>If Husband and I had saved ten cents for every day we've been together, it would have paid for our ridiculous blow out celebration. Fortunately, the amount of change that Husband stashed away in his parking meter bank more than covered it. (Incidentally, now that he's got everything counted and sorted in wrappers for the bank, the bag he plans to transport the coins in weighs more than 60 pounds!)

We kicked off our anniversary date by signing our wills, power of attorney documents, and health care proxies. It was very romantic. Yeah.

After the business of love was done, we went to the cozy Bookmarks Lounge on the top of the Library Hotel for a drink. I threw all caution to the wind and ordered an insanely expensive hot apple toddy, which I quickly realized that I could barely drink because it was more alcohol than cider. But the sips I had warmed me up on a rainy night, and I tried not to feel guilty about wasting money, so all was well. Husband enjoyed his overpriced glass of Chardonnay.

We took the bus up to Daniel. A few of my friends have celebrated anniversaries there, so I thought it might be nice for us. We left with extremely full bellies and an empty wallet. When I made the reservation, I mentioned that it was our anniversary, so they printed us little copies of the the menu that said happy anniversary as souvenirs. This is good, as I could not understand our French waiter, so I had no idea what we ate. Plus there was a lot of it, so I doubt I'd remember it all anyway. We did the eight course chef's tasting menu. Here's what we indulged in:

Course One
Mosaic of capon, foie gras, and celery root with pickled daikon, Satur Farms mache, and pear confit

Duo of duck foie gras terrine with figs, raisin chutney, spinach, and daikon salad

Course Two
Meyer lemon royale with sea urchin, North Star caviar, Barron Point oyster, finger lime and tapioca vinaigrette

Vodka-beet cured hamachi loin with walnuts and lettuce wrapped tartare with North Star caviar

Course Three
Duo of Florida frog legs and fricasse with kamut berries and black garlic, and "lollipop" with spinach, mushrooms, crispy shallots

Katafi crusted Maine lobster with broccoli mousseline, ricotta salata, lemon-pine nute gremolata, and sweet harissa sauce

Course Four
Bacon Wrapped montail fish with Maine lobster, green lentil ragout, tahoon cress

Slow baked striped bass with creamy endive, black truffle arancini, and perigueux sauce

Course Five
Roasted Liberty Farms duck breast with watermelon radish, spinach subric, cara cara orange, sauce "Bigarrade"

Course Six
Duo of dry aged black Angus beef - red wine braised short rib with porcini marmalade and seared rib eye with chestnut-potato gnocchi and swiss chard

Elysian Fields Farm lamb loin with braised radicchio tardivo, confit fennel, crispy polenta, and Sicilian olives

Courses Seven and Eight, but really more like Seven through Eleven
Desserts were little things made from fruits and chocolate (an apple tart, a spiced pear thing on semolina cake under a chocolate flake with warm chocolate sauce, peanut butter chocolate cake) with small blobs of ice cream (including smoked vanilla, which was repulsive), followed by a special plate of dessert for our anniversary, followed by warm mini Madelines, followed by four types of little chocolate truffles. We also had tea and coffee. In addition to the menus, we got a box of warm Madelines to take home for breakfast.

So, it was amazing overall. For the most part, I behaved myself. (I considered stashing the left over Madelines in a sandwich bag that I had left over from lunch, but restrained myself.) I will say that I do not like frog legs - the consistency made me gag, but I did not spit them out. I just smiled and switched plates with Husband. I also killed a moth while we were there, and spilled all sorts of things on the table. The service was crazy attentive. Every time I made a mess, a guy came over with a napkin and covered it up, which was sort of embarrassing. The bread guy also came five times, and I consumed four pieces of raisin walnut bread, which was the best bread I have ever tasted, along with the most delicious creamy butter on the planet. Today, I am still a little full...

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