Celebrating a special day
Saturday, we helped friends celebrate their 40th wedding anniversary. Their kids put on a great feast and we spent the afternoon visiting and catching up, as well as reminiscing about old times.
We really had a lot of fun and I’m certainly glad we went.
Eric and I have been married for six years, so it’s hard to imagine a 40th anniversary. Of course, by that time, we will be quite old and may not even remember who we are, much less how long we’ve been married!
We did have a fun sixth anniversary. We spent a couple days in Astoria and visited some of the tourist stops there. Then, we traveled down the Oregon coast and stayed at Newport Beach.
After that, we went to Eugene, Ore., to be with my granddaughter, who turned 6 years old on July 5. It was the first birthday I was able to spend with her, so it was very special.
Can you imagine? Jasmine was born just two days after we got married. Makes it easy to remember either how long we’ve been married or how old she is … whichever one we’ve forgotten!
I’m not sure if that will help 33 years from now, though.
One thing I really enjoy about talking to couples who have “put up” with each other for many years is the great stories they tell about their lives together. They always have some humorous tales to share.
In fact, our friends' children put together a great DVD of pictures from throughout their lives together. There were some photos that made everyone laugh, which brought to light some of their stories.
It was a beautiful gift and one they will surely treasure for many years to come.
And the food the kids shared with us was also super … barbecued flavor sloppy joes, beans, salads and cake for dessert.
I really enjoyed the beans. They were some of the best I’ve ever tasted.
Unfortunately, I didn’t get the recipe, but I do have a favorite I’ve used for many years and I’m going to share it this week.
Calico beans
6 slices bacon
1/2 pound ground beef
1/2 cup chopped onion
1/2 cup catsup
1 teaspoon salt
3/4 cup brown sugar
1 teaspoon dry mustard
2 teaspoons vinegar
16-ounce can pork and beans
16-ounce can kidney beans
16-ounce can lima or butter beans
1. Cook bacon until crisp; drain; crumble.
2. Cook beef in same skillet. Add onion and sauté until tender.
3. Combine beef, onion, catsup, salt, brown sugar, mustard and vinegar in three-quart baking dish. Partially drain all the beans; add to baking dish, stirring gently to mix. Sprinkle with bacon.
4. Bake at 350 degrees for 40 minutes.
Makes eight servings.
(Note: I sometimes substitute a package of hotdogs, thinly sliced, for the beef and bacon.)
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