Blake and I celebrated our 3rd wedding anniversary this week! We stayed in, shared a bottle of Prosecco, created Salsa de Pomodori Freschi and Bruschetta ai Fagioli, and relived our amazing wedding week through beautiful pictures.
Beach Week 2008 was absolutely perfect! We rented a house on Sandbridge Beach, Virginia and were surrounded by our parents, siblings, aunts, uncles, close friends, fraternity brothers, and sorority sisters. For 6 days we shell hunted, kayaked, dolphin watched, drank iced tea and Dogfish Head beer on the Leto deck, played with Billy Bob teeth, and had only one agenda…have fun! In fact, our wedding day was so low stress that Blake was body boarding an hour before the wedding. Everyone pitched in to arrange the flowers, decorate the arch, design the seashell aisle, cool the beverages, and make the food. Our wedding was a team effort and truly a dream! As the fog rolled in, Blake and I shared our vows and then it was off to the party! We shared in great food and drinks, chased each other with eggs filled with confetti, took knee-high dips in the ocean, and spent quality time with the people we love the most! Shouldn’t all weddings be as happy?Thank you Blake for 7 years together and being a perfect life partner!!!
Salsa di pomodori freschi
This recipe is best in the summer when cherry tomatoes are in season at the Farmer's Market.
1 pound fresh pasta
24 oz fresh cherry tomatoes
1 clove garlic
8 Tablespoons olive oil
1 bunch fresh basil
6 oz freshly grated parmesan cheese
salt and pepper to taste
Cut tomatoes in half and simmer with olive oil and garlic for 25-30 minutes or until tomatoes begin breaking down. Cover and stir frequently.
Add the basil, salt, pepper and freshly cooked pasta and simmer for 2-3 minutes over the heat.
Garnish with fresh basil leaves and parmesan cheese.
Bruschetta ai fagoili
This is Blake's favorite dish from our cooking class and he requests it frequently. If you do not have time to soak and cook the beans, a can of rinsed cannellini beans works great.
4 oz dry cannellini beans
2 fresh sage leaves
1 clove garlic
Soak beans for 24 hours with lots of water and cook with sage leaves and garlic for 35-40 minutes. Let cool in their own water.
Strain the beans and add to olive oil over low heat. Use a fork to mash half of the beans.
Add vinegar, red onion, garlic, rosemary, and salt and pepper.
Warm for 5 minutes, remove rosemary sprig, and add more olive oil if needed.
Serve over toasted baquette slices.
Salsa di pomodori freschi
This recipe is best in the summer when cherry tomatoes are in season at the Farmer's Market.
1 pound fresh pasta
24 oz fresh cherry tomatoes
8 Tablespoons olive oil
1 bunch fresh basil
6 oz freshly grated parmesan cheese
salt and pepper to taste
Cut tomatoes in half and simmer with olive oil and garlic for 25-30 minutes or until tomatoes begin breaking down. Cover and stir frequently.
Add the basil, salt, pepper and freshly cooked pasta and simmer for 2-3 minutes over the heat.
Garnish with fresh basil leaves and parmesan cheese.
Bruschetta ai fagoili
This is Blake's favorite dish from our cooking class and he requests it frequently. If you do not have time to soak and cook the beans, a can of rinsed cannellini beans works great.
4 oz dry cannellini beans
2 fresh sage leaves
1 clove garlic
1 tablespoon red onion
6 tablespoons olive oil (use the best quality available)
2 tablespoons red wine vinegar
1 clove garlic (chopped)
1 sprig fresh rosemary
salt and pepper
Strain the beans and add to olive oil over low heat. Use a fork to mash half of the beans.
Add vinegar, red onion, garlic, rosemary, and salt and pepper.
Warm for 5 minutes, remove rosemary sprig, and add more olive oil if needed.
Serve over toasted baquette slices.
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