By Sadie

We're in a recession. Talented people are laid off every day. So why
does Sandra Lee have two shows?

There's a piece in Newsweek comparing Food Network star Sandra Lee
(unfavorably) to Julia Child. Now, that's fish in a barrel stuff, but it
did get me thinking: what the hell? With so many people clamoring for
jobs like hers that there's actually a show about "finding the next Food
Network star," what's her secret? The following things are frequently
mentioned when people debate this question (and, if you've ever spent
any time on Chowhound boards, you know they do. "Who's she sleeping
with?" is the least of it.)

The Whiteness: The spotless kitchen and virginal wardrobe don't exactly
suggest serious cooking. More like a Mormon temple. Nor, many would add,
does her tiny figure - although I for one wouldn't find Lee's
concoctions particularly hard to resist.

The faux-cooking: Lee's "semi-homemade meals" are heavy on the pre-fab,
light on the local/organic/from-scratch. Eco-conscious, the woman's not.
Fat-conscious? Not to much. Taste-conscious? I haven't, it's true, tried
a single one of Lee's experiments in chemistry. (And I speak as someone
not adverse to the occasional cake mix or batch of onion dip.) But the
woman makes Rachel Ray look artisanal.

The really faux cooking: Lee doesn't even devise her own recipes; a test
kitchen in SoHo apparently does all that.

The Stepford manner: The eerie perfection of kitchen, tablescape, outfit
and smile - to say nothing of the enthusiasm for the day's themed
cocktail - suggests an imminent breakdown. The fact that she's dated New
York Attorney General Andrew Cuomo for the past three years doesn't
really help with this impression. Not to mention that the whole
time-saving foods to trick your guests gimmick feels like a
Sterling-Cooper campaign.

So, what's her deal? Well, according to the piece, Lee's come up the
hard way.

As a child, Lee raised her four younger siblings on food
stamps and welfare after her mother walked out. With help
from her grandmother, she learned how to cut costs at the
grocery store. It's a story she's not embarrassed to tell,
especially when promoting the new show.

According to her Wikipedia entry, "In the early 1990s, Lee created a
product called "Kurtain Kraft", a home decorating tool using a wire rack
and sheets or other fabric samples to create the appearance of
decorative drapery. The product was sold on infomercials and cable
shopping networks." And, on the strength of this, I guess, went on to
get her own show. And can she cook? She says yes, but she doesn't.

"When I was at the Cordon Bleu, things took hours and
hours and hours to make...And they were beautiful dishes-and
I know how to cook that way-but I was like, 'no one is
cooking like this.' "

To those who feel there's something between original Mastering the Art
and a can of pudding mix, this attitude feels like a betrayal of the
food world: catering to the lowest common denoninator rather than
expecting more of people; ignoring all the gains of the simpler
back-to-the -land American Food movement; and, in the process, not doing
much to help the American diet.

If I had a theory, I'd have to say it's just the thrill of the bizar
Lee is mesmeric. There are very few public figures who are completely
mysterious, and she's one. What is she thinking? Why? We don't know.
Rachel Ray cooks some crap, and Ina Garten's life is pristine, but it's
rare to see this bizarre mix of high and low-brow, of a world in which
you have time for tablescapes and cocktail hour, but it's easier to mix
a jar of relish with some dressing powder than roast a vegetable. Lee's
wonder at convenience foods is truly that of another era: a world in
which surface was all and you never let them see you with a hair out of
place. Her motto sort of says it all, when you think about it: "70%
store-bought/ready-made products accompanied by 30% fresh and creative
touches, allowing you to take 100% of the credit." Because that, at the
end of the day, is what it's all about.

Sandra Lee: The Anti-Julia [Newsweek]
http://www.newsweek.com/id/210852/page/1

Sandra Lee (cook)
http://en.wikipedia.org/wiki/Sandra_Lee_(cook)

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

"Ubiquitous" > wrote in message
news
> By Sadie
>
> We're in a recession. Talented people are laid off every day. So why
> does Sandra Lee have two shows?

You are so icky.

On Oct 23, 7:11 pm, Mark Thorson > wrote:
> She's like Martha Stewart's Everyday Food, only
> more so.

Don't they cook on Everyday Food?

She's like Martha Stewart's Everyday Food, only
more so.

