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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!

Candied Strawberries

I decided to make something that I have no idea why I never thought of before, Candied Strawberries! Although I love Candied Apples, I just wanted something different, and these sure hit the spot. I left the hulls on just for color, but by all means, remove if desired.


For 4 people


  • 3 cup(s) cinnamon red hot candies
  • 1/4 cup(s) water
  • 1 lb(s) fresh strawberries
  • 10 - 11 popsicle sticks*

Candied Strawberries Directions

  1. nsert sticks into the hull end of each strawberry, going down only about a half inch.. Line a baking sheet with waxed paper or spray a platter with nonstick cooking spray. In a saucepan over medium-high heat, pour candies and water. Bring to a boil and continue boiling for 3 minutes, or until lumps are gone. You can stir to help break up candy lumps. Remove from heat and let cool slightly.
  2. Dip strawberries in hot liquid, rolling so all sides are coated. Place on prepared dish or baking sheet to harden, about 5 minutes.
  3. *Or do what I did and cut wooden skewers into 3 even segments to use.