the most lovely day...

“You know you're in love when you can't fall asleep

because reality is finally better than your dreams.”

- Dr. Seuss

That quote has come to mind so many times over the past year, but it was never more true than the night before my wedding.  When giddiness took over exhaustion and I realized that my life was on the verge of changing forever. 

Today marks one month.  How that is possible I could not tell you.  My mind cannot even really process that statement.  I am not sure what has happened over the past four weeks, only that they have been truly splendid and I would live them all over again in a heartbeat...if only I could.

 It's all very emotional.  

That is the only answer I can really give at this point.  That is not to say that I am crying all the time.  I am actually continuing with life much like it has always been this way, but if I stop and think, the only sensation is one of being entirely overwhelmed.  Overwhelmed with joy, thankfulness, excitement, gratitude, and a dull ache for what has been lost.  As I said, it's emotional.  For now, as I still try to process all that has happened, photographs can communicate far more than words.  

I cannot stop staring at our pictures.  They just arrived Monday and I have never loved images more than I love these.  I never want to stop remembering the incredible feelings of that incredible day.  Not ever.  This Thanksgiving, I will have many blessings to give thanks for, but right now, as I gaze with blissful contentment at this computer screen, I am most thankful for the privilege of having moments in time forever frozen through images.  

So, here they are.  Our wedding day, or at least a glimpse of it. 

Pumpkin Chai for the bride, please and thank you. 

These are princess shoes.  Princess shoes that were bought one size too large, but I was determined to wear them regardless because they were just about the most beautiful slippers I have ever seen. 

I believe this was the moment where she finally realized who I was marrying.  Up until that moment she had thought Mr. Pedantic was simply my assistant.  I'm not saying she was wrong... 

If you are feeling down, look into the mind of a three-year-old.  Things are far simpler there. 

We would like to give you a sneak peak of our latest album, "Ashlyn & The Glitterets."

#ILoveMySister 

Glitter skirts.  Dear friends.  Precious memories. 

Something old.  My great grandmother's mink stole. 

Something new.  The dress that I never wanted to take off.

Something borrowed.  My mother's necklace from her own wedding day.

Something blue.  My garter, made by my very talented aunt. 

All the heart eyes. 

One last hug for our smallest of friends. 

We did. 

Happily ever after. 

Sincerely, 

Pedantic Foodie

All photographs were captured by the very talented Matthew Dejesus.  He has frozen so many moments of our lives in time through his incredible work and we will be forever grateful. 

---

Pennette with Mushroom Cream Sauce and New York Strip

Though I am never one to pass up an evening on the town, at-home dates are often some of my favorites.

If you and your sweetheart have no yet decided upon your plans for this love-filled (or should I say, chocolate-filled) weekend, allow me to suggest a date at home.  Reservations are not required, crowds are evaded, and attire is left entirely to your discretion - though I would still highly suggest making an effort to look at least moderately gorgeous for your better half.  

An at-home date is a chance to serve the person you love in a way that a busy chef or overwhelmed waiter simply cannot.  So light some candles, iron the cloth napkins, and treat your Valentine to an elegant dinner at home.

This dish is one of those secret weapon recipes that I pull out frequently.  It is the perfect meal in my mind because, it is pretty all-inclusive, meaning that it only takes a simple salad (I’d totally freeze my legs off and defrost the grill to make this Grilled Romaine Salad) to make this a full dinner.  It is rich, elegant, creamy, and the best part?  This entire dish comes together in thirty minutes, including prep time, which means you are not scurrying in and out of the kitchen all evening.  Total win.

It is also stupidly simple, so if you are not entirely comfortable in the kitchen, this is an excellent choice for you.   

Gentlemen, I am looking at you.  If you make your lady a bowl of indulgent, cream-covered pasta, she will not only be highly impressed, she will love you forever.  Unless she’s a vegan in which case… Well, you should probably be reading a different blog.

This recipe has few ingredients so it is essential that they be quality.  Purchase a really good New York Strip with even marbling and prepare it simple.  A truly good cut of meat needs little adornment.  I like to go with a liberal sprinkling of kosher salt and freshly ground black pepper.

I should mention that I chose to make this sauce with red wine because I was pairing it with steak, but you can certainly use white wine if you would like to use a sautéed chicken breast instead.  I have done both and one does not prevail above the other.  It just depends on your mood.

Regardless of your wine choice, the aroma of this dish is just sensational.  I fall in love all over again every time I make it.  

Let's be honest, pasta was my first Valentine.   

Dinner is served.  Now, if you happen to have some of this Chocolate Salami in your freezer right now for dessert, your work is done. 

Light the candles, freshen your perfume or cologne and go find your date.  Happy Valentine’s Day!

Sincerely, 

Pedantic Foodie

---

Pennette with Mushroom Cream Sauce & New York Strip

serves 2, with leftovers / recipe adapted from “Pasta” by Eric Treiulle & Anna De Conte

for the steak

- 2 tablespoons olive oil

- 1 New York Strip steak (about 3/4 lb) 

- kosher salt 

- freshly ground black pepper

Preheat oven to 350 degrees.

Pour olive oil into a medium skillet and place over medium-high heat.  

Use a paper towel to pat the steak dry, as this will help it to brown properly.  Season liberally with salt and pepper on both sides. 

When the oil in the skillet begins to shimmer, add steak.  It should immediately begin to sizzle.  If you cannot hear it, the oil is not hot enough.  Cook for 5 minutes, until seared and deep brown, and then flip and sear for an additional 5 minutes on the opposite side.  

Remove the pan from the heat and place in the oven for 6-8 minutes, depending on your preference.  

Cook’s note:  In my mind, 6 minutes should be just about perfect (medium rare), but my fiancé prefers medium well, so I typically go for 8 minutes.  This will of course change depending on the thickness of your steak, so just keep an eye on it and use a meat thermometer, if necessary. 

Allow the steak to rest for 7-10 minutes.  If the steak has released any juices in the pan, reserve for later use.  While the steak is resting, prepare the pasta.  

for the pasta

- 1/2 lb dried pennette*

- 2 tablespoons unsalted butter

- 1 tablespoon olive oil 

- 1 clove garlic, minced 

- 10 ounces cremini mushrooms, sliced into 1/8 slices 

- 1/2 teaspoon kosher salt 

- 1/4 cup dry red wine, such as Cabernet Sauvignon or Merlot 

- 1/2 cup heavy cream 

- finely grated parmesan, for finishing 

Bring a large pot of water to a boil; season the water liberally with kosher salt.  Add pasta and cook according to the producer’s instructions, or until al dente.  While the pasta is cooking, prepare the sauce. 

Place a deep-sided saucepan over medium heat and melt 2 tablespoons of butter.  When the butter has melted, add olive oil.  When the mixture begins to bubble, add garlic, mushrooms, and kosher salt.  Cook for 5-7 minutes, until the mushrooms have just begun to brown.  

Add wine and simmer for 3-4 minutes, until evaporated, and then add heavy cream.  Simmer for 2 minutes, or until slightly thickened.  Remove from heat and add 2 tablespoons of parmesan and reserved steak juices.  

Add drained pasta directly to the sauce and return to heat to simmer for an additional minute. 

Cut the rested steak on the bias, forming 1/4-inch slices.  Toss the sliced steak into the pasta.  

Serve immediately with a sprinkling of grated parmesan.  Enjoy! 

*If you are unable to find pennette pasta, penne will substitute nicely. 

---

You may also like...