Is a cooking show in that range not needed?
For example, for 13- and 14-year old girls
who get pregnant and married within 6 months
or so? She might have a husband who has a job,
and he'll be mighty pleased if the wife can
produce a hot meal not based entirely on
microwaveables.

Ubiquitous spouted yet again
> endless drivel about Sara Lee

what's the deal with your absolute obsession with this woman. My gawd
it's to the point of sickness. Find something productive to do with
your time and energy for a change

Steve Calvin wrote:
>
> Ubiquitous spouted yet again
> > endless drivel about Sara Lee
>
> what's the deal with your absolute obsession with this woman. My gawd
> it's to the point of sickness. Find something productive to do with
> your time and energy for a change

Ignore him. I like it.

In article >, wrote:

>Is a cooking show in that range not needed?
>For example, for 13- and 14-year old girls who get pregnant and
>married within 6 months or so? She might have a husband who has
>a job, and he'll be mighty pleased if the wife can produce a hot
>meal not based entirely on microwaveables.

Unfortunately, that pretty much describes Sandra Lee's "cooking".

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

wrote:
>On Oct 23, 7:11 pm, Mark Thorson > wrote:

>> She's like Martha Stewart's Everyday Food, only
>> more so.
>
>Don't they cook on Everyday Food?

Martha Stewart has a cooking show?
I suspect he's confusing someone else's show (Ina's?) with Martha's
Everyday Living.

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

In article >,
wrote:

>what's the deal with your absolute obsession with this woman. My gawd
>it's to the point of sickness. Find something productive to do with
>your time and energy for a change

Obviously, you think "obsession" means something different from what
it really means.

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

On Fri, 23 Oct 2009 19:58:25 -0500, (Ubiquitous)
wrote:

wrote:
>>On Oct 23, 7:11 pm, Mark Thorson > wrote:
>
>>> She's like Martha Stewart's Everyday Food, only
>>> more so.
>>
>>Don't they cook on Everyday Food?
>
>Martha Stewart has a cooking show?

Yes, there is a show on PBS called Everyday Food, by the Martha
Stewart folks.

Christine

On Oct 23, 7:30 pm, Steve Calvin > wrote:
> Ubiquitous spouted yet again
>
> > endless drivel about Sara Lee
>
> what's the deal with your absolute obsession with this woman. My gawd
> it's to the point of sickness. Find something productive to do with
> your time and energy for a change

Don't stop 'til we get enough, Ubi. I love your SLop reports.

On Oct 23, 8:58 pm, (Ubiquitous) wrote:
> wrote:
> >On Oct 23, 7:11 pm, Mark Thorson > wrote:
> >> She's like Martha Stewart's Everyday Food, only
> >> more so.
>
> >Don't they cook on Everyday Food?
>
> Martha Stewart has a cooking show?
> I suspect he's confusing someone else's show (Ina's?) with Martha's
> Everyday Living.
>
> --
> That's the great thing about Semi-Homemade Cooking: No matter how bad
> we think it's going to be, Sandy manages to make it even worse.
> -- orchidgal

Ina's the best. She cooks the way I cook. Yum. Yum. Yum.

"Ubiquitous" > wrote in message
...
> In article >,
> wrote:
>
>>what's the deal with your absolute obsession with this woman. My gawd
>>it's to the point of sickness. Find something productive to do with
>>your time and energy for a change
>
> Obviously, you think "obsession" means something different from what
> it really means.
>

No, I don't think so. I don't recall the last time you were here and NOT
posting about SL.

