Thirty-one

Hubby turned thirty-one today.  It is strange to think ten years ago was his twenty-first birthday.  My, how the years have passed.

I left work early to surprise him with a Spring pasta dish and a yummy treat to complete the meal.

Linguine with Sun-Dried Tomatoes, Olives and Lemon is much less complicated than it sounds.  As long as you have a blender or food processor, this recipe is actually quite easy… very minimal chopping!

Below are ingredients:

ingredients

1.  De Cecco Linguine  –  2. 1 Cup Sun-Dried Tomatoes  –  3.  1/3 Cup Olive Oil  – 4. One Clove of Garlic  –  5.  Zest and Juice of 1 Lemon  – 6.  1 Cup Green Olives  –  7.  Salt & Pepper  –  8.  1 Cup Packed Basil  –  9.  Grated Parmesan Cheese

Click the link above for step by step directions.

For desert I stopped by Magnolia Bakery, a landmark bakery here in New York City.  I picked up a small Red Velvet Cheese Cake, perfect for just us two.  I would have loved to be able to find these little bomb candles…  I’ll have to keep and eye out.  We ended the meal with some Elderflower Soda – a light citrus tasting soda in this pretty bottle.

desert

10.  Magnolia Bakery Red Velvet Cheesecake  –  11.  Belvoir Elderflower Soda  –  12.  Bomb Candles

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