Women Beyond a Certain Age Podcast

We're Away This Week

Denise and Diane are away this week. Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. Each week they bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcasts cover wide-ranging subjects of importance to older women.  
Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you!
Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1 
Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1 
Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/  or https://www.linkedin.com/in/cindie-flannigan-27a29a133/
RECIPES or information on products mentioned on our podcast can be found on our Facebook pages:
https://www.facebook.com/WomenBeyond/
https://www.facebook.com/groups/WomenBeyond/
 

23-Denise Dives into the Mailbag

In episode 23 Denise reads listener mail. Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. Each week they bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcasts cover wide-ranging subjects of importance to older women. 
 
Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you!
Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1 
Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1 
Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/  or https://www.linkedin.com/in/cindie-flannigan-27a29a133/
RECIPES or information on products mentioned on our podcast can be found on our Facebook pages:
https://www.facebook.com/WomenBeyond/
https://www.facebook.com/groups/WomenBeyond/

22-Endings & Beginnings

In episode 22 Denise talks about endings and beginnings. Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. Each week they bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcasts cover wide-ranging subjects of importance to older women. 
Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you!
Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1 
Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1 
Podcast credits: Cindie Flannigan does everything technical, arty and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/  or https://www.linkedin.com/in/cindie-flannigan-27a29a133/
RECIPES or information on products mentioned on our podcast can be found on our Facebook pages:
https://www.facebook.com/WomenBeyond/
https://www.facebook.com/groups/WomenBeyond/

21-Stuff I've Loved

In episode 21 Denise talks about stuff and the memories attached to it. Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. Each week they bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcasts cover wide-ranging subjects of importance to older women. 
Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you!
Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1 
Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1 
Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/  or https://www.linkedin.com/in/cindie-flannigan-27a29a133/
RECIPES or information on products mentioned on our podcast can be found on our Facebook pages:
https://www.facebook.com/WomenBeyond/
https://www.facebook.com/groups/WomenBeyond/
 

20-Soup and Sore Feet

In episode 20 Denise and Diane talk about New Year’s resolutions, soup, peppermint bark and sore feet. Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington.
Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at: https://denisevivaldo.com
Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at: https://seriouslysimplefood.com
Podcast credits: Cindie Flannigan does everything else and having more fun with it every week. She apologizes for the strange popping sounds on the audio on this episode. You can find out more about her at: https://denisevivaldogroup.com/team/
Subscribe to us on iTunes and please give us a 5 star rating! Join our Women Beyond a Certain Age Facebook Group and the Women Beyond a Certain Age Podcast page on Facebook (so many Facebook pages!). Follow us on Instagram @womenbeyondacertainage.
We want to hear from you! Tell us your experiences (interesting, moving, funny, scary, weird), topics you'd like covered, or ideas for guests, your favorite food memories, your best jokes, whatever you’d like to tell us. Send email to Cindie at: WomenBeyond@icloud.com
RECIPES can be found on our Facebook pages, or scroll down to the bottom of this page for Diane’s prime rib recipe:
https://www.facebook.com/WomenBeyond/
https://www.facebook.com/groups/WomenBeyond/
 
Books
Denise’s books on Amazon:
https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1543351925&sr=8-1
Diane’s books on Amazon:
https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1543351954&sr=1-1
 
