Oh yes. This little guy was sitting in our backyard just singing away and telling us that July 14 is quickly approaching. July 14? Our 28th Wedding Anniversary and yes, Bastille Day! So Robin says look in the wine cellar for some 1983 good wines – as if there is anything else. And she also suggests the following menu for dinner. Now this sounds great!!

1983 Porto Hutcheson Port
Original – $11.99, Today $197.00

1983 Mercury Clos des Barraults
Original – $15.95, Today $100.00


Here is the start to our Anniversary Dinner.


28th Wedding Anniversary Dinner
July 14, 2011

Cod with Tomato Shrimp Sauce

Serves: 2

2 T Crème Fraîche or Sour Cream
Minced Chives
2 t Sun-Dried Tomato Paste
1/8 t Cayenne
1 t Lemon Juice
1 oz Salad Shrimp, cooked
2 4-oz Cod fillets

Mix the 2 tablespoons of Crème Fraîche, or sour cream, with the chives, tomato paste, cayenne and lemon juice. Fold in the shrimp and serve as a sauce over micro waved steamed cod fillets.


Chocolate Chip Cheesecakes


12 1¾ inch Fluted Paper Cups
12 cup Muffin Tin
1 lg Graham cracker, finely crushed
1 x-lg Egg
¼ c Sugar
¼ t Vanilla Extract
1 8-oz pkg Philadelphia Cream Cheese or Mascarpone, softened
2 T semisweet mini Chocolate Chips

Preheat the oven to 350º F

Place the paper cups in the muffin tin and distribute the crushed graham cracker among the cups.

Put all of the ingredients, except the chocolate chips, into a food processor and blend thoroughly, or beat the egg, sugar and vanilla together with a whisk and then incorporate the cheese.

Fold in the chocolate chips and then spoon the blended mixture into the cups. Bake for 15 minutes or until the edges are set and the center is still moist.

Remove the cheesecakes and let cool. Refrigerate for at least 1 hour before serving.


Now doesn’t that sound like a great beginning to our anniversary party? Cheers!