Happy Anniversary to Us!
To celebrate our special day,
the kids and I hosted
Daddy for a surprise dinner at home.
We had fun dressing up the table
and cooking everything from
Pork Loin Florentine to Guava Cheesecake...
One of Aynsley's jobs was to create placecards...
notice her handiwork at Daddy's seat...
I set out our wedding photos, prompting
Aynsley to launch into a thousand questions,
which was really cute.
I tried a new salad too - a recommendation from my Dad.
Try it this summer - yum!
Parrothead Salad*
1 head leaf lettuce (I used a combo of Boston Bibb and romaine)
1/2 pound fresh strawberries, sliced
1/2 pound fresh blueberries
1 mango, diced
1 cup cherry tomatoes, halved
1/2 cup golden raisins
1/4 cup toasted slivered almonds
1/4 cup chopped red onion
4 slices bacon, cooked crisply and crumbled
Toss the lettuce, berries, mango, tomatoes, raisins,
almonds and onions together in a salad bowl.
Cover and refrigerate at least 30 minutes to allow
the flavors to mingle. Sprinkle the crisp bacon on top.
*as adapted by me
Tangy Poppy Seed Dressing
1 cup vegetable oil
1/2 cup cider or white vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons poppy seeds
1/4 teaspoon garlic powder
1/4 teaspoon salt
Combine all ingredients and shake well.
Serve over salad greens.
Long live the lifelong honeymoon!
♥
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