Photo by Robert S. Donovan

I have nothing against people who like to party. Partying is really fun, and a lot of the time I’m right there leading the crusade.

But we all know those people who really like to drink, and like to do it often. Not only do these guys take their own drinking a little too far, they’re experts at pressuring others to keep up with them drink-for-drink. And they’ll use mockery, guilt, generosity, logic, peer pressure and dozens of other tactics to get everyone around them to keep the party going.

These friends are fun to have, until they aren’t. As fun as it is to party, sometimes you want to go out and have a good time without regretting it the next day. Hangovers have their time and place, but when you have real responsibilities it is nice to have a way to hit it a little less hard, preferably without drawing attention to your secret plan.

Feel free to mix and match these tricks, different situations call for different lines of defense.

8 Tips For Drinking Less Without Your Friends Knowing

1. Alternate with water

This is a tried and true way to both cut back on alcohol and stay hydrated, thereby preventing a hangover. Every drink or two, go to the bar and ask for some water. You don’t need to make excuses for this, you’re thirsty and will get another drink in a second. Just be sure to finish the waters and feel free to take your time.

2. Drink clear liquids

Clear liquids like gin and vodka look like melting ice. So if you don’t want to finish every drink that comes your way, you can always leave a little extra in your old glass and no one will notice you aren’t tossing back as many as they are.

3. Order drinks that look like alcohol (but aren’t)

Another advantage of clear liquids. Vodka soda with lime is my favorite go-to drink on late nights, and it’s awesome for several reasons. Besides being easily palatable and sugar free, you also have the option of leaving out the vodka all together. Just order a club soda with lime and ask the bartender to make it look like a cocktail—they’re usually more than happy to comply.

4. Be forgetful

You don’t have to be limited to clear liquids to abandon the occasional half-full glass. Leave your drink on the bar, in the bathroom, on a random table or anywhere it won’t attract attention. That way when someone offers you another, you’re ready.

5. Drink light beer

If you’re a beer drinker and all this clear liquid talk is making you squirm, never fear. There is a huge difference in alcohol content of beers, with light beers coming in around 4% alcohol and some fancy Belgians topping out at over 10%. You do the math.

If you know you’ll have to get through more than you’ve bargaining for, opt for lighter beers. If you’re like me and think Bud Light tastes like donkey pee, go with a Mexican beer like Corona and add a lime. I can drink those all night and barely get a buzz going—and I’m little.

6. Master the shot spit

Drinking nights often don’t turn crazy until someone starts ordering shots, then it’s all over. Bartenders have this problem too, since drunk people often think they’ve found a new best friend and gratefully buy their server shots throughout the night. To avoid getting hammered on the job, bartenders keep a half empty pint of beer nearby and pretend to use it as a chaser but really spit shots back into it.

If you know your friends are likely to “surprise” everyone with shots be sure to have a nearby water glass or pint that you’re nursing. Use the old bartenders’ trick and no one will suspect. I know it’s gross, but it works. Just remember to not actually drink the beer later.

7. Show up late

Sometimes special occasions are specifically set aside for excessive drinking. If you need to make an appearance but would rather not sacrifice your liver, show up 45-60 minutes late. Everyone will already be one drink ahead of you.

8. Order half shots

If you’re in charge of ordering your own drinks and vodka soda isn’t your thing, ask for your regular cocktail but request a half shot instead of the normal full. You’ll still get the fun of drinking, but each drink will contribute less to tomorrow’s headache.

How do you get out of excessive drinking?

Tags: alcohol, beer, cocktails, drinks, hangover, vodka, wine

Blueberries & Raspberries

Holidays are for celebrating and are meant to be enjoyed, but you don’t have to sacrifice your health or beach body every time you attend a BBQ. These 6 BBQ survival tips can save you hundreds of calories you won’t even miss, and keep your health and fitness goals on track.

