Did you know that mussels are one of the most affordable proteins around? But that's not the best thing about them: they're also quick cooking and simple to season. A hearty, brothy bowl of mussels can be on the table in under half an hour. There are many variations, the most classic perhaps is the French preparation that involves French fries. When I make them at home, I prefer to pair them with a crusty bread to soak up the succulent juices. Oftentimes, chorizo or bacon is added to the base, but this recipe, which involves fresh tomatoes, is pescaterian-friendly. Served with a mixed green salad and nice white wine, these mussels are special enough to entertain with. Interested in experimenting with shellfish? Here's the recipe.
The South Beach Wine and Food Festival hosted by Food Network and Food and Wine magazine kicks off today in Florida. One of the hottest tickets is to the wildly popular Burger Bash hosted by Rachael Ray. In October, I checked out the New York competition that Katie Lee Joel won with her Logan County Burger.
Tonight, Joel will defend her title against last year's South Beach winner, Michael Schlow. Since I won't be present at the SOBE Burger Bash, I decided to treat myself by making Schlow's monster of a burger. The Schlow burger is more complex than Joel's burger and involves fried onion rings, melted cheddar cheese, and a creamy horseradish sauce. The recipe says that the 9-ounce patties make "two fat-boy burgers" and trust me, after eating one of these babies (I made it through half), you'll feel like a fat boy.
However, this incredible burger is worth it. It's a masterpiece of flavors: the crispy onions are slightly caramelized, the lightly seasoned ground beef is tender, the mayonnaise is tangy and provides a much-needed moistness. If you or a loved one is a burger fanatic, make this burger. There's a reason it won the Burger Bash — quite simply, it's absolutely delicious. Want the recipe? Please, read more
If you live in the Boston area you may be familiar with Chef Michael Schlow.
A James Beard Award-winning chef, Schlow owns three wildly successful restaurants: Radius, Via Matta, and Great Bay. Although I've never dined at one of Schlow's establishments, I recently got my hands on his cookbook, It's About Time ($24.71).
Different from most cookbooks, this tome is not separated into courses. Instead each section represents a specific time — be it a cooking time (Time to Eat and Now) or a time in one's life (Time to Celebrate). To find out more about this excellent cookbook, read more
The list below, summarized by Bill Heavy, describes the six types of procrastinators Dr. Sapadin identifies in her book ‘Its about Time! The 6 Styles of Procrastination and How to Overcome Them’.
These procrastinators desperately want life to be easy and free from pain. They retreat from the real world and live in their heads, where everything is vague, nonthreatening and cozy. They cherish the notion that they’re special, that they don’t have to play by the rules.
The worrier prizes security above all else and pays a steep price for it. He has a narrow comfort zone and paralyzes himself with anxiety when faced by risk or change. He suffers what Sapadin calls "anticipatory anxiety" and endless stream of "what ifs" about hypothetical situations, all with negative consequences.
This class of procrastinators resents authority but expresses the rebellion covertly. Ask a defier to perform a task and he’s likely to say, "sure, I’ll do that". Then he "forgets" what he promised, or delivers work that’s half-done, late or both. In relationships defiers put off meeting their partners’ needs in much the same way. This withholding stratagem gives them a sense of power, but their co-workers and lovers feel manipulated, used and betrayed.
Most of us do our best work under some kind of time constraint. A crisis-maker goes out of the way to create drama, going from one behavioral extreme or the other. He underreacts to a situation and then overreacts with a big shot of intense work to meet the deadline.
Basically, a perfectionist's self-esteem is on the line every time they do anything. Often they are idealists who are unrealistic in their use of time and energy. "That’s because perfectionists see everything in all-or-nothing terms," says Sapadin. "If the task they’re working on is a failure, it stands to reason that they’re failures too." Deep down, the perfectionist fears nothing so much as not measuring up.
Like the perfectionist, the overdoer doesn’t seem like a procrastinator because he’s always busy. He’s a people pleaser, the guy who never says no to taking on more work. In his struggle to do it all and feel self-reliant, he has no balance of work and downtime, drudgery and fun. The personal and the professional. He also disappoints the people he wants so desperately to please because he has taken on more than he can deliver.
For each type, Dr. Sapadin offers suggestions for change and action. I've given the book to several friends, and it's a great starting point if you're ready to move past this habit.
Where there is the possibility of control in our lives, it's very healing to grab it and run with it. So, which type of procrastinator sounds like you?