Fw: See how going back to school Gluten-Free can be easy and delicious! @PamelasProducts August Newsletter: The Cookie Sheet

I do love Pamela's, and my school snack drawer is filled with goodies! •••••••••••••••••••••••••••••••••••••••••••••••••••••••••• If you have trouble viewing this message, click here. HOME | OUR PRODUCTS | RECIPES | STORE | ALLERGY INFORMATION | VIDEOS | ABOUT Get ready to Mix it Up with Pamela's! The summer months are heating up, but that has not stopped Pamela from spending time in the kitchen, testing new recipes to share with all of you. Speaking of new recipes, it's time to get ready for our 7th Annual "Mix it Up" Recipe Contest! Beginning September 10th and running through October 29th, share with us your fabulous and innovative recipes made with any of Pamela's products as an ingredient. Pamela personally prepares and tastes all eligible entries with her baking team. I am already looking forward to sneaking into her kitchen to take some photos of Pamela at work, and of course, enjoy some delicious food. So, put on your chef's hat and start testing out your recipes. We will email you more information on how to enter and the official rules in the upcoming weeks. Good luck! As always, we welcome your thoughts and input. You can contact me with feedback at newsletter@pamelasproducts.com.   What has Pamela been up to lately? We are proud of our recent product successes. Pamela's products have been making headlines and we wanted to share a small sampling of our accolades with you. We are Progressive Grocer Editor's Pick 2012 with our Whenever Bars, Chocolate Brownie Mix and Baking & Pancake Mix "Unjunk Your Junk Food" by Naturally Savvy's Andrea Donsky and Randy Boyer recommends Pamela's White Chocolate Raspberry Cheesecake and Simplebites Ginger Snapz. Saveur.com gave a hearty endorsement for our Baking & Pancake Mix as a "reliable secret weapon". READ HERE Pamela's wins in 3 categories with the 2012 Best of Gluten Free Awards. Our Baking & Pancake Mix, Chunky Chocolate Chip Cookies and Pecan Shortbread Cookies were the shining stars. READ HERE Going to College Gluten-Free This is the time of year when many young adults make the transition to college. For those that must be on a gluten-free or other special diet, this can be a difficult move. Whether living in the dorms, a fraternity or sorority house, or in an apartment with roommates, safe meals are a challenge and a priority. Keeping a stash of Pamela's Products around should help - Whenever Bars are a perfect snack for any time of day, and Single Serve sizes of our Brownie Mix and Pancake Mix come in handy. And of course, don't forget the cookies! For lots of great tips and advice on "Going to College Gluten-Free," visit the National Foundation for Celiac Awareness (NFCA) website HERE. Let's Revisit Pamela's Past Recipe Contest Winners With the 7th Annual Recipe Contest coming up next month, we wanted to share some deliciously inspiring recipes from our past winners. We have had so many amazing recipes submissions. Too yummy not to share. Here are some of our favorites. Enjoy! Gluten-free Back to School! After a summer of vacations, camps, and fun, it's time to get your kids back into an early-morning, studying routine that many dread. With the school supply list in hand, you and your little ones are off to purchase brand new backpacks, binders, and all the works! The most important thing parents need to think about, however, is making sure to that your kids have their stomachs filled with healthy food to enhance school performance and keep energy going throughout the school day. Getting your family dressed, fed, and out of the house can be tricky enough, without having to fix up a creative, kid-friendly, healthy breakfasts. Pamela's Pancake and Baking mix can help you accomplish just that without taking too much of your time. You can make healthy pancakes, waffles, and crepes that your kids will love! Mix in some of their favorite fruits, like raspberries or blueberries which are high in anti-oxidants. This will not only taste great, but studies have shown that anti-oxidants improve cognitive function! Walnuts and flax seeds can be added to the batter to add Omega-3s, and cinnamon will help to stabilize blood sugar. And the best part: you can make the pancakes ahead of time, freeze them, and reheat them all week long! Now that breakfast is under control, you need to think about what to pack in that fancy new lunchbox that your child picked out! This is hard, even without having to deal with food allergies! For a great tasting sandwich, you can use Pamela's bread mix. This can be used to make sandwich bread, or can be used to switch it up and make bagels! Just add delicious "brain foods" like protein-rich, gluten-free sandwich meat, avocado, tuna salad, or even hummus. Egg sandwiches can be delicious, too, and filled with Choline, Omega-3s, and Protein to help with concentration and memory! The pancakes that you made earlier can also be a bread substitute, as well, and are great with peanut butter and bananas! For a perfect snack at recess, our Whenever bars are tasty, gluten-free, and fit perfectly in a lunch box. They give your kids a good source of Omega-3s and whole grains, too! And to reward your child for a long day of learning, we have a variety of amazing cookies that would make any kid smile! Brownie In a Minute Have a brownie craving? Did you know that you can make brownies in a minute in your microwave with Pamela's Brownie Mix? Click the video and let these cute Pamela's fans show you how! Pamela's Cook of the Month Congratulations! Shirley R is our Cook of the Month winner! She shared her recipe for Cherry Cola Cupcakes made with Pamela's Chocolate Cake Mix. This recipe has been officially approved by her grandkids and we are happy to share with all of you. Would you like to be featured in our newsletter next month? Send us a picture of yourself, your friends or loved ones with a recipe you made using Pamela's products. It can be a creation of your very own or something you made using one of Pamela's many recipes. We will send you a care package with a variety of Pamelas products for your enjoyment. You can send your picture and written directions of the recipe you used to newsletter@pamelasproducts.com. Please note that all pictures and recipes become property of Pamela's Products. All winners will be sent an affidavit for use that will require signature and authorizations. We will not publish your name and location without your explicit written consent. Contact Us at [707] 462.6605 or www.pamelasproducts.com 2012 Pamela's Products. All Rights Reserved.   Pamela's Products, Inc. | 1 Carousel Lane, Suite D | Ukiah, CA 95482 Email Marketing by Manage Your Subscription  |  Forward To a Friend

