I know, I know, I’ve heard it a million times — when prepping ingredients to cook, it’s really important that you keep your meats, fish, poultry and veggies separate. But honestly, with the mayhem of life, I just can’t seem to remember whether I use my white cutting board for salmon or chicken. And the red one…it’s the color of tomatoes, so it must be for veggies…or is it red meat? So when I was visiting my best friend in Atlanta this weekend, I instantly fell in love with her super-thin, super-stylish and toomanythingstothinkabout-proof cutting mats from Sur La Table. Complete with color-coding and little icons, now there’s no way I’ll end up with Ratatouille avec Salmonella.
Image credit: Sur La Table