Today (Saturday, May 26) is my 10th wedding
Matt and I were married on Petit Manan Point in
coastal “Downeast” Maine on a beautiful Sunday ten
years ago, surrounded by people who loved us.
I am writing this short post to publicly express
gratitude for my husband AND for the delicious
recipe he made us for dinner on Thursday night.
(Scroll down below for the recipe!)
We each wrote our wedding vows from scratch, and
Matt included a very important promise — that he
would forever feed me.
When we first met, and in the early years of our
relationship, I only cooked well for special
occasions. And I was a die-hard recipe follower.
Matt, in contrast, loves to cook as much as his
schedule allows and has an amazing intuitive gift
for throwing together a delicious dish from what’s
in the kitchen.
Over the years, I’ve learned to cook and now have
much greater instincts for experimentation in the
kitchen. Thanks, in part, to his wonderful
Thursday night, Matt once again showed off his
talents. He made a delicious quinoa dish that
included grilled pears and toasted almonds.
So, in celebration of our anniversary. And in
explicit appreciation for the nourishment that I
receive on a daily basis from Matt through his
love, his cooking, his support, and more….
I share with you his recipe:
GRILLED PEAR and ALMOND QUINOA
(an all-in-one meal or a side dish)
Prepare 1/2 cup dry quinoa according to package
direction using vegetable broth instead of water
Grill two semi-ripe green pears, slicing them in
quarters and removing any core before putting them
on the grill.
Toast raw slivered almonds in a non-stick pan
over medium heat (watching carefully) until they
smell nutty and look a bit brown (but not burned).
Mix the prepared quinoa, grilled pear slices, and
toasted almonds together in a bowl.
Serve warm or enjoy chilled. At the dinner table
or as part of a picnic.
Thanks, Matt, for everything! You are the secret
sauce in my optimum performance!