Happy Anniversary to Us!

Today, The Husband and I celebrate nine years of marriage. These days, when marriages end as quickly as a reality TV star’s fame, nine years is quite an accomplishment. It is definitely never boring, that’s for certain, and we’re looking forward to many, many more years of happy craziness.

I couldn’t decide whether to stay home and cook dinner tonight or to go out. If we went out, I knew exactly where I wanted to go. All afternoon, I kept changing my mind. Stay home. Go out. Stay home. Go out. Pure laziness and I-just-wanna-hang-out-at-home took over, and we stayed. It was a good call as the refrigerator is bursting at the seams. We already have dinner plans for Friday and Saturday, so dinner out is going to have to be after Nicholas’ soccer practice tomorrow or next week. S’ok, that way, we just prolong the anniversary celebration!

So, what hit the table? The other day, The Neighbor Husband and I were talking about some of our favorite saltier foods, and I remembered the Spicy Asian Lettuce Wraps that we love, and, of course, instantly started craving them. That was tonight’s main course. A simple, simple recipe from Cooking Light magazine, it’s a perfect way to beat the heat during the hot summer months and comes together in literally minutes. Cool crispness of the butter lettuce marries nicely with the saltiness of the soy and chili garlic fresh … and then throw in a bunch of fresh cilantro and I am in heaven. It’s all I can do to stop eating bits straight from the bowl. So.very.good. Since the butter lettuce doesn’t r-e-a-l-l-y qualify as a vegetable for my belated ARF/5-A-Day contribution, we threw some corn on the grill, Martha Stewart style (never knew about the soaking part!).

All in all, a perfect evening outside, celebrating happy times with family. What more could I want? Well… now that you ask…

P.S. And yep, this slot was reserved for The Neighbor Husband, but I’m still waiting for his post. I think the novelty has worn off for him.

A year ago today… leftovers for our anniversary.
Two years ago today … paella for our anniversary.

Spicy Asian Lettuce Wraps
Recipe courtesy of Cooking Light, March 2005
2 1/2 oz bean threads (cellophane noodles)
1/4 cup cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chili garlic paste
2 teaspoons dark sesame oil
2 cups, chopped roasted skinless, boneless chicken
12 large Boston lettuce leaves

Cover bean threads with boiling water. Let stand for 5 minutes, until softened. Drain and rinse under cold water. Combine cilantro,soy sauce, chili paste and oil, stirring with a whisk. Add noodles and chicken and toss well to coat. Spoon 1/3 cup down center of each lettuce leaf. Roll up.

Grilled Corn on the Cob
Recipe courtesy of Martha Stewart’s Good Food Fast
Serves 4

4 ears corn
vegetable oil, for grates
1 tablespoon butter, cut into 4 pats
coarse salt
freshly ground black pepper
chili powder or paprika

Peel back the corn husks, leaving them attached at the base of the ear. Remove and discard the silk; pull the husks back over the corn. Place the ears in a large bowl or pot; cover with cold water. Let soak for 10 minutes.

Preheat the grill to high; lightly oil the grates. Drain the corn. Arrange the ears on the grill. Cover and cook, turning occasionally, using tongs, until the husks are slightly charred and the corn is tender, 15 to 20 minutes. Remove the ears from the grill. Holding the bottom of each hot ear with a towel, peel back the husks and, with a knife, coat the kernels with butter. Season the corn with salt, pepper, and chili powder or paprika. Serve immediately.

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