Foodie Fabulous

3 Easy Ways to Market Your Facebook Page

2011-04-14T10:45:00.001-07:00

There is a lot of confusion centered around Facebook Pages versus Facebook profiles, and wanted to pass along 3 easy tips to market your Facebook page. The big question that Facebook users have is "what's the difference between my Facebook profile and my Facebook page?" Business professionals are confused as to WHY they need a Facebook Page and how it can help them.

Facebook Pages allow businesses, organizations, etc. to create a visible presence on Facebook. Unlike a Facebook profile, Facebook Pages are available to everyone who searches online. You can easily connect with these Pages by becoming a fan and "liking" pages and then receive updates in your News Feeds every time people add information to their pages. There are no limits to how many fans you can have on Facebook pages; whereas, you can have only 5,000 friends on your Facebook profile (although, there is talk that Facebook will eventually lift this 5,000 limit).

That's a very good reason to stop what you're doing right now and create a Facebook page! However, remember that Facebook Pages are not advised for EVERY business or organization. If you are primarily a B2C (business to consumer/customer) company, then I highly suggest you stick with Facebook but if your concentration is B2B (business to business), I suggest concentrating on LinkedIn marketing. Even though I have a Facebook page, I use LinkedIn primarily to market and use Facebook to complement my marketing efforts (I still post links to my blog, etc. on my Page).

Make sure that your Facebook Page really stands out - include links to your blog, website, contact information, email, etc. Include a professional photo on your Page (and/or your company brand/logo). Your Page represents your business so keep it professional and uncluttered (and manage your page for spammers - spammers love to blast Facebook pages with annoying posts on Walls.)

The biggest challenge that most business professionals face with their social media is that they don't have TIME. Ok, no excuses - here are 3 easy ways you can market your Facebook page - starting today!

1. Include your Facebook Page URL on your Twitter and LinkedIn profiles. This creates a social media funnel to lead your Twitter and LinkedIn followers back to your Page. The goal of social media is to share valuable content and create authentic relationships with your followers/fans. Also, your Facebook page allows you to share more content compared to your tweets and LinkedIn updates, so take advantage of this easy cross-marketing tactic!

2. Create unique content for your Facebook Page. People want to feel special and included, so give them a reason to feel "in the know" when it comes to the content that you share on your Page. Think outside of the social media box. Include video content on your Facebook page to engage your Fans quickly. You don't have to reinvent the wheel and you can still include links to your blog on your Fan Page, but mix it up now and then when it comes to your content.

3. Share, share and share with your Vanity URL. A Facebook Page vanity URL is ideal and an easy way to share your Page. However, you first need 25 fans before you can set up your vanity URL. I suggest you include your vanity URL in your email signature, business cards, and any online and offline marketing materials/content. Include your vanity URL on your other social media profiles. You want to share this link as much as possible but don't go crazy and spam it everywhere. A vanity URL is set up in the following way: www.facebook.com/companyname (or whatever name you choose to brand your page).Warning: Don't just ask ANYONE to 'like' your page so you can quickly get your vanity URL. Ask people to check out your page but don't beg for 'likes' just to get a vanity URL - this is a big 'no-no' when it comes to social media marketing. You don't want random fans you don't know - defeats your purpose of engaging fans in a real, authentic way.

Here is more information about how to create vanity URLs.

How do you market your Facebook Page? What Facebook marketing tips and tools do you use to promote your Page?

Vegan Chocolate Mousse - Delicious

2009-03-29T18:24:00.001-07:00

Vegan Chocolate Mousse? I know - it sounds disgusting. I couldn't believe it when my friend told me that the creamy, rich chocolate mousse I had at her house this weekend was made from tofu and soy milk. This is the best chocolate mousse I've had and I'm very picky when it comes to any kind of chocolate dessert. It's also a healthy alternative to the fat-loaded traditional mousse recipe.

Enjoy. Please pass along to vegan friends and family. It's a "must" dessert recipe!

