Full Month

Our month has been VERY full so not much has been written. Garrett has been racking up the sky miles with all of his travel (Paris, California, Rome-NY, Utah). I was fortunate to be able to tag along for the Paris trip. Besides that both of us had interesting work stresses. However, in this very full month I am filled with more with gratitude and love. I have felt so much support that it is amazing. I know that Heavenly Father loves me and has a work for me to do. I'm just trying to stay open and focused for what that might be.

Now that Garrett is in Rome, NY...I will finally focus on getting pictures posted. We have had so much fun that I feel sad that it has not been shared.

Happy Birthday Garrett!

Now that he's older and wiser, here are a few thoughts from Garrett:

1) I like steak. (we went to BLT Steakhouse to celebrate and had some amazing food)

2) I love my wife. (maybe because I bought him the steak - j/k)

New York Library

Garrett and I took advantage of the beautiful weather to go to Bryant Park. Unfortunately it was being renovated and all the grass was torn up. But that didn't ruin the day - just the sitting on the grass part. We then had lunch and walked to the library to get our New York Library cards. The first books we checked out...an autobiography (A Backwards Glance) and a book on learning French.

Am I now a New Yorker?

I've now changed my name on almost all records/IDs except for my passport. Just this weekend, I received my driver's license for the State of New York. Does this make me an official New Yorker?

No more Utah driver's license (which I've had for my entire driving career). It's a mixed emotion day. It's cool to be Elizabeth Rose, but I'm starting to lose my Utah stuff. Now to get the passport!

Salmon Pinwheels

We had this dinner on Sunday and it was delicious! It was in EatingWell.

• 1/2 cup coarse dry breadcrumbs, preferably whole-wheat (Saltine Crackers also work)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon whole-grain mustard
• 1 tablespoon chopped shallot
• 1 tablespoon lemon juice
• 1 teaspoon chopped rinsed capers
• 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
• 1 1/4 pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
• 4 teaspoons low-fat mayonnaise

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Mix oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
3. Working with one at a time, spread 1 teaspoon mayonnaise on a salmon strip. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick though the end to keep the pinwheel from unrolling. Place in the prepared dish. Add breadcrumbs on top. Repeat with the remaining salmon strips.
4. Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

7 Month Anniversary

It's our Seven Month Anniversary as well as the anniversary of our engagement. Yeah! In addition, our fabulous event was published in the Martinsville Bulletin. It looks beautiful!

http://www.martinsvillebulletin.com/article.cfm?ID=22755&back=accent

Visitors

My niece, Sarah, sent us a fun visitor to enjoy New York. He was so flat that he flew over via the US Postal Service. We also had friends from Australia visit. They had to fly via Delta. Here are a few pics from our fun weekend.