Ryan and I celebrated our 4 year (first date) anniversary last Wednesday. We went to my favorite Italian restaurant in town (MN people – go to Al Vento. Don’t ask questions, just go), where he ordered house made bucatini with meaty red sauce, and I had the best autumn-inspired veggie pizza ever (arugula! goat cheese! brussels sprout! apples!), and then we split a melt-in-your-mouth tiramisu.
Of course my first instinct is to write about the food, but the company was top notch. Four years earlier we had a date that was exciting and scary. Wednesday we had a date that was comfortable and fun. I’ll choose the latter every time.
Here I am with the burrata again. It’s like when I discovered browned butter, and didn’t understand why I would ever make anything with regular melted butter again.
When burrata (fresh mozzarella stuffed with mozzarella shreds SOAKED IN CREAM) sits next to the plain old fresh mozzarella on the shelf? I’m going burrata all the way, baby.
Ryan’s a man with simple food needs. When I feel stumped on new recipes, and ask him what I should make, his normal response is, “Make a stuffed something.” He likes food inside of food.
Last Saturday my very favorite person, this stuffed-food lover, turned 30. To celebrate this new decade, we went to his dad’s house in southwest Wisconsin for a weekend of slowing down, playing fetch with Teia in the wide open (WOW it’s funny how fast those tiny legs can go), and, for me, making some of Ryan’s favorite things.
