Our 3rd Wedding Anniversary

(Subtitled: Why I Missed a Day of Blogtoberfest!)

Oops. I missed a day of Blogtoberfest! I think my slip is allowed, however, as it was our 3rd Wedding Anniversary yesterday! My husbitect and I have been married for three absolutely blissful years. It feels like so much longer to us, and in that wonderful way of happily married couples. Our gorgeous outfits came from Gallery Serpentine.

Three years ago on October 4th, 2008, we were married in the Blue Mountains. It was a wonderful, misty mountains day. Even though our planned outside ceremony had to be moved inside due to rain, it was magical. A pair of frogs serenaded us from their pond, outside in the garden, underneath the window. It did not matter where our ceremony was held – we only had eyes for each other! The whole day was perfect.

For our anniversary, we went to a local Japanese restaurant, and apart from feasting on looking at each other, we dined on delicious food! We started with Agedashi Tofu & Soft-shell Crab. Followed by the freshest Sashimi and then, Beef Sukiyaki! All washed down with Japanese beers and Green Tea. Nom!

On leaving the restaurant, we took a photo outside, under their gorgeous LED-lit cherry blossoms! I want some for our home, but with two feisty kittens, they would not last long! I am tempted to try by hiding them on top of a cabinet, however. I cannot resist the pink nor sparkly!

After mentioning the delicous Japanese food we enjoyed, I thought I would find some recipes for each course we had, so you can try them at home!

  1. Agedashi Tofu – Recipe from ‘My Delcious Blog’
  2. Soft-Shell Crab – Recipe from ‘Cooking Light’
  3. Sashimi – Tips from ‘About.Com
  4. Sukiyaki – Recipe from ‘Just Hungry

How do you like to celebrate your anniversaries? Not just wedding anniversaries, but any kind of anniversary? I’d love to know!

Retro Recipe: Lamb Curry

Time for another retro recipe. This time we visit the land of curries with Marguerite Patten’s ‘Book of Fish, Meat, Poultry and Game’. Published in 1962 by Paul Hamlyn Ltd.

Lamb Curry.
1 pound lamb cut from leg
1 oz. butter
1 gill yoghourt
2 tablespoons curry powder
3 onions
1 clove garlic
2 sticks of celery
1/2 pint stock
salt
1 banana
2 tablespoons of chutney

Cut the lamb into cubes and fry these in the butter for a few minutes then remove from the pan. Mix the meat with the yoghourt and curry powder. Slice and fry the onions, garlic and celery. Add the meat mixture and sautΓ© for 5 minutes. Stir in the stock, add salt, bring to the boil, them simmer for about 45 minutes.
Add the sliced banana and chutney. Continue cooking slowly for a further 15 minutes. Serve in border of rice, garnished with banana and gherkins, and accompanied by chutney, pineapple and ginger.

*You may find this cooking unit converter handy to convert from imperial measurements to metric.

I love the presentation. Truly I do! I’m not one for modern fancy towers of food with ickle dribbles of sauce, sorry, jus. I love me some kitsch presentation. I fancy a few gherkins and some curry now. Nom.