Amaretto-Spiked Vegan Chocolate Mousse Recipe

1/2 cup organic chocolate soy milk (for this recipe I like to use Vitasoy Rich Chocolate Soy Milk)

9 or 10 ounce bag of semisweet vegan chocolate chips (I've had good success with Tropical Source or Sunspire Brand all-natural brands, NOT carob chips)

12 ounces silken tofu

1/4 cup Amaretto or almond-flavored liquor

1/4 teaspoon natural pure almond extract (I use the Flavorganics Almond Extract for this recipe)

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips. You can melt the chocolate chips in a double boiler or if you are like me, and don't own a double-boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer - place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally until completely melted. Remove from heat.

Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed.

Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools.

Makes 6 decadent servings.

How a Foodie Uses Everything in Her Kitchen For a Week's Worth of Meals

2009-02-28T13:37:00.000-08:00

I challenged myself to use all the food I had in the kitchen (before hitting the store) for meals this past week. With the cost of food and just the general state of the economy, I've been looking for ways to make food stretch. I also realized you can make delicious food (and I even baked this week) even with limited ingredients (and healthy food as well). Here are a few sample dishes from my dinner menu from this past week.

My Version of Shepherd's Pie (a healthier version made from ground turkey with green beans, carrots and sauteed onion - use corn starch instead of flour when making your gravy).
Lemon Scampi with Pasta (those bags of frozen shrimp from Trader Joe's come in handy - I added freshly squeezed lemon juice along with the garlic, olive oil and wine)
Pumpkin Spice Cake and brownies (both were lower fat versions and tasted delicious!)

I'm marinating a tri tip roast with potatoes for tonight's dinner - the leftover meat can be made into stroganoff, stir fry or fajitas.

If I could actually use all the food in my kitchen and not go to the store once last week, then you can do it as well. Just remember to plan ahead and think of creative ways to utilize leftovers!

The Scoop on Squash-Based Soups

2009-02-26T20:35:00.000-08:00

I made delicious butternut squash soup this past week. It was the perfect compliment with this dreary northern California weather we've had lately. I told my chef friend about my soup masterpiece. After I told him about my creation (I was quite proud that I didn't use a recipe), he gave me a great tip for the next time I make butternut squash soup: add two tablespoons butter to the soup and let it melt into the soup (don't melt it before you add it to the soup). He says it gives it a silky, smooth texture. I knew there was a reason why I have chefs at my disposal. He also adds pureed potatoes to his soup (which I need to try next time).

My secret is in the spices - a dash of nutmeg and hints of cinnamon, allspice, ginger and just a hint of cloves (you can also throw in a dash of pumpkin pie spice which basically combines the spices above).

If you want a healthy creamy soup to warm up your palate during the rainy (or snowy) days, try your culinary hand at butternut squash soup.

My Ode to Dark Chocolate - How I Love You So

2009-02-13T14:16:00.000-08:00

Chocolate has gotten a bad rap over the years, but it's starting to win favor again in the way of dark chocolate. Tomorrow is Valentine's Day and if you want to give a "heart healthy" gift this year, reach for the dark chocolate candy instead of the milk chocolate. Dark chocolate is good for the heart and one piece a day isn't a bad thing (although, my dark chocolate Kisses have somehow mysteriously disappeared over the past week...hmmm).

So how do I like my dark chocolate? The question should be: how do I NOT like my dark chocolate? One of my favorite dark chocolate treats is a dark chocolate mocha that I found at a local coffee house (the iced version tastes delicious too).

I know that some of you milk chocolate fans can't bear to part ways for its more bitter predecessor. Some of my favorite dark chocolate delicacies include: Lindt's dark chocolate truffles and Hershey's special dark chocolate. Even the Mars Company has jumped on the bandwagon (I love their peanut dark chocolate M&Ms) See's Candies also makes an amazing dark chocolate chip truffle (you only need one to satisfy your dark chocolate craving).

Like a fine wine, dark chocolate is definitely an acquired taste and it's definitely a taste that has acquired me.

The Salt Tasting Room, Vancouver, BC - The Ultimate Foodie Experience

2008-08-07T20:35:00.000-07:00

I recently visited beautiful British Columbia last month. After my ultimate foodie experience at the Salt Tasting Room (www.salttastingroom.com) in Vancouver, British Columbia (Canada), I announced to my friends that I could die a happy woman now.