Happy Birthday, Dear Julia. Happy Birthday to you.

Tomorrow marks the 100th anniversary of the birth of my culinary idol, Julia Child.

Perhaps my favorite quote describes my relationship with Julia -- I found it on Brainy Quotes.

Instead of drooling, oohing, etc., I want to share something I wrote for the Sarasota Herald-Tribune food section in 2004 -- shortly after Julia died, and as a hurricane was tearing into the area. I wrote this before Julia and Julia -- and I wrote it for my Julia.

This explains my love of Julia Child, and why today I celebrate her here, on Twitter, and in my life.

Merci Beaucoup, Julia.  Toujours...bon appetite!

Thanks for inspiration and sense of humor, Julia

By GINGER CARTER CORRESPONDENT

The Sarasota Herald-Tribune

Published: Wednesday, August 25, 2004 at 1:00 a.m.

Last Modified: Wednesday, August 25, 2004 at 12:00 a.m.

Julia Child shaped my life.

When news of her death Aug. 13 flashed across my television screen, I felt like I'd lost a dear, life-long friend.

I discovered "The French Chef" as a sixth-grader in 1968, and for more than 35 years, I have been a faithful Julia-phile. Her talent, style and humor got me interested in cooking and food, an avocation I treasure.

Because of Julia Child, I studied French in high school and college. After becoming a journalist, reading her clever cookbooks and articles made me want to write about food and cooking.

And it all started with a little red cookbook.

My love of Julia Child and "The French Chef" marked me as an oddity among my friends in Waycross, Ga. When my friends were talking about "Here Come The Brides" and teen idol Bobby Sherman, I couldn't get enough of a Sunday afternoon PBS show starring a tall, gangly woman with a funny accent. At 4 p.m. every Sunday, before leaving for youth choir at the First Baptist Church, I would hunker down in my bedroom, glued to the scratchy black-and-white picture on my second-hand television set. Every week, I'd painstakingly recorded the recipes Julia prepared, then rave about them to my friends, who thought french fries were French cuisine.

