Chef Bev's Blog

When Salt Met Pepper;Cooking Class

2011-07-14T17:54:00.000-07:00

Strange I tell you, just by adding salt and pepper to a dish wakes up the flavor and enhances the over all taste of the recipe and heavens forbid you add a little garlic and onion. WOW, now we are on another planet. I am amazed how many people cook without tasting their food. The reason why restaurant food taste so good is because they season it with at least the basic flavor of salt and pepper. I taught a class simple titles"When Salt Met Pepper" to open the eyes, ears, mouth, and stomach of those a little reserved about using bold spices.

There was education on many salts, peppers, sugars, and vinegars. We tasted great products and then the class made the most wonderful meal:

Indian Spiced Vegetable Curry Pockets with an Orange Chili Dipping Sauce
Vegetable Stuff Ravioli with Spicy Tomato Sauce
Apple & Beet Salad
Chef Bev Cannoli

The class had such a great time and used all their senses to appreciate spice. If you have not joined one of my classes you are missing out on fun, food, and flavor.

See you in the kitchen soon.

Bone Appetit Vegas UnCorked

2011-05-06T19:30:00.000-07:00

I had the culinary privilege of attending the Bon Appetit Vegas UnCorked Grand Tasting and this year my sister Angela joined me. There will be several entries about this event because I think it is an amazing event and if you can afford the ticket I suggest going to experience restaurants like:

Martorano's

Street

LakeSide

Border Grill

ChinaPoblano

Jean Georges Steak House

Bar Mesa

Bradley Ogden

Payard
Julian Serrano

Sage

Sushi Samba

Just to name a few. A "Foodie Heaven"

What I Ate: Vegas UnCorked 2011

2011-05-06T13:32:00.000-07:00

The Grand Tasting

While at the Grand Tasting Event, I had the opportunity to taste a bountiful of amazing foods. Here is my short list of favorites:

Warm Octopus Salad with Fingerling Potatoes & Tomatoes
Oyster Shooters with Green Goddess Sauce
Kobe Beef Meatball Subs
Sliced Kobe Beef Sandwich with Bacon Onion Jam adorned with Chipotle Foam
Squab over Farro
King Crab Sushi
Tuna Taco
Crab Avocado Asparagus Salad
Pulled Pork Sub
Scallop Ceviche
Seafood Ceviche in Mini Pineapple Bowls ( Thanks Mesa Grill & Bobby Flay)
Chilled Avocado Soup with Crab

Swordfish over Roasted Tomato Fennel
Roasted Beet Rounds with Spicy Aioli Prosciutto, Micro Greens & Cheese

Not to mention all the amazing signature drinks and wine tables. If you have not had the opportunity to journey through this event I highly recommend it. A "Foodie Heaven".

Simple Gourmet From A-Z: The Series

2011-03-10T17:00:00.000-08:00

Today with a full house of novice home chefs we eagerly step into a meal I just simple titled:

Good Food. Tonight we made:

Spinach & Cheese Manicotti

Chicken Peppers & Onions

Spring Salad with Roasted Red Peppers & Artichokes

Tomato Garlic Butter French Bread

Artichoke Tomato cucumber Salad

Chocolate Pie

Can you say "full" after all that food. Everyone enjoyed filling the manicotti shells and everyone had an experience making meringues and torching their own pie. Not to mention the gourmet twist we put on the classic Sausage Peppers & Onions by making it with roasted chicken, calling it Chicken Peppers & Onions.

Who could ask for anything more. So many techniques were learned in class and everyone was able to see, smell, taste, touch and hear food as it was being prepared. It is about the food and the sustainable ingredients. Looking forward to seeing you in the kitchen.

Simple Gourmet from A - Z: The Series

2011-02-24T13:32:00.000-08:00

Today we dive right into a classic with a gourmet twist. The class simple titled "Treat Yourself" brings familiar flavors to the for-front of the table. Tonight we made:

Chicken Marsala

Cauliflower and Arugula Salad with Lemon Vinairgrette

Banana Chocolate Rounds

We really did enjoy tonight.