Diane’s Soup: 
Spaghetti Squash Adds Texture and Flavor to January Vegetable Soup
Each year I start getting the calls. I just gained x pound over the holidays. Help! Do you have any dishes to help me shed these unwanted pounds?  This soup is one of my most requested recipes because it works. But this year I have added an ingredient that is also a dieter’s friend---- spaghetti squash. Low in calories with lots of texture, just bake up the spaghetti squash, seed it and have the squash ready to go for dishes that taste delicious. You can sauté it with olive oil, garlic and a bit of Parmesan cheese for a savory side dish. You can use it in place of pasta; I love it as a bed for turkey Bolognese or a simple marinara sauce. It’s great with eggs and in frittatas. You’ll probably come up with your own dishes, once you try it.
Spaghetti squash tastes so good in this wintery soup. Sometimes I double this soup recipe so it will last a few days or so. I like it for lunch and dinner. I don’t feel deprived because it is so flavorful and satisfying. And best of all, I can step on the scale a few days later and know I have conquered those extra pounds.
Diced vegetables in a fragrant broth are always delicious but another variation is to puree the soup transforming it into a creamy potage. Sometimes I will even divide the soup in half and serve the diced vegetables in one half of the bowl and the creamy puree in the other half--- a pretty presentation. The soup becomes an entirely new experience when pureed. You can completely puree it or partially puree it, leaving some texture and color in the soup. If you bake the spaghetti squash ahead, this colorful vegetable soup is Seriously Simple to prepare since you need only to cut up the carrots, zucchini and butternut squash. To save even more time, look for pre-peeled and cut-up butternut squash at your market.
To enrich the broth, I add a rind of Parmesan cheese to the soup while it is simmering.  Leeks are my preference for their rich oniony flavor. I am often asked how to clean and use a leek. If you have any questions, you can find a how-to video on my website seriouslysimple.com that will give you all the information.
Garbanzo beans add an underlying earthy flavor as well as a natural thickener for the pureed version. Fully cooked garbanzos are added for just a few minutes before the soup is pureed to keep their texure intact. To dress this up consider adding a dollop of basil or sun-dried tomato pesto. Or if you’re really being good, just garnish with fresh herbs and a light sprinkling of freshly grated Parmesan cheese.
 
Baked Spaghetti Squash
1 medium spaghetti squash
Preheat oven to 350F. Place the spaghetti squash on a rimmed baking sheet lined with parchment paper.
Bake squash for 30 minutes and then turn over and continue baking another 25 minutes or until soft when pierced with a knife.
Cool squash. Cut squash in half, remove seeds and discard. Scoop out the squash and place in an airtight container until using. This will last 5 days in the refrigerator.
  
January Vegetable Soup
Serves 4 to 6
2 Tbsp olive oil
3 leeks, light green part and white parts only, cleaned and finely chopped
4 carrots, peeled and cut into 1-inch dice
4 zucchini, cut into 1-inch dice
1 lb peeled and 1-inch dice butternut squash
1 tsp favorite seasoning salt
2 garlic cloves, minced
1 1/2 cups diced tomatoes with juice
6 cups vegetable or chicken broth
Rind of Parmesan cheese
1 1/2 cups cooked garbanzo beans (chick peas), drained and rinsed
Salt and freshly ground black pepper to taste
3 Tbsp finely chopped fresh parsley or basil
1/2 cup freshly grated Parmesan cheese for serving
In a large saucepan, heat the oil over medium heat. Add the leeks and sauté for about 5 minutes, or until softened. Add the carrots, zucchini, squash, and seasoning salt. Sauté for about 3 more minutes, or until mixed well and beginning to soften. Add the garlic and sauté another minute.
Add the tomatoes, broth and Parmesan ring. Bring to a boil and then reduce heat. Partially cover and simmer for about 20 minutes, or until the vegetables are tender. Add the cooked spaghetti squash and garbanzo beans and cook another 5 minutes, or until heated through. Add the salt and pepper. Add the parsley or basil. Taste and adjust the seasonings. Remove the Parmesan rind.
To serve, ladle the soup into shallow soup bowls and garnish with Parmesan cheese.
Variation:
Remove the Parmesan rind. Puree the soup either completely or partially in the pot with a hand blender or in batches in a blender or food processor. Return the soup to the pot, if necessary. Taste and adjust the seasonings.
To serve: Ladle into shallow soup bowls and garnish with Parmesan cheese, sun-dried tomato pesto, or basil pesto.
 Advance Preparation: May be prepared up to 5 days ahead in either version, covered, and refrigerated. Reheat gently. This may also be frozen. Defrost and reheat gently.
 

