MEET SOME OF MY BUSINESS FRIENDS  

        B.G. Environmental Solutions
       www.freshairliving.com/bgmiller

       Catalyst Media Solutions
       Ferrin Cole - Lead Consultant
Thyme Savor Personal Chef Service
                          LINKS TO OTHER PERSONAL CHEFS

Thank you for visiting my web site. If you are looking for a Personal Chef in another
part of the country (perhaps for a gift or gift certificate) I may be able to help. Please
check out some of my Personal Chef associates in other parts of the country.

  • Bothell, WA: Personal Chef Debra Lane of Chef To Go






  • Peoria, Tazewell and Woodford Counties: Personal Chef  William More of Your Secret Chef
where to find cool stuff
A very smooth olive oil in
different varieties and
flavors.  I especially love the
Blood Orange on a fresh
fennel & black olive salad.
Fennel, Orange, & Black       
          Olive Salad
                     by Chef Denice

1 large bulb fennel, sliced thin
2 Tbs. fennel fern pieces
1/3 cup sliced black olives
1 large navel orange
1/4 cup Butte View Blood Orange Olive Oil
3 Tbs. white wine vinegar
2 Tbs. orange juice
salt to taste

Wash fennel, remove stalks and pinch off
short pieces of the fern to make about 2
tablespoons.
Quarter the fennel bulb, remove the core, and
slice thinly to make about 3-4 cups.
Peel, section, and slice the orange and place
in a large bowl with the fennel.  Add all other
ingredients. Toss lightly and serve as a side
salad.

2008
Links
Lamb Eaters Connection