Another great thread! We got back from some time in Italy and Greece and a cruise thereabouts a couple weeks ago. Food was incredible. The Italian hams (proscuitto...sp), pastas, the Greek dishes. Wonderful, all.
Being a normal tourist, I overindulged in everything. Especially the cruise food and extras. ;)
When I got back, I had my bloodwork done, including PSA, liver functions, CBC, cholesterol. The cholesterol was up a bit (not surprised).
I'm a bit above 5' 10" and my weight today at my yearly physical was...173 pounds. All other bloodwork was fine and good. Down from 185 pounds a year ago...and this is just after my vacation?
I took my RV out for the last time last weekend and we had one meal at an "Outback" franchise. Dee and I split an 8 oz sirloin with all the fixings. It seems we just do smaller servings and still enjoy. I won't give up red meat. But, we do it at far smaller servings than before.
I looked over DavidG's meals over the last bit of time (send me the recipes or restaraunt names)...are you still in Italy?
Plain and simple for me...We do like red meat. It just tastes good if prepared right. But, then we do a lot of fish and chicken, too. It's just the meat portions are smaller and veggie portions are higher.
That's just us. :)
No, back in America. Heading to London in a few weeks and that could be the start of a move there but wife and kids don't want to leave America again. Maybe I'll go alone :)
We ate at at least 80 restaurants in Rome and lived on top of one of the best ones where I ate maybe twice a week. Will gladly give you list of all non touristy places should you go visit.
Pasta a la gricia is really easy to make if you can find authentic guanchiale and pecorino romano. O have to go to Chelsea Market downtown to find them. Supermarkets won't have them. At worse you can replace guanchiale with with pancetta and pecorino romano with parmiggiano reggiano. If you google pasta a la gricia you'll find many versions online. It's basically a matriciana (the most famous roman pasta dish) without the red sauce.