One Year

On July 19th, 2014 I married the man whom I had come to build a life with, who had become such an integral part of my life that I couldn't think of what life would look like without him in it. I married my best friend.

In the past year, we have done so much and grown together in ways that I hadn't anticipated. This past year has been filled with highs and lows, all of which have made us even stronger. We have spent the past 365 days filled with love, laughter, and having our partner by our sides.

We have filled those 365 days with...

Buying 1 New Car 

Completing Countless Hours of Physical Therapy for 1 Knee 

Tailgating at  3 Chiefs Games 

Cheering on our Royals at 1 American League, 2 World Series Games, and Numerous Home Games 

1 Plaza Lighting Ceremony for Thanksgiving with My Uncle 

Hours Spent Working on Our Home 

1 Trip to Mexico for a Destination Wedding 

1 Enrique Iglesias and Pitbull Concert 

1 Cider Fest 

Thousands of Margaritas

Hours Playing Video Games Together

Hundreds of Pictures of the Boxers

Hundreds Spent in Vet Bills for the Boxers

Unknown Number of Rando Dance Parties in our Living Room 

And I wouldn't change any of it.... 

Edamame and Bacon Succotash Recipe

Women's Day Edamame & Bacon Succotash

For the 4th of July BBQ at my Uncle's house, I brought the BEST side dish, which I got from Women's Day Magazine. I did tweak a few things, since nobody ever follows a recipe exactly, or at least I don't. 

Edamame & Bacon Succotash 

4 slices bacon
4 c. fresh corn kernels (from about 4 ears)
1 1/2 c. frozen shelled edamame
2 roasted red peppers, cut into 1/4 in. pieces
3 scallions, thinly sliced
kosher salt
black pepper
3/4 c. fresh basil, roughly chopped

1. Bring a large pot of water to a boil. Cook the bacon in a medium skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate, and break into pieces when cool. 

2.  Drop the edamame into the boiling water and cook for 2 minutes; drain and run under cold water to cool.

3. Do a quick sauté of the corn in the bacon fat left in the skillet. 

4. In a large bowl, combine the corn, edamame, roasted red peppers, scallions,  3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil and bacon just before serving.