In this fourth installment of our fairytale series, Kristin and Drew unravel the tangled tale of Rapunzel, shedding light on the story's darker origins. Forget the charming Disney rendition; we’re diving into the elements of captivity, manipulation, and identity that permeate the original.  So, if you thought hair could only be a princess’s glory, prepare for some shocking revelations. Join us for a hair-raising discussion on this episode of Dinner and Drama with Kristin and Drew

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And be sure to checkout tonights recipe:

Lebanese Tabbouleh Salad
This traditional Lebanese Tabbouleh recipe is a healthy Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.  And it’s vegan, but don’t let that stop you.
Makes 6 servings
Prep Time 4minutes

Ingredients
**All herbs and vegetables should be FINELY CHOPPED.
• ⅓ cup extra-virgin olive oil
• 3 tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fine #1 bulgur
• 3 bunches fresh curly parsley finely chopped (about 3 cups packed)
• 2 tomatoes chopped
• 2 green onions chopped
• ¼ cup fresh mint leaves  chopped

Instructions
o In a large bowl, Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until combined. 
o Stir in the bulgur. Let the bulgar sit in the dressing for 30 minutes to soak up the yumminess and become nice and FAT like Kristin..
o In a separate bowl, add the parsley, tomatoes, green onions, and mint .
o When the bulgur is fatfatfatty, and has soaked up most of thelemon-olive oil, fold in the chopped vegetables and combine everything.  You can serve it cold or at room temp.  
Serve with Pita or eat it straight.  Great topping for chicken or fish as well. 

PRO-TIP- Wash and dry parsley thoroughly, ideally 2 days prior to making this recipe.  Parsley needs to be dry for this recipe.