"Ubiquitous" > wrote in message
news
> By Sadie
>
> We're in a recession. Talented people are laid off every day. So why
> does Sandra Lee have two shows?
>
> There's a piece in Newsweek comparing Food Network star Sandra Lee
> (unfavorably) to Julia Child. Now, that's fish in a barrel stuff, but it
> did get me thinking: what the hell? With so many people clamoring for
> jobs like hers that there's actually a show about "finding the next Food
> Network star," what's her secret? The following things are frequently
> mentioned when people debate this question (and, if you've ever spent
> any time on Chowhound boards, you know they do. "Who's she sleeping
> with?" is the least of it.)
>
> The Whiteness: The spotless kitchen and virginal wardrobe don't exactly
> suggest serious cooking. More like a Mormon temple. Nor, many would add,
> does her tiny figure - although I for one wouldn't find Lee's
> concoctions particularly hard to resist.
>
> The faux-cooking: Lee's "semi-homemade meals" are heavy on the pre-fab,
> light on the local/organic/from-scratch. Eco-conscious, the woman's not.
> Fat-conscious? Not to much. Taste-conscious? I haven't, it's true, tried
> a single one of Lee's experiments in chemistry. (And I speak as someone
> not adverse to the occasional cake mix or batch of onion dip.) But the
> woman makes Rachel Ray look artisanal.
>
> The really faux cooking: Lee doesn't even devise her own recipes; a test
> kitchen in SoHo apparently does all that.
>
> The Stepford manner: The eerie perfection of kitchen, tablescape, outfit
> and smile - to say nothing of the enthusiasm for the day's themed
> cocktail - suggests an imminent breakdown. The fact that she's dated New
> York Attorney General Andrew Cuomo for the past three years doesn't
> really help with this impression. Not to mention that the whole
> time-saving foods to trick your guests gimmick feels like a
> Sterling-Cooper campaign.
>
> So, what's her deal? Well, according to the piece, Lee's come up the
> hard way.
>
> As a child, Lee raised her four younger siblings on food
> stamps and welfare after her mother walked out. With help
> from her grandmother, she learned how to cut costs at the
> grocery store. It's a story she's not embarrassed to tell,
> especially when promoting the new show.
>
> According to her Wikipedia entry, "In the early 1990s, Lee created a
> product called "Kurtain Kraft", a home decorating tool using a wire rack
> and sheets or other fabric samples to create the appearance of
> decorative drapery. The product was sold on infomercials and cable
> shopping networks." And, on the strength of this, I guess, went on to
> get her own show. And can she cook? She says yes, but she doesn't.
>
> "When I was at the Cordon Bleu, things took hours and
> hours and hours to make...And they were beautiful dishes-and
> I know how to cook that way-but I was like, 'no one is
> cooking like this.' "
>
> To those who feel there's something between original Mastering the Art
> and a can of pudding mix, this attitude feels like a betrayal of the
> food world: catering to the lowest common denoninator rather than
> expecting more of people; ignoring all the gains of the simpler
> back-to-the -land American Food movement; and, in the process, not doing
> much to help the American diet.
>
> If I had a theory, I'd have to say it's just the thrill of the bizar
> Lee is mesmeric. There are very few public figures who are completely
> mysterious, and she's one. What is she thinking? Why? We don't know.
> Rachel Ray cooks some crap, and Ina Garten's life is pristine, but it's
> rare to see this bizarre mix of high and low-brow, of a world in which
> you have time for tablescapes and cocktail hour, but it's easier to mix
> a jar of relish with some dressing powder than roast a vegetable. Lee's
> wonder at convenience foods is truly that of another era: a world in
> which surface was all and you never let them see you with a hair out of
> place. Her motto sort of says it all, when you think about it: "70%
> store-bought/ready-made products accompanied by 30% fresh and creative
> touches, allowing you to take 100% of the credit." Because that, at the
> end of the day, is what it's all about.
>
> Sandra Lee: The Anti-Julia [Newsweek]
> http://www.newsweek.com/id/210852/page/1
>
> Sandra Lee (cook)
> http://en.wikipedia.org/wiki/Sandra_Lee_(cook)
>
> --
> That's the great thing about Semi-Homemade Cooking: No matter how bad
> we think it's going to be, Sandy manages to make it even worse.
> -- orchidgal

I always thought she was computer generated, therefore no expense for a
paycheck for the cook.
DP
>
>

wrote:
>On Fri, 23 Oct 2009 19:58:25 -0500, (Ubiquitous)
>wrote:
wrote:
>>>On Oct 23, 7:11 pm, Mark Thorson > wrote:

>>>> She's like Martha Stewart's Everyday Food, only
>>>> more so.
>>>
>>>Don't they cook on Everyday Food?
>>
>>Martha Stewart has a cooking show?
>
>Yes, there is a show on PBS called Everyday Food, by the Martha
>Stewart folks.

I stand corrected.

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

In article >,
wrote:
>"Ubiquitous" > wrote:
>> In article >,
>> wrote:

>>>what's the deal with your absolute obsession with this woman. My gawd
>>>it's to the point of sickness. Find something productive to do with
>>>your time and energy for a change
>>
>> Obviously, you think "obsession" means something different from what
>> it really means.
>>
>
> No, I don't think so. I don't recall the last time you were here
> and NOT posting about SL.