Simple Gourmet from A - Z: The Series

2011-02-17T12:56:00.000-08:00

Pan Pacific Our Way

Bring out the chopsticks because tonight we are making food from the Pan Pacific. The class has been all around the world with food fare from every part of the globe. Tonight we delighted our taste-buds with Pan Pacific. The menu tonight:

Asian Meatballs with Dipping Sauce
Sweet & Sour Cucumbers

Asian Slaw
Black Bean Chicken with Vegetable Stir Fry
Chinese Fruit Salad

So many flavors and textures jumping around in the mouth. These dishes are easy to make and easy on the budget.

Simple Gourmet from A-Z: The Series

2011-02-10T09:21:00.000-08:00

Easy Dinner for The One You Love

Tonight instead of the traditional steak & lobster LOVE dinner I decided to go diagonal with an amazing dinner fit for anyone in love or anyone trying to be in love. The class was so amazed and I too was extremely pleased with the results. Topping the menu tonight was:

Balsamic Glazed Pork Tenderloin with Spiked Peach Compote
Savory Couscous with Golden Raisins & Green Pepper
Warm Mushroom Tomato Salad over Arugula with Lemon Vinaigrette
Chocolate Dipped Strawberries
Chocolate Dipped Lady Fingers

Can you say love. Can you say simple. Can you say mouth-watering delight. When dinner was complete and everyone was sitting down eating a silent blanket covered the room. Everyone was so busy savoring the meal. One that is easy, simple, non-traditional and very gourmet.

Chef Bev Giving Back: NV Childhood Cancer Foundation

2011-02-05T09:47:00.000-08:00

Sending out a great big HUG to Karen Egloso, her team and the amazing parents of the Nevada Childhood Cancer Foundation. You ROCK!

I had the unique opportunity to share my knowledge and love for food with parents who have children who suffer with some form of childhood disease. What a humbling experience. I entertained these wonderful parents with a cooking demo showing them how to take $20 and serve a family of 4. WOW! Yes, it can be done and I did it for the amazing parents who deserve it most. We all had a wonderful afternoon and wonderful food.

The Nevada Childhood Cancer Foundation is a 501 c 3 and their mission is simple, to work side by side with the medical community to provide social, emotional, educational, financial and psychological support services and programs to families of ALL children diagnosed with a life threatening or critical illness such as cancer, HIV/AIDS, sickle cell, hemophilia, renal disorders and other immunologic diseases. Contact them at http://www.nvccf.org/ for more information. A great organization to be apart of and I am so grateful that they chose me to put a smile on the parents face.

On the menu for this day I prepared for them:

Vegetable & Meat Hot Pockets
Spring Greens with Roasted Tomatoes and Balsamic Vinaigrette
Mini Banana Cream Pies with Fresh Raspberry Sauce

A meal fit for royalty, easy on the eyes, satisfying to the stomach and pocket friendly.

Thank you NVCCF.

Simple Gourmet from A-Z: The Series

2011-02-03T08:51:00.000-08:00

Gourmet Game Food

Tonight the class took traditional game day favorites and re-invented them to a very unique gourmet level. The menu tonight was

Creamy Spinach Dip with Green Chili's in Phyllo Cups
Zesty Sloppy Joe's topped with an Arugula & Red Onion Salad
Italian Sausage Wontons with a Cheesy Marinara Sauce
Hummus with an Olive Tomato Parsley Relish
Turkey Cranberry Wraps
Vegetable Orzo Stuffed Pastry Cups
Chocolate Phyllo Cups filled with Cookies N Cream

What a night and what a great spin on game day favorites. No wings here, just simple, tasty, and easy gourmet finger food. Enjoy the game and enjoy the food.

Simple Gourmet From A-Z: The Series

2011-01-27T21:10:00.000-08:00

Tonight was a great class, the 8 students rose to the occasion and made the most amazing meal in true culinary fashion with a gourmet twist. Our menu tonight was:

Crispy Chicken Piccata
Warm Potato Salad
Fried Red Tomato
Chocolate Fruit Cups

Who knew simple could be so good. Everyone should join in one of my classes. We have so much fun and learn so much and to conclude we eat such great food.

Always looking forward to seeing you in the kitchen.

Chef Bev Featured At Whole Foods

2011-01-22T12:49:00.000-08:00

You missed it. Chef Bev got down at Whole Foods.

