Graduation Weekend

It's official...Tyler has graduated from business school and I'm no longer a Sugar Mama! I couldn't be more proud of him and all the hard work he put into these past two years. The time seems to have flown by and it's hard to already believe he's done! 

We had a wonderful extended weekend celebrating with Tyler's parents, uncles, and friends. We kicked the weekend off early on Friday with dinner at Hells Kitchen and then headed over to see Pippin, which was amazing. Brad and Bill got us awesome seats and the show was fantastic! Friday, we spent time exploring and walking around this city, stopping for lunch at Eataly, seeing the movie Mud, and then dinning at a fabulous Indian restaurant, Sapphire. Saturday, we had a really nice brunch with a few of Tyler's rugby friends and their families at  Ulysses (the picture above is of Tyler and the rugby guys). Saturday evening, we hosted Tyler's parents for dinner at our place (see the recipe below for Pork Tenderloin with Strawberry Glaze). Sunday was graduation day and we all met at our apartment before heading over to the festivities. It was pouring and made for a really fun time getting over to graduation. We then had a lunch back at our apartment (see below for a few fun appetizers) and then concluded the festivities and weekend with dinner at one of my favorite Italian restaurants, Bar Pitti, with Tyler's family and our friend Brae's family. It was a really nice weekend and lots of fun to spend time with everyone.

It also forced me into updating my NYC Recommendations with all of the fun restaurants we went to...I'm trying to keep travel itineraries of the places we've gone and spent a decent amount of time at so I can remember all of the great places we ate at or visited. These have come in handy when people ask for recommendations on places you've been...all you need to do is send them a link! Here are some pictures recapping the great weekend we had celebrating graduation:
Tyler receiving his diploma!
Walking across the middle of the stage
Now just exiting the stage :)

Robin, Tyler, Linc, and me
Tyler and his uncles
Better Halves group :)
The Actual Better Halves!
The graduates - Chris, Mike, Tyler, and Jeff
Cute picture of Maggie and Chris

As I mentioned, following the ceremony, we headed back to our apartment to have a light lunch before our celebratory dinner. I made a light lunch which included the above Asparagus Spears (lightly cooked asparagus rolled in Boursin Cheese (garlic and herb) and a half a slice of Proscuitto).
These were delicious...Puff Pastry Bites with goat cheese, sliced cherry tomatoes, 1/4 cup of olive oil, minced garlic (2 cloves) and basil. I cooked the puff pastry ahead of time (pricking each piece a few times with a fork to keep them flat). I then spread the goat cheese over the puff pastry and mixed all other ingredients together before placing on top of each tartlet. Delicious!

Pork Tenderloin with Strawberry Glaze
*Recipe from Coastal Living

  • 2 (1-1.5 lbs.) pork tenderloins trimmed
  • 2 teaspoons of fresh rosemary
  • 1 teaspoon salt
  • 2 teaspoons of cracked pepper
  • 2 tablespoons of butter
  • 1/2 cup chicken broth
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons of light brown sugar
  • 1/4 teaspoon dried crushed red pepper
  • 8 oz. strawberries, hulled and chopped
  • Green onions - optional
  1. Preheat the oven to 400 degrees.
  2. Sprinkle pork evenly with rosemary, salt, and pepper. 
  3. Cook the pork for about 25-30 minutes or until it's cooked all the way through. Cover the pork with foil and let it stand for about 10 minutes.
  4. Melt butter in a large skillet over medium-high heat. Add the shallot and cook for about 1-2 minutes or until tender.
  5. Stir in chicken broth and the next three ingredients. Bring mixture to a boil and cook another 1-2 minutes, stirring until the sugar dissolves.
  6. Stir in strawberries and cook, stirring occasionally, for about 3-5 minutes or until the berries soften and the mixture thickens slightly. Sprinkle with sliced green onions if desired.
  7. Spoon the sauce over the sliced spork

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