Today Is My Third Wedding Anniversary

It’s been three years today, and if you’re reading this you’re probably wondering two things: how many “pouring” or “dripping” photos can I fit into one post, and what have I learned in three years of marriage? The short answer: more than I expected, and in small, funny, sometimes messy ways. Below are a few rules of thumb I’ve gathered and a favorite anniversary recipe that always wins over my husband.

Relationship Rules I’ve Learned

Don’t look at your partner like they have a third eye when they ask for something random on a road trip. Sometimes the easiest option is to hand over what they want and keep the mood light.

Do let them keep their hobbies and the things they love—even if you don’t understand them. Those silly framed photos, retro T-shirts, and memorabilia can go in their special room. And yes, sometimes that room is the garage.

Do respect each other’s tastes when it comes to food. If your partner claims to hate a certain ingredient—like ricotta—don’t force it. Instead, tuck it into dishes they already love and let them discover it on their own. Swap names if you must: ricotta can become “coconut” or “pumpkin” in conversation and still win the day.

Keep sentimental items safe. Don’t toss worn-out shirts that might mean something to them—even if they’re smelly and shredded. Accidental laundry mishaps happen; sometimes you shrink the shirt and laugh about it later.

Be honest about money, but avoid turning small indulgences into an interrogation. “Blog stuff” can translate into nail polish, chocolate, or a bright sports bra—let some purchases be harmless joy.

Don’t kick someone out of bed because of snoring. Work on solutions together: a gentle elbow, nasal strips, or a separated sleep session now and then. Keep compassion in mind.

When dinner goes wrong—a ketchup spill on an expensive filet—try not to lose your temper. Sometimes the right move is to remove ketchup from the shopping list and enjoy the rest of the meal.

Do trust your instincts in the kitchen. If your partner insists they hate nuts, try an almond crusted dish anyway—the crunch and flavor may surprise them. Don’t announce every secret ingredient; a little mystery can make a meal more delightful.

Roasted Almond-Crusted Salmon with Pomegranate Glaze

Serves 4

• 1 pound salmon, cut into 4 pieces (or 4 salmon fillets)
• 2 egg whites, lightly beaten
• 1 cup crushed roasted almonds
• 3/4 cup panko breadcrumbs
• 1/2 cup seasoned breadcrumbs
• 1/3 cup flour (any kind)
• 1 teaspoon salt
• 1 teaspoon pepper
• 2/3 cup pomegranate balsamic vinegar (regular balsamic works too)
• 1/3 cup pomegranate juice

Instructions

Preheat the oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top; spray the rack lightly with non-stick spray. In a bowl, combine the flour, panko, crushed almonds, seasoned breadcrumbs, and 1/2 teaspoon each of salt and pepper. In a separate bowl, lightly beat the egg whites with a fork.

Season the salmon with the remaining salt and pepper on both sides. Dip each piece into the egg white, then press into the breadcrumb mixture so each piece is thoroughly coated. Place the coated fillets on the wire rack. Spritz each piece with non-stick spray or a little olive oil to help the crust crisp.

Bake for 18–22 minutes, until the crust is golden and the fish flakes easily. While the fish bakes, combine the pomegranate balsamic vinegar and pomegranate juice in a small saucepan and bring to a boil. Reduce heat and simmer for 5–8 minutes, stirring occasionally and watching carefully to prevent boiling over. Remove from heat and let the glaze thicken for 10–15 minutes before drizzling over the salmon.

Notes

• If you don’t have a wire rack, bake directly on a baking sheet and gently flip the fish halfway through cooking; some of the coating may come off.
• The breadcrumb mixture is flexible—if you have only panko or regular crumbs, it will still work.
• To roast whole raw almonds: bake at 350°F for about 15 minutes, tossing every few minutes. Crush in a food processor or chop by hand.
• Using egg whites helps avoid an overly “eggy” flavor on delicate fish, but whole eggs are fine if you prefer.

Feed this to yourself soon—partner or no partner. You deserve a delicious meal and a few moments of celebration, whether you’re marking an anniversary or simply a good dinner. Happy third anniversary to us, and happy cooking to you.