Unlock the potential in your kitchen and find yourself in food. It's the new year and what better time to learn FIG (food is good). Come out and spend an afternoon with Chef Bev Lee, Culinary Coach, Private Chef, Cookbook Arthur and Semi-Finalist from the Food Network "Next Food Network Star" Season 2 as she demonstrates a forkful of yummy, healthy delights bursting with color, flavor and ease. Contemporary American Classics with an edge never tasted so good. The menu consisted of Indian Spiced Vegetables with Coconut Infused Couscous, Basil Infused Turkey Meatballs with Spinach Pesto and a Warm Mushroom Salad over Arugula with Lemon Vinaigrette. She cooked, people who attended ate and gift certificates and Whole Foods gift certificates were given out. A great afternoon.

Celebrity Sports Awards 2010

2010-10-14T17:15:00.000-07:00

Chef Bev does get around and here she is with Gary Payton

professional ball player.

Carbonara, My Way

2010-08-19T12:02:00.000-07:00

My Dinner Experience

This has surely been a week of disappointments. None of my classes this week materialized. I was so looking forward to tonight's class (Bistro Underground) but C'est La Vie, that is French for Such As Life. LOL! I got jokes. So tonight I decided to make Carbonara, my way. Traditionally an Italian pasta dish (bacon & eggs). I decided to jazz it up with spaghetti, blanched asparagus, over easy eggs placed on top and a drizzle of bacon lardons. Oh and I must not forget the sauce which coated the pasta. A generous mixture of olive oil, anchovy paste and lots of garlic. This was by far a great dish. Although I added too much pepper to the top of the eggs the picture does not give this dish justice. Hey, I am not perfect but always pushing for the best. As I cut into the egg that lay naked on top of the pasta the warm yolk flowed over and coated the pasta with such grace and the first bite was just delicious and the last bite was delicious. The slight salty flavor on the pasta from the anchovy paste and the garlic background with the slightly bitter asparagus and the smokie bacon and creamy yolks. I did good....Looking forward to seeing you in the kitchen.

Omelet or Frittata

2010-08-17T19:31:00.000-07:00

My Dinner Experience

Did You Know:Omelet - A dish of beaten eggs cooked in a frying pan until firm with a filling, and usually served folded over.
Frittata - An egg based dish similar to an omelet cooked with various fillings and finished in the oven.

Home from work and a little tired. The cooking class (The American Palate) I had scheduled for tonight did not happen. NO PARTICIPANTS! I have really got to change this atmosphere. So, instead I came home to make me a simple dinner. I try to challenge myself often because I keep a frig, freezer, and pantry full of food and amazing spices and fun ingredients so coming up with great dishe should be easy. I said should be. I decided not to do my usual and go running off to the market. Instead I looked at what I had (which is a lot) and decided to be an Iron Chef for the night. Although Cat, Bobby, Michael, Miromoto, Jose, and Mario would be proud of my decision I failed with the secret ingredient. I just made eggs but not just any ol eggs. I made a Frittata. You know what your momma would call a loaded scramble egg dish. I took the left over spinach, chicken, and mushroom filling I had from the spinach pie and added it to my eggs. In addition I roasted a few asparagus and oven fried a few pieces of bacon. Dinner and it was good. I even shared some of the bacon (which is a no no) with Cinnamon. Yep took a picture not the best but you get the point. Looking forward to seeing you in the kitchen.

The Spinach Pie

2010-08-16T11:17:00.000-07:00

My Dinner Experience

Okay so here goes. As often as I possible can I will recreate for you what I made for dinner. This will one keep me on my toes and two share with you some of the things I make for dinner. Funny when you are single you often eat out. For me it is normally a turkey hot dog with my real dog Cinnamon. I find it a challenge to cook and test a recipe for one person. Furthermore there is normally no one to sample the food so I would rather not waste. I am going to make a real EFFORT to start cooking more and testing all these food ideas I have stocked piled in my brain. I have got to release. Yikes!

Last night I made a mushroom, chicken, and spinach pie with puff pastry. Similar to a Greek spinach pie just with a few added ingredients. It was good although lacked a sauce component. The puff pastry, puffed up nicely and the filling was very flavorful with a slight spice due to the red chili flakes. Flakey and creamy inside without the chicken this would have been a perfect dinner for my vegetarian friends. Surely a good recipe for a large crowd as the left-overs sit in my fridge.

Funny I did not even take a picture of this dish. Not sure why because it was good. Looking forward to seeing you in the kitchen.