My parents didn't really understand my fascination with the show or its host. "You were far ahead of me and your mother when it came to cooking," my 80-year-old daddy told me in a recent phone conversation. "I don't know what got you interested in Julia Child, but I do remember you got us interested in her, not the other way around."

They were good sports about it all the same. When I announced I wanted to prepare Gratin de Pommes de Terre Dauphinois, my mother fretted over the calories while my daddy took me to the Winn-Dixie for supplies. They helped me peel the potatoes, crush the whole garlic clove (I'd only used garlic salt before that!) and layer it all in the casserole. "These are just scalloped potatoes," Daddy said when we sampled them with our Sunday roast. I didn't care. I was a French chef!

When my 12th birthday rolled around in February 1969, my wish list was Julia-inspired: I wanted a wire whisk, a potato peeler and my own Teflon-coated saucepan. Oh, and a can of Beefaroni. After all, wasn't Chef Boyardee a chef, too?

When the day rolled around, though, I got an unexpected treasure.

Inside the last box I opened was a copy of "The French Chef Cookbook" by Julia Child, a hardback copy at that. I still remember my absolute delight. I took the book to school that day, then toted it around for weeks, showing it to anyone who'd look at it.

The first recipe I tried was Crème Renversee au Caramel, molded caramel custard. I burned my finger when I touched the hot melted sugar that coated the pan, but the result was the most delicious food I'd ever tasted.

To this day, crème caramel, in all its incarnations, is my favorite dessert.

Julia's petite fours, made with her luscious genoise and dipped in creamy fondant (not iced with pink frosting), got me extra credit in ninth-grade French class. We fixed her coquilles St. Jacques when I was in a summer honors French class in 1973.

As I re-read my favorite cookbook while watching tributes to Julia, I realized how much I epitomized her goal of making French cooking accessible to any cook. "I wanted to show people if I could do it, any one could do it," I heard her say on more than one occasion.

What better proof than a 12-year-old girl with no cooking experience at all, experimenting with recipes she couldn't pronounce in a tiny, South Georgia kitchen on a Sunday afternoon? You were right, Julia.

If I could cook Gratin de Pommes de Terre Dauphinois, anyone could.

Merci beaucoup, Julia Child. You not only changed the culinary world, you changed MY world. We're all forever grateful.

Fall Line Farmers Market Newsletter

Happy Farmers Market Week!  See you there!

Food that is good & good for you! Support your local farmers! 210 South Wayne Street, Milledgeville, GA Is this email not displaying correctly? View it in your browser. Friend on Facebook Forward to a Friend At the Market This Week: -Watermelon -Hand-picked flower bouquets -Milk -Cheese -Greek Yogurt -Butternut Squash -Figs -Fairtrade Ground Coffee -Iced Coffee -Edamame -Okra -Zucchini -Tomatoes -Fresh herbs -Honey - Pasture Raised Eggs - Cabbage - Cucumbers - Squash - Scones - Homemade Jellies - Grass Fed Beef - Homemade Pound Cake - Fingerling Potatoes - Vegetable Transplants - More Summer Vegetables! Not-So-Fried Okra A healthy twist on one of your favorite Southern dishes!  This simple, and healthier alternative, is perfect for people that say the only way they will eat okra is fried. Okra gives it the taste and the bread crumbs give it the crunch. It works best with the very small pods, but the larger ones will work if cut into smaller pieces. The very large pods (3”-4”) do not work well with this recipe! Ingredients: -3 cups okra (cut in half) -3 tbls olive oil -½ cup bread crumbs (or enough to cover the okra) -Salt and pepper to taste Directions: -If the okra are very small (1” or less) you can use whole with cap intact, otherwise cut washed pod in half horizontally and place in a bowl. -Salt and pepper lightly (I like a little garlic powder too) and mix well. -Heat olive oil on medium setting in a large frying pan and add okra pods when hot. -Sautee okra for 5-6 minutes or until tender. Thicker and older pods may take longer. -Add bread crumbs to the pan and stir until okra is evenly coated. -Remove from pan when bread crumbs start to brown. This recipe was shared by loyal Fall Line Farmers Market customer, Andrew Herren. Thanks for this delicious dish Andrew!    New Vendor Joins the Market! This Saturday we will be adding another member to our market family! SupHerb consists of Renee Fontenont, a professor at Georgia College and several of her dedicated students. SupHerb will be joining us for the first time to sell dry herbs that will add an abundance of flavor to all of your favorite dishes. If you are ready to start a garden of your own, they will also be selling potted plants. Celebrate National Farmers Market Week with Us! Don't forget that we will be ending National Farmers Market with some taste-testing festivities! We will be showcasing okra since it is currently at season's peak!  Join us from 9 a.m. - Noon for free samples of fried okra prepared by market manager, Rachel Rivera. Tennessee Sweet Potato Squash You have probably seen this vegetable being sold by Salamander Springs and not known exactly what it was. The Tennessee Sweet Potato Squash is considered to be a pumpkin and squash heirloom variety. It is most often used to make pies or served as a side dish, similar to yams. For an opportunity to learn more about various vegetables and planting your own organic Fall garden click on the following link  http://www.centralgatech.edu.  follow on Twitter | friend on Facebook | forward to a friend  A joint initiative of First Presbyterian Church, Milledgeville Community Garden Association, and Live Healthy Baldwin Copyright © 2012 Fall Line Farmers Market, All rights reserved. You are receiving this email because you have expressed interest in supporting local farmers and buying fresh, naturally grown food! Our mailing address is: 210 South Wayne Street Milledgeville, GA 30161  unsubscribe from this list | update subscription preferences

