Tonight, 10 years ago, Rob and I had our first ever date. And kiss! And, um, kiss. Yes kiss! It was a great first date. We had met a few weeks before on a blind breakfast date and there had been many a text between us, but tonight was the very first ACTUAL date. We met after I’d been at a World Cup rugby match between Ireland and Romania (random I know) when I got a text from him on the train on my way home with my sister Lucy. I was squealing like a school girl and was SO nerfous that she had to reply to him for me. I got home, got dressed and hightailed it into the city to a dodgy random pub. We drank Corona’s and he sang along to Ice Ice Baby which won my heart. We laughed and we talked, and while there was a certain amount of bum sniffing there was a certain frisson and electricity running between us that told me something important was happening.
We had our first kiss on the corner of Philip and Bridge Street and I think I fell in love about 3.5 seconds later. There were more dates after that, and a marriage proposal 4 months after that. And here we are, 10 years later.
This man internet, this man.
I just plain love him and his lovely, kind, patient, funny, smart ways. We’ve created such a great life, a beautiful family, one that I never believed in gazillion years I could have. He just makes me happy. So thank you Rob, for everything. I can’t wait to see what the next 10 years brings us, and the 10 after that, and the ten after that, and that, and that…
I read a recipe this week for a gin and tonic with rhubarb syrup and I was like, that’s my favourite thing, but better! Which is kind of like what Rob is to me. So here it is…
Gin & Tonic with Rhubarb Syrup
Bunch rhubarb cut into inch size pieces
1 cup sugar
1 cup water
Cut your rhubarb into inch size pieces and throw into a heavy based saucepan. Add in the cup of sugar and the cup of water and bring to the boil. Then turn the heat down and let it simmer for about 10 mins (or until the rhubarb is soft).
Put the fruit through a sieve catching that syrupy goodness at the botttom. Use the back of your spoon to push it through.
Pour into a clean bottle and whack in the fridge. This will keep for quite some time in the fridge. Use the fruit on your porridge, spread on toast, spooned through yoghurt or just by the spoonful, as I like it.
I then made my Gin & Tonic the way I like it: lots of ice, heavy on the gin, a dash of the rhubarb syrup, squeeze & slice of lemon & tonic water. I’ve used the syrup as a cordial base for the girls too – they loved it.
Rob, you are the tonic to my gin and I toast to you this fine evening for the very best 10 years of my life x