It’s Sunday.

I’d like to introduce you all to someone very special tonight.

Friends, meet…

Cabernet, meet friends.

It has been way, way too long. And by too long, I mean two weeks. Regardless, I’m still sitting here with my head in a cloud, after only a half a glass of wine.

It’s kind of wonderful.

Today in general has been kind of wonderful. Do you want to know why?

Because I’m celebrating.

I’m celebrating seven spectacular years with this handsome guy. We’ve been married less than a year, but I think that seven years is too long to just forget about our dating anniversary.

Seven years ago we were teenagers {he was fifteen, I was seventeen}, sitting at a friends birthday party, being bombarded with questions about how long we had been together. We weren’t “official” yet, so that night he asked me out.

Literally, he asked if I would go out with him. And in high school terms, that meant we were official. I have no idea if I would have believed anyone that long ago if they had told me I was committing myself to my future husband. But now, I couldn’t be happier.

So, Happy Anniversary  to my best friend. To the only person in this world that knows who I am, completely. To my husband, and to the person that I can’t wait to spend the rest of my life with.

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I’ve already said that today has been pretty wonderful. I finally started shopping again on Friday night, after a three and a half month dry spell. This morning I finally found the perfect pair of black flats {Steve Madden, duh!} that I’ve been searching for.

I also made some delicious deliciousness.

Banana Chocolate Chip Muffins

And I told you last week that I would make this bread and give you the recipe if it’s any good. It was pretty amazing, so here’s the recipe:

Macaroni Grill’s Famous Rosemary Bread {via Food Network Magazine}

• 1 packet of active dry yeast {1/4 yeast}
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 tablespoons dried rosemary
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon fine salt
• 1/2 teaspoon kosher salt
• Freshly ground pepper

1. Stir the yeast, sugar, and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
2. Add 2 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt, and 3/4 warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little more flour if the dough sticks to the bowl, about 8 minutes.)
4. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
5. Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
6. Preheat the oven to 400 degrees. Bake the the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

I hope you all had a wonderful Sunday as well! And try that bread. Seriously, it’s kind of amazing.

Love you,