In other words, I was correct. Thanks for the confirmation!

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

wrote:
>On Oct 23, 7:30 pm, Steve Calvin > wrote:

>> what's the deal with your absolute obsession with this woman. My gawd
>> it's to the point of sickness. Find something productive to do with
>> your time and energy for a change
>
>Don't stop 'til we get enough, Ubi. I love your SLop reports.

Thanks! How DOES this woman get around so much? I can imagine a talent
for sucking the chrome off metal can only get one so far...

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

"Ubiquitous" > wrote in message
...
> In article >,
> wrote:
>>"Ubiquitous" > wrote:
>>> In article >,
>>> wrote:
>
>>>>what's the deal with your absolute obsession with this woman. My gawd
>>>>it's to the point of sickness. Find something productive to do with
>>>>your time and energy for a change
>>>
>>> Obviously, you think "obsession" means something different from what
>>> it really means.
>>>
>>
>> No, I don't think so. I don't recall the last time you were here
>> and NOT posting about SL.
>
> In other words, I was correct. Thanks for the confirmation!


LOL that is so funny when your sig is...



> --
> That's the great thing about Semi-Homemade Cooking: No matter how bad
> we think it's going to be, Sandy manages to make it even worse.
> -- orchidgal

You would be much better to utilise your brain cell for thinking, rather
than counting on wise cracks

"Ravenlynne" > wrote in message
...
> I don't care for her or her food...but I imagine that there are lots of
> young people who watch and are trying to learn to cook..They'll soon
> expand out and cook better than what she offers but IMO it's a better
> starting place than what some people, like my husband before he married
> me did, which is basically eating McDonalds twice a day.

Does he think of it as a treat these days? Things I used to love as a
teenager, seem to be a treat until you eat them again

"Ravenlynne" > wrote in message
...
>
> I think it's a treat now, but he wouldn't be at all happy if I decided
> to stop cooking and dish out fast food all of the time...He likes
> home-cooked better...but back then he couldn't bring himself to learn
> to cook much beyond spaghetti or meatloaf. Now he cooks a lot more
> from watching me.

Oh. absolutely!! Idon't doubt that for one minute! I was thinking of it as
a 'memory' thing

In article >,
Ubiquitous > wrote:

> wrote:
> >On Fri, 23 Oct 2009 19:58:25 -0500, (Ubiquitous)
> >wrote:
> wrote:
> >>>On Oct 23, 7:11 pm, Mark Thorson > wrote:
>
> >>>> She's like Martha Stewart's Everyday Food, only
> >>>> more so.
> >>>
> >>>Don't they cook on Everyday Food?
> >>
> >>Martha Stewart has a cooking show?
> >
> >Yes, there is a show on PBS called Everyday Food, by the Martha
> >Stewart folks.
>
> I stand corrected.

They make some good stuff and it's pretty easy, too. I actually tried
making a few of their recipes and they came out great. That's no mean
feat considering I'm so inept in the kitchen I can burn water.

"Ophelia" > wrote in message
...
>

>
> Does he think of it as a treat these days? Things I used to love as a
> teenager, seem to be a treat until you eat them again
>

This is true!

In article >,
"Ophelia" > wrote:

> "Ubiquitous" > wrote in message
> ...

> LOL that is so funny when your sig is...
>
>
>
> > --
> > That's the great thing about Semi-Homemade Cooking: No matter how bad
> > we think it's going to be, Sandy manages to make it even worse.
> > -- orchidgal
>
> You would be much better to utilise your brain cell for thinking, rather
> than counting on wise cracks

No, the wise cracks are the best part of Ubie's posts. The only thing
funnier is watching a Sandra Lee show!

--
Dan Abel
Petaluma, California USA

In article >,
"Ravenlynne" > wrote:


> I don't care for her or her food...but I imagine that there are lots of
> young people who watch and are trying to learn to cook..They'll soon
> expand out and cook better than what she offers but IMO it's a better
> starting place than what some people, like my husband before he married
> me did, which is basically eating McDonalds twice a day.

I'm not so sure, G. There's a lot of bad stuff at McDonalds, but a
careful selection from their menu might be just as good as the food that
Sandra Lee makes, and probably cheaper besides. Can you even imagine
how much it costs to buy a KA mixer in every single available color?

