T wenty years ago, Bunny was busy as a partner of a successful insurance agency in the Farmington valley, working 60–80 hours seven days a week. She inspected every residence and business she insured, whether residential or commercial. After her husband, Lee, FOND MEMORIES OF OCTOBER KITCHEN FROM BUNNY AND LEE
retired in 1999, she would bring him along to inspect older homes for possible wiring and construction problems. Since Bunny’s clients often worked late, Lee would meet her to get a bite to eat at one of the restaurants near her office so she could be back by 6:30 p.m. to meet those clients. While babysitting their grandson one night, they saw the centerfold in a local paper advertising “October Kitchen, Personal Chef.” That chef was Chef Paul. Lee eats everything and Bunny is a vegetarian with several serious food allergies.
The first custom menu they ever got from October Kitchen in 2001!
Paul’s incredible cooking and diversity of dishes that impressed them, but also the fact Lee enjoyed his company; he had vast knowledge on
different subjects. Lee was impressed by Paul’s integrity, honesty and expertise and looked forward to their time together. He recognized Paul needed to expand his operation into a professional kitchen and advised him on different ways to succeed.
Although the current model for October Kitchen was a big change for them, Bunny and Lee agree they will be October Kitchen clients for a lifetime. Plus, they communicate regularly with Paul, Alison and the staff as we have adopted them as part of our family. Bunny and Lee have referred over 100 clients to October Kitchen over the past 20 years, with amazing memories, love and support and look forward to so many more years to come.
For the first 10 years, Chef Paul cooked in Bunny and Lee’s kitchen every two weeks, preparing 20 meals and taking all day. Lee has fond memories of those days. It wasn’t just Chef
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No 3.: Eat your meals in smaller windows of time. This means that you eat your breakfast, lunch and dinner all within a certain amount of time, like six or eight hours. The reasoning behind this is that mankind has evolved for thousands of years in times when food was not guaranteed on a daily basis and certainly not available all throughout the day. By eating within a smaller time frame, your body can eat up your fat reserves in a healthy way. No. 4: Drink a tall glass of water before you eat. It’ll increase your hydration and fullness, helping you manage your intake. That’s a double win in my book. No. 5: Don’t be afraid of fat. About 30% of your diet should be from fat. You want to keep almost all the fats — except trans fat, which, thankfully, has
been mostly eliminated from most foods available at the store today due to how dangerous it was for our bodies.
I’d rather you drink whole milk than skim milk and have a high-fat diet rather than a high-sugar diet. Sugar can cause real issues for your body in the long term, while high-fat diets are recommended in some European countries. If you’re interested in learning more, I’d recommend looking into intermittent fasting, which has a lot to do with No. 3. It’s a great way to keep your weight goals on track, especially with a busy lifestyle. In the spirit of National Nutrition Month this month, stay amazing and healthy, my friends.
2 OctoberKitchen.com
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