It’s a glorious 43˚ outside and I have a couple windows open! I made a delicious, gourmet dinner last night of slow cooked maple baked beans, braised red cabbage and homestyle mashed potatoes. The entire house smelled glorious last night, but this morning the smell of dinner still lingered in the air and it was really bothering me. So, I am so happy that it was nice enough outside to open some windows for a bit and air out the house. Is anyone else bothered by the lingering smell of supper the next day?
Anywhoo… we had an amazing dinner, which I did not photograph because we were too busy enjoying it. 🙂
Tonight the birthday boy has requested burgers and fries. So, we will be enjoying Sunshine burgers on gluten-free bread with Alexia waffle fries and mixed greens topped with french dressing. For dessert I am making gluten-free brownies.
If you have been reading MMM for some time, you know that we have been doing a lot of soul searching over the last few years. Narrowly beating death, having a baby and simply growing up will do that to you… Allan and I have been together for over 8 years and have changed and matured a lot in that time. I am so thankful that we are on this journey together praising our Heavenly Father along the way. I thank God for bringing us together and keeping us strong in our love for one another.
I am grateful that Allan is willing to follow me where my heart flutters and keep me grounded along the way.
He is an amazing father and husband and I couldn’t ask for more.
I love you, Allan. 🙂
I love you too hun. Thanks.
Can you share your recipe for the slow cooked maple baked beans?
Mary, I used the recipe for Maple Baked Beans from the Eat Clean Cookbook by Tosca Reno and subbed half of the maple syrup called for in the recipe with the liquid that I drained from a 28 ounce can of diced tomatoes in its place.
Okay, thanks, I have that book and will check it out.
You’re so blessed..look at your beautiful boys!
Thank you, my friend. I truly am blessed!