For a variety of reasons, we decided to have a low-key celebration of our 20th wedding anniversary. This called for something more than a Hallmark, store-bought card. So I made one for Mark instead:
On Thursday night, we went to dinner at Marble, our favorite go-to restaurant in Floral Park. We’ve developed a good relationship with their main bartender, Doug, who recently featured an article about making drinks in an industry bartending magazine, and Matt, their eminent chef.
On Friday, Halloween, we drove up to Sleepy Hollow, New York, which is about an hour from where we live. We walked around the Sleepy Hollow Cemetery for two hours and took many pictures. You can see the whole lot of them in my Sleepy Hollow, NY album on Flickr. However, some of them were particularly beautiful, including this Egyptian – themed mausoleum:
I snapped 90 photos. Too many beautiful graves, monuments, statues, and views to put here. I definitely want to return because I failed to get pix of the Crane and Van Tassel headstones that were there.
Afterwards, we ate lunch at JP Doyle’s in one of Sleepy Hollow’s neighborhoods. We drove over the Hudson River on the Tappan Zee bridge to the AMC Palisades in West Nyack for a retro showing of Tim Burton’s Nightmare Before Christmas, one of my favorite holiday movies.
I continued the anniversary celebrations by cooking some of my husband’s favorite childhood and current foods. I went a little overboard with the desserts. I had to make banana bread because the bananas were very ripe. And I couldn’t help but make two of his favorite desserts: pumpkin pie and apple pie. I wanted to make sure we had dessert ready before I started in on the dinner foods.
For dinner, I cooked up the sauerbraten that had been marinating in the refrigerator and spaetzle. Both are German dishes that Mark’s mother used to make, and it had been a while since we’d made them.
We had a few technical difficulties. I had to ditch the red cabbage dish we were making because we did not shred the cabbage enough; it became a huge unwieldy pile. I also didn’t stir the dough enough before putting it in the ricer, so the spaetzle (German pasta) came out very tiny. The sauerbraten and spaetzle had a ginger snap & stock sauce pour over.
Overall, not as good as Mark’s mom used to make (How could it?), but edible nonetheless. Luckily, I bought a huge cut of beef that we cut into thirds so our future sauerbratens await!