We pretty much only go on dates when our families are visiting, we don't know many people who can come over and babysit. So when my sister, Sammy, and my mom were here for the weekend, we went out!
We ate some really good pizza, right next door to our fave ice cream place, probably haven't mentioned it before, Pumphouse Creamery. I know, ice cream is our weakness.
Then we went to Barnes and Noble, super romantic:) This is where we spent most of our time...and possibly the sewing section.
This book is going on our Christmas list, awesome!
Speaking of apples, we made these caramelized apples for our crepes that Derek cooked, so yummy with vanilla beans!
Here's the recipe from Relaxed Cooking with Curtis Stone
3/4 cup Sugar
1 vanilla bean, split lengthwise
1/2 cup (1 stick) unsalted butter
5 apples (about 2 pounds total), cored and cut into 1-inch-wide wedges
1/4 cup heavy cream
Combine the cugar and 1/4 cup water in a large heavy skillet and stir over low heat, occasionally brushing down the sides of the skillet with a wet pastry brush, until the sugar dissolves. Scrape in the seeds from the vanilla bean; then add teh bean itself to the sugar mixture. Increase the heat and boil without stirring, occasionally brushing down teh sides adn swirling the pan, until the syrup is a deep amber color, about 8 minutes. Stir in the butter. Add the apples and stir to coat. Cook, stirring occasionally, for 8 to 10 minutes, or until the apples begin to soften and the sauce thickens slightly. Then stir in the cream and simmer for 2 minutes longer. Discard the vanilla bean. Serve over crepes, waffles, pancakes, or ice cream.