Celebrating our third anniversary

Brandon and I celebrated our third anniversary last night at Salty’s, the restaurant where we had our wedding reception three years ago today. We like to go back to Salty’s each year to celebrate: anniversary number one: all-you-can-eat brunch and number two: a romantic dinner.

We also like to take photos with our year numbers, in their traditional gift themes:

Year one: Paper! (We have a better photo somewhere, but haven’t been able to locate it)

Celebrating our paper anniversary

Celebrating our paper anniversary

Year two: Cotton

My cotton #2 for our second anniversary dinner

My cotton #2 for our second anniversary dinner

Year three: Leather (We finally got a tripod, so we could take photos of ourselves! We also took the “3” to Montana and took photos at the wedding photobooth and with the wedding photographer.)

Leather anniversary at Salty's

Leather anniversary at Salty’s

Photo check in the rain. We got married right in that very spot!

Photo check in the rain. We got married right in that very spot!

So windy! Enjoying the elements on our third anniversary

So windy! Enjoying the elements on our third anniversary

Cheers to three years together!

Cheers to three years together!

Salty’s was doing something fun last night: a fall equinox luau, so we were able to enjoy the following:

Salty's Luau Feast

Salty’s Luau Feast

Kalua Pork Slider
hawaiian sweet roll, chipotle pepper-spiked slaw

Chile-Rubbed Mahi
tropical fruit salsa

Prawn and Portuguese Sausage Kebobs
sweet peppers, maui onions, passion fruit glaze

Corn on the Cob
tossed in chili lime-infused butter

Pea Salad
bacon, jicama, snap peas

Asian Chicken Cabbage Salad
grilled chicken, red and green cabbage, hearts of palm tossed in a soy-ginger dressing

Assorted Fruit Tartlets
passion fruit, coconut crème, lemon

Tonight we made Smitten Kitchen’s chicken marsala and it was delectable. (Brandon even asked why we didn’t have chicken marsala every night!) We paired it with the 2010 Robert Ramsay Par La Mer. Cheers to three years and wine Wednesday!

Third anniversary dinner: chicken marsala

Third anniversary dinner: chicken marsala

I’m sure you’re wondering about gifts… I bought Brandon some suede slippers and he bought me a blue leather case for the new Kindle I’ll be getting for my birthday. (EEEE!)

Salty's Luau

Salty’s Luau

Basil-mint pesto

Oh, look! A new post! Sorry about the blogging hiatus, my day job has been occupying all of my blogging time and energy.

Anyway, over the weekend Brandon and I made a delicious dinner, that was also extremely photogenic. It was also very popular with my Instagram followers, including a recipe request. So, here it is:

A few months ago we planted a “basil-mint” plant with our fig tree, in hopes that planting them together would be mutually beneficial. Our experiment has been somewhat successful, although I don’t know if it’s my master gardening skills or the combination of sun and rain the garden has been getting.

Our basil-mint bush

Our basil-mint bush

We definitely won’t have figs this year (although the tree has doubled in size since last year!) and we have more than enough basil mint. This stuff is great. It tastes like basil and is hearty like mint. It also spreads like crazy. We cut off a whole stalk of basil and used Brandon’s Dad’s not-so-secret recipe to make the pesto (see below).

Basil-mint pesto

Basil-mint pesto

We took the extra time to make pasta from scratch for this dinner, and it was well worth it. We used our pasta maker with the rigatoni attachment. The pasta was perfect.

Homemade rigatoni

Homemade rigatoni

While we let the pasta dough rest, we sauteed Italian sausage ground turkey LINK and peas. Once the noodles were cooked, we added them to the meat and peas, added a touch of pesto and some parmesan. Voila! Dinner!

Delicious! Our basil-mint pesto final product

Delicious! Our basil-mint pesto final product

Brandon’s Dad’s Pesto Recipe 

(Yield: 1 3/4 cups, 4 servings)

  • 2 c. fresh basil
  • 3/4 c. Parmesan cheese
  • 1/2 c. chopped hazelnuts (Or any nut, really. We used pine nuts this with this pesto)
  • 2 large cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2/3 c. olive oil

Put all ingredients in the blender until preferred consistency is reached. You can add a squeeze of lemon to help hold the color, but don’t add too much or it will flavor the pesto. Use immediately or place in an airtight container. Refrigerate pesto up to one week or freeze up to six months.