Bon Appetit's Vegas UnCorked 2010

2010-05-07T19:00:00.000-07:00

The GRAND TASTING was AWESOME!

The May 2010 Bon Appetite Vegas Uncorked Event, Grand Tasting, was hummm I have no words to express this event. For the past 3 years I attended only the cooking classes which have been beyond my expectation. I have always planned on attending the Grand Tasting but the ticket is a little more than my resources could accomodate so I normally passed. This year the cooking classes did not tickle my culinary interest so I decided to take my resources and apply them all to the Grand Tasting ticket. This was such a good decision. Seeing all the chefs from most, if not all of the upscale restaurants was exciting by itself. Barbara Fairchild, Editor in Chief, Kerri Simon, Bobby Flay, Cat Cora, Wolfgang Puck, Hubert Keller and the list goes on. Then there was the FOOD. THE FOOD. THE FOOD. From the time you enter into the pool at Ceaser's you are given a glass and the "Go" sign to eat and drink until you drop. At this event you must pace yourself. With over 65 restaurant you will want to taste and savor everything. Most had not only food samples but a signature drink. There were also about 15 wine tasting booths. Oh my! From the interpretation of Bagels and Lox’s in a shoot glass creatively made with salmon roe, chive cream and crumple fillo with a dill spring to Israeli Couscous with braised cheeks in a red wine reduction. Oh and the Kobe Beef meatballs, these just melt in your mouth. The Pineapple spiked Monticristo Rum chilled and the Sesame Crusted Tuna with Raspberry Gêlée. There is not enough space to write all that I tasted and experienced. My suggestion is that you go next year 2011. I will be there for sure. Come with an open culinary mind, ready to taste everything and allow the food to carry you off to faraway lands where the real journey begins. Thank you Bon Appetite.

All About Food Variety - The Series - Class 6

2010-02-25T18:15:00.000-08:00

Lose yourself with the first bite. The French Bistro was the "hot" topic of the evening. Our menu was not only eye pleasing but also mouth pleasing. The class tonight made; Balsamic Marinated Pork Tenderloin, Parsnip Carrot Red Potato Mash and Steamed Asparagus Tips. With a menu like this one everyone left very satisfied.

The pork tenderloin was so moist and juicy, that melt in your mouth good. This pork was the best ever and the balsamic marinade added that extra lip smacking flavor to take it over the top. The final meat once rested was cut against the grain and on a bias then drizzled with a reduction of balsamic vinegar.

The starch element was a nice spin to regular mash potatoes. Full of color, texture and vitamins. Who knew the combination could taste so good.

The meal was balanced with steamed asparagus and fresh tomato relish.

Contact me anytime to find out more about the cooking class series.

Until then, I look forward to seeing you in the kitchen.

All About Food Veriety: The Series

2010-01-28T11:58:00.000-08:00

It is so easy to teach in such a fun environment. My cooking class series at the Henderson Multigenerational Center is going great. Thus for the team of 7 have prepared:

Indian Spiced Chicken with Cucumber Relish & Lavender Rice

Shrimp & Pasta with Saffron Sauce

Garlic Tomato Bread

Warm Pear Tarts

We are really cooking. We are really eating. We are really learning. We are having so much fun. Contact me anytime to be apart of this class.

Until then, I look forward to seeing you in the kitchen.

Diabetic Cooking Class

2009-09-21T20:14:00.001-07:00

First, let me say "Happy Birthday" to my father.

I am not sure if many of you know, but I conduct a diabetic cooking class once a month at the Henderson Senior Center. 15 to 20 people gather with me and allow me to share my knowledge of food with them in an diabetic arena. Thus far I have done demonstrations featuring:

Seared Chicken with Spinach Pesto
Seared Fish with Spinach Pesto
Saute of White Beans, Herbs, Zucchini & Tomatoes
Tofu Vegetable Napoleon
Jicama Apple Slaw
Warm Fennel & Tomato Salad
Spinach & Turkey Meatball Soup
Salmon with Confetti Vegetables

And tonight, I made Chicken Marsala Salad and the classic Sausage, Peppers, and Onions over Pasta. Yes, diabetics can eat pasta in moderation. The portion the audience received tonight was 1/2 cup. This can also be substituted for whole wheat pasta. I guess what I am trying to say is if you are afflicted with diabetes you do not have to feel you cannot eat. Making a few minor adjustments will allow you to live a great life while eating really great food. Smaller portions of food and no direct sugar is the key. Rest, exercise and keep a positive attitude. Diabetes is something you can fight and win. Push on for good health.