The Salt Tasting Room combined an array of gourmet cheeses, meats and condiments and their expert wait staff paired these delectable eats with an amazing flight of wine. When our server suggested a rose with the flight, I was hesitant at first. I'm a die-hard red wine girl and I kept thinking a sweet White Zinfandel. The Vie was a far cry from White Zinfandel. It tasted like a non-fizzy dry French Champagne and it was incredible. The Vie (a native wine from British Columbia) was actually my favorite out of the wine flight. My tastebuds were also tantalized with some incredible French cheeses like petit agour (which tasted like a soft Brie/bleu cheese). I also nibbled on their delicious bread topped with a sweet Italian mustard (made out of apricots) and a delicious chutney.

If you travel to Vancouver, British Columbia, I highly recommend checking out this non-descript, chic tasting room nestled in the Gastown district. The Salt Tasting Room is really a foodie's dream and well worth the $15 price (Canadian) for their incredible wine flights (they give you far more than a taste and I sampled an amazing Pinot Noir as well).

Putting the Wow in Watermelon--The Health Benefits of that Juicy Summer Fruit

2008-06-04T23:02:00.001-07:00

I remember eating a lot of watermelon when I was younger. Watermelon signified the start of the summer season, bbqs and long, lazy summer evenings.

I grew up eating a lot of fruits and vegetables and was lucky that my parents grew a lot of fresh vegetables. Watermelon has always been one of my favorite summer fruits.

Not only is watermelon a juicy, sweet summer fruit (especially when served chilled). Watermelon has high levels of Vitamin C, Vitamin B6 and lycopene. Lycopene is found in all red fruits and is an anti-oxidant (and can help prevent cancer).

The next time you bite into a big, juicy piece of watermelon remember the additional health benefits you're getting as you eat this delicious summer fruit.

Cheese Please

2008-05-19T11:04:00.000-07:00

If there was such a term as a "cheese whore," I think I'd qualify. I have a friend who loves her cheese as well (she'll enjoy my ode to cheese in this blog).

What's not to like about cheese? Yes, it's fattening but it's loaded with calcium and there are low fat alternatives (and even soy alternatives for vegans).

I had my first cheese-tastic experience when I had the privilege of visiting the Cabot cheese tasting room in Vermont a few years ago. How could anyone not love horseradish jack or tomato and basil flavored cheeses? Vermont cheese boasts a sharp, yummy taste and I haven't found a cheese to outshine it (yet)!

I also am hooked on goat cheeses (both hard and soft) and I've been a lifelong fan of the fattening French brie. Brie and french bread--the most sinful of cheese/carb combinations.

I love cheese and crackers, cheese on its own, and hunks and chunks and blocks of cheese. Yes, I can hear your arteries hardening as I write. I love it melted, gooey and straight from the refrigerator.

I'm a huge fan of the buffalo mozzarella and fresh mozzarella. A caprese salad (basically fresh soft mozzarella, fresh basil and sliced tomatoes mixed with balsamic vinegar and olive oil) is my favorite summer salad.

Please feel free to comment and share your cheese recipes or "cheesey" experiences! Anyone for some dill havarti? Thanks. I'll take mine straight up.

Yo Yogis Om-Land

2008-05-05T10:46:00.000-07:00

Yo Yogis Om-Land

The Fashion Police: 1982 Called and They Want Your Fashion Back

2008-05-04T23:53:00.000-07:00

The Fashion Police: 1982 Called and They Want Your Fashion Back

Yo Yogis Om-Land

2008-05-04T23:43:00.000-07:00

Yo Yogis Om-Land

Healthy Eats for the Spring!

2008-04-16T16:13:00.000-07:00

Sorry for my long absence. I've been away from the foodie scene but I'm back with a culinary vengeance. I wish I could say that Emeril or Rachael Ray invited me to make a guest appearance on their shows, but alas I wasn't that lucky.

With the spring temperatures warming the air, it's time to share some of my favorite, healthy recipes. With my background in public health and my own personal eating habits (I'm a former pesco-vegetarian (translation: I ate mostly vegetarian and some fish), healthy eating is a part of my life. Don't get me wrong--I have a sweet tooth for chocolate and I love my wine (all in moderation, of course).