19-Happy Holidays!

In episode 19 Diane and Denise talk about Christmas and New Year’s! Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington.
Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at: https://denisevivaldo.com
Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at: https://seriouslysimplefood.com
Podcast credits: Cindie Flannigan does everything else and having more fun with it every week. She apologizes for the strange popping sounds on the audio on this episode. You can find out more about her at: https://denisevivaldogroup.com/team/
Subscribe to us on iTunes and please give us a 5 star rating! Join our Women Beyond a Certain Age Facebook Group and the Women Beyond a Certain Age Podcast page on Facebook (so many Facebook pages!). Follow us on Instagram @womenbeyondacertainage.
We want to hear from you! Tell us your experiences (interesting, moving, funny, scary, weird), topics you'd like covered, or ideas for guests, your favorite food memories, your best jokes, whatever you’d like to tell us. Send email to Cindie at: WomenBeyond@icloud.com
RECIPES can be found on our Facebook pages, or scroll down to the bottom of this page for Diane’s prime rib recipe:
https://www.facebook.com/WomenBeyond/
https://www.facebook.com/groups/WomenBeyond/
 
Books
Denise’s books on Amazon:
https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1543351925&sr=8-1
Diane’s books on Amazon:
https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1543351954&sr=1-1
 
Foods
American grown caviar:
https://kelleyskatch.com
Caviar at Costco:
https://www.costco.com/fresh-food.html?keyword=Caviar&autosugg=true&dept=All
La Marca Processo:
http://www.bevmo.com/catalog/product/view/id/13619
Veuve Clicquot:
http://www.bevmo.com/catalog/product/view/id/32526
 
Drink Recipes
Traditional Wassial from The Spruce Eats:
https://www.thespruceeats.com/wassail-punch-recipes-759463
Puerto Rician Coquito from Epicurious:
https://www.epicurious.com/recipes/member/views/puerto-rican-coquito-51730851
 
Prime Rib with Horseradish Cream and Cabernet Reduction
This was a standard dinner at my house growing up. I loved to watch my father carve the juicy rare slices and always hoped I would get the bone attached. Today this dish is a special occasion treat because of its expense and also its richness.
The seasoning paste creates a crispy crust as well as extra flavor. Figure on about 15 to 18 minutes per pound after the initial browning for rare to medium-rare.  I prefer horseradish cream with my roast beef but I have also included a simple sauce reduction for those who must have their gravy. Serve this with mashed potatoes and creamed spinach for a superb and memorable holiday dinner.
Serves 8
Recommended Wine:  This classic holiday fare pairs beautifully with a soft-texture red such as a Cabernet Sauvignon from California, Washington or an aged Bordeaux. Likewise, a perfectly mature red Burgundy or younger Pinot Noir from California or Oregon will be a match made in heaven. Don’t be afraid to splurge!
  
Horseradish Sauce
1/3 cup prepared horseradish cream
1 cup sour cream
1 tsp lemon juice
Salt and white pepper
 
1 (3 rib) Standing Rib Roast, about 6 to 8 pounds, chine bone removed
 
Paste
1 Tbsp Seriously Simple Seasoning Salt
1/4 tsp freshly ground black pepper
1 tsp Colemans dry mustard
2 Tbsp all-purpose flour
1 Tbsp olive oil
 
1 1/2 cups water for roasting pan
 
Red Wine Sauce
1 cup Cabernet Sauvignon
1 cup veal or beef stock
Salt and freshly ground pepper
 