:-)

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:

> No, the wise cracks are the best part of Ubie's posts. The only thing
> funnier is watching a Sandra Lee show!

It's funnier to watch the show after reading the critique. I notice
things I would have missed.

nancy

Dan Abel wrote:
> In article >,
> "Ophelia" > wrote:
>
>> "Ubiquitous" > wrote in message
>> ...
>
>> LOL that is so funny when your sig is...
>>
>>
>>
>>> --
>>> That's the great thing about Semi-Homemade Cooking: No matter how
>>> bad we think it's going to be, Sandy manages to make it even worse.
>>> -- orchidgal
>>
>> You would be much better to utilise your brain cell for thinking,
>> rather than counting on wise cracks
>
> No, the wise cracks are the best part of Ubie's posts. The only thing
> funnier is watching a Sandra Lee show!

Ok I will take your word for that

On Oct 24, 10:16 am, "Nancy Young" > wrote:
> Dan Abel wrote:
> > No, the wise cracks are the best part of Ubie's posts. The only thing
> > funnier is watching a Sandra Lee show!
>
> It's funnier to watch the show after reading the critique. I notice
> things I would have missed.

You watch? I've never watched her shows for longer than a minute.
Ubie's posts enable me to know I'm avoiding annoyances by skipping
it. Sort of like always skipping any posts by [insert your choices
here]. Why subject yourself to drivel? -aem

On Oct 23, 4:20*pm, (Ubiquitous) wrote:
> By Sadie
>
> We're in a recession. Talented people are laid off every day. So why
> does Sandra Lee have two shows?

Cuz she probably sucks cock really well.

On Oct 23, 4:47*pm, "cybercat" > wrote
>
> You are so icky.

Said the poor ******* that got near your festering crotch....

In article
>,
aem > wrote:

> On Oct 24, 10:16 am, "Nancy Young" > wrote:
> > Dan Abel wrote:
> > > No, the wise cracks are the best part of Ubie's posts. The only thing
> > > funnier is watching a Sandra Lee show!
> >
> > It's funnier to watch the show after reading the critique. I notice
> > things I would have missed.
>
> You watch? I've never watched her shows for longer than a minute.

I've watched ENTIRE SHOWS! Maybe not for a couple of years, but the
memories are good enough.

--
Dan Abel
Petaluma, California USA

wrote:
>On Oct 23, 4:20*pm, (Ubiquitous) wrote:

>> We're in a recession. Talented people are laid off every day. So why
>> does Sandra Lee have two shows?
>
>Cuz she probably sucks cock really well.

No kidding!

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

"Ubiquitous" > wrote in message
...
> wrote:
>>On Oct 23, 4:20 pm, (Ubiquitous) wrote:
>
>>> We're in a recession. Talented people are laid off every day. So why
>>> does Sandra Lee have two shows?
>>
>>Cuz she probably sucks cock really well.
>
> No kidding!
>

Now, see, this puts you right were you need to be. May you and Projectile
Vomitus/Boundless Idiocy have many happy times together contemplating
cocksucking along with Sheldon and Greg in my kill file. Go in peace,
****heads.

wrote:
>"Ubiquitous" > wrote:
>> wrote:
>>>On Oct 23, 4:20 pm, (Ubiquitous) wrote:

>>>> We're in a recession. Talented people are laid off every day.
>>>> So why does Sandra Lee have two shows?
>>>
>>>Cuz she probably sucks cock really well.
>>
>> No kidding!
>
>Now, see, this puts you right were you need to be. May you and
>Projectile Vomitus/Boundless Idiocy have many happy times together
>contemplating cocksucking along with Sheldon and Greg in my kill file.
>Go in peace, ****heads.

In English, please!


