Walk by Hello: 6 Years Ago Today

17 December 2009

6 Years Ago Today

6 years ago today I jumped into a car with the boy I loved and headed out of the beach and into the big city...

6 years ago today I explored D.C. wearing a floppy hat and a beaming smile...

6 years ago today I sat by a beautiful lighted waterfall at the FDR memorial and gazed off into the darkening sky, thinking, wondering...

6 years ago today the boy I loved took a knee, handed me a beautiful handmade scrapbook, the last page of which contained a beautiful diamond ring...

6 years ago today I said YES! and I have never once regretted it....

3 comments:

Jennifer said...: It was so nice to read this post and see all the kids off to the right and see what your love and the Lord has made! Congratulations on six amazing years! Love you friend..; December 17, 2009 at 9:50 AM
Mel said...: I'm so happy for you. That was a great post. It made me remember a walk in the woods I took 7 years ago with the man I love.; December 17, 2009 at 10:30 AM
Deanna @ oneagleswings said...: What a great post. His proposal sounds just dreamy. ;)

Congratulations on the 6 year anniversary of your engagement. It was shortly after this that the two of you, newly engaged, visited our abode in MD.

I miss you, friend. Merry Christmas.; December 20, 2009 at 10:46 AM

If you give a girl a Kitchen Aid she'll make...

Gigi's Carrot Cake (Emeril Lagasse)

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.