Yesterday was our 6th wedding anniversary. I didn’t write about it because:
A: We have a lot going on
B: I thought I was maybe in labor (Turns out it was just some bad cheesecake I ate. I think.)
Amongst home repairs and getting ready for the baby, Ryan and I did sneak out Saturday night for dinner at Spero (definitely recommended) and drinks at the Vendue rooftop bar.
Every year on our anniversary, we take a picture to put in our anniversary photo album. I thought it would be a cool way to document how we change over the years. Here are our first 6 (including our cover photo – a picture of us hiking in the Black Forest in Germany on our honeymoon!)
We tried to take this year’s photo on our front porch. Here’s how it turned out: squinty eyes, red faces, greasy hair, but the cutest little photo bomber in the background! Haha!
There’s always next year for better pictures and more romantic anniversary dates🙂 We’re in this for the long haul.
How you just fell asleep at the counter eating PB&J and when I tucked you into your bed, you curled up like this and my heart melted:
Ryan and his buddies went shrimping last night (from 5pm to 4am!) in the Charleston Harbor and got a huge haul of delicious shrimp!
To celebrate, we had a Lowcountry Boil tonight with his fellow shrimp hunters (our neighbors Jimmy and Paul) and their wives in our backyard.
(The recipe that we used from our neighbor Mandi)
If we’re being honest, I didn’t eat any. Those shrimp eyeballs staring back at me we’re not doing my pregnant tummy and favors, haha. But everyone else loved it! Plus it’s just fun to do. Have I meantioned how much I love living here??
How obsessed you are with oranges that you took a nap with one…
(He probably eats at least 3 oranges a day)
Ps: Do I need to clarify that those are Ryan’s legs and not mine?? Haha!
I was going to post this recipe today anyway, but guess what National holiday it is? National Banana Pudding Day! (At least according to Kathy Lee and Hoda!)
Since moving to the South, Ryan and I make our own pickles, boiled peanuts, BBQ pork and shrimp and grits. I’ve also never made so many pans of homemade mac and cheese since moving here!
Banana pudding is another recent family favorite and it couldn’t be easier to make. This is the recipe my friend Kristen passed on to me and I think it’s a real winner. The hardest part is just cutting up and arranging the bananas!
Charleston Banana Pudding
What you need:
-5 oz plain Greek yogurt
-8 oz container of thawed Cool Whip
-1 and a half packages of vanilla instant pudding (the 3.4 oz packages)
-2 cups whole milk
-1 box Nilla Wafers
-4 bananas peeled and sliced
Combine yogurt, milk, pudding mix and Cool Whip in a bowl. In a trifle or glass pan, create your layers. Layer cookies, pudding mix, and bananas (in that order) and repeat until you are fresh out of ingredients.
Refrigerate until serving!
Okay, we just made this last weekend but I have some super ripe bananas that might need to be turned into pudding…