Yesterday was Aaron’s birthday! He turned 37. I am sure he will appreciate my sharing that information with you. 😉 I planned on surprising him for dinner. I asked his Mom to call and ask us to meet them for dinner at The Columbus Fish Market. We would agree to meet at 6:30 PM and then she and FIL would take the kids and head back to our house. Aaron and I would then head to Ruth’s Chris Steakhouse for a nice meal, just the two of us. We have only eaten there once before and it was before I had to start eating gluten-free. I asked if they had a GF menu and they brought out a list of things that contained gluten, so I had to avoid those items. Aaron ordered a Caesar Salad, Filet Mignon and Steamed Broccoli. I ordered the Vine Ripened Tomatoes & Buffalo Mozzerella Salad (you can see the picture by clicking on the icon next to it on the menu), it was amazing! For my entree, I had marinated Portobello mushrooms on garlic mashed potatoes, with grilled asparagus, broccoli, tomatoes and sizzling lemon butter. Very, very good. We enjoyed some nice, uninterrupted conversation. We came home after dinner for some homemade GF cherry pie! I made the pie from the Whole Foods Bakehouse Frozen Pie Crust. I had plans to use a second bottom crust for the top, but the pie crust had other plans. 😉 It fell apart as I turned it over, so I decided to fashion it into a lattice-top pie crust. It really isn’t the prettiest, I really had to make due with what I had at that point. It tasted really good, so that is what counts, huh? Here are some pictures of it:

So, as you can see, I had to make it work. 😉 Oh and for the filling I just used Comstock Cherry Pie Filling. I have never made a cherry pie before, so I thought I bought the cherries and was going to make my own filling, but I was surprised! LOL! Oh well, less work for me!

The kids were not about eating the cherry pie, that is fine, more for us! We had it paired with some Edy’s Slow Churned Vanilla Bean Ice Cream….YUM!!

A great birthday celebration! Happy b-day baby!