New Home, New Look, New Name!

Seems like we are having a bit of an identity crisis here. I'm changing everything about the blog. The name. The site. The look. But rest assured, I will still be bringing you the best foods from all over and the coolest places to see and stay.

Join me from now on at 

Go Eat Repeat 

Refreshing! Ice Tropez

Think back to a time long ago when you would fill up your shopping cart with the electric colors of Bartles & Jaymes. Or maybe you preferred to unwind with the flavors of Seagram's Escapes. Or maybe your 14 year-old self and your best friend took whatever brand of wine cooler was available at your parent's friends 4th of July party, stuffed them down your pants and in your hoodies and absconded off into the woods. (Can't remember where I heard that one from...)

Wine coolers. The stuff of 80's and 90's legends. Never did I think I would find them in France. 

At the supermarket, I have been seeing this stuff called "Ice Tropez." Obviously a play off of the city St. Tropez and the fact that you should drink this concoction icy cold, today I decided to give it a try. Was it wine? Was it a cocktail? I had not the slightest clue, so I figured there was no better time to find than now. My little can set me back 2.50 euro, and once I got home I threw it in the freezer so it would be chilly in time for lunch. 

I crack it open and take the first sip. Why, hello! Ice Tropez is nothing more than a simple throwback to those days of minimally alcoholic, Cyndi Lauper-in-a-bottle wine cooler days. Bubbly, mildly alcoholic at 6.5%, and I am in love! The drink has a nice peach flavor that is not artificial-tasting or too strong and tastes like a sweeter, fruitier rosé. One could call it alcoholic soda and not be wrong. 

Bubbly, colorful and a guilty pleasure, just like wine coolers!
Source: www.liketotally80s.com

As the name implies, a couple of cans of Ice Tropez would probably be best enjoyed under the sun in some posh resort town on the French Riviera. If you aren't at the beach, they are like a little vacation in a can. Even if that vacation has you sporting acid washed jeans and crimped hair. 

(Just to let everyone know, no products were given to me, I bought it in the store. So, the opinions are honest, even if I am admitting I like sweet, pink, fruity bubbly drinks. And Cyndi Lauper. Judge me if you will.)

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Calling All Foodies!!!!

Hey everyone!!!
I am going to Singapore in November, so I have been researching like crazy to find the best places to eat and the coolest things to do. However, I want YOUR help!!! Do you have any tips as to where to go, what to eat and what to see? I know that Singapore is one of the most food-obsessed cities in the world, so help out a fellow foodie! It would be absolutely amazing if I can have some ideas from y'all!

Alison

Obsessed!

Meet my new obsession!

I've heard of drinking chicory and I have seen it a lot in French supermarkets. But, I had this impression in my mind that it was an acquired taste (a.k.a. kind of disgusting). So, alas, it was passed by and coffee and tea was drunk instead.

A few days ago, I decided to live a little. And by live a little, I mean buy a jar of instant chicory powder. Since it was only 2 euro, I figured it was worth a try.

Nectar of the gods. 

Oh, was it worth it. Acquired taste? What acquired taste?! After dissolving a tablespoon in a cup of boiling water, I knew I was in love. This magical liquid tastes a bit like coffee, but with strong caramel overtones. Yes, caramel.

Comes to find out, chicory drink actually has a host of positive health benefits too. There is no caffeine, so it is a great choice for those wishing to drink less coffee. It contains a host of antioxidants and other good stuff like probiotics and inulin. Get this-since it increases the production of bile, it might even help with the metabolism of fats!!!

If you happen to see chicory, pick it up and let me know what you think!

80 Bites Recipes: Pasta Alla Norma

Pasta alla Norma is a pasta dish I first had in the Sicilian city of Catania. I remember the meal exactly: the table started off with marinated shrimp and salmon, then we had pasta alla Norma, and for our secondi, we had horse. (Horse meat is quite popular in Sicily, so yeah, I tried it.) The restaurant had a fantastic house wine to accompany our meal and left us a whole wedge of ricotta salata so we could cover our pasta in a pristine white cloud of deliciousness.

Can't I go back?
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Pasta alla Norma

1 1/2 cups of dry pasta (You can use any shape, but in my opinion, shorter shapes like farfalle, fusilli, and penne work the best.)
1 can died tomatoes
1 large eggplant
2 tablespoons extra virgin olive oil
1/4-1/2 cup vegetable oil
2 cloves of garlic
salt to taste
5 tablespoons sea salt
copious amounts of ricotta salata cheese (This is some-what a speciality cheese, but it can be found in many supermarkets. It is a heavily salted ricotta that has had excess water drained so it is compact and grate-able.)
basil

Start by cutting the eggplant up into small chunks, slightly larger than (gambling) dice. Put in a bowl and cover with salt for about 15 minutes. After 15 minutes, pat the eggplant cubes dry with a paper towel.

In a large pan, heat 1/4 of a cup of vegetable oil. Once hot, throw in the eggplant. Since eggplant absorb so much oil, you may need to add in more vegetable oil. Cook for around 15 minutes or until eggplant is nice and browned. Transfer cooked eggplant to a baking dish or plate covered with a paper towel to absorb the extra oil.

In a large pot, bring the water for the pasta to a boil. When the water starts to boil, add in sea salt. Add in your pasta. Don't forget to set a timer for how long the pasta is supposed to cook!

At the same time as your pasta is cooking, you can quickly prepare the tomato sauce. Smash the two cloves of garlic with something heavy. Throw those into a saucepan with 2 tablespoons of extra virgin olive oil. Let that heat up and once the garlic turns golden, remove it from the oil. Empty the can of died tomatoes into the saucepan with oil and let that simmer for about 7 minutes. Add in the eggplant. Taste for salt, but remember that the ricotta salata, is, as the name implies, salty.

Now, grab any heat resistant container and ladle in about one cup of the boiling, salted water that the pasta is cooking in. Then strain the pasta once it has cooked for ONE MINUTE LESS than the cooking time stated on the box. (i.e. If the box says 10 minutes, let it cook for 9.) Then, put the pasta back in the large pot and combine with the sauce. Quickly put the pot back on the burner and cook for another minute while stirring all the time. (If you notice the pasta is absorbing lots of sauce and sticking to the bottom of the pot, you can now add small amounts of the cooking water I told you to put aside.)

Serve the pasta into dishes and grate, baby, grate that ricotta salata over the top. Top with basil and enjoy this typical Sicilian pasta.

This recipe should amply serve two. I paired this with a 2013 Anthilia from the Sicilian winemaker Donnafugata to keep with the Sicilian theme! Please, please try this recipe because it is so delicious and pretty easy, and if you do, let me know how you like it!

Now this is coffee!

Have a look at my favorite coffee when I visit the city of Ventimiglia, right across the border from France. It's called an americano, which is more or less normal American coffee. They serve an expresso with hot water and hot milk in separate little pots so you can customize your cuppa. In my opinion, it is way more flavorful and rich than traditional filter coffee and definitely better than americanos from chains like Starbucks, et. al. (Not to mention the fact that I absolutely adore the stylish black cups they serve it in.) Try one and let me know!