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My articles have appeared on several websites and I am, and have been in the past, brand ambassador for several companies. Please see my As Seen On page for more information. I am always interested in new and challenging writing projects, and would be happy to discuss contributing to your publication. Contact me at the above address if you are interested.
If you are interested in sending a book or product for review, please keep in mind: I am a very busy mom of 7, and I make every effort to do reviews within 2 weeks of receiving a product, within 4 weeks of receiving a book, and within 1 week of dining at a restaurant.
The only blogs on which reviews are posted is Cooking with Anne or A Thousand Soups. I try to keep advertising to a minimum, so please make sure that your product is related to food in some way.
For products with a value of less than $75.00 U.S. it is no longer economically feasible for me to do full reviews on my blog with professional photos and/or recipe development. This does not include books for review.
If you have a product that is valued at less than $75.00 U.S. I will be more than happy to send out snippets on Facebook, Twitter, Instagram and Pinterest, but a full blog review must be monetarily compensated.
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If these are acceptable terms, contact me and I will send along mailing information.
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4 comments:
I made this recipe tonight and it was great! The best I've made in a long time. I think the key is the lower heat. I do have one question. Whenever I make a roast (any cut), the fat doesn't break down completely. I'm not talking about the larger pieces of fat that can be easily trimmed, I'm talking about the thin fat layer within the meat. I'm wondering if this is normal or if there is something I can do differently. Thanks! kris
hi Kris - I'm not sure why your comment posted here, but I'm assuming this was meant for the Chuck Roast post.
There are two types of fat in a cut of beef, collagen, which breaks down and melts and gives wonderful flavor to meat, and elastin - which stays exactly as-is and is tough and hard to deal with. The only way to work around that is to really be aware of it before you purchase.
You can often see it running through the meat. It's not white as collagen is (which is what gives marbling and often runs around the edge of the meat) and is seen as almost a "cable" running through several areas. You can break this with a meat mallet, but for chuck steak it's just a part that you have to remove once cooked.
I hope that helps!
Could you please send me how many calories in Chicken Spanikopita, either a single serving or the whole recipe? Amy Kindler
Hi Amy - you would have to run it through a calorie calculator - I don't usually add nutrition information to my recipes - thanks!
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