Make the Horseradish Sauce: Combine all of the ingredients together in a small bowl and mix with a spoon to blend well. Taste for seasoning. Transfer to a serving bowl, cover and refrigerate.
Preheat the oven to 450F. In a small bowl combine the paste ingredients and mix with a spoon to blend well. Place a roasting rack in a large roasting pan. Place the rib roast on the rack fat side up. Using your hands, carefully pat a thin coating on the top and sides of the roast. Let roast stand 1/2 hour before roasting. Pour 1/2 cup water around the pan to help the pan from burning.
Place the roast in the oven and roast for 20 minutes to seal the outside of the meat. Lower the temperature to 350F and roast another 1 hour to 1 1/2 hours or until an instant read thermometer inserted in the center of the meat and not touching the bone reads 125F for medium rare. (Start checking the thermometer after the roast has cooked an hour to make sure you don’t overcook it.) After 30 minutes add another 1/2 cup water to keep the pan from burning and add another after another 30 minutes.
Remove from the oven and transfer the roast to a carving board. Loosely cover with foil and let rest at least 20 minutes. Remove the rack from the roasting pan.
Using potholders place the roasting pan on top of the stove. Remove most of the fat and add the wine. Turn up the heat to medium-high and reduce the wine until the wine has thickened, scraping up any brown bits. Add the brown stock and reduce again, until the sauce is slightly thickened. Add salt and pepper and taste for seasoning. Pour into a gravy boat and serve on the side. 
Carve the roast into thick or thin slices, as you prefer. Serve the Horseradish cream and the wine sauce on the side.
Advance Preparation: May be prepared up to 4 hours ahead through step 1, covered and refrigerated.
 

18-Holiday Gifts

In episode 18 Denise and Diane holiday gifts. Scroll down for recipes and links to books and gifts for people who love to cook. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington.  
Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at: https://denisevivaldo.com
Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at: https://seriouslysimplefood.com
Podcast credits: Cindie Flannigan does everything else. You can find out more about her at: https://denisevivaldogroup.com/team/
Subscribe to us on iTunes and please give us a 5 star rating! Join our Women Beyond a Certain Age Facebook Group and the Women Beyond a Certain Age Podcast page on Facebook (so many Facebook pages!). Follow us on Instagram @womenbeyondacertainage.
We want to hear from you! Tell us your experiences (interesting, moving, funny, scary, weird), topics you'd like covered, or ideas for guests, your favorite food memories, your best jokes, whatever you’d like to tell us. Send email to Cindie at: WomenBeyond@icloud.com
 
 
Here are Diane and Denise’s recommendations for holiday gifts:
 
Let’s face it. Holiday shopping can be a tedious, exhausting experience. I’ve done some digging and found some great items in every price range for the cook or wine lover on your list. Take heart, you can order from your bed and have that extra cup of coffee--- a truly stressless experience. Look no further than Amazon.com, Surlatable.com or Williams-Sonoma.com for easy ordering and lots of last minute discounts. I can say that all of these items will bring smiles to those you are gifting. Happy Holidays.
 
Sur La Table Classic Half Sheet & Grid Set
This reasonably priced set comes with a pan featuring superior nonstick dual coating for easy release and a grid for cooling. This commercial-grade aluminized steel of a lighter color provides even baking and a rolled rim for excellent durability. Bake cookies, tarts or sheet pan dinners on this must-have-for-this-season pan.https://www.surlatable.com
 
Instant Pot Aura Pro, 8 Quart
The first thing to know about this latest Insta Pot is that it is NOT a pressure cooker like all of the others. Instead it is an11-in-1 Multi-Use Programmable Multicooker with Advanced Microprocessor technology thatcontrols the time and temperature to ensure consistent cooking results.The Aura Pro replaces 11 commonly used appliances. With the Pro, you can - Sear/Sauté, Bake, Slow Cook, Steam, Stew, Sous Vide, Roast, Yogurt, Rice, Multigrain and Keep Warm, all in one cooker. With 11 Smart Programs your favorite dishes can now be prepared to perfection by simply pushing a button. The interior cooking pot is Food Grade Stainless Steel 304 (18/8)  which is great for sauteeing and cleaning. And, the cooking pot, the lid and the collapsible steam/roasting/sous vide rack are all dishwasher safe. This is the gift to give those that love to cook with little space in their kitchen.https://www.amazon.com
 
