Skip to main content

Happy Anniversary!

It's official -- we've been married 1 year! While our anniversary trip to Vegas isn't for two more weeks, tonight we celebrated with our wedding cake top tier and dinner at Catch-35 in Naperville.

Here we are:

So fun facts about our cake top tier:
1) It traveled through multiple states and various methods of transportation:
  • From my parents' house to my brother's college apartment via car (4 hours, I'm sure it thawed a bit)
  • From my brother's college apartment to our hotel room (we were visiting for his graduation)
  • From our hotel to Chicago via car, airplane overhead bin, train, and another car (definite thawing)
  • Into our freezer for another two months (we intercepted the cake in May, didn't have our anniversary until July)
Two days before our anniversary, I put the cake in the fridge to thaw (again) and took it with us to enjoy at our anniversary dinner. I'd already peeked in the box and saw our decimated cake due to the travel/thaw cycle from May:



What I failed to do was tell the poor restaurant server that the boxed cake I was handing her was smooshed up inside the box.

So we enjoy this wonderful meal, and are waiting for the cake ... and waiting .... and waiting.

Finally she comes out and says "I don't know how to tell you this, but I think someone in the back accidentally dropped your cake."

*thud*

She thought we were freaks when I told her that's how we brought it in. 

I must say -- it wasn't terrible!

(For those dying to know, our wedding cake was yellow pudding cake with bavarian creme filling).


Labels:

Comments

Post a Comment

Popular posts from this blog

Instant Pot Chicken Marsala

Day two with my Crock-Pot Express (CPE), aka Instant Pot. Tonight, we are making Chicken Marsala, one of The Captain's favorites. Since I'm preparing to get back into the 21 Day Fix starting on January 15 (with the new 80 Day Obsession plan!), I'm going to enjoy the chicken and green beans only, while the rest of the family will have egg noodles with their chicken. I found a simple enough recipe on Pinterest that I'm going to adapt to work for our family's tastes a little bit better. Here is the plan: Ingredients: - 2 lbs chicken thighs, boneless, skinless - 1 T olive oil - 1/2 t garlic powder - 1/2 t salt - 1/4 t black pepper - 1/2 yellow onion, diced - 1 pint sliced baby Bella portobello mushrooms - 1 c Marsala wine - 1/4 c chicken stock or broth - 1 T minced garlic Instructions: - Set device to “Sauté” and add oil. Allow to heat for 1 minute. - Season chicken with salt, pepper, and garlic powder - Add chicken to pot and sear meat for 3 ...
Post a Comment
Read more

Instant Pot Spaghetti and Meat Sauce 

Raise your hand if you LOVE washing dishes? Yes? Then this recipe isn't for you. Because dinner is done in one pot. Set it and forget it while you change into something more comfortable after a long day. Ingredients: 1 lb. ground beef 1/2 onion, diced 2 c broth or water 3 c (24 ounces) pasta sauce (marinara or tomato sauce recommended) 1 lb. any pasta (I used whole wheat high protein spaghetti) 2 T Italian Seasoning 1 t Onion Powder 1 t Garlic Powder 1/2 t salt 1/4 t black pepper Instructions: Set your pot to "Saute" and cook the ground beef, breaking up with a wooden spoon as it cooks. Add the onion to the ground beef and they will cook together. Once it is cooked through (about 4-5 min), do not drain out the fat. **If you prefer to use frozen meatballs, skip the above steps, start with the meatballs in the bottom of your pot, then go from here:  Mix in all seasoning (Italian seasoning, onion powder, garlic powder, salt and pepper) Layer in ...
Post a Comment
Read more

Creamy Tomato Sauce

This is my best low point tomato sauce concoction yet! Let's get to it: Ingredients: 2 cans diced tomatoes (do not drain) 4 t EVOO 1/4 c fat free sour cream 2 T Italian Seasoning 2 t garlic salt 1 t dill 1 t thyme Combine all ingredients except the corn starch. Bring to a boil and simmer on med-low for 15-20 minutes to begin the thickening process. Transfer about 1/4 c of the liquid from the tomatoes to a small bowl and mix well with corn starch to create a roux. Once free of lumps, add the roux to the tomatoes and stir well. Continue to simmer for another 5-10 minutes on low until ready to serve. Stir periodically to ensure the sauce doesn't get too thick or begin to dry (add a little water of this occurs). PP+ 2 for 1/4 of the tomato mixture Serve over pasta (I served it over beef ravioli). Enjoy!
Post a Comment
Read more