Why don't Europeans like Americans?

I get this question all the time. Along with statements like "I won't go to .....(fill in the blank), because I heard they are mean/rude to Americans.

I have been traveling to and in Europe and Eastern Europe now for a long time- close to 20 years now and I can count on one hand how many times someone has intentionally been rude to me or us as a couple "just because we were American". I have lost count how many times I have seen traveling Americans be rude, albeit sometimes unintentionally to those serving them. 

Americans talk a lot about how people from other countries need to learn English, yet when we travel, the most effort I usually see is a pocket dictionary. The worst is screaming at a waiter, sales person, taxi driver to try to make them understand. 

Today we saw the worst kind of American visitor. He pushed past us at the door to get into a busy restaurant ahead of us.  He then loudly ordered his food and wine in English.  They then proceeded to talk loud enough for the rest of the place to hear, mostly in "leadership" buzzwords and cliches. They competed for the attention of each other, never stopping to breathe and talking constantly over each other.  Every time the server approached the table, they ignored her unless they wanted something. As the meal progressed and the wine disappeared from their glasses they just got louder and more competitive. This was a man and a woman who appeared to be new business acquaintances.

It was horrible. It was also kind of like being in a Woody Allen movie. The angst from the man especially was almost visible.  

I know first hand how hard it is when you don't speak the language. However I always make an effort and it is always rewarded with kindness. I don't get offended if it's pointed out to me that by now my French, Italian, Polish should be better than it is. They are right.

We are an abrupt culture by nature. Always in a hurry.  It's not bad, necessarily- just who we are. If we could just slow down and enjoy a place. You're on vacation in a beautiful place. Enjoy the church you are in before you rush off to photograph the next one. Talk to people about their town, learn a few basic terms, tell them how much you enjoyed your meal.  

Even if people can't understand you it's no reason to be rude, shout or ignore them.  

So that's my soapbox, born of yet another Ugly American sighting. 

Don't be afraid other people in other countries will be rude to you. If you are nice to them and at least try to navigate the language you will be surprised how gracious people really are. They will also make much more of an effort to help you. 

Sunday Dinner in Italy- with a minimalist kitchen!

Our cuchina (kitchen) is a tiny galley space with very little equipment in it.  The place we are staying is a B&B with a shared kitchen so there is stuff to make coffee, tea, toast, etc. and there are plenty of beer and wineglasses.
We have purchased some additional items like sharp knives, good corkscrew, veggie steamer and grater but it still is very much a minimalist kitchen.
Inspired by all the "one pan dinner" recipes on Facebook, I decided I would try my hand at making one with fresh Italian ingredients.  Here is the result, and the recipe to go with it.

Roasted Pork Tenderloin Medallions, Roasted Mushrooms and Fennel, Brown Butter with Sage Pasta and Tomato & Basil salad.

Use 1/2 tbs fennel seed, toasted in a dry frying pan until just browned and fragrant.  Be careful not to burn them.  Grate or finely mince 2 cloves of garlic.  Place the fennel seed, garlic, salt and pepper to taste and 1/2 C olive oil in a small bowl.

I used about 3/4 lb Pork tenderloin cut into 3/4" medallions. Pat dry with paper towels and place in a large plastic bag with the fennel seed mixture.  Using the outside of the bag knead the meat until the spices adhere and the olive oil is absorbed.  This can be done ahead of time or just before cooking.  I added a fresh sprig of rosemary.

I used a disposable foil baking pan (because it what I had!) with olive oil spread liberally on the bottom.
Then I cleaned and trimmed fresh button mushrooms cut to approximate size and sliced a small fresh fennel bulb.  Toss these with more olive oil, salt and pepper.  The fennel bulb is all the spice you need.

Put the veg on one side of the pan and the meat on the other.  I added a float of red wine to the bottom to keep the pork moist at high temperature.  We have a convection oven so I preheated it to 450 and put everything in at the same time.  Cook 15 min or until the veggies are browned and the meat is at 140 using a meat thermometer.  It will continue to cook after you take it out so don't leave it in too long.  You can also grill this or saute it in separate pans if you want to brown the meat.

While the meat is cooking, halve cherry or grape tomatoes, tear a liberal amount of fresh basil and combine with salt and pepper to taste.  Dress with Balsamic vinegar and Extra Virgin Olive Oil.  Set aside.

Boil the water for the pasta as you make the salad.  Cook 100 grams of pasta per person.  I prefer to use pasta that will hold onto the sauce like Rotini or Farfalle.  Heat a frying pan with a good size blob of butter.  At least 1 tbs.  Bring the butter to brown swirling it to keep it from sticking or burning.  Add fresh sage leaves or dry sage.  The sage will quickly absorb the butter, pull the pan before the fresh sage turns brown.  Drain the cooked pasta and add it to the frying pan with the brown butter, stirring to coat.

Pull the meat from the oven, plate the meat, veggies and pasta and serve with an Italian red wine.  I suggest a nice Ripasso.  Buon Appetito!!!