Month Number One

We're finally ready to start sharing our wedding photos. Here's one of my absolute favorites!

Last Tuesday marked one month of marriage. Neither Jason or I realized it until the next day - we're both terrible at anniversaries I think. I worked ALL DAY - literally - I left the house at 7:30am and returned at 10pm to find Jason asleep in bed. So did we celebrate? No. Did we find some time for us this past weekend? Yes.

A quick recap on our first month of marriage:

-Finances suck. Money is tight right now, and my car broke down two weeks ago. So... with the benefits of a lower interest rate and dealers trying to unload new cars, we are now the owners of our first big joint purchase - a 2010 Jeep Patriot. Charcoal Gray. The payments are manageable, but still.... It's amazing to drive something that I'm not concerned will break down on me on the freeway (which I drive ALL THE TIME), and that has heating and air conditioning that actually WORK. But what couple really hopes to buy a new car in the first month of their marriage?

-Having opposing schedules is hard. It's almost caroling season, but we're in full-blown rehearsals right now. Caroling Season means three things: Happy Erin because she gets to do what she loves and make good money at it, happy bank accounts in December and January, and less time together because I work a lot of nights and weekends (with rehearsals now and with gigs starting at Thanksgiving). I find myself becoming more selfish with my Jason time.

-Our first hiking day. We've committed to getting out of town to hike and so Jason can shoot some photos at least one day each month. So, one rainy Sunday in October found us up in Sequoia, bundled up with Indy in the car. The weather was so stinky we weren't able to really hike, but it was beautiful and SOOOO relaxing to just drop everything for the day and get out of Dodge. We have another day planned in two weeks - where will we go? I don't know!

-Starting to talk about our serious plans for the future. What do we really want to DO - Or really... what do I really want to do that will make me happy. Because the truth is, I HATE my day job. I don't want to teach anymore. So what DO I want do? And how can we make that happen financially?

-Thank you notes. I'll be honest. I've avoided starting them. I was really good about sending out all my thank you's for the pre-wedding festivities before the wedding. But the gift list is daunting, and I'm being selfish with my time. I really need to get going on those. How does Jason fit into this? He may not know it yet, but he's helping. :)

-Food. We've really made an effort to cook more on the weekends. This is my FAVORITE part of our downtime. It really is a joint effort, and together we've been cooking up a storm. This weekend we made gluten free pasta with homemade pesto - delicious -, beef stew a la Julia Child (modified to be GF), and I tried out a crustless, gluten-free pumpkin pie recipe from Gluten Free Goddess that was DELICIOUS. Seriously. Some of the best pumpkin pie I have EVER had. Jason loved it too - and he will not eat bad gluten free baked goods. :) Want the recipe? (and seriously, you should try it) I've reposted it below.

So that's our first month! Phew!

Crustless, Gluten-Free, Dairy Free Pumpkin Pie

(Adapted from Gluten-Free Goddess)

I made this pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.

Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.

In a food processor bowl add:

1 14.5-oz can pumpkin

1 1/2 cups plain coconut milk

2 teaspoons vanilla

2 tablespoons light olive oil

3 Eggs

3/4 cup brown sugar

1/2 cup Gluten Free Pancake Mix

2 tablespoons tapioca starch/flour

2 teaspoons baking powder

1/4 teaspoon xanthan gum

1/2 teaspoon sea salt

1 teaspoon cinnamon or pie spice

1/2 teaspoon nutmeg

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients. Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Makes 8 slices.