I am Chef Bev, Making Life Delicious One Bite At A Time. See you in the kitchen...

Chef Bev Cooking "Live" on Sunny 106.5fm

2009-08-06T13:09:00.000-07:00

Thursday, August 6, 2009

Chef Bev was cooking "Live" on Sunny 106.5 fm radio to give a gift of culinary to 20 people who won tickets to see the new movie "Julie&Julia". A true story based on Julia Child and Julie Powell. On this early morning I arrived at Brand Source to set up and there sat Melanie & Michael the morning show host for Sunny 106.5. WOW! I was greeted with a smile even though it was very early. The kitchen at Brand Source was lit and just seemed to glow. I was very excited to be apart of the radio promotion.

I finished setting up and the listeners began to pile into the demo kitchen where I was making two dishes that Julia Child is well known for, Eggs Benedict and Crepes. Although I am making the "Chef Bev" version. By adding the gourmet edge I am becoming so known for. Once the room filled I spoke telling the listeners that, today my tribute to Julia Child is Green Eggs and Ham Benedict and Orange Marmalade Crepes with Orange Water Cream. Talicious! I began to cook and engage the crowd as Michael & Melanie engaged the listening audience on the radio. Now I am always sharing my life stories and experiences with everyone so from time to time on the air Melanie would have me repeat my story to the listening audience because she said she just loves my colorful stories. When they would pull me away I would recruit a helper to maintain the food that was being cooked. I enjoy involving people in the preparation process. It gives a feeling of accomplishment and when it comes to food everyone wants to help in some small way. Michael keeps plugging my book and also my cooking classes. I was truly excited and I had so much fun there. I enjoy sharing my knowledge of food & cooking. I enjoy showing people how easy it is to make a great meal and so what if you make a mistake. Julia Child would say "do not be afraid" and that is what I teach. It's just food and I love it. I send big bunches of "thanks" to Chris and his staff at Brand Source. I love them and they have amazing stuff. Thanks M&M from Sunny 106.5 and thanks to all of you, my ever growing boiling stock pot of supporters. I am Chef Bev, Making Life Delicious, One Bite At A Time.

Mars Retail Group Team Buuilding

2009-08-05T17:36:00.000-07:00

Wednesday, August 5, 2009

Never before have I had such an amazing team building group. Mars Retail Group had the distinct pleasure of participating in a culinary team building held at Brand Source. The group arrived at 5:30pm eagerly awaiting a fun, educational, and memorable event. They were greeted and given an apron and a quick quiz to determine what type of fruit/vegetable their personality reflected. Now after we determined what vegetable or fruit each person was we began to cook the requested entrees for the evening. You see every dish must contain some chocolate. So on the menu this night we made

Spring Greens with Mango's, Dried Cranberries and Chocolate Vinaigrette
Chef Bev's Simplified Chicken Mole
Seared Salmon with White Chocolate Sauce and Tropical Relish
Chocolate Mousse Trifle

The group was then separated into smaller groups and the cooking began. Each of the four teams was responsible for a portion of the meal. We would cook it, plate it and then enjoy eating it. There were very funny moments like when a team member whipped the cream into butter for the dessert. Or when the string beans came out of the oven a little over done. Even the salad dressing had to be tweaked a bit. All in all they had a great time and I enjoyed teaching them. Thanks Mars Retail Group for such an enjoyable evening.

Ethel M. Chocolates - Mars Retail Group

2009-07-30T18:55:00.000-07:00

Giving into my own fears. PASTRY. On yesterday I had the pleasure of touring the Ethel M. Chocolate Factory. I was guided through the factory by Pastry Chef Jin Caldwell. She is so awesome and so knowledgeable about chocolate. I felt like a little kid in a candy store. Funny, I really was in a candy store. She also assisted me with chocolate education for a chocolate team building event coming down the pipes. I tasted a few of the chocolate delights and that made me so happy. Of course I had white chocolate (my favorite) cheesecake truffle. Everyone there seemed so happy. The aroma of chocolate drifted in the air like a sweet cloud covering. I am still in"awe" at the work that a pastry chef can do with chocolate. So the next time you bite into the smooth, brown or white nugget of chocolate remember how much love went into making it. I'm Chef Bev, making life delicious one bite at a time. Even with chocolate...

