Most of my readers (family and friends) were in the same place on this day in history 2002.
It was a warm, humid day in NY - Latham, NY to be exact.
It is the day that I married my sweetheart.
18 YEARS!
It is hard to believe it.
And yet, so much has happened.
So much has changed.
We have changed as individuals and as a couple.
Hubby laughs when I say something bold or act with confidence.
I don't know if it is age or his influence on me, but I am more outspoken then I was back then.
Our first year (ok, our first 5 years of marriage) was spent on the go.
If hubby was not working, we were exploring.
Today, the perfect weekend is a "wog" together, brunch, and peace and quiet.
We are happily "homebodies."
We have made cross country moves 3 times,
lived in 4 states,
lived in apartments, trailers, and duplexes.
And some things haven't changed.
Our home is typically still quiet, just the two of us.
Despite our ideas, the Lord never opened the door for "full-time" ministry.
And we still enjoy being a couple and spending time together.
We celebrated on Saturday.
Yes, there was a "wog."
There was a brunch.
We mini golfed for the first time in years (we think since NY 2003).
We enjoyed cold brew coffee lattes at home.
And I made shrimp scampi and blackberry lemon bars for our celebratory dinner.
The lemon bars are perfect for a summer evening and the blackberries are plentiful right now.
Ingredients
CRUST:
1 cup Gluten-free rolled oats
½ cup almonds
1 tablespoon coconut sugar
pinch of salt
2 tablespoons melted coconut oil or butter
2-4 tablespoons cold water (start with LESS, add more if needed)
FILLING:
4 eggs
½ cup maple syrup
½ cup lemon juice (fresh is best_
3 tablespoons coconut flour
1.5 teaspoons finely shredded lemon peel
pinch of salt
1½ cup fresh blackberries (blueberries or raspberries can be used instead)
Instructions
CRUST:
Preheat oven to 350F.
To make the crust, combine oats, almonds, sugar, and salt in a food processor.
Blend until mixture resembles coarse crumbs.
Add oil and then add water one tablespoon at a time, blend just until mixture comes together.
It should easily press together, but not be overly wet.
Sometimes it may only take 2-3 tablespoons, so it's important not to add all of the water at once.
Press mixture into the bottom of a well-greased 8x8-inch pan.
Bake in the 350F oven for 10 minutes.
Remove and let cool while you make the lemon filling.
LEMON FILLING:
In a blender or processor, add eggs, honey/maple syrup, lemon juice, coconut flour, lemon peel, and salt.
Blend until smooth.
Carefully pour mixture over the oat crust and sprinkle berries evenly over the filling.
Bake for 25-30 minutes or until edges are golden brown and the filling in the middle has set.
Remove and let cool before placing in the refrigerator.
Refrigerate for several hours before serving.
Cut into squares and serve chilled.
Store remaining bars in an airtight container in the refrigerator for up to 5 days.
