[bluejeanz]

I was a little 'freaked out' when I watched Paula's show this past Saturday with the 'Pig on a Stick' recipe. First, she has the tenderloins sitting on a cutting board, picks one up and handles it with both hands to describe it and then says you should always wash your hands (and does so) before touching meat. Huh??? Then, after slicing the meat she puts it into a plastic bag with the marinade, getting goo all over the zipper, zips the bag and then using her 'pork-y' hands, smooshes the bag around so the marinade is distributed. Then she opens the refrigerator with still-dirty hands and puts the plastic bag (that's covered with meat germs on the outside) in the fridge and then washes her hands.

Good lord! I may be more of a meat-germophobic than most people but I always turn the top of the bag down so the meat doesn't touch any part of the zippered area and make sure the outside of the bag is free from contamination. I know there's no pork 'scares' like there were years ago (it's chicken now) but I still cringe at the idea of someone going in there and moving the bag around to get something and contaminating that as well as their hands.

Her Chicken Florentine recipe (even though it was comfort food and made with canned cream of mushroom soup) looked promising until she threw in a whole cup of mayo. Now, I like butter and love sour cream so I'm pretty much okay with most of her recipes but any that have mayo in it that I've tried in the past are just too darn mayo-ee. A little dab'l do ya. I still might make the recipe but either only use a few tablespoons or just leave it out altogether.