March certainly kept me busy.\u00a0 Even with a cold mid-month, there was still plenty going on.\u00a0 Overall, I feel very good about my balance this month, and will endeavor to do more of the same in April.\u00a0 This means, sticking to my diet (more than anything), and holding to one night out (only) during the week.\u00a0 Of course, I’m going to start the month on vacation, so, basically, the challenge continues.<\/p>\n

Without further adieu, my most memorable dishes for March 2019.<\/p>\n

\n
• St. Christopher cheese course<\/em>, Bacchanalia<\/a>.<\/li>\n
• Butter Chicken souffle<\/em>, Four Hands dinner with Tresind Studio<\/a>.<\/li>\n
• Capesante Scottate,\u00a0<\/em>Alici<\/a>.<\/li>\n<\/ul>\n

  Very honorable mentions to the cauliflower dish at A Capella (review forthcoming), and the dry aged beef at Lowe<\/a> (and really, a lot of Lowe’s menu).\u00a0 Also, Pumpkin Kofta, Carnival by Tresind<\/a>, and the pasta at the aforementioned Alici.\u00a0 I really was quite spoiled this month!<\/p>\n

  April should be nearly as steady as March (with an extra special trip to the Four Seasons Seychelles properties – can’t wait!), but I’m not afraid to commit to my ongoing JOMO.\u00a0 Seriously, I can’t tell you how great it felt in the past week.\u00a0 Reviewing people’s Instatories the morning after events I was invited to, I felt nothing but happiness to wake up refreshed, not hungover, full of empty calories, and ready to start my day.<\/p>\n

  What was your favorite dish this month?<\/strong><\/p>\n

   <\/p>\n","protected":false},"excerpt":{"rendered":"

  March certainly kept me busy.\u00a0 Even with a cold mid-month, there was still plenty going on.\u00a0 Overall, I feel very good about my balance this month, and will endeavor to do more of the same in April.\u00a0 This means, sticking to my diet (more than anything), and holding to one night out (only) during the week.\u00a0 Of course, I’m going to start the month on vacation, so, basically, the challenge continues. Without further adieu, my most memorable dishes for March 2019. St. Christopher cheese course, Bacchanalia. Butter Chicken souffle, Four Hands dinner with Tresind Studio. Capesante Scottate,\u00a0Alici. Very honorable mentions to the cauliflower dish at A Capella (review forthcoming), and the dry aged beef at Lowe (and really, a lot of Lowe’s menu).\u00a0 Also, Pumpkin Kofta, Carnival by Tresind, and the pasta at the aforementioned Alici.\u00a0 I really was quite spoiled this month! April should be nearly as steady as…<\/p>\n

  Read more<\/a><\/p>\n","protected":false},"author":5,"featured_media":9514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[176,185],"yoast_head":"\n