Recent content by Cippia

My favorite Valentine dessert is the Black Forest Trifle!!

I'm doing a dessert for the first time in the DCB. I'm looking foward to practicing some of these! Don't know what I'd do w/o this site! Thanks all.

I have used Vista Print since I joined PC and love it! I've never used the PC logo though, mostly the chef's hat and the dots. Good job!

cwinter - if the pink hoodie has not stains, I'd be interested.

My worst nightmare! I stopped in the country and asked a lady for directions. She stood there and talked to me IN HER BRA for ever. Very odd.

And now Billy Mays today!!

Do these files include all of the products? Thanks so much. Cindy

My maiden name is Syvertsen, pronounced more like your name :)

Totes at Sam'sI got some great totes at Sam's club. 4 for $21.00. They are like cloth covered boxes, with handles, with sturdy bottoms and zipper closed tops. VERY nice and professional looking. I take everything in 2 totes. There are places for business cards on each side of each tote. I love them.

Tomorrow is my first show to demo the mandoline. I'm making pizza so I think I'll take the advice of spraying, then shredding the mozz before the show. Wish me luck!

Thanks for that tip! But, I don't have a DCG or a bar board with my new kit. So, for this month, what do you suggest?

I like the fact that it absorbs the heat and radiates it evenly, therefore cooking the food evenly!

So what is your recommendation for grating cheese at a show, with what I have on hand now?

I'm a new consultant and I really dislike the UM for grating cheese as well. What a disaster in my opinion! Love the zuchinni and the lemon, onion and tomatoe, but NOT that cheese! Gasp! So, with my new kit, how should I grate the cheese for the show (tomorrow!)? I only have what came with my kit.