Yesterday I marked the moment where my husband says lovingly I became "halfway to 70." Talk about a heavy moment, when you put it into those terms.
I wish I could say I had a fantastic party - friends together over a good meal and a better glass of wine or two. But I'm just fine with the way it turned out.
Our day was spent in the nuttiness involved with getting ready for guests, chasing two kids and harvesting what was left in our garden before it all froze. Sure, it makes you feel tired just reading that!
Sure, I had a stressful morning. My husband had class and then work - but then, at least the next two weeks he has work. The visit to the grocery store unnerved me. But at the point of becoming broken, my toddler looked up at me, with a huge grin, and proudly announced: "Birthday."
When my brother arrived first from Chicago, the kids clung happily to their uncle, which afforded me the opportunity for a quiet moment cutting herbs, pulling two purple carrots that made it and enjoying the silence until it was broken by a little girl wanting to color with her chalk. I was able to relax somewhat while I worked on washing my oregano and drying them in the oven. I had a great conversation with my brother as we washed and chopped apples from my babysitter - the bags of which will come in handy for some much less stressful apple streudel making for our Christmas gathering.
And after my parents arrived, they joined us for a huge bowl of pasta carbonara - which I was thrilled to have all of the ingredients for without making a second trip to the store (and some of which I'd just grabbed from the backyard) - and a comforting slice of pumpkin pie a friend of mine had made just because.
So it wasn't a wild way to celebrate #35. But, surrounded by the people who love me in their own strange way, it was fine with me.
Oh, and here's the recipe for the pasta. It was found in a friend's magazine, and everyone in the family enjoyed it - it's definitely a keeper!
1 box spaghetti
2 tablespoons olive oil
4 oz. bacon
1/2 c. walnuts, chopped
4 cloves garlic (or more), diced
1/2 c. sherry
1/4 teaspoon red pepper flakes
1 c. Parmesan
1/4 c. fresh parsley
Cook spaghetti according to directions. Meanwhile, in large skillet heat the oil. Brown the bacon until crisp. Add walnuts, garlic and red pepper flakes. Cook 1-2 minutes, stirring often. Add the wine and cook 2-3 minutes more. Drain the pasta and add to the skillet.
In a small bowl, whisk eggs with 1/2 c. Parmesan. Remove skillet from heat. Pour egg mixture into the spaghetti and mix. Top with rest of cheese, parsley and black pepper.