The Emerald Restaurant

[…] Take the beef. Our entrée that night was prepared as Marge intended it. She named the entrée the Kinsale for a seaport village in Ireland that she loved to visit. The dish centered around a Châteaubriand, a classic cut of tenderloin associated with romance because one piece is cooked for two people, then sliced apart just before eating. A tender red potato, carrots cooked in sugared water, and just-tender broccoli accompanied it.[…]

Irish or Not, Lucky at the Emerald
The Bee Cave restaurant serves up Old World hospitality, family-style.
Austin American-Statesman
March 13, 2014
by Beth Goulart

Published in print edition and here. (Pay-wall requires subscription or digital pass. Email me to request a full copy.)

Lenten Pretzels

[…] They combined water with flour and salt in accordance with fasting rules that prohibited the use of animal products, then rolled the dough into shapes reminiscent of arms folded across the chest in prayer – the bodily form of prayer commonly practiced then. They named them bracellae, “little arms” in Latin. Their first evidence appears in a 5th century manuscript now housed in the Vatican library. […]

Pretzels represent prayer to Christians in the season of Lent, a tasty snack to everyone, anytime
by Beth Goulart
Austin American-Statesman
March 4, 2014

Published in print edition and here. (Pay-wall requires subscription or digital pass. Email me to request a full copy.)