Four years

Dear Elder,

You came home four years ago today. You were happy and smiling and exduded the Spirit. You were someone I remembered, yet someone brand new. We welcomed you home with tears and love. Welcome home Elder.

The day you left, was a day quite different. I was scared, unsure of the journey ahead, and sad to say goodbye to my best friend. What would it be like to not talk to you everyday or see your smiling face...or hear you sing.

You quickly fell in love with Brazil and with the Gospel you taught. You learned so much everyday and stayed busy. I loved receiving your letters. The mailbox was my new favorite place. I loved opening the letters, just like a present. Filled with prayers, inspirations and "I love yous."

I threw myself into school, trying to move forward and yet had to stay in a place filled with memories of you. I felt you close to me everyday. I learned how to take care of people while you learned how to change a life. I had amazing friends that made me laugh everyday and your letters brought me peace.

I learned many lessons while you were gone. One being, two years goes by very fast in the grand scheme of things. The day came closer and closer and the nerves started again. What would I say? Would I still love you the same? I did not sleep the night before you came home.

Then...there you were. Someone I'd loved so long, even with an ocean between us. Thank you for coming home and loving me even more. My heart grew for you. Thank you for making me your wife six months later. I could not imagine being happier. The most amazing place in the world is anywhere when you're next to me.

And one more thing Elder...thank you for leaving.

Neither of us would be the people we are today without the time apart. I could never have imagined you becoming even more wondeful, loving, respectful and caring. You became the person I was meant to marry. Thank you my husband for everything.

Love you forever.

Des Moines

Home

Our bedding. I made the duvet cover out of two queen flat sheets. At first I was kind of bored with it, but the pillows help bring the look together. It was all inspired by the beautiful shams and the neck pillow that I got for a steal at Pottery Barn. Then to add something extra I made the Euro Pillows (I think that's what they're called) after seeing some pictures on the Pottery Barn website that had amazing huge pillows in the background. I just copied the dimensions and then found the fabric by designer Joel Dewberry. Fun right?

Then, because I am obsessive about the garden, some more pics. Keep growing beauties...

First red tomato. It was amazing!

My very own hidden Mickey

Great Recipe

Indian Cauliflower Curry Stew

First off, I'd like to start by mentioning this is my first ever "recipe" post. There are many reasons why...

1. I admittedly am not a great cook. I'm more of the "you cook, I'll clean" kind of wife. My poor husband.

2. I rarely come across really great vegetarian recipes that Gabe would also love. So take my advise, it's worth a try and healthy too.

3. I don't really understand how women that are married or have children actually take pictures of their finished dinners. I could not get away with that. Especially since my cooking is such a rarity. Gabe gets very excited. Hence the fact that I used an image I got from the Good Housekeeping mag that I got the recipe from. Hope you enjoy!

Ingredients

1 tablespoon(s) olive oil
3 medium carrots, chopped
1 medium onion, chopped
1 1/2 cup(s) brown rice
1 tablespoon(s) finely chopped peeled fresh ginger
1 tablespoon(s) curry powder
Salt
2 1/2 cup(s) vegetable broth
1 medium (2-pound) head cauliflower, cut into small florets
2 can(s) (15 to 19 ounces each) garbanzo beans (chickpeas), rinsed and drained
1/2 cup(s) loosely packed fresh cilantro leaves, chopped
1/4 cup(s) plain low-fat yogurt plus additional for serving


Directions
1.In a large pot, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.

2. Meanwhile, prepare rice as label directs; keep warm.

3. Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.

4.To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. Makes about 8 cups. (or 3.5 Gabe servings)