Tuesday, November 3, 2009


My husband and I just celebrated our 1 year anniversary. Yay! What a quick and wonderful year it has been for both of us! In celebration, we each separately planned parts of the day. For lunch, I planned a little pseudo-picnic on our patio. I layed out a beach blanket, topped it with some seat cushions, used some boxes and covered with it with some fabric, few candles, music...voila! Pseudo-picnic! Why did I have it on our patio? Well, because....food....is...important. I felt like the food would have been compromised if I packed it into a basket. Silly me! :) I ended up making lobster roll sandwhiches, roasted fig, gorgonzola, and arugula salad, and brie cheese with crackers. I didn't take any pictures...why oh why! I actually loved the roasted fig salad and will definitely make it again. The lobster roll was wonderfully reminiscent of Maine. After eating, we exchanged our gifts and read our mushy love notes to each other (ahhh...my readers must be rolling their eyes..haha). At night, my hubbie took me to a spanish tapas restaurant in Long Beach called Sevilla (review later with no pics since it was really dark in the restaurant) and then we rented a movie and snuggled on the couch. Being married to my husband is absolutely wonderful and am looking forward to many more years ahead!

Lobster Roll Sandwiches
- Asian white bread - toasted. Smear with a little bit of butter. Sprinkle with garlic powder. (this is what i thought would become compromised if I packed it. Bread would not be nice and toasty and warm!)
- Freshly steamed lobster, chopped into moderately sized pieces
- A tiny spoonful of mayo mixed into the lobster
- Fresh pepper

Roasted Fig, Gorgonzola, and Arugula Salad
- Organic Arugula from Trader Joe's
- Gorgonzola cheese from Trader Joe's
- Fresh black mission figs
- 18 year aged balsamic vinegar (My favorite is Oliver's brand from Sam Clemente)
- Dark Brown Sugar
- Olive oil

1. Chopped off tips of figs and sliced in half
2. Drizzled figs with olive oil, black pepper, balsamic vinegar
3. Sprinkled tops of figs with dark brown sugar
4. Roasted in oven at 350 degrees for 10-15 minutes
5. Set out to cool
6. Lay figs on top of arugula salad and sprinkle with gorgonzola cheese
7. Dressing: Balsamic vinegar, Olive Oil, Salt, Pepper, A little mustard for binding the vinegar and olive oil

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