I do. I know it’s expensive and I know I should cook more at home, but I just can’t help myself. I love the whole experience of trying a restaurant where I’ve never been. I love chatting with the servers and learning the specials of the evening. I love the way the napkins are so delicately folded under perfectly polished silverware. I love the way the menu feels to the touch.

It’s an addiction, really, and both my wallet and waistline have been known to suffer for it. I could give you my five biggest tips for saving money at restaurants, but really, that’s pretty dry and I still haven’t figured all that out myself.  So instead, I’ll give you my five biggest tips for saving your waistline.

1. Snack like it’s going out of style

It sounds backwards because aren’t you supposed to be hungry when faced with a wondrous feast? However, eating something small like an apple and some string cheese an hour before you go isn’t going to fill you up. Instead, it will just take the edge off of your ravenous hunger so that you don’t eat everything in sight (i.e. the bread basket). You can never trust a starving woman with a full bread basket. Just sayin’.

2. Salad is for lovers

You may not save money by ordering an extra course, but by first filling up on salad (with the dressing on the side!), you won’t be so tempted to eat your entire meal, which often times is enough food for a small family of three. Salads with veggies are rich in fiber, which immediately tricks your brain into thinking that it’s full. Plus, vegetables are good for you!

3. SOS

That’s sauce on the side, not a desperate cry for help. Having worked in several large kitchens, I know first hand what goes into all of those heavenly tasting sauces that your chicken, fish or steak are swimming in. And, while I’m all for everything in moderation (sometimes a girl just needs some cream. Amen?), if you eat out often you may want to listen up.

4. Watch your mouth

It’s easy to just keep on drinking the good stuff while conversation is flowing and the courses are flying. I know this. I gained almost ten pounds because of it. Learn from my mistakes and always, always keep track of how much you are drinking at dinner. It’s easier than it sounds to casually knock back three or four glasses of wine during a fancy dinner. Alcohol = calories. Watch it.

5. Eat dessert.

But learn to share. One bite of the richest dessert can truly satisfy any needy sweet tooth without going overboard. You shouldn’t be hungry when you get to dessert—you should be full from dinner. You don’t need dessert but if you’re like me, you have to have just a little something sweet or disaster will strike. My favorite dessert to order is creme brulee, but knowing exactly what goes in that creme brulee deters me from gobbling the whole thing. Naturally, I still will covet and eat the entire burnt sugar topping (that part doesn’t count), but only one or two bites of the actual creamy dessert satisfies me every time.

Today though, I’d like to talk a little bit about organic meat. I’m sure most of you have wondered where exactly your burger or chicken wings are coming from at least once in your life.

No?

Well maybe you should. To be honest here, I never really wondered about my meat until I read the book Fast Food Nation in college and then watched movies such as Food, Inc and Super Size Me. After doing some research you might say I became even a little obsessed with where my meat came from. I shunned brands such as Perdue and Tyson and even went through a strict vegetarian phase, filling my grocery cart with tofu and lentils instead of chicken and pork (let it be known that I do love bacon now—very much).

Since that phase in my life, I have started to eat meat again. But now I make sure to read exactly where it’s coming from before I buy. And I always buy organic. Here’s why.

First of all, non-organic cattle can still consume gelatin, fats, oils, poultry and poultry by-products, rendered pork protein and rendered horse protein. No thanks. Call me disillusioned, but I prefer to think of my cows and chickens happily roaming around in tall, sweet grass and taking naps under afternoon sun. I also like to support local agricultural businesses whenever I can. Organic meat is more expensive, but I’d rather make sacrifices in other areas so I can afford my once monthly meat purchase.

What about you?

Two weeks ago, I rode my bike 100 miles throughout Napa Valley.

I blogged extensively about my training (or lack thereof) but wanted to write a little bit about my thoughts, post-ride, now that a bit of time has gone by and I’ve had a chance to recover and collect myself. First of all, let say upfront that I’m not a cyclist in any way shape or form. I’m just not. Growing up I was always pretty active (and by active I mean I was a dancer and played on the school tennis team) and in the past couple years I’ve started running and have done a few small races. Never before had I sat my butt on the saddle of a road bike or ever even had the urge to. You see, the threat of oncoming traffic scares me as does those menacing peddles that you have to clip in and out with. Clip in peddles and pecial shoes equals falling over at many a stop sign with the potential of getting hit by a car. I kept my distance.

Until, that is, about mid-February when I got contacted by the group that was putting on the 100 mile charity ride. Because I have a blog they assumed I had some sort of power in society so they asked me if I wanted to do the ride and blog about my experiences in hopes of raising money for the Livestrong Foundation to fund further cancer research. Always a fan of a challenge, I readily accepted without even pausing to think it over. Bike 100 miles? Why not. And so it began.

