June 26, 1996 was a very special day for us. Chef Gar and I had been together for 6 years and made numerous wedding plans trying to include family from far and wide. When that didn’t work out, we took the kids out west and did the deed on a bluff in Laguna Beach! It was perfect. That was 16 years ago and Chef Gar outdid himself with a fabulous dinner. Why don’t you take a peek…..
All that glitters…
Shandon by Waterford
Canna Lilies and ferns from the garden
Escargot ready for the oven
Basil and spring onions from the garden
Lights, camera, action!! It’s time to eat!
Grilled lobster with Thai ginger butter, filet, risotto stack and grilled veggies!!
Happy Anniversary to US!!
Till next time….Santé,
Resources:
White Linen Tablecloth: Pottery Barn
Napkins: Battenberg Lace, Restaurant Style: Old Time Pottery
Gold Woven Chargers: Old Time Pottery
White Dinner Plates: Corning Pyroceram, The Corning Store
Black and Gold Paisley: Gilded Noel, Holiday 08 from Target
Square Gold Plate: Spirit of the Season, St. Nichols Square from Target
Footed Crystal Bowls: Bed, Bath and Beyond
Flatware: Bamboo Brassware, James Jewelers, Thailand, Circa 1970’s
Wine Glasses: Shandon by Waterford, Coach and Four, FWB
This week I’ll be sharing with:
The Tablescaper Seasonal Sundays
Boogie Board Cottage's Masterpiece Monday
Coastal Charm's Nifty Thrifty Tuesday
A Stroll Through Life's Tabletop Tuesday
Cuisine Kathleen’s Let's Dish
Style Sister’s Centerpiece Wednesday
Ivy and Elephants' What's It Wednesday
Faded Charm's White Wednesday
Savvy Southern Style's Wow Us Wednesday
The Stone Gable’s Tutorials, Tips and Tutorial Thursdays
Between Naps on the Porch's Tablescape Thursday
No Minimalist Here's Open House Thursday
Shabby Creek Cottage's Transformation Thursday
French Country Cottage's Feather Your Nest Friday
My Romantic Home's Show and Tell Friday
At the Picket Fence's Inspiration Friday
The Charm of the Home's Home Sweet Home Friday
Oh Happy Anniversary!!!! What a beautiful tablescape and the meal looks amazing. Enjoy. Hugs, Marty
ReplyDeleteThanks Marty, Dinner was fantastic! I am pretty lucky to have a man who loves to cook! Shirley
DeleteHappy Anniversary. This is so romantic!! Sigh...
ReplyDeleteThanks Laurel, Can't believe we have been married 16 years. Laguna Beach seems like yesterday. HAHA! Come to see you in The Hood again soon! Shirley
Deletewow! Simply amazing. So much fun! Would love to have you join Seasonal Sundays.
ReplyDelete- The Tablescaper
Thanks for the kind words. I do enjoy Seasonal Sundays and try to join a few times a month. Thank you for hosting. Shirley
DeleteHi Shirley, Happy Anniversary! The meal looks delicious and how wonderful your husband loves to cook. Thank you for joining the Open House Party.
ReplyDeleteIt is wonderful Sherry. He has been cooking the majority of the meals for over 20 years now and is a marvelous chef. He hopes to work on his blog, The Next Remove, once he retires in November. Then he can share all of his wonderful recipes. Thanks for hosting Open House Party and stopping by The Hood! Please come back soon.
DeleteShirley
Happy Anniversary! Lovely images of that beautiful table.
ReplyDeleteThanks Sarah. It was a wonderful anniversary. Glad that you stopped by The Hood to check out what was happening down at this end of the bayou. Come back again soon. You never know that will be happening.
DeleteShirley
Hi Shirley, I am so happy that you and your husband have come so far! Happy anniversary and more years come to both of you. I am also impressed on your table for having that glamorous decors and food. I am just wandering what are the recipe for Escargot and how should I going to cook that - it seems that those delicacies are pretty delicious! Can you please email me @ victoriamische@ymail.com. Thanks!
ReplyDeleteThank for stopping by The Hood Victoria. I have emailed the escargot recipe. Hope you enjoy. Shirley
DeleteVictoria, My email came back undeliverable from victoriamische@ymail.com. Please verify your address and I will try again. Shirley
DeleteHi Shirley, I don't know why your email came back to you but that's what am using right now.. Sorry for the mess but anyway, here's my daughter's email add - laura_eliz_43@yahoo.com. You can send that recipe to her... Hope she'll get it!
DeleteThis is a very easy version of escargot. You use any herbal seasoning that you like but Gar is partial to garlic, a little salt and parsley. I have seen other recipes with dill, rosemary, etc.
Delete12 Escargot (snails) Canned with shells
¾ stick butter, room temperature
Garlic to taste
Dash of Salt
Parsley springs
1. Preheat oven to 350 degrees.
2. Blend butter, garlic, salt and herbs together to form a paste.
3. Place some of the paste in the bottom of the empty snail shell, then add the snail flesh, then fill the remaining space with the paste.
4. Place the stuffed snails on a baking tray and cook them in an oven at 350 degrees for 20 minutes or until bubbly.
They are yummy.
Happy anniversary! Wow, what a fantastic meal! May you have many more wonderful years.
ReplyDeleteHugs, Patti
Thanks Patti. It was delicious. That man can cook! Glad you stopped by to see what was happening in the Hood. Come back soon. Shirley
DeleteHow beautiful! Happy Anniversary! Thank you for joining me at Home Sweet Home!
ReplyDeleteSherry
Greаt ԁelivеrу. Gгeat arguments.
ReplyDeleteKeeρ up the gоod ѕpiгit.
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