Thankful for Purple Pie

As we are now a week from Thanksgiving and finalizing exactly what we are going to cook and feast on for the holiday of thanks (myself included), I can’t help but share what I plan to serve for dessert at my Thanksgiving dinner. First, a little background. Obviously, I love vegetables. In fact, for a few Thanksgiving dinners in the last decade, I prepared and served more than 10 (yes, 10) different vegetable dishes. Admittedly, 10 was probably a bit much. In the last few years, my daughters, Alex and Sophia, have joined me in my cooking adventure. So it’s become quite fun to hang out in the kitchen while preparing dinner. Each year we make a few family favorites—roasted root vegetables and Stokes Continue Reading

Deliciousness is a Cherimoya

I just read an update from our procurement team that Cherimoyas are now at their peak of season! I just love Cherimoyas. For those of you who are novices in the exotic fruit category, the Cherimoya is a subtropical fruit that grows in California and contra-seasonally in Chile and New Zealand (and probably in other countries that I do not know about). I like to describe its looks as a cross between an artichoke and a hand grenade! (Got the picture?) Besides the fabulous flavor (smooth vanilla-pineapple-pear-custard), my special closeness … Continue reading

The Federal Reserve Bank

Sometimes when I go to cocktail parties or meet other business people, they don’t take me seriously. I mean, really, here I am a 50-something woman (not always dressed like a CEO), trying to make interesting conversation and appear relevant. My absolute favorite conversation starter is to mention that I used to be a director of The Federal Reserve Bank. Yes, THE Fed. And, yes, I met Chairman Alan Greenspan. But, that’s another story. Mostly people want to know just exactly HOW I got to be a director. And that’s … Continue reading

Arugula: Spice of Life

Arugula. Arrugula. Rocket Salad. Roquette. Rugola… It has many names but it’s all the same thing. This peppery, leafy green has become quite popular with chefs over the past 10 years. It’s that long leaf salad green with scalloped leaves and a strong, distinct peppery flavor. It’s often found in mesclun salad mixes, or even alone as a bagged salad. I vaguely recall when we first got a request for “Rocket Salad.” It must have been in the 1970s when we were just beginning to market fresh herbs. (That’s right, … Continue reading

Business Cards: Don’t leave home without them!

I am getting ready to pack for another business trip soon, so I need to make sure I have enough business cards. When should you carry business cards? Always. And I mean always. There is never a time when I leave my house without them: Heading to a baby shower. Business cards in my purse. Attending a training conference. Business card holder in my briefcase. Going to a cocktail party, wedding or Bat Mitzvah. A few loose cards tucked in my evening bag. Going to a convention. Filled business card … Continue reading