6 Healthy Eating Tips For Your 4th of July BBQ

1. Use small plates

Research clearly shows that people who choose smaller plates and utensils eat less without even noticing it. The difference can be as substantial as 50% fewer calories consumed, yet everyone reports the same level of fullness and satisfaction. Try borrowing a plate from the kids table or the dessert tray.

2. Eat slowly and mindfully

People who eat more slowly eat fewer calories over the course of a meal. BBQs are a perfect opportunity to pace yourself as you mix and mingle with friends and family. The more you’re chatting, the less you’re eating.

3. Eat healthiest foods first

If you are eating slowly and off small plates, you may as well fill up on the healthiest stuff first. Salads are a great place to start because watery vegetables slow digestion and have very few calories. Try to choose something with oil and protein as well, because these will help you feel full sooner.

4. Skip the chips, crackers and bread

Refined carbohydrates are the worst things you can eat because they offer little satisfaction, loads of calories and dangerous insulin spikes. BBQs are filled with wonderful food, so do yourself a favor and save your calories for the really good stuff.

You don’t have to eat your burger without a bun, but pass on the pointless chips and other snacks that lure you when you’re not thinking. If you’re feeling bored, grab a Frisbee instead.

5. Keep dessert small

The difference between a large slice of cake and a smaller slice of cake can literally be hundreds of calories. And to reiterate, sugar and refined carbohydrates are the most dangerous foods. You don’t have to pass on dessert completely, but keep your portion sizes in check for this course.

6. Think before you drink

There is a place for alcohol in a healthy lifestyle, but making smart choices can be the difference between losing or gaining weight (not to mention your self-control). One sugary margarita can have 600-800 calories. That means 3 margaritas is more food than you should be consuming in an entire day. Is that really worth it? Stick with wine or beer, drink plenty of water and remember to pace yourself.

Small tricks can save you hundreds and potentially thousands of wasted calories that you will never notice or miss. Why sacrifice a good time when you can just upgrade your healthstyle?

What are your favorite tips to eat healthy at a BBQ?

Tags: 4th of July, BBQ, dessert, mindful eating, portion control

Sweet Red Ajicitos

Before we get started on this week’s amazing farmers market update from Puerto Rico, I want to announce that I’m going to start offering farmers market tours/classes for small groups in San Francisco. I hope you can join us!

Adriana Angelet is a food lover and blogger from Trujillo Alto, Puerto Rico. She cooks and shares balcony gardening duties with her husband, Eduardo, and their recao eating kitten Gatamiaux. Visit her beautiful blog Great Food 360.

Farmers Market Update: Puerto Rico

by Adriana Angelet

I am very excited to share today some of our finds from the Cooperativa Organica Madre Tierra’s bi-monthly farmer’s market. The farmers set up their stands at the Placita Roosevelt, a fifteen-minute drive from the Old San Juan area, on the first and third Sundays of every month. The market operates year-round; this is definitely one of the blessings of our tropical weather! The farmers’ coop that organizes the market recently celebrated its tenth anniversary.

Cooperativa Organica Madre Tierra Market

Our first stop was Nelson’s table, where we purchased our regular greens (curly leaf and red leaf lettuces, arugula, spinach, and pac choi), which are available year-round.

Cucumber, Name and Chayote

His stand is usually one of the most diverse in terms of its offerings: he had eggplant, yucca and ñame (root vegetables), plantains, cucumbers, chayote (mirlinton), and sweet little red peppers known as ajicitos. Ajicitos are usually used in sauces, chopped into savory dishes, and blended into sofrito, the base for most Puerto Rican dishes.

Root Vegetables

Green Papaya Green and Ripe Plantains

We moved on to the Desde Mi Huerto (“From My Farm”) table to check out Raul’s collection of potted vegetable plants and herbs. I really like that they not only sell from their harvest, but foster growing your own at home. I make sure to stop by whenever I have questions on how to tend our balcony garden. We have also purchased some vegetable compost from them to make sure our garden thrives.

