I was invited to attend a special comfort foods luncheon at Chef Geoff’s here in DC with the Braun Thermometer team. Not only did I stuff my face with delicious foods but I was able to test the newest addition to the Braun family.
Braun’s No Touch + Forehead Thermometer is an awesome little gadget that all parents need.
This little lifesaver is the first thermometer with the convenience of two clinically proven options for temperature taking: no touch or traditional forehead touch.
Why do I love it? Although my children are older now and will sit for a temperature reading, the ability to use this while they are sleeping is life changing. I think back to those newborn days when I would want to check on their temps but did not want to wake them. Of course that never worked out no matter how hard I tried! But now, with the new No Touch + Forehead parents of newborns can relax and rejoice. Also, if my little ones do go to bed with a fever I can check on them during the night without disturbing their much needed rest.
- Easy to use readings in less than 2 seconds
- Gentle LED light and on-screen indicators ensure proper placement
- Large, easy to read screen
- Color-coded temperature guidance to track progression of fever
- Mute option for silent readings
- Suitable for infants, children, and adults
Find the new Braun No Touch + Forehead Thermometer on Amazon, Walgreens, Babies “r” Us and other major retailers.
A big thank you to Chef Geoff’s and executive chef Jerome Sharpe for cooking up some of our favorite comfort foods! I’m sharing two of those yummy recipes you might have seen on Facebook.
- 3oz Butter
- 6oz Yellow Onion, small diced
- 9oz Red pepper, small diced
- 3 Garlic cloves, minced
- 2 Tbsp Chipotle pepper puree
- 1-15oz can Black Beans, drained
- 1-14.5oz can Diced Tomatoes
- 2-15oz cans Pumpkin Puree
- 5 cups Water
- 2/3 cup Brown Sugar
- 1 1/2 tsp Ground Cumin
- 1 tsp Smoked Black Pepper
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 1 tsp Cinnamon
- 1 1/2 tbsp Kosher Salt
- Melt butter in 4 qt sauce pan, add garlic, onions, & peppers and soften for about 5 mins
- Add spices, chipotle puree and sugar, let cook 10 mins
- Add black beans & tomatoes. Let cook 10 more mins
- Add pumpkin puree, water, and salt.
- Let simmer at least one hour stirring often, taste to make sure the flavors have developed and the raw vegetable flavor is gone.
- 1 Qt + 1 cup
- 2 Tbsp canola oil
- 6oz white onion, small dice
- 2 Cloves garlic, finely chopped
- 2 Cups Arborio rice
- 1 Cup dry white wine
- 1 LB cooked butternut squash, small diced or pureed
- 1 Tsp ground cinnamon
- 4 Tbsp butter
- 7 or 8 Leaves fresh sage, chopped
- 1 Cup grated Parmesan cheese
- 3 Tsp Kosher salt
- 3 Tbsp white granulated sugar (you can use more or less depending on the sweetness of the squash)
- Bring water to a simmer in a sauce pot then reduce heat to low
- Heat oil in a medium size pot over medium-high heat
- When oil is hot, add the onions and garlic and soften about 2 or 3 minutes.
- Add 2 Tbsp of butter, once butter is melted add rice & toast 2 to 3 mins.
- Add wine & cook it out completely, stirring with a wooden spoon occasionally for 2 to 3 mins.
- Ladle in water at intervals, a couple of ladles at a time stirring constantly.
- Allow liquids to evaporate each time.
- Risotto will cook in about 18 mins total.
- Stir in squash the last 3 mins of cook time, season with cinnamon, sugar, and salt.
- In the last minute of cooking, stir in remaining butter, sage leaves, and cheese.
- Serve immediately.
- The chef also added seared scallops on the top.