6 years

 

It's hard to believe we've been married for six years.  On one hand, I feel like we've been together forever.  On the other hand, six years sounds so long!  On the other other hand, 6 years is just a drop in the bucket considering we've actually been together for 12 years.

We've had our share of troubles.  It's almost as though they're magnetically drawn to us.  I can't remember us ever having an "easy year."  But each challenge has allowed us to grow together.  And we've had a lot of growing to do, considering we were basically children when we first met. 

And each challenge has brought us closer together.  Not during the hard times, of course - during the hard times there were moments when we hardly spoke to each other.  And I'm thankful that they were only moments, never stretching into hours, days, or weeks.  Because as much as I would prefer to ignore and forget, Thatboy has always forced me to talk things through.  

I'm not an easy person, as anyone who knows me can attest to.  I'm difficult.  And I always assumed that I'd be married multiple times, because who would bear me for eternity?  So each year is a further testament to Thatboy's patience and dedication.  He's not easy either, so if we're handing out medals, I'm definitely going to file in line. We are bound together by more than a ring or some words during a ceremony.  We are bound by the fact that we're not expecting easy.  Sure, it'd be nice, but we both know relationships take work, and we're both willing to put in that work because of how much we care for each other.

So happy 6 years to us!  And maybe this will finally be our "easy" year.  In the hopes this is the case, here's an easy dinner - because not everything in life should be hard.

Lemon Spaghetti with Ricotta and Arugula 

1/2 box of spaghetti  

1/4 cup olive oil 

2 cloves garlic, sliced 

zest and juice from a lemon 

red pepper flakes 

1 cup ricotta 

4 cups arugula 

1. Cook spaghetti according to package directions.
2. Saute garlic in a large pan over low heat.
3. Add the ricotta, lemon zest, and a pinch of red pepper flakes and cook until warmed through.
4. Add the drained pasta to the ricotta mixture.
5. Add the arugula and toss to coat.  Cook until the arugula is wilted.
6. Add the lemon juice, toss and serve.