travel and accommodations.  Yes, it’s nice to be treated like a VIP.  But it’s  nothing compared to the experience of having every person you encounter from the organization genuinely wanting to hear your opinion.  Talk about feeling important.  Big thanks to GE for bringing a diverse group of bloggers together and for giving us an amazing experience.

Now for the disclaimery stuff.  GE covered all of my travel expenses and hotel accommodations.  They provided transportation while in Louisville and basically made me feel like a rock star.  They did not once suggest that I write about my experience.  But I own GE appliances.  I use GE appliances.  So I can speak objectively about my real life experiences with their products. Such as….could someone at GE please tell me why detergent packs refuse to dissolve in my GE dishwasher?  That thing is a godsend to me but it really burns my biscuits to have to run it twice because there’s some kind of fail going on after I close the door.

Next to lastly, a side note to anyone who may at some point have the opportunity to be the guest of a company at an event.  Please do not go around asking for free stuff.  Besides the less than springlike weather during our visit, that was the thing that really gave me chills.  When you’re a guest at someone’s home, you wouldn’t ask them if you can have the silver.   Would you?

Lastly, the folks who made all this happen deserve to be personally thanked.  In a perfect world I would have used that 2.5 hour delay at the airport to write thank you notes to all these people.  But my world in imperfect.  So without further ado, thank you to:

Eddie Martin – Chief Marketing Officer

Range:

Ben Cecil – Merchandising Specialist

Susan Gregory – Product Manager, Global Products

Julie Muennich – Senior Marketing Merchandising Specialist

Shawn Stover – Product Manager, Built –in Cooking Products

Refrigeration:

Casie Banquer – Senior Marketing Merchandising Specialist

Rebecca LaRocque – Training Manager

Monogram Experience Center:

Chef Joe Castro

Chef Brian Logsdon

Entertaining made simple:

Wendy Sommers – Team Leader

Industrial Design:

Marc Hottenroth – Industrial Design Manager

Dishwashers:

John Nichols – Senior Marketing Merchandising Specialist

Paul Riley – Marketing Manager

Laundry:

Peter Pepe – Product General Manager, Clothes Care

Jennifer Schoenegge – Product Manager, Clothes Care

Raegen VanBogaert – Product Manager

Lighting:

Dawn Riedel – Brand Manager

And special sparkly jazz hands to Megan Robison and Nancy Wolff for all of their time and attention to make this a fantastic trip that I will never forget.