August 20th, 2005. 5 yrs ago today, Ryan & I were married in the Leif Erickson Rose Gardens in Duluth, Minnesota. Where has the time gone?! All week I kept asking myself, “Really?! Has it really been 5 years?!” Then I reminded myself that this is exactly the reason I was insistent on getting married in ’05……from there on out, the math would be easy! So here we are. August 20, 2010….exactly 5yrs later.
I found a quote not too long ago that I thought was hysterical…maybe all you married couples out there will find it just as funny: “I love being married. It’s so great to find that one special person you want to annoy for the rest of your life.” ~Rita Rudner. LOL! There are those days!
But on a much more serious note, for those of you who are looking forward to the day you say, “I do”, remember this: “Don’t marry the person you think you can live with; marry only the individual you think you can’t live without.” ~James C. Dobson
Happy Anniversary Buddy! There may be days we annoy the heck out of each other…but I’m so happy I won’t ever have to live without you! You’re stuck with me. 🙂
After a fun-filled Saturday with family & friends, Ryan and I decided to spend Sunday with Ruby…just the 3 “R’s”. Naps were in order as well as a delicious dinner to kick off a week of celebrating.
When Cory and Kelly were in town last weekend, Cory recommended that we try his new favorite red sauce. I thought, “Perfect! Vino…caprese…a quick salad…and a wonderful italian pasta for dinner!” Thank you Cory & Kelly for another awesome recipe. Sure wish you lived closer to share these meals with us.
We started our Lady & the Tramp dinner for two with a Caprese appetizer. Our fav.
Next up, was another recipe I have shared with you in the past. Boudreau’s Balsamic Salad. Fresh…crunchy…yum!
And last but not least, we indulged in a hefty portion of Spaghetti topped with Cory’s Red Sauce. Perfecto!
SPAGHETTI w/Cory’s Red Sauce
- 96 oz Canned Whole Tomatoes with Garlic & Olive Oil, crush by hand
- 13 Cloves Garlic, finely chopped
- Pinch of Salt
- Pinch of Red Pepper Flakes
- 1 Cup EVOO
- 1 lb Spaghetti
- Fresh Basil, chopped for garnish
- Fresh Romano, grated
Pour EVOO in sauce pan. Finely chop garlic and sear on medium-low for ~5-7 minutes. You will want the garlic to lightly brown but not blacken.
Add red pepper flakes and saute for 45 seconds. Add tomatoes. Add salt. Bring to a gentle simmer uncovered for 4 hours. Sauce will reduce in about 1/2 after 4 hours. Optional: drain off some of the excess oil before serving.
Divide noodles among pasta bowls. Top with red sauce, freshly grated romano, and freshly chopped basil.
Serve with an Italian Red Wine like this one. A great pairing!
Set a romantic table for two…outdoors at sunset.
And dig in!
Whether it is your anniversary or birthday or your average run-of-the-mill day, treat yourself to a “food-for-the-heart-and-soul” kind-of-dinner! There is always time to celebrate.
Indulge. In Life. In Love. In Food.
Nice camera work, Robino! Those last three shots are amazing!
I’m going to make this next week!