--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

On Oct 23, 5:20*pm, (Ubiquitous) wrote:
> By Sadie
>
> We're in a recession. Talented people are laid off every day. So why
> does Sandra Lee have two shows?
>
> There's a piece in Newsweek comparing Food Network star Sandra Lee
> (unfavorably) to Julia Child. Now, that's fish in a barrel stuff, but it
> did get me thinking: what the hell? With so many people clamoring for
> jobs like hers that there's actually a show about "finding the next Food
> Network star," what's her secret? The following things are frequently
> mentioned when people debate this question (and, if you've ever spent
> any time on Chowhound boards, you know they do. "Who's she sleeping
> with?" is the least of it.)
>
> The Whiteness: The spotless kitchen and virginal wardrobe don't exactly
> suggest serious cooking. More like a Mormon temple. Nor, many would add,
> does her tiny figure - although I for one wouldn't find Lee's
> concoctions particularly hard to resist.
>
> The faux-cooking: Lee's "semi-homemade meals" are heavy on the pre-fab,
> light on the local/organic/from-scratch. Eco-conscious, the woman's not.
> Fat-conscious? Not to much. Taste-conscious? I haven't, it's true, tried
> a single one of Lee's experiments in chemistry. (And I speak as someone
> not adverse to the occasional cake mix or batch of onion dip.) But the
> woman makes Rachel Ray look artisanal.
>
> The really faux cooking: Lee doesn't even devise her own recipes; a test
> kitchen in SoHo apparently does all that.
>
> The Stepford manner: The eerie perfection of kitchen, tablescape, outfit
> and smile - to say nothing of the enthusiasm for the day's themed
> cocktail - suggests an imminent breakdown. The fact that she's dated New
> York Attorney General Andrew Cuomo for the past three years doesn't
> really help with this impression. Not to mention that the whole
> time-saving foods to trick your guests gimmick feels like a
> Sterling-Cooper campaign.
>
> So, what's her deal? Well, according to the piece, Lee's come up the
> hard way.
>
> * * * * As a child, Lee raised her four younger siblings on food
> * * * * stamps and welfare after her mother walked out. With help
> * * * * from her grandmother, she learned how to cut costs at the
> * * * * grocery store. It's a story she's not embarrassed to tell,
> * * * * especially when promoting the new show.
>
> According to her Wikipedia entry, "In the early 1990s, Lee created a
> product called "Kurtain Kraft", a home decorating tool using a wire rack
> and sheets or other fabric samples to create the appearance of
> decorative drapery. The product was sold on infomercials and cable
> shopping networks." And, on the strength of this, I guess, went on to
> get her own show. And can she cook? She says yes, but she doesn't.
>
> * * * * "When I was at the Cordon Bleu, things took hours and
> * * * * hours and hours to make...And they were beautiful dishes-and
> * * * * I know how to cook that way-but I was like, 'no one is
> * * * * cooking like this.' "
>
> To those who feel there's something between original Mastering the Art
> and a can of pudding mix, this attitude feels like a betrayal of the
> food world: catering to the lowest common denoninator rather than
> expecting more of people; ignoring all the gains of the simpler
> back-to-the -land American Food movement; and, in the process, not doing
> much to help the American diet.
>
> If I had a theory, I'd have to say it's just the thrill of the bizar
> Lee is mesmeric. There are very few public figures who are completely
> mysterious, and she's one. What is she thinking? Why? We don't know.
> Rachel Ray cooks some crap, and Ina Garten's life is pristine, but it's
> rare to see this bizarre mix of high and low-brow, of a world in which
> you have time for tablescapes and cocktail hour, but it's easier to mix
> a jar of relish with some dressing powder than roast a vegetable. Lee's
> wonder at convenience foods is truly that of another era: a world in
> which surface was all and you never let them see you with a hair out of
> place. Her motto sort of says it all, when you think about it: "70%
> store-bought/ready-made products accompanied by 30% fresh and creative
> touches, allowing you to take 100% of the credit." Because that, at the
> end of the day, is what it's all about.
>
> Sandra Lee: The Anti-Julia [Newsweek]http://www.newsweek.com/id/210852/page/1
>
> Sandra Lee (cook)http://en.wikipedia.org/wiki/Sandra_Lee_(cook)
>
> --
> That's the great thing about Semi-Homemade Cooking: No matter how bad
> we think it's going to be, Sandy manages to make it even worse.
> * * * * -- orchidgal


Sandra Lee is hot in that disarming kind of way. The longer you
look at her the hotter she gets.

wrote:

> Sandra Lee is hot in that disarming kind of way. The longer you
> look at her the hotter she gets.

Only you're playing the "drinking game" while watching her show. :-|

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

wrote:

>
>I always thought she was computer generated, therefore no expense for a
>paycheck for the cook.

Heh.

--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal\0