I could probably sum up my approach to food & wine in fifty words, here goes. Acid likes fat (think vinegar on chips), tannin likes protein (red wine with steak), spice likes sweetness, cheese is generally better with something sweet and/or white than something dry and/or red, sweet foods need sweeter wines, and if your dish/wine wants to impress, the accompanying wine/dish shouldn’t be too assertive. Exactly fifty words, not bad Simon.
Pinched this from from Simon Woods’ email newsletter.


the names of the dozen or so most common cognitive distortions … Each time you notice yourself falling prey to one of them, you name it, describe the facts of the situation, consider alternative interpretations, and then choose an interpretation of events more in line with those facts. Your emotions follow your new interpretation. In time, this process becomes automatic. When people improve their mental hygiene in this way—when they free themselves from the repetitive irrational thoughts that had previously filled so much of their consciousness—they become less depressed, anxious, and angry.
thoughts. For example, when you have the thought I’m unlovable, you reject as irrelevant any evidence that people like you. Consequently, your thought cannot be refuted. “That’s not the real issue. There are deeper problems. There are other factors.”