Desde Mi Huerto Potted Herbs and Vegetable Plants

In my previous visit, I purchased some honey from Apiarios El Pancho. Their apiary is located only a couple of miles from our house.  In addition to honey, they make honey “butter” – a creamy confection made entirely of honey. I think I might have to get some next time. It would make a great spread on tart fruit slices or crackers.

Honey from Apiarios El Pancho

Since we arrived earlier than some of the farmers, we took a break to enjoy some homemade probiotic yogurt with granola and molasses from Naturalandia and perk up with cortaditos – espressos “cut” with a little half-and-half – from Finca Vista Hermosa (“Beautiful View”). From a bench we watched as the fresh fruit, root vegetables, and vegetables kept arriving and tweaked our shopping list.

Coffee - Hacienda Vista Hermosa

Although I’m not a fan, a lot of people like pomarrosas, also known as Malay Apples.  They can be ground and juiced or cooked into compotes or jams. They are pretty to look at! From what I’ve read, the tree and flowers are just as beautiful.

Pomarrosas - Malay Apples

This is the first time I’ve seen cacao pods in the market. I bought two, although I have no idea what to do with them (after opening the pod and toasting the seeds). It was only two for a dollar! If I can get two candies out of them, the experiment would be worth it.

Cacao Pods

We picked up two whole wheat baguettes from Stephanie at the Peace n’Loaf stand. Besides baking artisanal breads, she is part owner of the first vegetarian pizzeria in Puerto Rico. I know we should eat bread in moderation (Stephanie herself couldn’t stress it enough), but one of the loaves was gone in less than two days.

Baguettes

On the Siembra Tres Vidas (“Plant Three Lives”) tent, I went straight for the green beans. I participated in their CSA last summer, and got hooked on them. The green onions also looked too good to pass up. I used one right after I got home to make a quick dip to take to my family’s Father’s Day luncheon.

Siembra Tres Vidas Green Onions

On our way out, we couldn’t help but notice these baby eggplants on the back of a pick-up truck. Although my husband is not a fan, we couldn’t just take pictures of them – we bought pound. It will likely turn into baba ganoush.

Baby Eggplant

Our Purchases:

• Arugula (Nelson’s)
• Red and green curly leaf lettuces (Nelson’s)
• Spinach (Nelson’s)
• Pac Choi (Nelson’s)
• Whole wheat baguettes (Peace N’Loaf)
• Baby eggplant
• Cocoa pods
• Green beans (Siembra Tres Vidas)
• Green onions (Siembra Tres Vidas)

If you’d like to share your local farmers market with Summer Tomato readers, we’d love to have you! Here are the guidelines.

Tags: ajicitos, cacao, chayote, name, papaya, plantains, pomarrosa, Puerto Rico

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

Our oceans seem to be in much worse shape than anyone imagined, food irradiation is back in the forefront of discussions and someone wants to feed you a shit sandwich. All this and more today in my top 10 food and health articles of the week.

Want to see all my favorite links? Be sure to follow me on on Digg. I also share links on Twitter (@summertomato) and the Summer Tomato Facebook fan page. I’m very active on all these sites and would love to connect with you.

