Hi everyone! We drive to Vail (leaving at 6 – yikes!) for Nate’s birthday tomorrow, so I’m posting tonight! I am REALLY hoping to get some great photos while we’re there since Vail is one of the most gorgeous places ever!
First off, I broke my memory card earlier today, and lost all of the pictures from lunch. Basically it was a whole wheat chicken + pepperjack sandwich, 1 clementine, and whole wheat pasta salad with broccoli, carrots, and peas. Not life-changing, but still pretty good. Snack was a cherry pie Larabar.
Tonight we had dinner with our friends Jonathan and Sarah at Buca di Beppo. HOLY YUM!!! (Disclaimer: the lighting was ultra dim, so these pictures are NOT going to be good. But the food was. Trust me.)
We started with garlic cheese bread with WHOLE CLOVES of garlic stuck in there! This isn’t anything I’ve addressed on this blog thus far, but I LOVE garlic. Adore it. I want everything to taste and smell like it, always and forever, til the end of time. This was a great little appetizer!
Buca di Beppo serves everything family style, and it comes in small and large plates. We all got a small plate (which feeds 2-3 people) and split a little bit of everything. The first one was a baked pasta sampler with ravioli, manicotti, and stuffed shells. So very delish!
And we also got (for Nate and myself) prosciutto stuffed chicken, which was on a bed of pesto cream = heaven. I could eat this for every meal and be 100% OK with it.
Sarah and Jonathan got the same pasta sampler, but she branched out and got a bowl of shrimp diavolo! It was the perfect blend of creamy sweetness and a little kick!
When we were done eating we let it slip “on accident” that it’s Nate’s birthday, so the waiter brought out a massive (probably the size of a normal dog’s head) cupcake with sprinkles….
AND a bunch of kiddos to sing happy birthday! It was so cute, and we all cheered afterwards 🙂
We had a great time tonight and are really looking forward to skiing Vail and eating some good food tomorrow. I’m also hoping to cook a fancy meal for Nate sometime this weekend, but haven’t finalized the menu yet.
Anyone have any suggestions of what I should make? My only instruction was “no chicken!”