Acknowledgments

This book could not have been written without the assistance of Cheri Cotton Ginsberg, our associate baker and taster. She’s allergic to yeast, so her efforts went far beyond what was asked of her. Cheri, you are incredible!

Putting our ideas on paper was made possible through the computer knowledge and invaluable assistance of Debbie and Rick Carlson. It was such a relief knowing you were only a phone call away! Mega-thanks to you both.

We are indebted to family members who offered their support and many good friends who tasted and critiqued each loaf we made, often several times over until we got it right! Thank you, Madelyn and Bob Robenhymer, Gary and Rita Gottshalk, Dave and Terri Brown, Sue and Steve Garfin, Gil and Carolyn Andrade, DeDe and Shareen Carlson, Susan Schelkun, Bill and Elise Mungovan, Elliot and Sara, Michael, Eric and Janey, Anita, Morris and Evelyn Schaffran, the wonderfully supportive ladies from the North Clairemont Library, the great cooks and connoisseurs of the Wrangler Square Dance Club, the fantastic faculty and staff of Poway High School, the ever-hungry Cosmo Club regulars, the hardworking real estate agents in the Clairemont Coldwell Banker office, coworkers at Smokenders, who had to put up with our incessant bread discussions, and our favorite tester, Briscoe, the Soft-Coated Wheaten Terrier.

We’re grateful to Lou Ramsey, Max Hagan, and Janet Swanson for their special contributions to this book. By the way, Lynn Dominguez, you started it all! Most of all we wish to thank some very special friends: Margaret Smith, Lorraine Flora, and Irene Billingsley—a team of coworkers that make each workday a delight. Your enthusiastic support, highly valued opinions, and marvelous senses of humor were an integral part of this project. Our heartfelt appreciation to Marilyn Lauer, who cheered us on from the sidelines. Now that this book is done, Marilyn, we hope you’ll bake more than one type of bread in your machine!

Shayna (our “in-house editor”), you were a great help. Even though you’re so much smarter than your mom, your gentle spirit prevented you from flaunting it. Thanks, kiddo.

We wish to acknowledge Dr. Nancy Gamble and Lucy Silvay Peluso, both authors, psychologists, and friends who have set an inspiring example through their own successes.

We extend additional expressions of gratitude to two men who helped us through the transition from wishful thinking to reality: Lloyd Billingsley, who gave us sound advice and guidance and a glimpse of the dedication it takes to write full time, and Frank Phillips, a legal consultant extraordinaire—there should be more attorneys like him!

Bread Machine Magic would not be a reality without our editor, Barbara Anderson. Her warmth, wit, and superb editing skills contributed greatly to the fulfillment of our dream. When Barbara retired, we were blessed once again with another very caring and competent editor—Marian Lizzi. Marian has patiently seen us through many panicky phone calls and e-mails over the years, and with much good humor, has been our guide through the intricacies of publishing and promoting a cookbook.

Our husbands, Dennis and Jim, deserve applause. They never flinched as we brought home one bread machine after another. They endured inaccessible phone lines and computers, numerous “courier” runs on their way home from work, nonexistent wives at several social events, and freezers crammed full of frozen breads and rolls instead of their marinated steaks. Pack up the RVs, guys; the book is finally done and it’s time to go play!