One of my fondest memories with Andrew was four years ago today.
Being just a couple months into our relationship, we decided to keep things low key and make dinner at his apartment. Oh, and by “we”, I mean “him”. Andrew wanted to surprise me with a made-from-scratch, candlelit meal and, let’s be honest, my cooking skills in college were limited to scrambled eggs and grilled cheese, so I gladly accepted his request and posted up on the kitchen counter as an observer instead.
He and I spent the next few hours listening to music and downing wine by the bottle, only to be rudely interrupted by an onion. Anyone who knows me understands the severity of this event. I. Do. Not. Like. Onions.
At a complete loss for words, I just sat there and scrutinized his every move. “How many onions is he planning on using? Maybe it’ll only be a slice? Perhaps half?” Nope, it was the whole damn thing, but I couldn’t dare say a word and be the snotty new girlfriend who botched his entire night by not taking a bite, so naturally I did. Fast-forward to now and this risotto recipe still remains my favorite dish, onions and all.
Looking back at that night, you’d think it were my taste buds taking the risk, but it was my heart that was taking the biggest one. Small as this moment may have been, I trusted Andrew and I’m so very glad that I did. He has shown me a life filled with adventures and a love bigger than I could’ve ever imagined.
Tonight, we’re staying in to make risotto and you can bet there will be loads of onions in it, because you know what? I wouldn’t have it any other way.
Happy Valentine’s Day, everyone!