I had the most amazing dinner of my life last night. We went to Fogo de Chão in Buckhead. My husband had eaten there last month for a business dinner, then came back and told me he would have to take me there someday. And someday was last night.

Fogo de Chão is a Brazilian steakhouse. We all ended up referring to it as a carnivore's paradise. After we were seated, the restaurant concept was explained to us, and then we hit the extensive and somewhat unusual salad bar. We all finished our salads then turned our cards over. What does that mean?

Every diner is given a little round card, red on one side, green on the other. The restaurant's brochure says Fogo de Chão features continuous tableside service of fifteen different delectable cuts of beef, pork, lamb and chicken... Patrons control their service with a small green and red-sided chip. The green side signals the "Gaucho" chefs to bring out skewers of sizzling meats to the table, while the red side indicates a stopping point.

These "Gaucho" chefs, as the brochure says, roam the restaurant with different meats on skewers. They ask if you'd like whatever meat they're holding, and then upon your consent, begin to slice some off for you, which you retrieve with special little tongs. And they keep coming, until you finally flip your card back over to red in defeat.

Everything they served tasted amazing. I mean, totally amazing. I didn't want to stop eating, although my body was telling me if I didnt, I'd soon have meat coming out of my ears. I did finally stop, though, and by the time the dessert menu came around, I thought I might be able to stuff in just a little bit more. Tiramisu. YUM!

The meal wasn't cheap--$45.50 per plate plus drinks and dessert. But in my personal opinion, it was all completely worth it.

On the writing front, I just finished typing in my longhand summary for FDi30D Worksheet 7. One more scene summarized, and that worksheet will be done. It's taken me a little longer than the book schedules, but Karen Wiesner (FDi30D's author) does say we should work at our own pace. And since I'm still getting a feel for this method, I assumed it would take me a little longer. I'm sure my own methods will become more streamlined as I continue to work the method.

I'm just happy the scene ideas are still flowing.