And if you need some tips on what implements to have, just ask!

I know I couldn't be without a big huge Pyrex mixing bowl for letting bread rise, a shallow small sautee pan and a deep big sautee pan (both stainless steel, not nonstick), a cutting board and a decent, heavy knife, a thick-bottomed pot with a clear lid for cooking rice, and a 12-quart stock pot for soups and things.

And apparently now I'm scheming to own a fancy blender like Melissa's...

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Tell me about it, but once you get the hang of it, it's so satisfying. I stopped eating all the gluten-free breads because honestly they taste like shit and are usually filled with soy, corn and sugar (hello....ALLERGENS!)

I just replace it with more greens and gluten-free grains like: rice, millet, quinoa, buckwheat ( a distant relative of the rhubarb family) and amaranth. less

Since we moved on beyond the old last page, I guess I'll post this in case anybody wants to check for references:



I hope you guys have loved this meeting as much as I have!

Here are some of the places online you can follow Melissa's work:

on the web at sexy food therapy . com
Her Remodel Sexy program can be found at sexy food therapy . com / remodel-sexy
Facebook: facebook . com / sexyfoodtherapy
Twitter: twitter . com / sexyfoodtherapy


You can also sign up for her weekly newsletter, Red Couch Confessions, here. It looks like a pretty neat setup, Melissa answers a question per week in a short'n'sexy four minute video! You can submit your questions, too.

And I hope to see you all again next month---let's all eat sexy until then!
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