Wüsthof 8-Piece Steak Knife Set in Presentation Box
Meat lovers on your list?  They’ll love this beautiful and very useful set of steak knives. The set includes eight 4” steak knives crafted from 18/10 stainless steel. The knives have sharp serrated edges that  are designed to cut easily through thick steaks without tearing. https://www.amazon.com, https://www.surlatable.comor https://www.williams-sonoma.com
 
All-Clad Pasta Pot, 6 Quart
This is an essential item for any pasta lover on your list. It has ample room for pasta to boil and features a handy strainer insert that eliminates the need to use a separate colander. The pot is also perfect for preparing broth and stocks or steaming shellfish and vegetables—simply add the ingredients to the insert and remove when cooking is complete. Constructed of durable and attractive stainless steel, pot features a steel-clad aluminum base that heats evenly and efficiently. https://www.amazon.com
 
LIFU Wine Opener, Stainless Steel Electric Wine Bottle Opener with Foil Cutter
This is still my favorite choice for the wine lovers on your list. It’s a conversation starter as well as a great way to open bottles of wine. It’s easy to use. The electric opener removes a wine bottle cork with the gentle push of a button. It includes the foil cutter. Unlike other electric wine openers, it features a transparent corkscrew shell that makes the cork removal process completely visible. If you want to make it a bigger gift select a bottle of wine to go along with it. https://www.amazon.com
 
 
Hestan NanoBond Skillet
I love this pan. I have the 11-inch one that has been a workhorse in my kitchen. Unlike other high-end cookware, It has a patented, multilayer structure of titanium-based alloys that bonds directly to stainless steel through an environmentally friendly and chemical-free process. It is not a non-stick surface, yet I have found most of my sauteed dishes slide right out of the pan. The key thing to remember about this pan is to preheat it for best reulsts. It cleans easily and really holds the heat evenly. This is the pan to buy for the fussy cook who proclaims they have it all. https://www.williams-sonoma.com
 
Stocking Stuffers
 
Tovolo Measuring System
Never lose measuring cups and spoons again with Tovolo’s magnetic measuring system. This complete measuring set was designed with strong magnets that keep the pieces secure, and to stack neatly for compact storage. The set includes 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 2 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, 1 cup and 3 cup measuring pieces. Ideal for wet or dry ingredients, the measuring system also features easy-to-read, etched measurement markings that won't fade. https://www.amazon.com
 
Drizzle spoons:
https://www.amazon.com/Mercer-Culinary-Precision-Decorating-Stainless/dp/B01M5CUDGN/ref=sr_1_3?ie=UTF8&qid=1544903894&sr=8-3&keywords=drizzle+spoons
 
Microplane Tools
This innovative company is always coming up with clever ideas to help cooks in their kitchen. Here are a few ideas:
 
Microplane 3-grater set:
https://www.amazon.com/d/Graters/Kitchen-BUTTERLEE-Stainless-Chocolate-Garlic-Ginger-Nutmeg-Coconut-Spice-Parmesan-Shredder/B07CJQGVQ1/ref=sr_1_2_sspa?ie=UTF8&qid=1544903997&sr=8-2-spons&keywords=microplane+zester&psc=1
 
Spice Mill
Will grind hard spices like cinnamon and nutmeg. Designed for professional chefs and home cooks, the Spice Mill also features storage on the top where whole spices can be stored. https://www.amazon.com
 
Premium Classic Series Zester Graters
The original iconic long and narrow rasp-style design is now available in a rainbow of colors includng torquoise, bright green, baby blue, orange and dark blue. Any one will appreciate one of these kitchen helpers. https://www.amazon.com
 
