It was our ‘Engagement Anniversary’ last month and I totally forgot about it.

I am not talking about forgetting the date and then realizing later that the day has passed on. I am talking about FORGETTING the date! Like scratching your head, trying hard to remember the date in which we got engaged and failing miserably.

I blame my son’s vacation. Four days of this and this, and my brain’s gone as soft as pureed peas!

In the remote hope that my husband might remember the date (HA HA), I wished him a Happy Engagement Anniversary. He did a double take before recovering enough to say, ‘Yeah, yeah! It was on 17th, right?’

Nope, not on 17th.

Hubby : ‘Oh no, you are right, it was on 24th! No?? Err….25th? 30th? I could use some hints, you know. Can I use ‘Phone a Friend’ now?’ He was breaking into a sweat by then.

Well, it was a good thing for our marriage (and his health too) that I also didn’t remember the date. It took us some real digging into our old mails to get the date correctly.

Seven years back, when we got engaged , it was one of the most important days in our lives. We were giggling and giddy with happiness then. But to be honest, our life together now is full of more important things and milestones (like remembering vaccination dates, vacation time and just not missing that school bus in the mornings!), that it doesn’t feel catastrophic when you forget some dates from the past.

Just hoping that it doesn’t happen for our Wedding Anniversary ;-)!

This month’s Sweet Punch challenge is to bake Tart, Pies or Quiches. I tried Yogurt Tartlets from cooking guru Heidi Swanson’s blog with some modifications. Thank you Heidi for sharing this wonderful recipe.


  • All Purpose Flour            :    1 cup
  • Oats                                       :    1/3 cup
  • Butter/ Oil                          :    1/3 cup + 1 tbsp
  • Honey                                  :     2 tbsp
  • Sugar                                    :     2 tbsp
  • Yogurt                                 :   1 cup
  • Honey                                  :   1/4 cup
  • Fresh Ginger Juice         :    3 tsp
  • Eggs                                      :    2 large


  1. Preheat the oven to 180 C/ 350F.
  2. Combine the flour and oats in a bowl. Melt butter in a pan and add the honey, sugar and the flour mixture to it. Cook till the raw smell goes off and the oats get toasted. Take off the heat and let it cool.
  3. Line the cupcake tin with paper liners (if you don’t have tart shells) and press the mixture firmly to form the base and sides. Freeze for 10 minutes.
  4. Mix the yogurt, honey and ginger juice in a bowl. I use the garlic press to extract ginger juice. Do a taste test and adjust quantities, if required. Add the slightly beaten egg and mix thoroughly.
  5. Fill the tarts with the yogurt mixture and bake for about 20 minutes or till the filling sets completely.
  6. Once its cool, refrigerate for an hour or two. Serve with a topping of your choice.


The tartlets tasted wonderful! I halved this recipe, used a cupcake pan and made 5 small tartlets.

I used a little less butter than mentioned in the recipe, so ended up with a crumbly, but tasty, shell.

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