Hubs and I celebrate our 25th wedding anniversary today! In honor of the occasion, I have an Anniversary Special: snips from a couple of anniversary-related posts and a bonus recipe.
Funniest moment of our wedding day: (from 2007)
We hadn’t arranged for limos since the church and reception were fairly close. So the guys in the wedding party took the girls in their cars. We never arranged for rides for OURSELVES! After the photo-ops were over, we were almost the only ones left in the church, and we had no way to get to the reception. So we hitched a ride with the neighbor who was responsible for getting us together.
How we met: (from 2007)
Blind date!! My father worked with Hubs’ neighbor. In fact, they’d worked together so long that she knew me first. When Hubs had broken up with his long-term girlfriend, she played Yenta the Matchmaker.
TheKid’s Scathingly Brilliant Idea: (from 2013)
TheKid is a soccer fan. This morning he announced, “Mom, the World Cup is going to be in Brazil next year! Can I go?”
I thought his request was funny, so I was telling Daughter about it. She replied, “I’d love to go! I’d bring my friend. She speaks Portuguese. And I’ll learn how to ask where the bathroom is. I’m pretty sure it’s almost just like Spanish.”
“Right. The last thing I’m going to do is send the two of you and one other teenager to Brazil.”
TheKid, for whom Hope Springs Eternal, had a plan. “Wait! Aren’t you and Dad going to celebrate your 25th anniversary soon?”
“Oh. Well, I have an idea! You and Dad can go to Brazil on your honeymoon!”
“And I’m guessing that you and Daughter would be the chaperones?”
“Well, no. We would go to the soccer game, and you and Dad can go visit that big Jesus on the mountain. I thought of everything! It’s a great plan! What could possibly go wrong?”
(because when I love people, I cook for them)
This four-ingredient dish is easy to put together. It’s a great recipe to use when the kids want to help in the kitchen, because they can do all the prep work! Note that low-fat cream of chicken soup does not work well in this recipe.
4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 lb. sliced Swiss cheese
1 can cream of chicken soup
1/4 cup seasoned bread crumbs for topping
Spread a little soup on the bottom of your casserole dish. A small offset spatula, like ones used for decorating cakes, is perfect for this.
Place chicken on top of soup. Cover with Swiss cheese slices (if cheese slices are thin, double up!) Spread the rest of the soup over the chicken and cheese.
Cover and bake at 350 for 35 minutes. Uncover, sprinkle bread crumbs over chicken and bake 5 minutes more. Serve over rice, and don’t skimp on the sauce!
Note: Havarti cheese can be substituted for Swiss.