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about the book Summer barbeques don’t all have to start on the grill If you’re cooking more than one menu item off the grill, it’s easier to do some of the cooking indoors and ahead of time. For example, at my nephew’s graduation party, his parents served a delicious menu. For the entrée they grilled tri-tips that had been marinated with herbs and a very good burgundy (wine is a great tenderizer) and boneless chicken thighs in a bottled marinate called Maple Chipotle Grill Sauce. They cooked the chicken in the morning, cooled them down, refrigerated them, and a half an hour before they opened the buffet line they warmed them up in the oven. This way you get the fabulous smell of the something coming off the grill (the beef) without the extra stress of too much cooking right in the middle of your party. ________ September American Association November Women’s Ministries San Diego Traumatic Brain Injury Foundation __________ Bookstores
carrying 668 6th Avenue (Between Market & G Streets) San Diego, CA 92101 (619) 702-4200 The Book Works The Grove - Southpark |
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Introduced
as a lifestyle expert on TV, radio and in print, Maggie always has
a twinkle in her eye because she knows YOU can become a lifestyle
expert too. Lighthearted in spirit and with humor, she relates to
her audience and reminds them what matters most in life is staying
connected.
There is an intimacy and privilege of being invited into someone’s home; it’s that warm feeling of being someone special. Her new book, Food is the Frosting – Company Is The Cake, has 101 useful tips when having friends and family over, plus delicious recipes that can be made 24 hours ahead of time. The book is filled with heart-warming stories and levelheaded advice to reduce the stress and anxiety of entertaining. Maggie was lucky to grow up with parents who entertained more than most. During childhood her father’s physical limitations due to his health made it easier to invite guests over to their home. Without precisely knowing it then, Maggie was “in training” even as a young girl to become a relaxed host. As a natural extension, she later owned her own successful catering business on the shoreline of Connecticut, Catering By Maggie. Her current appearances include teaching and lecturing throughout the United States, often as the keynote. She has the unique ability to get us to slow down and makes it easy to try out new ideas. In addition to her writing and lecturing, Maggie is also the Director of the Caregiver-to-Caregiver Network for the Southern Caregiver Resource Center in San Diego. The chapter in her book, Honoring Life Events During Suffering, Illness And Loss, is based upon her own life experiences as well as her professional capacity supporting family caregivers. Available for Maggie is available for speaking engagements, keynotes, classes, and book-signings and would appreciate being invited to speak at organizations and groups:
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