Austin Family Law Blog

Will Work For Love And Pasta

by | Jun 4, 2021 | Newsletters

FROM JODI 

We just wrapped up a series of prenups and were able to celebrate our clients’ weddings, which is always a nice antedote to the undoing we are in the business of. The love side of the practice barely ever gets any attention. I think couples who plan their financial marriage are setting themselves up to succeed. They face big issues and make big decisions together, and I can see how couples who listen and support each other are able to come to better agreements. It is always stressful, working on a prenup while planning a wedding. There is always tension. But when the terms are agreed and the couple comes for their signing ceremony, it is truly an accomplishment worth celebrating. You can see them relax and turn their attention to their nuptials. I’ve been wearing a t-shirt that says “Keepin Love Alive” because it reminds me we are in the love business as well.

And if you haven’t seen “The Split,” I highly recommend it – British drama series about a family of female divorce lawyers in London. Seasons 1 and 2 are available on Hulu; Season 3 is forthcoming. I want to be Hannah.

Be Curious,
Jodi
@LazarLaw 

FEATURING AUSTIN 

Meryl Feinstein

Pasta Social Club

I’ve had a girl-crush on Meryl Feinstein aka @pastasocialclub since I found her on Instagram in 2019 hosting Pasta Social Club dinner parties in Brooklyn, which I missed by a day. But then she was moving to Austin, so I was certain to attend a Pasta Social Club here in town during her time in Austin. Her first dinners sold out and then the pandemic hit. In the pandemic year, Meryl Feinstein has created a glorious visual pasta world on Instagram and on YouTube, with glossy magazine-worthy stills of her artisan pasta and seasonal sauces and a library of pasta-making videos. Classes are offered on Zoom and sell out quickly.

Our office scheduled the Pasta Quarantine: Corporate Virtual Workshop and connected as a team by getting our hands dirty learning how to make fresh pasta from fine semolina flour and water. We were all ready for an office virtual happy hour. It was nice to close up at 4pm and spend a couple of hours together. Even though we weren’t in the same room, Meryl was a gentle pro in getting us all to create a ball of dough and then to roll and cut and shape the individual pasta; it was very satisfying and joyful. Some of us discovered a pasta-making talent. Everyone felt the satisfaction of making pasta dough come together, and to a person, the pasta was delicious.

Meryl is also the Food52 Resident Pasta Maker and has enjoyed great press, all of which, as a fan-girl I have read and recommend to you. All of the information about Meryl and her classes are at her website.

FEATURED BLOG

COVID VACCINE FOR KIDS – WHO DECIDES?

Now that the FDA has approved a version of the COVID vaccine for children ages 12 and up under the Emergency Use Authorization, we have been flooded with inquiries from parents concerned about who may consent to their children being vaccinated.

The short answer: with or without a custody order in place, either parent can consent to the vaccination without obtaining consent from the other parent. READ MORE »

See What Happens When You Say It Out Loud

See What Happens When You Say It Out Loud

FROM JODI It feels like a shift has occurred – finally the oppressive heat has been replaced by an actually cool breeze, and in our office we are getting ready to welcome a brand new legal team. We have soldiered along this year, determined to hire the right fits, in...

read more
Are You Open?

Are You Open?

FROM JODI I read somewhere that the true benefit of time away is realized when you return to your normal life. I returned after the first week of August to a grueling schedule that included three final trials; isn’t that the way it always is – you return from time...

read more
Views From My Montreal Window

Views From My Montreal Window

FROM JODI I have now turned 59. I am back in Montreal for the first time since the pandemic. I have been spending my birthday every year since I turned 50 at the top of Mont Royal, looking over the hospital where I was born, and connecting with gratitude to my roots,...

read more