May 26th

On July 9th of last year, T and I ventured into SF City Hall to buy our marriage license. We were in a hurry because we were rushing to check out the Bocce Cafe for the Rehearsal Dinner before making it on time to introduce our parents for the first time (eek!) over a wonderful dinner at the Spinaker in Sausilito. We entered the building and I started to get a little bit nervous. It began to hit me. T and I were getting married! My partner, my roommate, and my best friend and I were finally going to be a legally recognized twosome. Wow. We headed up the stairs and passed a small wedding in progress. Two brides were joining together, surrounded by a joyous group. T and I went upstairs, handed them our paperwork and took our oath. It was a much more emotional experience than I had anticipated and after we left the office, we paused outside and hugged while the tears of joy fell. Waiting their turn in line, two men watched us with a knowing smile. They congratulated us and I knew that they were feeling the same thing as I; excitement, wonder, and overflowing love. It was at that moment that I was so proud of my home state for recognizing the rights of people to join together with the loves of their lives, and make the ultimate commitment of marriage, no matter what the sex of the participants. I was so happy to be sharing this big step with gay couples all over the state. Now, less than 1 year later, I am sad for the big step backward that CA has taken. However, I am hopeful that the people will wake up and this injustice will be made right. For info about the fabulous drawing that has taken the place of my photo for today, check out the work of Sara at http://stinkerpants.com/blog/

May 25th

Note to self: If it says to use heavy cream, don't use light cream! Although it's not light and fluffy enough, it's still delicious and the birthday boy was thrilled!

After a small frosting mishap, here is the final product!

Today is a wonderful day. At 11:02 pm, 33 years ago, my amazing husband was born. 24 years after that, fate had us at the same place in Las Vegas and 8 years after that, I married this man, who has made me so happy over the years, who has challenged me to be the best version of myself, and who has loved me unconditionally. I am truly the luckiest girl in the world and I found the perfect way to show him how much I love him: Peanut Butter Cake. (He's obsessesed.)Check out the recipe here. Above are all my supplies, Cuisinart mixer, pastry tips, and my Dunking Donuts iced coffee. On the stereo; MXPX.

May 24th

And...everybody's a winner! We tried the Peekskill Brewery, a cool little place along the Hudson. They had 9 beers on tap and I'm proud to say that we tried them all. The one on the far right was our favorite.

Aw, sweet victory...and sad defeat. Oh well, off to the bar!

My blurry loss...we were tied through 8 and then I was leading, but I choked towards the end. Now I have to pay up.

I was watching my perfect shot...we're tied!

T is very focused on the third hole.

Today was our first mini golf match of the season! It was indeed a grudge match, our rivalry was left to fester over the long, snowy winter. I was the big winner last summer...

May 23rd

Not only did we actually remember our recyclable grocery bag, but we used the scanner for the first time! We scanned our items as we went and downloaded it at the register. It didn't actually save any time but we had fun with it.

May 22nd

So, it's the Friday, the end of a very long week. What better way to celebrate than strawberry shortcake for dessert! We're free!

May 21st

Tostada Salad with Tomatillo Salsa (from Williams Sonoma Vegetarian Cookbook)

1 can of black beans

1 C corn oil

6 corn tortillas

2 C coarsley shredded jack cheese

1 small head of romaine lettuce

Tomatillo Salsa

Drain the beans. In a frying pan over low heat, warm the corn oil. When it is hot, slip a tortilla into the oil and cook until golden and crisp, 1-2 minutes. Using tongs, remove from the pan and transfer to paper towels to drain.

To serve: Place each tortilla on a plate. Distribute the beans, cheese, lettuce, and salsa evenly over the tortillas. Garnish with avocado, sour cream, or lime wedges.

This is delicious!

May 20th

With warm weather approaching, I broke out my Williams Sonoma Vegetarian Cookbook. I wanted to try some of the cold salads and this was my first victim. Delicious! I did cut way down on the garlic because it calls for 4 cloves, which seemed overwhelming.

Garbanzo Salad with Olives and Herbs
(Makes 6-8 side dish servings, recipe slightly adapted from Williams-Sonoma Vegetarian Cookbook)

2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)

2 T balsamic vinegar

1 T fresh lemon juice

5 T olive oil

1 tsp. minced garlic

1 T chopped mint

1 T chopped basil

1 T chopped thyme

1 T chopped rosemary

1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4 cup green olives)

1/4 cup chopped green onion

Drain garbanzo beans. In large plastic bowl, wisk together balsamic vinegar, lemon juice, and olive oil. Add chopped herbs. Blend in drained beans, then gently stir in chopped olives and green onion. Let sit so the flavors can blend. Serve cold or at room temperature.