T and I had a great weekend, where I got spoiled silly.  Saturday was my birthday, and Monday was our first wedding anniversary, but because our schedules would keep us from seeing each other on Monday, we decided to celebrate a little early.

On Saturday morning, T took me out for breakfast, so that I could get my favorite, eggs benedict.  Then we went shopping for a birthday present for me, a nice tote that I could carry my teaching materials in.  After hitting every store that sold luggage in the mall, I decided on the cheapest and best-looking one of the bunch, one we had seen at Burlington Coat Factory, and we headed home.

We got a gift certificate as a wedding present that we decided to use on Saturday night. I was thinking of it as an early anniversary celebration, but I think T still considered it part of my birthday.  So after leaving the dogs in the capable hands of T’s dispatcher’s son, we headed up Provo Canyon to the Sundance Resort on Saturday evening.  On the way, we stopped and had dinner at Carrabba’s Grill in Provo, which was the restaurant we chose for our rehearsal dinner.  They always have amazing Italian seafood dishes and great service, and we even tried their limoncello bread pudding for dessert.  Yum!

After dinner, we continued up to the resort, where we checked into our “room,” which was the bottom half of a little cabin in the woods.  I tried taking a photo, but my cell phone was out of battery, so visiting their website’s photo gallery will have to do if you want an idea of how beautiful it is.  There were flowers blooming all over the place — purple spikes of lupine, cobalt batchelor’s buttons, and at least 6 different colors of columbine.  Our cabin had a fireplace, a tiny kitchenette, a big flat-screen TV and a nice deck to sit on.  We relaxed, read on the deck, listened to the birds in the trees, and got thoroughly scolded by a young red squirrel as he ran up and down the trees around us.  The room had lots of nice rustic touches, like Native American tourist arts pieces and photographs, and board-and-batten panelling on the walls.  The bed was half pillows, and was very comfortable.  We had a wonderful night.

The next morning we got up and went down to the Foundry restaurant for their Sunday brunch.  There was a wide variety of excellent gourmet food — asparagus, lamb, made-on-demand omelettes, potatoes, pastries, fruit salad, bagels with lox and shmear, and a whole table of desserts, including banana split cheesecake made with fresh strawberries and banana chips.  The tab was a little steeper than your average breakfast buffet, but it was definitely worth it, and we got to sit outside on the patio, which was lovely.

We headed home in early afternoon, waved goodbye as we passed our dogsitter on his way out, and enjoyed a relaxing afternoon at home.  T and I collaborated on a yummy dinner of marinated pork loin, pasta, and shredded cabbage.  Then for dessert, we unwrapped and thawed our wedding cake topper.  I was afraid that it was going to be dry and terrible tasting, so I decided to make some blackberry ice cream (more on that later), in the hopes that at least part of our dessert would be tasty.  I got impatient waiting for the cake to thaw, so I cut two wide slices, found the center was still icy, and then popped them into the microwave.  I was also being impatient about letting the ice cream set up, so we had soft-serve with our cake.  As it turned out, the ice cream was tasty, but the cake was still moist and absolutely delicious!  It was lemon cake with strawberry filling and royal icing, and while the icing was falling off the cake, it was amazing!  Cakes by Dawna definitely did an amazing job on this cake. (The two layers of cling wrap and about 10 layers of tinfoil probably didn’t hurt, either.  *smile*)

(we didn't feed each other this time around)

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