good times, great oldies

This past weekend, I got to spend some quality time with a few of my wackiest oldest friends! 

Thursday night, we met up at Shannon & Russ's for a bottle of wine and some cheese from Cardullo's. Afterward, Jordan, Trinity and I headed out for dinner and ended up at Sacco's for bowling, pizza and beers. We ordered the special, which was a pear, arugula pizza with a white cheese sauce and a mushroom, goat cheese and peppers. They were so good...

...and a nice compliment to our beertinis (its a Boston thing... that we invented). Some other things happened after that, but I'll just leave you with a photo of the beertinis...

its just beer

On Saturday, I took Trinity, Jordan and Andrew to my favorite breakfast spot, Uncommon Grounds for some eggs benedict and a short stack.

 (clockwise, from top left: salmon, crab cake, spinach & feta)

It was a crazy fun, unexpected weekend, one that I desperately needed.

I spent most of my calories on lunch today, so for a light dinner, I made a tuna salad. Instead of preparing it the traditional way with globs of mayo, I opted for a few healthier add-ins. I mixed in some whole grain mustard, a little horseradish, s+p and chopped tomatoes. Then I scooped it onto a bed of arugula and drizzled a little oil and balsamic vinegar over it. Deee-licious.

I can't wait to eat the rest tomorrow on a sandwich.

Finally, I have some sad and happy news. The sad news is, after three years in Boston, I have decided it's time to move on. It's been an incredible three years, and I am so, so sad to go. But it's time. The good news is, I'm headed back to Florida. Back to my family and friends, back to non-rocky, warm-water beaches and back to teaching. I am so excited.

This should mean exciting things for FeDish! I've learned a lot about food and cooking over the past three experimental years, and it will be fun to apply my Boston-influence to the way we cook down south. I'm also really excited to cook for my Florida people.

So, needless to say, there is a lot of partying to be done between now and then. Sanne's birthday is tomorrow (and its restaurant week!), and this weekend, I'm getting my favorite Indians together for some cooking and dancing! Stay tuned!

m