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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Pineapple Preserves

This is so easy to make, I have no idea why anyone would buy the bland type found in supermarkets.


For 4 people


  • 4 cup(s) finely chopped fresh pineapple*
  • 1 (1.75-ounce) box fruit pectin
  • 1/2 teaspoon(s) butter or margarine
  • 2 cup(s) sugar

Pineapple Preserves Directions

  1. Put pineapple into a large saucepan or pot and stir in the pectin. Add butter(this reduces foaming when cooking which occurs with certain fruits such as pineapple) and bring to a boil over high heat, constantly stirring when starting to boil. Stir in the sugar and continue boiling for 1 additional minute, constantly stirring. Remove from heat, skim off any noticeable foam and let cool 30 minutes. Ladle in prepared containers, cover and let cool in refrigerator.
  2. *You can also use the same amount of crushed pineapple, drained well