looks like we made it

On the first day of this month, my husband and I celebrated our 10th wedding anniversary. This in itself is an accomplishment, but my pride in it is magnified by the fact that we very nearly didn’t make it. I won’t go into all of the reasons why; suffice it to say that marriage is hard. It’s hard no matter what – and it’s harder still when you may have been too young when you married, may have became pregnant too soon afterward, then subsequently faced stresses and losses and inner demons you definitely didn’t know how to fight.

our wedding day, june 1, 2002

I don’t believe that everything happens for a reason – I am acutely averse to the notion that life has been laid out for us, planned ahead of time by god or the cosmos, and that we must bear terrible things in order for blessings (known or unknown) to be handed out on the other side. I do, however, believe that good can come from almost anything, and that we can take lessons from our pain. None of us is immune to suffering, but we all deserve joy, and there are many ways by which it may be obtained. I found it by valuing the needs of my own soul, setting aside my want for acceptance in the eyes of others, and working hard for what I love the most.

Though I knew very little about what we were in for, I married Tracy because I loved him deeply. Ten years later my love for him and our family is exponentially deeper, truer, and full with knowledge, trust, comfort and courage.

silly self-portrait ~ the only picture of us together during our trip

We celebrated our anniversary by taking a trip to San Francisco, our first time getting away together since our honeymoon. It was lovely and I’ll treasure it always, holding the memory of it closer knowing that it almost didn’t happen – but together we made it so, and I am grateful.

san francisco at dusk, 2012

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san francisco croissant french toast

The summer I was pregnant with Luca, Trace and I decided to take Bella on a little family vacation – the last one that would be with just the three of us, before her little brother arrived. We took a week and went to San Francisco, Santa Cruz and Monterey. We visited museums, beaches, watched sunsets and ate great food.

bella & mama, sf

bella & mama, sf

bellabird

bellabird

daddy & bella on the beach

daddy & bella on the beach

mama & bella on the beach

mama & bella on the beach

monterey sunset

monterey sunset

OurĀ  last morning in San Francisco we drove around the city trying to decide on a place to eat breakfast. Tracy finally consulted Yelp on his iPhone, and we chose this little restaurant in the Sunset – I can’t recall the name, but I should have written it down (or better, tattooed it on my palm). It was about the size of my walk-in closet, and had four tables crammed inside. The husband and wife running it were so sweet to Bella and seemed very proud of their little place.

We had amazing breakfasts, all of us – I don’t remember what Trace and I ate though, only what Bella had. It was incredibly delicious french toast made with croissants. I have no idea of their recipe, but the dish started something for us – I came up with a recipe, and a couple times a year I splurge on croissants and make this for Tracy and the kids. I have also made it for Christmas brunch a couple of times, and all who taste it are delighted.

We had a few croissants left over from Bella’s birthday, so I made this special treat yesterday morning.

INGREDIENTS

  • croissants, 3
  • eggs, 5 large
  • coconut milk, 2 tablespoons
  • cinnamon, 1/2 teaspoon
  • vanilla, 1/2 teaspoon
  • honey, 1 teaspoon
  • almond butter, 1 tablespoon
  • butter

METHOD

  1. Slice the croissants in half lengthwise.
  2. In a wide bowl, whisk the eggs together with all other ingredients.
  3. Heat some butter in a large pan over medium heat.
  4. Soak the croissants in the egg mixture before transferring them to the hot pan. If you have any egg mixture left over after soaking all of the croissants, you can pour it over those in the pan.
  5. Cook both sides of the toast until golden brown, a few minutes on each side.
  6. Top with just a little butter and syrup if you like – yesterday I served these with Wild Maine Blueberry syrup. Yum!