I am addicted to chocolate. I don't mean that I just like to eat chocolate, I have to eat chocolate. There is no twelve step program, there are no support groups but I know it is genetic. My mother is also addicted to chocolate as are two of my six little nieces. Sometimes the four of us sit around the kitchen table in silence eating chocolate. I am the enabler. I buy chocolate every time I pass through a duty free store in an airport. I stop in every bakery I see to buy anything chocolate they have. I know exactly where all the nice chocolate shops are in New York City. You get my point?
Love
Love
Two Therapists Go Out to Dinner...
To be perfectly honest, the only food recipe I have is one for disaster. My husband and I found that out the hard way. We hadn’t been married very long, and I wanted to make a delicious home-cooked meal of steak and potatoes. I put the steak under the broiler, waited a reasonable amount of time and then opened my oven door to 12-inch flames. I screamed, what else could I do, but my husband simply strolled over to the fire and blew it out. In his sweet way he told me it would be fine, we could eat the potatoes. He also said, don’t worry about cooking anymore, we could eat out.
So over time our recipes for dinner came from the restaurants. When we dine out, we relax into our table and, as everyone knows to do, we look to mind our own business. But sometimes the tables are very close together, and being that my husband and I are both therapists, listening to what people have to say is what we do. In fact, our business really is minding other people’s business, so inevitably we may find ourselves paying attention as it becomes clear that the conversation at the next table is about to go up in flames, just like my steak. The other night we were at one of our favorite Italian restaurants. As soon as the waiter took our order we could hear it starting just a few feet away. The woman began.
Taco Love
Things I will not argue about nor generally discuss in mixed company:
1. Politics
2. Religion
3. Tacos
Since you're already reading, my answer for this is simple: What is the point? I cannot change minds and sometimes it's really pointless to enter debate on such things. But if you ask I'll tell you 1) I'm pretty much in the middle (and you thought I was some crazy left-leaning liberal?), 2) my grandfather was a Presbyterian minister and the church was a big part of my world and 3) tacos are quite possible one of the world's most perfect foods ever created, hands down. You can't tell me any differently.
I can't say I'm a taco expert but I'm pretty sure if you were to sample some of my DNA you'd find a few strands of taco on those little ladder wrungs.
How To Stop Your Relationship from Getting Dill
Remember how umami always told you that the way to a man’s heart is
through his stomach? Well girls, this is How to Keep it Fraiche with
Rosemary Garden and I’m here to reassure you that if you work with the
ripe ingredients (all of which are outlined below), you will never have
to play ketchup in your relationship again. The key is to learn how to
sift your mindset.
Rule #1: Keep it spicy
Take a lesson from Cayenne; even though she's a bit of a bitch sometimes, she always knows how to kick it up a notch. I often tell students at my seminars that if we let our relationships go bland, it's
hard to go back cold turkey.
Rule #2: Don’t make a main out of a starter
Remember ladies, don’t wine and always keep it cool. It’s just not worth it to get nuts over the small things. If you find yourself in a pickle, butter up your lover and tenderize him with a meaty rub down.
An Anniversary Dinner at Bar Bao
In New York for a brief visit, my wife and I wanted to celebrate our
19th wedding anniversary with a special dinner. After a beautiful day
walking around the city, we decided to find a restaurant near where we
were staying at 70th and Amsterdam. For our anniversary dinner, we
wanted a restaurant where we could talk and hold hands. And we wanted a
meal prepared by a chef who cared about making interesting food, but we
didn't want to spend a fortune.
The New York Times said a new restaurant was opening nearby that
sounded interesting, so we called. On the phone the maitre d' described
the menu at Bar Bao as a "modern take on Vietnamese food." The restaurant was opening that
night and luckily a table was available.
When we arrived we were greeted warmly. That friendliness continued
throughout the evening. Our waiter, Matt, accommodating both Michelle's
desire to be meat free and my own unrestricted eating, suggested the
Vermicelli Noodles and he would bring the pork belly on the side.
Rounding out the meal, we decided on the Vegetable Summer Rolls,
Sizzling Cuttlefish, Bean Curd Glazed Black Cod, and Asian Eggplant.
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