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And it’s Monday again; my long weekend wasn’t nearly long enough. Our early anniversary trip was everything we hoped for, and (fingers crossed) we really hope we don’t have to wait another five years for our next visit.
In true anniversary fashion, Andy and I rented the same room at the same B&B (Foley House Inn) we stayed at on our honeymoon 5 years ago. The Essex Suite has changed little in last five years, still two fire places, a huge soaking tub and a luxuriously tall shower. We did learn, however, that the staff now refer to it as the “Bond Room”. Daniel Craig and Rachel Weisz stayed in the room a few months ago, and it has been thus named ever since. We did laugh a bit about not only laying our heads where Bond had laid his, but using the same bathroom. I mean, completely bad-ass *eye roll* right? Since we’ve spent plenty of time in Savannah over the years, we took a very laid back approach to this trip. Both Friday and Saturday were spent wandering around the historic district, people/dog watching, and ducking into our favorite shops. I almost purchased this little brass crown from The Paris Market, but I decided to sleep on it, and when I came back the next day, it had already sold. I am glad that I at least thought to snap a quick picture, and since I was so disappointed, Andy bought me a glass of their amazing lavender tea. I’m pretty sure I would have ended up with tea either way, but I thought it was a nice gesture. One of the things we knew we wanted to do this trip was try out some new restaurants. Both the Treylor Park & Cafe M were wonderful, but the best place we went was Chive. Their red curry sauce is so good it’ll curl your toes. This is going to sound a bit crazy, but one of the things I was most looking forward to was spending some quality time reading in The Chair. It may not look like much, but this chair-and-a-half is the most perfect reading spot I’ve ever found. I spent entire afternoons lounging and catching up on my reading when Andy and I honeymooned here. Exactly what I needed after all of the wedding insanity. I only managed a couple of hours this trip, but it was still well worth it. Such a great trip, and I can’t believe after all of the planning and anticipation that it’s actually over. Fortunately, the fur babies were incredibly snuggly when we got home, it helped to soften the blow of returning to “real” life.
That’s right ladies and gents, exactly one year ago today I posted my very first entry on this blog. Why it seems like only yesterday…..okay it really doesn’t, quite the opposite actually, it feels like I’ve been blogging forever. But I do remember how nervous I was, I wouldn’t post anything without making the husband (then fiancé) proof read multiple drafts, and just the formatting alone took an obscene amount of time. Clearly that has changed, I am a lot more laid back about the whole process, and I know there have been some typos. I got an email from a friend a few days ago telling me how I had made her day by accidentally typing “pants” instead of “plants” in a post about my garden. Evidently, the idea of me watering my “pants” made her morning a whole lot brighter.
I had considered making myself a cake to commemorate this day, but after work yesterday, the prospect of baking, decorating, and cleaning up after a cake I couldn’t even eat didn’t really appeal to me. So instead I am sharing a recipe I had been reserving for my brother’s birthday. My brother has never been a fan of sweets and this year he very gently requested that neither my mom nor myself force him to eat cake for his birthday. Obviously we completely respect his decision, but after years and years of showing our love for friends and family through baked goods we both wanted to come up with something to mark the occasion. My mom has concocted a super secret birthday food plan that I can not divulge at this time, but here is what I came up with. Smörgåstårta. No, I didn’t drop something on the keyboard, smorgastarta is a Scandinavian savory sandwich/cake that is traditionally served at weddings and birthday parties. Here’s how you make one:
- veggies/cold cuts
- cream cheese
- sour cream
Slice bread into even layers. Trim crusts to make your desired shape.
Create cake “layers” by topping one piece of the bread with veggies/cold cuts, repeating this step as many times as you deem appropriate. Top with remaining slice of bread.
Create a cream cheese/sour cream mixture with even parts of each ingredient in a quantity sufficient to “frost” your cake. Start at the top and then carefully work around the sides.
Garnish with additional veggies/cold cuts
Slice then enjoy!
Images and recipe from here.