Last year, on our first anniversary, I really didn’t even see my husband. He worked third shift, so he got home when I was asleep (two a.m.) and left for work again when I was at work (around four p.m.). I had to work that day because it was the grand opening of my pharmacy! Well, not my pharmacy, but I was the manager. (Guess I technically still am…until my leave is over in four weeks.)
When I got the manager (aka Pharmacist-In-Charge, aka PIC) job, my sweet husband made me this:
Because our anniversary fell on a Sunday and florists don’t deliver on Sundays, he had these lovelies delivered to me at work the day before:
We later celebrated our anniversary with a short camping trip.
Anyways, for our second anniversary, we had a low-key evening at home. My brother-in-law made himself scarce and I cooked and baked up a storm in the kitchen. I am no Becky Home Ec-ky by any means, in fact I never took Home Economics in school, so the evening really stretched my skills.
I made a cake from scratch for the first time.
I followed the recipe from the bundt cake pan packaging. It was fun to make and looked pretty yummy during the process, and I suppose it looked yummy when I took it out of the oven. However, it looked like a decent mess when all was said and done. I should have waited longer before taking it out of the pan, but I was impatient. I was also impatient as I frosted it (frosting from a can). I think the conclusion was that it tasted good, but almost like brownies. Which, in my opinion, isn’t what cake should taste like. It was super rich, pretty dense, but still moist.
For dinner we had chicken cordon bleu, baked potato, and salad.
I’d never made chicken cordon bleu before. I looked at a few recipes online and created a hybrid of them.
To make it super simple, I simply did this…
- Cut a pocket in fresh boneless, skinless chicken breasts.
- Coated them with melted butter.
- Covered them in a mixture of plain breadcrumbs and Italian seasoning.
- Baked at 325 for ten minutes.
- Stuffed them with deli ham wrapped in swiss cheese.
- Baked for another 15-20 minutes.