Yesterday, Sean and I celebrated our 13th Wedding Anniversary.  We had a beautiful day, and reminisced about our wedding day, and the past 13 years.

And we are so grateful.  For everything.

Of course our Anniversary dinner was a big topic of discussion leading up to the day.  With the kids schedules pretty heavy on Mondays; tutors to study with, swim practice to get to, it was too much of on-the-go to ask of a babysitter, so I decided to cook.  And I didn’t mind a bit.

I started with a light appetizer of Pear, Prosciutto, and Blue Cheese Canapés.

Our entree is one of  Sean’s favorites, Slow-Cooked Korean-Style Short Ribs.  Naturally some mashed potatoes were served on the side.  Talk about comfort food.

I wanted to make a green salad, and I wanted it to continue with the Asian theme.   So, I came up with a Shaved Brussels Sprouts Slaw.  This salad turned out so tasty!!

All in all, it was a great day, topped off with a delicious meal.

And while I’m on the subject of anniversaries, my first blogiversary for Be Fed Again is coming up!!  I’m really excited, and I have some great give-aways lined up.  I can’t wait for all of you to celebrate with me!