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!