The first couple months of training involved me falling over at every stop sign I saw. The first time I got on the bike I fell right over in front of a precious little family walking their son to school. Grease-stained and embarrassed, I got back up. The next day I toppled over at a red light and after a momentary nervous breakdown, I regained my strength and walked my bike to the other side of the street. Oh, and the hills! Many times while chugging up a Sonoma County hill, I asked myself out loud just what in the world I was thinking.

I’d like to tell you that it got easier but it really didn’t. Sure, I learned how to successfully clip in and out of my pedals while at stop signs, stop lights and even in front of young families, but the training part stayed the same. I began to doubt myself and decided to cut back to the 67 mile option of the ride instead. Doable, but still challenging. I was set.

Until the day of the ride. My pre-race jitters were in full force but I felt a little more at ease by the presence of a good friend and her dad who had flown across the country to do the ride as well. They were set on doing the 100 mile option and persuaded me to do the same around mile 23. I was feeling good, feeling strong…the sun was out and my stamina felt regained after eating oreos and pringles at the first rest stop.

So we rode on. The whole time I was thinking that this ride could quite possibly be the hardest thing I’ve ever done…..but it wasn’t impossible. I thought about all the cancer patients going through chemotherapy in their hospital rooms who would have done anything to ride a bike on a sunny day. I also thought about my brother, who passed away at the young age of nineteen last Spring, who probably would have thought I was insane. That made me smile. And ride on.

It took us almost ten hours to finish (and by finish I mean we were the very last people to finish the ride…out of 1,000) but we didn’t care—we did it. I can’t even express the feeling of accomplishment and victory at the end, while stuffing my face with pizza with the people I love. What seemed completely unfathomable just earlier that day was now under my belt and done with. The next day I had a little trouble walking (or sitting for that matter) but that was nothing a little wine tasting couldn’t remedy.

Have I been back on the bike since the big day? No. The bike is dissembled and ready to ship to the winner of my Livestrong bike auction held on my blog last month. I have to admit, I was a little sad to see it go. You see, we sort of bonded right around mile 82 when I didn’t feel like I could go another mile but somehow found the strength to push onward. That bike, although there were definitely times when I cursed its existence, helped me learn more about myself and made me realize, once and for all, that I was much stronger than I thought and could do anything I put my mind to.

But, as for now. I think I’ll stick to running.

Since I write a food blog, a lot of people that I don’t know and have never met see what I eat for breakfast every single morning. Unfortunately it’s usually pretty boring and standard. Most mornings I try to be healthy and stick with basics—you know, oatmeal with all natural nut butter, skim milk, egg whites and high protein cereals. This is all fine and dandy but I’m going to tell you a secret right now….my heart lies with bacon.

Oh yes, you heard me right. I love the pig and I’m not afraid to say it. When I go out to breakfast (a rare but celebratory occurrence, to be sure), I always order bacon. Right when it arrives to me, I sit back and stare at it for a minute. Breathing in the deep meaty, almost alive, scent of it. If its prepared the way I like it, it’s perfectly crisp, hot fat still sizzling and the edges thick and slightly curled up. When I take a bite, it almost dissolves magically on my tongue, leaving behind a rich taste and feeling that brings a smile to my face. People, it’s magic….magic, I tell you!

When I was growing up, you see, I never had real bacon. I’m pausing for you to shut your mouth right now. I know. It’s true. My mother, bless her heart, was and is an amazing chef but chose to raise her children on the merits of health food. We had turkey bacon on special occasions but it wasn’t until my Sophomore year of college at none other than the University of Alabama did I try the real stuff. Served right next to some creamy grits, scrambled eggs and biscuits, my first 100% pork strip of bacon was served.

I’ve never turned back.

(Except for one minor experiment with Vegetarianism but we won’t go there right now).

There’s just something so special about real, preferably applewood smoked, bacon that cuts straight to my heart. And the possibilities are endless, too. I’m telling you right now, there’s nothing like the power you will feel when you have two pounds of fatback in your freezer wrapped in tin foil. Soups, stews, explosions…I’m getting all warm and fuzzy just thinking about it.

And you thought I was a healthy living blogger.

Recently—well, by recent I mean in the past year—I’ve gotten more and more into goat’s milk cheese. True, I love me some good sharp Wisconsin cheddar, but there are a lot of benefits to the goat that I previously was unaware of.

