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Six years since we said I do. Six years since we promised each other for better or worse. Six years in sickness and health. Six years.
It doesn’t seem like that long in the grand scheme of life. It feels like just yesterday that I was a bright-eyed 24 year old walking down the aisle towards my forever. My Dave. We never could have imagined what was in store for us. How we would grow as a couple, thrive independently, and how that would, inevitably, make us that much stronger. Bring us that much closer.
We couldn’t have imagined the children we would have. The ups and downs. We never would have dreamed this much imperfect perfection would have found us to shape the couple, the people, we are today.
This year with so much going on- selling the house, finding our forever, Dave’s long commute and me working on getting my business off the ground, we decided to celebrate our 6 year wedding anniversary at home. Celebrating at home doesn’t have to mean we don’t have an amazing meal, so I headed out to Price Chopper on Thursday to gather everything we would need for our celebration.
For what was supposed to be a beautiful summer night, the rains certainly didn’t shy away… not shocking if you know what our wedding day was like (4.5 inches of rain!):
And just like our wedding day, the rain finally cleared, and it was beautiful- perfect for our slushie dessert!
Dave grilled under shelter, preparing the custom cut Certified Angus Beef steak I’d asked the meat counter to cut for me, with just a bit of salt, pepper and a brush of garlic. At an inch and a quarter, I wanted our meal to be lavish. This was certainly that.
To go with our steaks, we had one of my favorite simple dishes- Mushroom Garlic Rice, corn on the cob, brushed lightly with salt, butter, paprika and garlic powder, as well as grilled baby bella mushrooms and onion.
To make the flavors sizzle, we brushed the skewered mushrooms with a bit of salt, pepper, garlic and butter as well. The onions were dazzling on their own. Left with just a bit of crunch to them, they added the perfect bite an texture to the meal.
- 1c white rice
- 1T minced garlic
- 5 baby bella mushrooms, quartered
- Rinse rice in cool water then add to sauce pot with 1 1/2c water.
- Stir in garlic and mushrooms.
- Salt and pepper to taste.
- Bring water to boil.
- Cover and bring heat to low to simmer for 12-15m, until all water is absorbed.
- Serve hot.
- Be sure to add salt before cooking to bring out the flavors and meld them together. Salt and pepper can be added individually to taste.
Paired with this amazing meal we enjoyed Leinenkugel’s Summer Shandy- super light and refreshing- a welcoming break from the heavy dish. Adding a bit of lime really brightened it up, and brought out all the flavors from the grill. The wheat beer is not too sweet, but brewed with honey and natural lemon flavor. The little bit of tart was perfect for our summer night. We both love that while we were eating a flavorful meat-dish, the finish is of this shandy is super balanced, leaving us enjoying the experience of our perfect anniversary dinner.
For dessert, the sun shone bright. As the rain water cleared away, I prepared a delicious Redd’s Apple Ale slushie.
For more recipes and summer BBQ ideas visit: Price Chopper – House of BBQ on Pinterest.
The great experience that I had purchasing Leinenkugel’s Summer Shandy and Redd’s Apple Ale at Price Chopper, and the wonderful pairing they made to our anniversary dinner will bring me back! I cannot wait to enjoy Leinenkugel’s Summer Shandy and Redd’s Apple Ale at some of my favorite local places, too, like Pat’s Italian Restaurant in Johnston, Fat Belly’s Pub in Warwick and Fireside Smokehouse in Trevose, near my parents’ house in PA!