Demo Delicious "Take Two": Book Signing

2009-07-25T10:06:00.000-07:00

Saturday, July 25, 2009 I had another mouth-watering book signing and demonstration. The afternoon temps were warm but the atmosphere was inside Brand Source was cool and carried aromas of good smelling food. Today I decided to demo the Apple Cinnamon Pinwheel's again since everyone loves them. In addition I made Loaded Caprese Salad Sandwich and Chicken with Thyme Gravy over Smashed Potatoes. Oh my this dish was such a hit. Loads of great culinary tips were given out and the afternoon again was a great success. I just love doing these book signings. Food brings out the best in everyone and always puts smiles on the faces. Two of my most faithful students came and I was so shocked and happy to see them. Marge and Kim thanks for making my afternoon.

Demo Delicious:Book Signing

2009-05-23T11:42:00.000-07:00

On Saturday, May 23, 2009 the release of my very first cookbook took place at Brand Source. There were several people in attendance anticipating the yummy demonstration and the unveiling of the book. It was an exciting time. The back drop of the Brand Source store just made it all soreal. I had an opportunity to demo for the hungry crowd Green Chili Turkey Burgers, Apple Cinnamon Pinwheels, and Apple Jicima Cabbage Slaw. These dishes were all hits. My book is in 3 sections based on your level of culinary degree. Easy, Moderate, and Advanced. You are sure to find a mouth-watering recipe to try out on your family. My book can be purchased directly from my web site http://www.chefbevlee.com/ or via Amazon.Com. In any event pick up a copy you will be thrilled and inspired to get into the kitchen with me Chef Bev.

Vegas Uncork'd - Bon Appetit 2009

2009-05-08T19:24:00.000-07:00

Well Foodies: This event happened in May 2009 and although I did have my "Blog" up and running (Thanks Lenora) I really did not have the knowledge on how to post. NOW, I know how, (sorta) and I just had to share this with you. My experience again was stellar. Bon Appetit does such a great job. I attend every year and every year I am so overwhelmed at the cooking classes and all the mind-blowing food not to mention the talented chefs. The event takes place normally over Mother's Day weekend and it is full of non-stop food, tastings and culinary classes. This year my finances only afforded me to take 2 different workshops. Next year, I plan on going all out. Saving Now!

In the mid morning it was Japanese at Shibuya with Chef Stephan and Chef Yoshi. This workshop was hosted by Bon Appetit Restaurant and occasional Iron Chef Judge Andrew Knowlton. Handsome on TV and just plain yummy in person. (this made my day) At this workshop we received sushi education, did sake pairing, had a sushi rolling experience (made CA rolls) and then we ate (Miso soup, CA Rolls, Salmon & Akami Nigiri, Pineapple Miso Salmon, Braised Kobe-Style Tendon Teriyaki and Chocolate Lychee Mousse Cake) while witnessing the cracking open of an authentic sake barrel. OMG! Oh and did I say a wonderful gift bag of very sushi supplies. Thanks Shibuya.

In the early afternoon it was Italian at Fiamma with Chef Carlos Buscaglia. Where we watched several cooking demos simultaneously. I even got the opportunity to fill fresh pasta sheets with an amazing ricotta and spinach filling. Tasty! At every chair was an Italian goodie bag full of tasty gifts. Then the entire group ate lunch which consisted of:

Gnocchi, Sauteed Lobster, Baby Portobello, Roasted Leeks and Black Truffle Crema

Short Rib Ravioli

Piemonte Ravioli stuffed with Spinach & Ricotta (this one I got to demo with Chef)

Panna Cotta and Gelati to finish off.

Need I say more. If your time and finances avail you to attend next year Vegas Uncorked 2010, I say do it and come with an empty stomach.

I am Chef Bev, Making Life Delicious One Bite At A Time...

Thanks Bon Appetit!

Breakfast for dinner

2009-04-27T00:18:00.000-07:00

Chew On This! Tonight I am having breakfast for dinner. This is not only a cheap meal but can really be satisfying and comforting. So, the next time you want quick, easy and tasty, hook up some eggs, a chicken breast or turkey sausage and a slice wheat toast. You will thank me. CB out, Making Life Delicious One Bite At A time!