First of all, goat’s milk is a complete protein. That means it contains all of the essential amino acids that our bodies need and love. However, what it doesn’t contain is all of the fat as cow’s milk. The fat molecules in goat’s milk are teeny tiny (about 1/5th of the size of the molecules in cow’s milk) and this makes the milk more tolerable to our digestive systems. This is why some people that are lactose intolerant can consume goat’s milk no problem. It’s also why there is no cream separation like what you get if you’ve ever milked a cow (I have not) or if you enjoy cream top yogurt (I do not). I do, however, enjoy goat cheese on virtually everything in existence, which is why I’m writing this article in the first place.

Did you know rumor has it that goat cheese can prevent cancer? I’m making that up. But not really. Goat’s milk does contain a high evolved form of Vitamin A, which has been known to have cancer preventing properties.

Do I drink goat’s milk plain? No. But I don’t drink cow’s milk either. I don’t really drink milk, period, but that’s a whole other story for a whole other post. The purpose of this post is to declare goat cheese as superior to cow’s cheese. Before I moved to California I had no idea that a hard goat cheese even existed, let alone how delicious it is….especially when drizzled with local truffle honey. Try it to believe it—it will change your life. That was last Fall though and now here I am, a wee bit heavier but all the happier for enjoying my cheese to the fullest. Amen.

I’m going to be honest here and say I would grab the regular milk. Like most Americans, I try to make healthy choices but sometimes I have to sacrifice the best choice for the most affordable one.

On my blog I preach constantly about the merits of healthy eating on a budget and, while I do believe that is 100% possible, where do you draw the line? Organic produce and dairy would be optimal, but is it necessary? If I had the choice, I would rather pick local over organic and I’m very lucky to live in a place where eating local is not only affordable, but also the norm.

So then what’s the big deal then about organic dairy? Basically, milk that has been labeled “USDA Organic” must come from cows that have not been treated with bovine growth hormone (BGH). There is a school of belief that these hormones in milk could raise the risk of hormone-related cancers. However, studies have also shown that BGH is destroyed in our digestive tract anyway by bodily enzymes and acid.

Pretty much, if it’s there our bodies will kill it before it kills us. Make sense?

I’m not saying you should or should not buy organic dairy. I am saying though that it’s important to prioritize what we spend our money on in terms of healthy shopping on a budget.

Do you like food?

Do you moan with unbridled euphoria when you take a bite of cheese with truffle honey and then immediately after, sip a luscious California Merlot?

I’m very pro-wine. I like it with food, in food, without food, mid-day, morning, whatever. The best though, is when you hit that sweet spot of a perfect wine and food pairing. You know, the euphoric unbridled moaning type. Quite simply, it’s a party in your mouth.

However, the task of pairing food and wine can be quite daunting. Too many times I have just poured myself a glass of whatever red wine I already had open while I picked at leftover steak in my kitchen. It tasted good but I had to ask myself, shouldn’t there be something more?

Lesson number one. Sweet tames spicy.

You know when your mouth is on fire from that Thai curry and you are seriously regretting your decision to impress your date by ordering spicy level five? Yep. Go Riesling. A sweeter wine like Riesling will put out the fire and calm your nervous system. For this reason, Riesling pairs wonderfully with Asian cuisine.

Moving on. You should also keep in mind that heavy meals go with heavy wines. You don’t want to serve a nice flaky white fish that you have so delicately poached with a big, bold 1996 Cabernet. No, you don’t. Please don’t. Or, if you do, don’t invite me for dinner. Both are good, delicious actually, but not together. Think of it like dating. It’s nice to hang out with someone who is your opposite, but at the end of the day don’t you really want to have something in common with your partner? Amen.

So, what would you serve with your flaky fish, you ask? Something light…something like a nice Sauvignon Blanc. We’re talking basics here, people. Basics.

On the other hand, you might be serving a nice osso buco. You’ve got the veal. You’ve got the risotto. You are thinking wine and a lot of it. Since this dish is pretty heavy, you’re right to think red. Go deeper though. You don’t want a Pinot Noir because it’s pretty light—you probably want a big bold Cabernet Sauvignon for this baby.

I threw you a curve ball though because if you know osso buco, you know that you use white wine in the cooking. Hah! Many might be tempted to drink that same white wine that you cooked with, but not you! Do not be fooled by tricky Italian cooking preparations.

So let’s repeat what we’ve learned. Number one: sweet tames spicy. Number two: opposites don’t always attract. Obviously we could have a much more in depth discussion about food and wine pairing but that’s just something to get you started. Now, you must drink. And eat.

Report back.

Eat a substantial snack before heading out.