Speaking of fish, fish is a protein that more people need to add to their diets. I found this great recipe that combines two of my favorite foods/ingredients: salmon and pasta. This is a great "fat-fighting" recipe and also a very light, refreshing dish for the warmer season. This recipe incorporates fresh ingredients like fresh basil and tomatoes and whole wheat penne.

Whole wheat pastas can be more filling and are packed with fiber as opposed to white flour based pastas. For people who have gluten issues, try tasty rice pastas for an alternative to traditional pastas.

Happy Eats! :)

http://buzz.prevention.com/salmon-and-herb-penne/

The Scoop on Soup

2007-10-27T22:15:00.000-07:00

Yes, it's finally soup weather. Although, it doesn't really feel like soup weather in northern California the past few days but we can pretend it's a chilly Fall evening.

I love homemade soup. Clam chowder is one of my all time favorite soups and I also love tomato soup. I'm a friend to all soups (however, I pass on all soups containing kernel corn. I have a strong aversion towards corn).

I usually like to eat other people's soup as soup making is a long process, especially cream-based soups. I attemped to make cream of broccoli soup last year and it was palatable. I had better luck with butternut squash soup (with splashes of nutmege and cinnamon) and I also made Whole Foods' black bean soup (you won't ever find a comparable black bean soup anywhere else). My version actually came out very close. This soup is great for vegetarians as well.

When I was younger, my mom would make a big pot of potato soup with chunks of bacon. She would make batches of homemade rolls and we'd warm our stomachs with steaming hot potato soup and rolls. It was an economical way to feed six kids and to fill our stomachs on a cold evening.

The one soup that I cannot stand eating anymore is lentil soup. Don't get me wrong, lentils are good for you but I ate so much lentil soup as a kid that I just don't like it anymore (that's right up there with my aversion to liver and canned corn).

The best soup I had last year was in Virginia. I was visting my brother in D.C. and we took a side trip to Alexandria. Between the crab cakes and the crab bisque, I was in nirvana. I had the most fabulous crab bisque soup. The flavors were amazing--hunks of real crab (not imitation), creamy rich tomato base with hints of sherry. Delicious!

Of course since I live in northern California and am not far from San Francisco, clam chowder is my most favorite soup. I love it served it a crusty sourdough bread bowl. That's what it's all about with chowder--the sourdough bread!

I love cream-based soups and one of my favorite soups is Trader Joe's Organic Creamy Tomato soup. It's actually very healthy (low fat) and it tastes homemade: a thick, creamy tomato soup.
I live off this soup during the winter months. I love dipping my grilled cheese sandwich in it or dipping garlic bread. It's fairly inexpensive as well.

I also stumbled upon a dry soup mix (just add water). It's a creamy potato soup mix and it tastes delicious served in a sourdough bread bowl. This is another great soup for vegetarians.

So that's my scoop on soup. I'm always on a mission to find a new "Foodie Fabulous" soup. If you have any recipes to share, please feel free to let me know!

Happy Slurping...actually, that's bad manners. It's better to sip daintily!

My Obsession with All Pumpkin Culinary Delights--Happy Halloween

2007-10-10T23:01:00.000-07:00

The leaves are crunching under my feet and the wafting smell of pumpkin pie hits my nose and I am succumbed once again by this member of the squash family. I love the Fall season because the Fall means that it's PUMPKIN time and Halloween. Yes, pumpkin--you know that orange thing we carve and scoop out its gooey guts.

I love any and all treats pumpkin. I inhale pumpkin scones (I will give the 'Bucks credit for their yummy moist pumpkin scone). I love pumpkin pie, pumpkin bread and my famous pumpkin pie cake that I recently made because I was craving my pumpkin fix. Pumpkin pie cake is the best pumpkin dessert I've made over the years and I'm not what you would call a baker. I'm one of those fake Rachael Ray bakers. Even non-baking me can whip out this cake and everyone thinks it took me hours to make.

