Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Thursday, February 01, 2007

NYT Bytes

Food article in Sunday times

Using the broiler --he's right! Except he didn’t mention that when you live in NYC, in a studio apt, anything you cook you will experience for the next 24-48 hours in the air! I’m still living with the smell of Challah French Toast and that wasn’t even broiled.

Furor over tables--Bruni joins the bloggy fray.

Lemons: a great reminder to use lemon juice as a simple saucy compliment for [rice] pasta.

1 comment:

Heather said...

Re: the broiler--anything I try to cook in the broiler sets off the smoke detector in my tiny apartment, even though nothing's burning! I avoid it.