I didn’t know how much I loved to cook until I got married. I wasn’t forced to be the one to cook, I did it by choice and I grew to really love it. Now it’s one of my favorite things to do. I find it relaxing and at the same time invigorating. It’s a fun, rewarding challenge. One of the first things that I remember making for my new husband was Sheila’s Chicken Parmesan. It looks and sounds fancy, but can I tell you a secret? It’s actually pretty easy to make. I’ve made it many times since, and have it on the menu for this month.

Another thing that I have always loved is photography. Our wedding photos were taken by Shinn Photography, a husband and wife team based in the Central Valley of California. We became good friends with them after our wedding, and have been so blessed by their friendship. 

I don’t wish I could change anything about our wedding. I loved it, the whole thing. I loved my dress, I loved the pink roses everywhere, we had family and friends from all over in attendance, Darth Vader brought in my ring, the garden where we had our reception was beautiful… It was awesome! All in all, it was the perfect day for us… However, a friend of mine recently started a wedding business. She’s so talented that I wish she could have worked on ours, just because I love what she can do.

Our wedding cake was an amazing carrot cake. It was made by a friend of the family, and is the best carrot cake either of us have ever had. Pat Dahlgren, if you’re reading this, I’d love to have your recipe, if you’re willing to share! 🙂

My in-laws gave us a bottle of wine a few years ago. It’s a 2006 from Francis Coppola’s winery. We don’t know a lot about wine, as we usually stick to 2 Buck Chuck. But, since we love movies, we thought it was a great fit for us. They said we should save it for our 5th or 10th anniversary. 5th it is. Today’s the day. It will go with dinner. Here’s what I have planned (unless we go out to eat, then it’s for tomorrow):

Anniversary Menu

Mindy’s Gorgonzola and Honey Crostini

Top Sirloin Braised in Balsamic Vinegar and Red Wine, topped with Mushrooms in a Reduced Balsamic Vinegar Sauce

Green Salad with Gorgonzola, Tomato, and Cranberries with a Creamy Dressing

Roasted Honey-Glazed Carrots

Burned Butter Pasta

Baguette with Rosemary Infused Olive Oil

Cabernet Sauvignon

Bruléed Pears topped with Vanilla Bean Ice Cream

I realize it’s a lot of food. I’m sure there will be leftovers. (There were.) I intend to make some sort of Beef Pot Pie with the Sirloin and Honey Carrots (while attempting Marie’s piecrust!), and my Philly Cheesesteak Pizza, or French Dip Sandwiches, or Beef Fajitas, and maybe a French Onion Pasta Soup with the Burned Butter Pasta. (I didn’t. It was so good I did something I don’t normally do: we had leftovers as they were the first time.)