Julia Child, the @JC100, Dekalb Honors and Coquilles. St. Jacques

This week's recipe in the Celebration of Julia Child's 100th Birthday is one that brings back one of my fondest summer foodie memories.

It was the summer of 1973, and I was studying French for the summer at the Dekalb Honors Program, held ever summer back then at Clarkston High School.  I loved DHP -- I went two summers in a row -- but this second summer was special.

It was the summer Julia went to class with me.

My French teacher, the delightful Madam Charbonnet, was the coolest teacher I'd ever encountered in a classroom.  The first day she brought us Baskin-Robbins Ice Cream and said, "Describez en Francais." To this day I remember my flavor -- Pralines avec creme...still a big favorite today,

The highlight of the summer was preparing a French meal for the Dekalb County Board of Education.  We practiced all the recipes, en Francais, sil vous plait, and our meal included:

Poulet Dijon
Hiotres en coquille a la Rockefeller
Quiche Lorraine
Salade avec tomates en vinaigrette
Pain Francaise, a la Julia (I took my cookbook and we made baquettes)

and my favorite of all -- Coquilles St. Jacques

I'm pretty sure I'd never had scallops like those in the Coquilles St. Jacques (mine had mostly been done friend in a seafood platter) but I was hopelessly hooked.  Somewhere in my cookbook collection, I have the recipe -- it wasn't Julia's but it was special. It was that summer I learned there is no spinach in Oysters Rockefeller, that bacon for quiche can burn really fast, that you shouldn't wash whole button mushtooms, and that gruyere cheese is better than Swiss. The fact that I was also working at a grocery store that summer meant I kept bringing home the makings for quiche especially.  Oh and my poor Daddy, who really doesn't like cheese, well, he ate more quiche than he should have ever had to have, since I insisted on cooking the whole shebang a couple of times that summer.

The administrators oooh'd and awww'd over our food, and we all took bows.  And we scarfed leftovers.

My memories of this cooking experience, inextricably tied to chere Julia, reminds me again of how prevalent she was in my life. Still is.  After all, I'm proud to remember this story and share her recipe from Mastering the Art of French Cooking.

And I think fondly of Mrs. Charbonnet (I wish I knew where she, and my high school French teacher, Ms. Walters, were today. I'd like to thank them for shaping my teaching). for letting me be me. Foodie girl, 101, in 1973.

