We really are not that busy of a family but this weekend was a blowout. Friday night we went to a benefit for Sylvia’s Children. The organization funds and runs a school for orphaned children in Uganda. Usually I tend to be a little skeptical about these things but I know Sylvia, the originator and head of the organization and know that 100% of the funds go to the school. The event was excellent; there were pictures of the children at school, displays of musical instruments from Uganda and had beautiful art, jewelry and crafts on display and for sale as well.
Afterwards we just went to TGIF for a bite to eat and went home. I ordered Key West Shrimp because I remember that it’s lower in fat and calories (225 calories & 7 grams of fat) and shared the fried string beans appetizer and the brownie sundae for dessert. I often order a light dinner so I can splurge a little on appetizer and dessert (since they are my favorite courses anyway). Sharing really helps all of us not eat too much as well.
Saturday night, we left Nick at home, and headed to Brooklyn, NY. I have never been there but a friend of mine knows it well. We ate at the “Bread and Butter” restaurant. It was fantastic. For the appetizer, I tried the goat cheese wrapped in phyllo with caramelized onions and beets. The sweet combination of the onions and beets with the saltiness of the cheese was a great compliment of flavors. For the entrée, I had seared scallops which were seared perfectly. The scallops were accompanied by a seafood medley and creamed corn. I then finished my meal with a slice of buttermilk pie. I have baked this before but never tasted it by someone else; it was delicious. I have to go back to my recipe now to see if mine is similar. I can’t say my dining experience was a “light” one last night but every once in a while, on a special occasion (we were celebrating my friend’s announcement on an expected baby), you have to just enjoy, relax and have fun.
So I do not have any recipes yet today. However, I think you might see buttermilk pie this week… that is if I can make it “delicious and light”.
So long for now…