On the morning of their thirtieth wedding anniversary, the woman did what she always did: she baked bread.
Every day, she would bake fresh bread, a tradition they had followed for years. She cut two slices and buttered them. Normally, she would give her husband a slice from the middle and keep the crusty end for herself. But today, she paused.
She thought: “Today, on our 30th anniversary, I want the middle slice for myself. I’ve dreamed of it so often. I’ve been a good wife for 30 years and raised our children well. I’ve given so much to our family!”
Her hand trembled as she broke their 30-year tradition, deciding to keep the middle slice for herself and give her husband the crust.
Her husband took the slice and smiled. “Today, you’ve given me a wonderful gift, dear. For 30 years, I’ve given you the middle because I know you love it the most. I actually prefer the crust, but I wanted you to have the best. Thank you!”
Healthy pickled beets
Eight large, fresh beets
one cup vinegar
half a cup of sugar
one and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
* Instructions:
Beets: scrub, then cut off tops to 1 inch. Put in a Dutch oven and cover with water. Heat till boiling. Simmer, covered, for 25 to 30 minutes on low heat, or until tender. Take out of the water and let cool. After peeling and slicing, put the beets in a basin and reserve.
Add the vinegar, sugar, cloves, spices, and salt to a small saucepan. Heat until boiling, about 5 minutes. Drizzle over the beets. For at least one hour, refrigerate. Before serving, drain.
Leave a Reply