There’s a trove of research that suggests women eat less because thinness is prized in our culture, and eating less in front of a date serves to show a commitment to attaining this prized body type. Of course, these studies show that these sorts of practices are closely linked to eating disorders and body images issues, but it’s a reality that is hard to ignore.
The other day, all I had to do was pour the entire contents of my refrigerator into a bowl and call it a day: A shredded kale salad became the foundation for a pan-seared corn salad, which was pulled together by some Sungold tomatoes purchased at a farm stand in Dripping Springs and a Dijon-honey vinaigrette. The result was a sweet and spicy salad that I couldn’t stop eating.
Tapas. This food is the star of Spain’s nightlife. The way that Spaniards eat and drink are very busy and is simply an overload in flavors. I personally don’t know what tapas are before and how you are supposed to eat it. In some places or countries, tapas are this little snacks somewhat like an appetizer for the meal. But tapas are more like a tradition, a way of living in Spain. Basically, tapas are small portions of food that is served together with your drinks in the bar. You can also order big servings of tapas which are called Raciones.
In every country or region, there is just this one dish that brings people straight to memory lane. You know, those kinds of food where is is warm, fuzzy, and very comforting that brings you back to the good old days. For every Italian, it is the humble Pasta e Fagioli or also pronounced as Pasta Fazool. Seriously, every Italian that shares this recipe or any Italian who talks about it just straight up says that they remembered something when eating or making it. Either a childhood memory, friends, grandparents or family. That’s why this dish is very special to every Italian I know. And even if you are not, you will definitely love how delicious and filling this one pot wonder of pasta and beans.
A classic ragu bolognese with a homemade pasta is one of my top 10 favorite dishes to prepare as well as eat. It’s my gauge for the authenticity of an Italian restaurant and unfortunately I’ve had very few in the USA that come close to the real thing. A recent trip to enjoy the beautiful colors of autumn in Vermont inspired this twist on a classic bolognese. I used a cooking method similar to what one might see in a more classic version of the recipe, but a few substitutions made for a crowd favorite.
I read an article this morning by NYTimes writer Eric Asimov. In his article titled “Wine as the Supporting Player in an Ensemble Cast at Home,” Asimov makes the recommendation to drink more wine at home and learn to love it.
The title alone was enough to have me find something else to read…wine as the “supporting player in an ensemble cast”…who thinks this stuff up? But I clicked. And read. And found a few good tips for the wine novice such as get a simple corkscrew, decent stemware, to make friends with a good wine salesperson at your local shop (this is a great tip, actually). That said, overall the article is a bit vague as to how to actually keep, serve and enjoy the wine at home.
When it comes to sports bars, Austin has tons of them that see large populations of men and women flocking to the places all year round. Whether you fancy napkin-covered tables or a more casual sit up arrangement, there’s a sports bar to suit your style. So which bar do you go to for your next sport social?