Filling up on a nutrient-rich snack will leave you in a much better spot when it comes to snacking on high calorie treats at the party. Eating something that combines a healthy ratio of complex carbs and lean protein will make least likely to pick up those mini sliders or meatballs. My favorite pre-party snack is a Gardenburger veggie burger on an Arnold’s Sandwich thin. Or, a banana with almond butter, carrot sticks and hummus or whole wheat toast with all natural peanut butter and jam.

Give yourself a drink limit and stick to it.

It’s just way too easy to overdrink at parties if you’re not careful. Wine goes down really quickly, especially when you are chatting and an open bar is in sight. My best advice is alternate cocktails with seltzer water and then cut yourself off (or have a friend cut you off!) after two. Drinking is the number one way that the pounds creep  up on you and after a few, you are far more likely to indulge in treats you normally wouldn’t eat when sober. (read: alcohol lowers your inhibitions in more ways than one)

Play the sides game.

True fact: most of the “healthy” food at buffets is located around the sides of the table, whereas the rich stuff is in the center. Take your plate and do an even swoop around the table, where the raw veggies tend to be found. Other good choices include cheese (careful not to eat too much of it though!), whole grain crackers and grilled vegetables.

Don’t beat yourself up!

We all do it and reap the consquences the next morning. You’re only human and chances are, you will overindulge at one point or another this holiday season. There’s no point in working yourself all up over it though. Repeat after me: today is a new day. The most important thing was that you enjoyed  yourself and can see past it in the morning. My favorite way to rid the overindulgence bloat is to seek out a Bikram yoga class to sweat out all the toxins. I’ll also eat lightly the day after, not because I feel guilty, but because I’m just not that hungry. Lots of smoothies, fruit and veggies. You can’t totally ruin any diet in one night so there’s no reason to beat yourself up over it!

Cheers!

So, without anything further, here is my list of the best of the best in no particular order. I love each one of these so incredibly much and recommend them above all other.

1. Simple Food by Alice Waters
2. Apples for Jam by Tess Vella
3. Chez Panisse Vegetables by Alice Waters
4. Eat Drink and Be Vegan by Dreena Burton
5. At Blanchard’s Table by Robert and Melinda Blanchard
6. The Gourmet Cookbook (aka the big yellow bible)
7. Vineyard Seasons by Susan Branch
8. Baking with Julia by Dorie Greenspan
9. Le Cordon Bleu’s Complete Cooking Techniques
10. The Bon Appetit Cookbook

So there you have it: my top ten list. Since I have in my collection, over 200 cookbooks, I’m sure I’m missing some big ones but when I close my eyes and think of the ones I come back to the most often, these pop up. Even though I went to culinary school, I self taught myself a lot of the basic techniques from these books when I was growing up. Alice Waters holds a special spot in my heart because her cookbook for children, Fanny at Chez Panisse, was my first ever cookbook and the one that sparked my passion for the kitchen at an early age. I still have my worn copy sitting on my bookshelf to this day.

To start off the week, on Sunday we celebrated the chefs arrival with a reception at the Murphy-Goode tasting room, followed by a classy barbecue dinner for ten up on the Terra a Lago vineyard in Alexander Valley. The executive chefs for Kendall-Jackson, Chefs Ryan and Eric, prepared a fabulous meal of roast pork and we dined in style. I couldn’t believe how genuine and down to earth the guys were. We chatted and laughed about butter and bacon and shared crazy culinary school tales….all while sipping on Fume, Zinfandel and homemade grappa of course.

Of all three days, I think Monday was my very favorite when we gathered at Hardy’s house for a down home barbecue with some Southern sass. Music was blasting, wine was flowing and of course, food was served; prepared by Eli and Kevin themselves. On the menu was chicken wings, sweet potato fries, cornbread, collards and potato salad. And, if that weren’t enough, after the festivities had ended, we jumped in a van to Cyrus for bourbon and foie.

Battling a dull headache, I tasted wine for two hours on Tuesday morning with the guys, beginning at 9:30 a.m. It’s a tough job but someone’s gotta do it, right?! My headache melted off as Chardonnay was poured. Surprisingly (or, not surprisingly?), working in the wine industry works wonders for your tolerance levels and morning tastings take the place of meetings all around.

The true spotlight, however, of the three day Top Chef extravaganza was a seven course dinner last night at Relish Culinary in Healdsburg. Eli and Kevin prepared a stunning feast for fourteen guests, complete with oysters, smoked salmon, pork, cheese and, of course, more foie. I actually don’t think I’ve ever met anyone who appreciated foie more than Eli. The whole dinner was a success and was paired with Murphy-Goode wines to boot.

Thanks for an amazing time, guys…..and good luck!