Hi All,

I have never been involved in a forum but since I think so many tricks and ideas can come from others with the TMX I thought I would join.
My hubby got me the TM-21 in Spain in 2001, I still have it..... but it is in Spain. When we moved to the US 3 years ago I brought it with me (could not be without it!) then found out from an electrician friend of ours that even if I had 220V for the machine the waves (or something or other) is different than the European model and it would probably not work. So not risking ruining the machine I took it back to Spain and use it when we are there. I will probably give it to my sister-in-law on our next trip..

So I waited (and saved) for 3 years, resisting getting a food processor, blender, chopper, scale....nothing....anxious to get the new model that works in the US. Got it about 10 days ago and LOVE it! I am still getting used to it, I almost wish I had all my books (I think I had about 4) in Spain so I could do some of my familiar recipes in the new machine. I know the speeds, temp are a little different (ie 3 1/2 was chop and I think it is 4 in the TM-31) and I am not familiar with the reverse blades. I need to sit down and do a few recipes from the book it came with.

I am part of a foodie group here and told them at our December meeting that my TMX was on its way and how excited I was. I was explaining the machine and they have asked me to do a demo for them in a month or so, so I would LOVe is someone could email or send me a list of suggestions to really show all the features of the machine. Here in the US it was difficult to buy it. I had to go through an office in Canada (the first one refused to sell it to me) the second sympathized with me especially when I stressed that I had had one for 10 years and was very familiar with the older model. So some of my foodie friends may be interested in getting one so I want to be sure I can give them a complete demo.

So I look forward to joining and participating!

Catherine