Wednesday, January 25, 2012

Happy 31st Birthday Scott!

I love this guy of mine so much. Even after nearly 10 years of marriage and soon-to-be 5 children together, and all the school that comes with two bachelors degrees, a masters degree, several moves, lots of budgeting and so much more, I can honestly say I love him so much more now than I did those 10 years ago, which would have seemed impossible at the time because we loved each other so much then as well. Our love has changed and evolved over the years and our marriage and relationship is worth more to us than anything else in the world...well second to our relationship with our Savior. But that in turn strengthens our relationship as well. Anyway, enough lovey dovey stuff :).

Here's how Scott's birthday went:Breakfast consisted of egg and cheese biscuit sandwiches. Scott opened his presents after breakfast and then headed off to work. The older kids each made Dad really sweet cards.

It was hard trying to get a good picture of this group. First Scott wouldn't make a normal face, then when he finally did, of course, his children had to follow his previous example :). I gave up.
After work we had dinner: cheese tortellini with a homemade tomato cream sauce which was heavenly!

(Sorry, I forgot to snap a picture of the tortellini until after we'd all eaten. Here are the leftovers though.)
Amazing tomato cream sauce. I'll post the recipe at the end.
After dinner we had a sugar cookie ice cream bar and sang Happy Birthday. Last year we had ice cream in a giant sugar cookie that had been baked in a pie plate. This year Scott wanted pretty much the same thing, but we decided to bake the sugar cookies in our muffin tins instead so that we didn't have to freeze the leftover sugar cookies with the ice cream(the sugar cookies get really hard when frozen...they're fine once thawed but you can't really thaw it well when it has ice cream inside). We had a family over the next day to help us finish off the leftovers. As you can see, there was a lot.

Tomato Cream Sauce- adapted from

10 servings

4 tablespoons olive oil

2 onions, sliced

2 cloves garlic, cut up or 1 tsp garlic powder

2 (14.5 ounce) cans diced tomatoes, undrained

1 Tbsp Italian seasoning

2 tablespoon dried basil leaves

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup heavy cream

2 tablespoon butter

In a saucepan, saute onions and garlic in olive oil over medium heat. Add tomatoes, basil, Italian seasoning, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Blend in blender until smooth. Return to saucepan and stir in whipping cream and butter. Simmer 5 more minutes on low to medium-low heat. Serve over cooked pasta of choice.

*If you have a smaller family, you might want to halve this recipe. This worked well for our family of 6 and allowed me to have a left over quart sized jar of sauce for another day this week.

1 comment:

kelley said...

That's a cute idea for sugar cookies! I'm jealous of the Dewalt drill. Happy birthday Scotty!