 
Holiday Sweets:
Sur La Table Holiday Sampler
Each box contains individually wrapped bite-size pieces of the Milk Chocolate Salted Caramel, Dark Chocolate Mexican Spiced Caramel, Milk Chocolate English Toffee and Dark Chocolate Peppermint Bark Bite---YUM!!!  https://www.surlatable.com
 
Williams-Sonoma Chocolate and Candy and Gift Crates.
Select from tasty choices of candy and gift crates. I personally love to give tins of their famous Peppermint Bark. I also love to give decorative cans of Peppermint Cocoa along with a box of marshmallows for families. Whatever you are looking for, you’ll find it on their website. https://www.williams-sonoma.com
 
Trader Joe’s
You’ll find lots of candies, popcorn and cookies in festive holiday wrapping at an affordable prices. Trader Joes close to you.
 
 
Book recommendations:
 
A Treasury of Great Recipoes by Mary and Vincent Price
https://www.amazon.com/Treasury-Great-Recipes-50th-Anniversary/dp/1606600729/ref=sr_1_2?ie=UTF8&qid=1544906111&sr=8-2&keywords=vincent+price+cookbook+treasury
 
Sunday Suppers by Cynthia Graubart
https://www.amazon.com/Sunday-Suppers-Simple-Delicious-Gatherings-ebook/dp/B073XSV5NL/ref=sr_1_1?ie=UTF8&qid=1544904706&sr=8-1&keywords=cynthia+graubart
 
The New Essentials Cookbook by America’s Test Kitchen
https://www.amazon.com/New-Essentials-Cookbook-Modern-Cooking-ebook/dp/B07F66KP7M/ref=sr_1_1?ie=UTF8&qid=1544905888&sr=8-1&keywords=america%27s+test+kitchen+new+essentials
 
The Complete Cookbook for Young Chefs by America’s Test Kitchen
https://www.amazon.com/Complete-Cookbook-Young-Chefs-ebook/dp/B07H9DQ1JZ/ref=sr_1_3?ie=UTF8&qid=1544905941&sr=8-3&keywords=america%27s+test+kitchen+kids+cookbook
 
Everyday Dorie by Dorie Greenspan
https://www.amazon.com/Everyday-Dorie-Way-I-Cook-ebook/dp/B078983TNV/ref=sr_1_1?ie=UTF8&qid=1544906015&sr=8-1&keywords=everyday+dorie
 
Israeli Soul by Michael Solomonov and Steven Cook
https://www.amazon.com/Israeli-Soul-Easy-Essential-Delicious-ebook/dp/B078975FXL/ref=sr_1_1?ie=UTF8&qid=1544906057&sr=8-1&keywords=israeli+soul
 
 
Out of print books to look for:
 
La Technique by Jacques Pepin
 
Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker
 
A Book of Middle Eastern Food by Claudia Roden and Alta Ann Parkins
 
Beard on Food by James Beard
 
La Varenne Pratique by Anne Willan
 
 
 
Recipes:
 
Chocolate Black Currant Truffles
Makes about 4 dozen
 
Easy, decadent and impressive. These are our holiday gifts to some of the biggest names in Hollywood and truffles are always well-received…especially by celebrity diet cookbook authors. The black currant extract add that little extra something that make these truffles irresistible.
Ingredients:
1/4 cup unsweetened cocoa powder 3/4 cup heavy whipping cream2 cups semisweet chocolate chips
2 tablespoons unsalted butter, at room temperature
1 teaspoon black currant extract (optional)Directions:
Line a baking sheet with waxed paper and set aside. Place cocoa powder in a small shallow bowl and set aside.
Place the chocolate chips in the bowl of a food processor or blender. Pulse until finely chopped.
Heat cream in a saucepan until it just starts to boil. Pour into processor over chopped chocolate. Blend until chocolate has completely melted and mixture is smooth. Add butter and pulse until combined.
Pour chocolate mixture into a shallow bowl and cover with plastic wrap. Refrigerate until firm, at least 2 hours. Form into rough teaspoon-sized balls, roll in cocoa powder and place on baking sheet. Chill until firm. Refrigerate in an airtight container for up to 2 weeks.
 
