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October is here, bringing magnetic energy, strong winds of change, and energizing connections. As the month begins we are fresh off the heels of the Aries Full Moon, reminding us to tap into our warrior nature. If we’ve been playing it safe at work or in our relationships, we’ll start off the month ready to tackle our fears and embrace our gifts.

One American woman living in Paris left a bad taste in the mouths of her European followers when she said it was “weird” how French people butter their sandwiches. In a 5 August TikTok post, Amanda Rollins dished out the hot take while she prepared her and her boyfriend’s lunch for the following day. The lifestyle blogger took two half baguettes and cut them face open. As she began to prep the bread with pats of butter on her knife, she admitted that some one of her fellow American followers may find what she’s doing “strange.” “It occurred to me that French people do something very weird with sandwiches that I think you guys would find strange. This is butter,” Rollins said. “What they do, it’s like a classic sandwich. It’s ham, cheese, and butter.” She went on to explain how mustard and mayonnaise – two known sandwich spreads – are replaced with the salty dairy product that has a high concentration of fat. In her opinion, mayonnaise is “basically fat as well,” and the creamy sauce is more flavorful. Because of this, Rollins assumed people would think the butter replacement was “gross,” but she encouraged them to try it anyway. “I know you might be thinking that sounds gross, but it’s actually so good. Is it healthy? No, of course not,” the TikTok user remarked. “What do you think of that? It’s kind of crazy.” “Don’t knock it until you try it,” she continued. European app users couldn’t believe how taken aback Rollins was by the act of spreading butter on a sandwich. As odd as Rollins made the food choice seem, they found it even more unusual that Americans don’t follow the same recipe “Who doesn’t use butter in their sandwich?” a baffled individual wrote, while another added: “How is that crazy? It’s the most simple basic sandwich.” One woman assumed: “Honestly, I think it’s only the US that don’t put butter on their sandwiches.” @americanfille Beurre it up baby ?? #frenchculture #frenchpeople #jambonbeurre #parisien ♬ original sound - Amanda Rollins “Butter before anything,” a TikToker from England exclaimed. “Swede here, and totally normal in Scandinavia as well,” another user added. One Canadian person claimed it was typical in their area as well. “Always butter in a sandwich. No mayo ever,” they commented. Speaking with Insider, Rollins admitted she was not expecting so many people from outside the US to think using mayo in lieu of butter was irregular. “A lot of people were saying mayonnaise on a sandwich is weird — to which I GASPED. In the US we are big condiment people,” she remarked. Currently living in Paris, Rollins added how obviously barren the grocery store condiment sections were compared to the ones in America. She was confident that people in the US who put butter on their sandwich bread were in the “minority” because butter is more of a “toast lubricator.” “We don’t view BUTTER as a CONDIMENT, it’s like a cooking ingredient and sometimes a toast lubricator. Like slabbing cold butter onto a sandwich would feel weird in the US, I know I am not making this up,” she told The Independent. “People in the comments are GOING OFF on the fact that Americans are the only ones who don’t do this regularly. There’s someone from each country in Europe chiming in and saying ‘we do that in England, we do that in Germany, we do that in. Sweden, etc’ and I have comments like ‘this is the most normal thing in the world,’ ‘americans are the only ones who find this weird’ - to which I keep replying: ‘...and who do you think my audience is?’” she continued. Rollins’ butter on sandwiches aversion extends to all recipes except the ham and cheese combo. Otherwise, the Paris resident prefers to stick with saucy condiments like she’s always done in the States. Read More How to save money in the kitchen according to top chefs Taco vendor attacked and pepper sprayed by woman who ‘refused to pay for food’ How to pimp up your instant ramen (and save money) McDonald’s worker goes viral after revealing how the brand’s sweet tea is made Michelin-starred chef Michael O’Hare puts Skittle twist on classic desserts How to make Thai favourite lemongrass chicken stir-fry

The Supreme Court is once again being asked to make a major ruling on abortion in an election year.

In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat

LOUISVILLE, Ky.--(BUSINESS WIRE)--Jun 29, 2023--

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