Happy New Year from the Two Saucy Chicks

On Christmas day friends and family joined Robbie at her home to celebrate the season. Left to right, George Fishman (Nancy's husband), Maribel Fernandez-Dillon (Catering by Maribel),The Two Saucy Chicks: Nancy & Robbie, Rene' Beal and Robbie's son, Michael Bell. All had a hand in creating a Southern Christmas brunch that was enjoyed by all.

On this day, January 2, 2009, Nancy and Robbie wish you and yours the best New You possible - may your life be filled with joy and laughter and may your table always be prepared with love and seated with friends and family.
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Join Us at the Table this Saturday...

You might think that all that fat is on your hips, but Dr. Ian Smith will tell us that it's all in your mind. In other words, the fight against obesity is as much mental as it is physical, and his new book, "The 4-Day Diet'' can help you get your mind right first. Dr. Smith is the diet expert on VH1's Celebrity Fitness Club and contributor to The View and Men's Health magazine. Listen in -- and lose weight by next Friday!

Also, Charmaine Campbell, of Chic International, knows that you only have one chance to make a first impression. When you're dining out, you don't want to be left with egg on your face according to Charmaine's new book "Money Cannot Buy You Class".

Tune in at 9:30 am to BlogTalkRadio.com/JoinUsattheTable

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We invite you to call into the show, chat with the guests and win prizes. Last week our guest sommelier, Gabriel Varela of South Miami Beach's newest hot spot the Meat Market (915 Lincoln Road) educated us to the nuances of bubbly. Not only did he educate us about the many varieties, tastes and price points, he also gave 5 Join Us at the Table listeners the opportunity to win a $50.00 gift certificate to the Meat Market.

Be sure to tune in this Saturday. Our Call-in Number is 347.677.0827 or sign on to www.BlogTalkRadio.com/JoinUsattheTable and register to enter our chat room and become a winner!!!
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Rum cake, empanadas, short ribs corn bread, chocolate bark – Nancy has a day job, so she spent much of holiday season doing some early-morning cooking. The point was to let the flavors mingle all day before "show time" later in the evening.

The most challenging? Nancy couldn't resist making puff pastry for empanadas (yeah, she could have bought the dough ready-made, but that's the coward's way out). First she had to find lard – never used it in her life. Food Giant came through. The dough itself was a minor major production: Mix flour and water, roll it out, spread lard on top and fold the dough in thirds like a letter; repeat this twice. The result: thin layers of dough that will puff up and expand as it bakes.

It worked, and Nancy can scratch it off her list of must-dos!
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