Links of the week

• World’s oceans in ‘shocking’ decline <<Everyone should read this. Please share it. (BBC)
• Should food irradiation return to the table? <<The descriptions of what happens to food that has been “over-irradiated” scares me. What do you guys think, is it really safer? (Los Angeles Times)
• Chocolate milk vs. OJ <<BS of the week. Though I agree with the notion that kids don’t need to be drinking calories, the argument here that OJ is worse than chocolate milk because it lacks protein is completely asinine. There are no protein deficient children in LAUSD. (Los Angeles Times)
• High-Dose Statins May Increase Diabetes Risk <<Just a friendly reminder that statins don’t get you off the hook in terms of eating well. Reducing heart disease is nice, but picking up diabetes isn’t. (Medline)
• Obese Dieters’ Brain Chemistry Works Against Their Weight-Loss Efforts <<It seems deprivation diets may be even less effective for those who are already overweight. Why not try a more sensible approach instead? (ScienceDaily)
• Restaurants revamping menus in response to calorie count rules <<I love watching low-quality restaurants scramble when they get caught with their calories showing. It will be interesting to see how this plays out. (Los Angeles Times)
• Pack a Picnic for Your Next Flight <<When I travel planning for my meals is just as important as packing my bags. Here’s some fun tips to keep you from eating junk. (New York Times)
• Obesity is contagious, or is it? A sober second look at obesity and social networks. <<Interesting new study challenges the claim that obesity is contagious. (Weighty Matters)
• Watermelon and Fennel Salad <<How good does this look?! Yum. (Jenn Cuisine)
• Really? Scientist Creates Shit Sandwich? <<I really think this is a joke. The fridge they use is actually labeled “shit burger.” Bon appetit! (Marler Blog)

What inspired you this week?

Tags: B.S. of the week, irradiation, restaurants, seafood, statins, travel

Photo by aechempati

There was a tremendous response to Monday’s guest post by Cheryl-Ann Roberge about how a fateful afternoon and some grilled veggies changed her life forever. Several of you reached out on Facebook/Twitter and mentioned you had your own gateway veggie stories.

Mine was eggplant. Once I realized eggplant didn’t have to be a slimy pile of mush, I figured there was hope for any vegetable. Since then I’ve learned to love all my childhood nemeses including beets, lima beans and brussels sprouts.

Every story like this is inspirational, and I’d love to hear yours. Please tell the story of your gateway vegetable in the comments below, and throughout the day I’ll update this post with my favorites.

What is your gateway vegetable?

“My gateway veggie was most definitely broccoli. Not because I never liked broccoli before (because I did, sort of), but because the first day I tried roasting it to a slight char with some olive oil, garlic, salt and pepper my eyes widened and my tastebuds exploded and my life has never been the same. That day, I ate two entire heads of roasted broccoli in one sitting, shoveling it into my mouth like I would french fries. Now I want to grill or roast any and every type of vegetable and they turn out delicious every time.” ~Kaylan

“I grew up with parents who HATE any veggie other than corn and green beans, so I always thought I hated them too. My last year of college I spent Thanksgiving with my favorite professor’s family (it was too expensive to fly home for the weekend) and to be polite, I took some of the asparagus dish he spent all morning making–and it was amazing! I think I ate half of the dish by the time dinner was over, and I’ve never turned down a new vegetable dish since.” ~Keisha

“I am horrified to admit mine involved the salad at Olive Garden. UGH!   Wow that was a long time ago (I think its been over 10 years since I have even BEEN one of those), but prior to that salad dressing my veggies of choice were corn and carrots.

Then after making the move to ovo-lacto vegetarian, a number of years later, I love trying new fruits and veggies.  Just this last weekend I had a Lychee for the first time.” ~IPBrian

“Growing up, my only experience with leafy greens was the frozen brick of spinach my mother would defrost in the sink, causing the paper packaging to warp and weaken. Thank goodness for my brother Francis who taught me about fresh spinach. I can recall my first taste of freshly sauteed spinach; the richness of the olive oil, the familiarity of the chopped garlic, the epiphany of shallot, the salt and pepper marrying everything together in a savory balance. This basic preparation has become a staple in my diet while inspiring me to approach any and all vegetables with an open mind. Simplicity and quality can take you far.” ~Maggie via Facebook

“Hibachi onions assembled to be a smoking volcano- as if the grilled butter wasn’t enough, I learned to have fun with my food!” ~@CarlyChamber via Twitter

“I still remember the dish: a roasted asparagus and red pepper salad at a fancy Italian restaurant 11 years ago. I was a poor college student, treated to an incredible meal while on spring break with my aunt and uncle. I never knew veggies could be so delicious. My college roommates teased me about how much I talked about that asparagus.” ~Christina

Tags: gateway vegetables, gateway veggies, psychology