Tip: Recipe can be doubled, tripled or quadrupled.
Tip: Place truffles in small candy boxes lined with wax paper.
 
 
Limoncello
Makes 2 (750 ml) bottles
 
For best results, buy good quality unflavored vodka. This recipe takes awhile to develop its flavors so start it at least 3 weeks or more before you want to serve it!
 
Ingredients:
12 lemons, scrubbed
2 (750 ml) bottles 100-proof vodka
4 cups superfine sugar
4 cups filtered water
 
Directions:
Using a microplane grater, grate the zest from all the lemons, being careful not to include any of the bitter white pith. Place in a gallon sized glass jar. Add vodka, cover tightly and let stand at room temperature for at least 2 weeks or up to 4 weeks.
Place sugar and water in a large saucepan, stirring to combine. Bring to a boil over high heat. Reduce heat and let simmer for 7 minutes. Remove from heat and let cool. Add to vodka mixture and let stand for an additional 1-4 weeks.
Strain through cheesecloth or a fine mesh strainer into decorative bottles. Serve cold.
 
Tip: This recipe can be doubled.
Tip: Pour finished limoncello into small decorative bottles to give as gifts.
 
 
Lemon Lavender Shortbread
Makes 32 cookies.
 
We make these cookies when we teach at Rancho La Puerta and they are always a big hit.
 
Ingredients:
2 cups all purpose flour, plus more for dusting
2 cups all purpose flour
1 1/2 teaspoons sea salt
1 teaspoon baking powder
2 tablespoons fresh lavender, finely chopped
1 tablespoon lemon zest
3 sticks unsalted butter, at room temperature
1 1/4 cup powdered sugar
1 cup granulated sugar
 
Directions:
Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper.
Place flours, salt, baking powder, lavender, and lemon zest in a large bowl and whisk to combine.
Place butter, powdered sugar, and 1/3 cup of the granulated sugar in the bowl of an electric mixer and mix until combined at low speed.
Add flour and continue mixing until dough resembles coarse cornmeal.
Gather dough into a ball and place on a lightly floured work surface. Knead briefly, just until dough comes together.
Divide dough into 4 pieces and roll out to 1/2-inch thick. Place on prepared baking sheets. Score shallow cut marks (8 wedges) into top of shortbread. Sprinkle with remaining granulated sugar.
Bake until lightly golden, about 22 minutes. Remove from heat and cut through, following score lines, while still warm.
 
Tip: Recipe can be doubled, tripled or quadrupled.
Tip: Line clear Chinese take-out containers (available at restaurant supply stores) with wax or parchment paper and fill with cookies.
 
 
 
 
 
 
 

17-Negotiating

In episode 17 Denise talks her recent experience negotiating at a car dealership. Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington.
Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at: https://denisevivaldo.com
Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at: https://seriouslysimplefood.com
Podcast credits: Cindie Flannigan does everything else and having more fun with it every week. You can find out more about her at: https://denisevivaldogroup.com/team/
Subscribe to us on iTunes and please give us a 5 star rating! Join our Women Beyond a Certain Age Facebook Group and the Women Beyond a Certain Age Podcast page on Facebook (so many Facebook pages!). Follow us on Instagram @womenbeyondacertainage.
We want to hear from you! Tell us your experiences (interesting, moving, funny, scary, weird), topics you'd like covered, or ideas for guests, your favorite food memories, your best jokes, whatever you’d like to tell us. Send email to Cindie at: WomenBeyond@icloud.com
 
Books
Denise’s books on Amazon:
https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1543351925&sr=8-1
Diane’s books on Amazon:
https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1543351954&sr=1-1