It's basically a pumpkin pie base (with canned pumpkin, spices, evaporated milk, etc) and then you sprinkle a dry yellow cake on top and drizzle with melted butter. Voila, after you bake for about an hour you get a rich buttery crispy top crust! You can top with whipped cream or vanilla ice cream (I love it warm).

My sister loves this dessert and every time I make it I think of her. She's also a foodie fabulous connoisseur and a pumpkin lover. If I could bake her one and Fed Ex it to her at the hospital (she lives in a different state) I know she would get on her knees and kiss the ground and weep with joy. She would probably hide away in a closet and eat it all in one seating and would shoot daggers at anyone who even tried to catch a crumb. Yes, it's that fabulous.

Now I know there are a lot of anti-pumpkin eaters out there in Foodie Land. For all those who are against this orange squash, please don't hate the pumpkin. It brings much pleasure to my tastebuds. Give it a second chance. How can you say no to a gooey pumpkin scone or melt in your mouth cinnamon-infused pumpkin pie?

Pumpkin is definitely FOODIE fabulous. I even love salted pumpkin seeds and pumpkin soup. So there!

The Ultimate Comfort Sandwich--Grilled Cheese!

2007-09-25T21:15:00.000-07:00

Who doesn't love comfort food during the Fall months? When I think of one of my all-time favorite comfort foods, I think of my favorite foods from my childhood. There is one sandwich I cannot live without in life: grilled cheese.

I work in downtown Sacramento and there are some funky hole-in-the wall diners that make some great old school food. I stumbled upon J's Cafe (1004 J Street) which has even a better grilled cheese sandwich than Denny's. It's like the Nirvana of all Grilled Cheese sandwiches. It's perfectly crisp with yummy, gooey American cheese melted in between toasty bread. The large steak fries that accompany the grilled cheese sandwich combo are seriously the best diner fries I've had in a long time and I'm a connoisseur of those fried heart attack potatoes. They are large wedges with just the right amount of salt (crispy and hot on the outside and soft inside).

I'm one of those freaky foodies who dip my grilled cheese in ketchup (if you have never tried dipping your grilled cheese in ketchup, than you have not lived the diner experience). I had a bout with that nasty flu bug that was floating around recently and when my appetite finally returned I was craving warm and fuzzy comfort food and hit J's Cafe for their infamous grilled cheese sandwich. One of my friend's (thanks Trista!) turned me on last month to J's Cafe and their grilled cheese sandwich and I'm a die hard fan of J's Cafe. This old school diner is one of downtown Sacramento's hidden gems amongst the trendy cafes and chain fast food restaurants dotting J Street.

Long live the grilled cheese sandwich and if you are ever in downtown Sacramento and are craving comfort food, I highly suggest ordering the tasty grilled cheese sandwich at J's Cafe.
Also, the grilled cheese combo comes with fries and a drink and is really inexpensive.

I would rate J's Cafe grilled cheese sandwich as FOODIE FABULOUS and then some! :)

Welcome to Foodie Fabulous!

2007-09-23T11:11:00.000-07:00

No, you have not entered Ghetto Fabulous or the British comedy's Ab-Fab domain. My name is not Rachael Ray nor do I sport any chef bling. I do not bedazzle or bejewel my appliances or cooking utensils. This is a culinary journey of the taste buds. This is Foodie Fabulous where you will find all things fabulous or not so fabulous about FOOD and libations (more specifically my libation of choice--wine!)

According to Merriam-Webster's online dictionary, the definition of foodie is "a person having an avid interest in the latest food fads." The hot chefs of Australia like to call us food-lovin' Yanks "food tragics." Yes, Hugh Jackman, I am tragic about my food and I am quite proud of my culinary melodramas.

However, my journey will not only explore just faddish, trendy foods. I will delve into the nuances of food--the small details of food that make you scream out in foodie joy: "Oh Carne Asada, how your explosion of tantalizing spiciness burst inside my mouth."

Welcome to Foodie Fabulous and enjoy! Please feel free to post food or beverage-related comments, share recipes or just rap (no, do not compose food raps, please) about fabulous food.

Starring Ms. Troppo Siciliana Foodie - Therese