**This week's recipe is a classic from Provence: delicious and summery Coquilles St. Jacques à la Provençale (Scallops Gratineed with Wine, Garlic, and Herbs). Perfect as an appetizer or a main course.

Excerpted from Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Oh yes, at the end of the class, she gave each of us a kitchen tool.  Mine was a butter curler.  I still have it.  And I cherish it and use it still.

News from the NFCA @celiaccentral #gf #celiac

I thought this information was worth sharing with you. NFCA has exciting initiatives coming up over the next few weeks and I wanted to share those details with you.  We would greatly appreciate any help you can provide in spreading the word on your blog, Facebook or Twitter. Our next free webinar is a hot topic: cross-contamination in restaurants.  With an expert panel to address questions and concerns gathered from the community, this is one you don’t want to miss.  The webinar, “Cross-Contamination in Restaurants: What You Need To Know” is on Thursday, August 16 at 2 pm ET/11 am PT.  We’ll be hosting another free webinar the following week on the 23rd focused on “Back to School: Preparing to Educate School Administrators on the Importance of Gluten-Free” at 8:30 p.m. ET/5:30 p.m. PT.  As you know, Appetite for Awareness is right around the corner, but we’ve added a t-shirt contest to the event!  This is a way to get everyone involved, even if they can’t make it to the event in Philadelphia.  The contest is for amateurs and pros alike and the winning design will be determined via Facebook votes.  Pretty fun, right?  The deadline for submissions is on Wednesday, August 15.  The Gluten-Free Pantry Raid is still in full swing, too.  The Grand Prize winner will go on a $500 gluten-free shopping spree with NFCA Founder & President Alice Bast and an expert dietitian. Then they’ll head home to organize the winner’s pantry and make sure all those gluten-free goods are stored safely. The deadline to enter is Friday, August 31. In case you missed it in our August newsletter, NFCA recently published new webpages dedicated to celiac disease in families.  There are 2 new printable guides to address the prevalence of celiac in families and how to talk to family members and doctors about getting tested.  Check out the new pages: ·         Celiac Disease in Families ·         Talking to Your Family About Celiac Disease Testing We’re excited to be able to share these new resources with the community! Please feel free to share these upcoming events and initiatives with your followers.  I’m happy to send more information or answer any questions you might have.  restore health. reclaim lives. donate now» national foundation for celiac awareness (nfca) p.o. box 544 ambler, pa 19002 215-325-1306 ext. 103 www.CeliacCentral.org   The information above is not intended nor suited to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical question or condition. The above information is not intended to establish a doctor/patient relationship with any physician. There is no replacement for personal medical treatment and advice from your personal physician.

Five years

FIVE YEARS

On August 1, 2007, I wrote my first post on this blog, which I called Gluten-Free in Georgia and Florida.  Well, I left out the appropriate hyphen, but I digress...

Every year on the anniversary of this blog -- now Gluten Free in Georgia, Finally -- I do a little retrospection. A little introspection.  And a little, well, projection.  After all, this is what anniversary date are all about.

So today I am writing to point out the 5 gluten-free products or moments this year that have impressed me.  

1.  We are here! We are here!  We are here! 

The entire 1 in 133 movement, the growth of assertive advocacy, the rise of real role models -- all that has happened this year. Yes, it's still a struggle, yes we still have to advocate and educate, and yes, one must always be on one's toes....but wow, how things have changed in five years.

2. Elizabeth Barbone.  She's in a class by herself, my friend Elizabeth. She has become a dear friend in the last two years, but more importantly, she is rising to the top of the field in gluten-free baking and cooking.  I am most amazed by her recipe for doughnuts in her new book

 as well as her bread recipe my first exposure to her brilliance.  Her enthusiasm, her love for being gluten-free and eating well, her sense of humor, her donuts, did I mention her donuts?  And most of all, her weekly Serious Eats Gluten-Free Recipe.  She's amazing. 

3. Five years ago, there was no packaged gluten-free bread worth eating.  

And now there is.

