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  5. Planning Our Anniversary Meal 2021

Planning Our Anniversary Meal 2021

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  • Tex_77T Tex_77

    Matt you should go with an apple crisp for dessert since its fall now. Not sure how you are going to seasoning your pork chop but |Pork-Roast-and-Chop-Rub is an excellent choice. My wife gets a steak dinner for her birthday every year with all the fixings, which I guess maybe isn’t all that special considering how much steak we eat. Her birthday and our Anniversary are only 3 days apart so I usually just try to roll everything together into one big event.

    RafterWR Offline
    RafterWR Offline
    RafterW
    Power User Regular Contributors Cast Iron Big Green Egg
    wrote on last edited by
    #4

    Tex_77 mmm, apple crisp does sound tasty this time of year.

    Matt W.

    Tex_77T 1 Reply Last reply
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    • RafterWR RafterW

      Tex_77 mmm, apple crisp does sound tasty this time of year.

      Tex_77T Offline
      Tex_77T Offline
      Tex_77
      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
      wrote on last edited by
      #5

      RafterW take it over the top with some homemade vanilla ice cream.

      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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      • Dr_PainD Offline
        Dr_PainD Offline
        Dr_Pain
        Sous Vide Dry Cured Sausage Traeger Team Blue
        wrote on last edited by
        #6

        Oh man! You mentioned Rhubarb and I was just transported back to my childhood. Now I need to find some so I can make strawberry-rhubarb pie and jams

        BTW, your meal plan is on point!

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        • HerbcoFoodH Offline
          HerbcoFoodH Offline
          HerbcoFood
          Regular Contributors Team Orange Sous Vide
          wrote on last edited by
          #7

          I also like that you do a theme, I may to think about that for our next one.

          RafterWR 1 Reply Last reply
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          • HerbcoFoodH HerbcoFood

            I also like that you do a theme, I may to think about that for our next one.

            RafterWR Offline
            RafterWR Offline
            RafterW
            Power User Regular Contributors Cast Iron Big Green Egg
            wrote on last edited by
            #8

            HerbcoFood yeah it is fun building out a meal around a theme and exploring the different variations of commonly used ingredients.

            Matt W.

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            • G Offline
              G Offline
              gus4416
              Team Blue
              wrote on last edited by
              #9

              After reading all this I feel bad I just take the wife out to some special place she wants to go

              RafterWR 1 Reply Last reply
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              • G gus4416

                After reading all this I feel bad I just take the wife out to some special place she wants to go

                RafterWR Offline
                RafterWR Offline
                RafterW
                Power User Regular Contributors Cast Iron Big Green Egg
                wrote on last edited by
                #10

                gus4416 Don’t feel bad, if you are doing what she/you both want to do. No shame there.

                Matt W.

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                • RafterWR RafterW

                  Each year I usually make some extravagant meal that is way more involved than our normal table-fare. Last year I made a spinach/ricotta/stoneground mustard stuffed chicken thigh roll with a roasted tomato/garlic/ricotta toast and a cauliflower puree with a caramel and yogurt pear desert.

                  This year I’m going French and starting the meal with a Gorgonzola Souffle, Pork Chops with a red wine shallot sauce, bacon & almond green beans, rosemary fondant potatoes and I’ll be dutchoven cooking desert in the evening down at our fire pit, It will either be cinnamon rolls or a rhubarb-tart/cobbler for a late evening with my wife, toddler son, some wine and hopefully a star filled sky.

                  Stay tuned - I should have a post in the “what did everyone cook today” Thursday evening or Friday morning. Excited about this one!

                  YooperDogY Offline
                  YooperDogY Offline
                  YooperDog
                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                  wrote on last edited by
                  #11

                  RafterW Good luck, it sounds like a tasty meal. You will be busy cooking all day but those items and flavors sound great. Don’t forget to enjoy the time together, it goes quickly.

                  RafterWR 1 Reply Last reply
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                  • YooperDogY YooperDog

                    RafterW Good luck, it sounds like a tasty meal. You will be busy cooking all day but those items and flavors sound great. Don’t forget to enjoy the time together, it goes quickly.

                    RafterWR Offline
                    RafterWR Offline
                    RafterW
                    Power User Regular Contributors Cast Iron Big Green Egg
                    wrote on last edited by
                    #12

                    YooperDog thank you.

                    Matt W.

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                    • RafterWR Offline
                      RafterWR Offline
                      RafterW
                      Power User Regular Contributors Cast Iron Big Green Egg
                      wrote on last edited by
                      #13

                      Salting the chops for tonight. 🤙51593322-85AD-4EEC-9206-FD0D5DD55320.jpeg

                      Matt W.

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                      • RafterWR Offline
                        RafterWR Offline
                        RafterW
                        Power User Regular Contributors Cast Iron Big Green Egg
                        wrote on last edited by
                        #14

                        The wine for cooking and drinking has been picked out as well. Starting with one bottle for both but wanted to be prepared. A0F209E3-21D5-43C0-BB37-C311029FDF7D.jpeg

                        Matt W.

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