After a fun-filled day of a boozy birthday brunch and lots of football, my friends and I got together for what we fondly call family dinner. We used to do it all the time when we all lived in Stuyvesant Town and Peter Cooper Village, but now that we’re spread across Manhattan it’s a bit harder. We went with our typical Italian theme, with delicious stuffed hot peppers, caprese salad, baked ziti with sausage and cheesy garlic bread accompanied by lots of vino and winter beers.

As soon as dinner was planned, I snagged dessert responsibility, knowing that this would be the perfect opportunity to make a pie for mikey. Though I’ve read the story multiple times, I still tear up each time. Please take the time to read her post and perhaps other followups online. In addition to raising funds to help Jennie’s girls’ college fund, bloggers across the community have been baking her peanut butter pie recipe and raising awareness for her situation. Our small family dinner, attended by several of my very best friends, was the perfect opportunity to share the delicious pie and let them know I loved them. The timing of it all could not have been more perfect. All of us were actually in town and free that night, who knows when that next opportunity will be. B had also just given me a Kitchenaid mixer for my birthday (still in shock over that) and it made the pie making process infinitely easier. The final result was beyond delicious and as I enjoyed every bite I was so thankful for everything I have in life - a wonderful and loving family, loyal and fun friends, a guy about whom I can’t even narrow down my positive things to say and so much more, my health, a job, a roof over my head, just to name a few. Though this peanut butter pie is in no way healthy, its effect making you savor your blessings with each and every bite is perhaps the healthiest attitude of all. 

My friends and I did what we like to call “family dinner” this evening. We each bring different parts of the meal and have a nice dinner together. This time we thought ahead and decided on Mexican. I had volunteered to bring a veggie side so I researched and found this great (and incredibly simple!) Corn and Bean Salad. The lemon and the cilantro were beautiful fresh flavors.  It was well received and a nice compliment to the nachos, guacamole and tacos we consumed.

Corn and Black Bean Salad

1 can black beans (19 oz), drained and rinsed
1 can red kidney or cannellini beans (19 oz), drained and rinsed
1 cup frozen corn (thawed)
1 small thinly sliced onion (I used red onion for the color)
1 small bell pepper, thinly sliced (any color)
1/2 cup sliced black olives
2 tablespoon cilantro

DRESSING:

1/3 cup lemon juice
Zest from half of a lemon
2 tablespoons olive oil (can use vegetable oil)
2 teaspoon sugar
Salt and pepper to taste

-Pour all of the ingredients (except the dressing ingredients) in a large bowl. Whisk the dressing ingredients in a small bowl and pour over the salad.