Seriously.  Two stellar highlights this year -- we have magnificent options, including Rudi's Gluten-Free Tortillas, and the delicious Soft Kinnikinnck bread and buns.  In fact, the bread world has become normal -- regular -- like old time.  I applaud these companies for their dedication to us, but more importantly, I can now do simple things like take a sandwich for lunch or make garlic bread or burritos. 

4. I'm blessed to know gluten-free business women I can call on when I need something for a special event.  

And I'm happy to call them friends.My stalwart friends:

Shelley Ritchie at Moondance (one of my first GF friends, my Home Girl, baker of the best brownies evcr!)

Jill Brack at Glow Gluten Free -- still my favorite gingersnap!  And Jill -- mwah!

Marilyn Santulli at American Gra-Frutti  Love you Mia!

Lorna Shafir at Kettle Cuisine -- sad they had to stop the store line, but what an awesome woman and company.

Marion from Pamela's Products.....awesome-sauce!

Heather Collins from Think Thin Products

and my personal angels/sisters

Lori Pocock

and 

Janet Richardson

What's cool is all of these women have been in my gluten-free life since I had to make the change.  I am blessed by this fact. I'm just sad I haven't seen much of some of them lately -- I don't get to vendor fairs and conference much any more.

That is because.....

5.  This year, I realized that being gluten-free is no longer the hardest thing in my life.  
In fact, it's the easiest part of my life to control nowadays.I think our community has made this happen. Good work and great products means being gluten-free is almost pedestrian. Admittedly, we must still be diligent. Admittedly, I won't be cavalier about anything.  Etc.  But I feel at home in my gluten-free world.

 Because now, my focus is continuing to see and continuing to live. My body is being ravaged by the side effects of methotrexate, prednisone, diabetes, and most of all, Giant Cell Arteritis-- it's been a tough, two-year fight.  I now have thyroid disease, and I also have anemia, and oh yeah, that common splotch of skin cancer on my head (yes, I know it's baby cancer -- but I will have an awful scar...).

That is why FIVE MONTHS  from today, on Jan. 1, 2013, I anticipate beginning retirement on disability.  See, when trying to get well IS your job, it's impossible to DO your job.  I appreciate your kind thoughts, prayers, karma, etc. as I work through these months (which includes the Oct. 1 deadline for application).

This also means I've drawn closer to the gluten-free world I'm closest too, and farther from the colloquial side. So yeah, I'm more distant. But it doesn't mean I'm not thinking about you. I've learned a lot with this awful chronic autoimmune Central Nervous System disorder....

Five years ago I threw myself into this world, this blog, to Twitter, to the support group thing.  It was good until it was impossible, so now I do as much as I can do without throwing all my spoons into the wind (read The Spoon Theory if you don't get this.)

The one thing I've struggled with this past year is the profound desire to make it to the new year -- be it blog year, or January. I'll hope you'll come with me.

Cue Barry Manilow...looks like we made it.

Here's to the future, whatever it holds.

And thanks for reading....

Much love,
Ging

Popular Tomato Brand Launches Nationwide @Pinterest Initiative

MEDIA ALERT: Popular Tomato Brand Launches Nationwide Pinterest Initiative WHO: Dei Fratelli    WHAT: Dei Fratelli, a fourth-generation, family-owned and operated company, announces its first ever Pin It To Win It contest on Pinterest and Twitter. •  This nationwide contest will take place from July 30 through August 30, and asks participants to share their favorite tomato recipes, photos and love of tomatoes on Pinterest. •  A weekly chance of winning Dei Fratelli prize packs is up for grabs. •  Dei Fratelli is creating this contest to promote healthy eating habits, delicious recipes and reward consumers who love tomatoes. •  There are four ways to earn points toward weekly wins: Like Dei Frateli’s “Pin It To Win It”  board on Pinterest Repin one of Dei Fratelli’s Pins Commment on one or more of our Pin It To Win It photos Follow our Pin It To Win It board overall WHERE: Visit DeiFratelli.com, Pinterest.com/DeiFratelli or Twitter.com/DeiFratelli for details.    WHEN: July 30 -August 30 Prizes will be awarded each Monday throughout the campaign.