That is interesting...sandy toe

OK, I don't know which I love more, your kitchen or your Southern accent! I'm just going to watch that over and over again to hear you say the word "side" with that little drawl. Love ya!

I love seeing you in motion! You're funny at the end there with your cuts. :)

so you're telling me I shouldn't have washed my cutting board with Dawn? Hmmm. What do you do if your sweet husband cut meat on the cutting board while preparing you dinner?

You are just the cutest. I think one of your next videos should be "How To Host a Blogger-Friend and Have a Culinary-Themed Weekend Together". Hey, PW and Smitten Kitchen are doing it!

WHAT Southern accent? Sounds entirely normal to me.

Hi, there...

I just nominated you for the Blogger's Choice Awards! Categories: Best Food Blog and Best Blog Design. Whee! Go here to get your badge and start sending people there to vote for you! http://bloggerschoiceawards.com/blogs/show/72399

I hope you win!

XO

Anna

this combination definitely works best for getting out the onion and garlic smells from a cutting board. I also use this combo to clean my copper souffle bowls for whisking egg whites - gets it nice and shiny and is the best for getting rid of any fat residue in the bowl so the whites whip up nicely!

Happy Sits day.

Very interesting.

Question: what kind of photo camera do you use?!

-C

Great advise and information. congrats on your sits day!

Wow, this is something that I've never really put a whole lot of thought into.... Thanks! :)

great video there and great advice too=)

A cutting board is an essential part of every kitchen. It providing the chopping space for food preparation, or to serving of the finished meal. Up there with the chef’s knife, the cutting board is probably the most used kitchen tool in our home. A cutting board often double as a protective support or 'hot plate' for food arrangement. Every kitchen has at least two or more, and it's not unusual to have 4 or 5 of them. We recommend that ever kitchen has a minimum of two boards, one for fruits, fresh vegetables, bread and food that can be eaten raw. The other one is for cutting raw meat, poultry and fish. This way your risk of bacterial cross contamination is reduced.

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