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Couples ‘share the love’ by taking, renewing vows on Valentine’s Day

Sharing the love at Indianapolis City Market

INDIANAPOLIS (WISH) — Groups of couples gathered in downtown Indianapolis at the annual “Share the Love” event at the City Market.

The event gives married couples an opportunity to revisit and celebrate their wedding vows during a special vow renewal ceremony.

Before and after the ceremony, the couples were able to enjoy live music, cupcakes from City Market merchant Simply Divine Cupcakes, a photo at the decorative picture station and a personalized Valentine’s card-writing station.

Jennifer and Sean Morrow have been married almost two decades, but three years ago, they figured this ceremony would give them a new way to spend Valentine’s Day.

“It’s just a good time,” Sean Morrow said. “I know she loves it; it’s wonderful and romantic and I think we’re going to keep trying to do it.”

For them it’s about more than saying the words. They enjoy the “Share the Love” experience, but in 2020, their new tradition was in jeopardy.

“I knew it was happening, but [Sean] had just had surgery. He was adamant, saying, ‘We are going. We are going,” Jennifer said.

Mayor Joe Hogsett officiates the ceremony and says participating in “Share the Love” with these couples is one of his favorite duties as mayor.

“Today is a day when everybody can celebrate their love in all forms,” Hogsett said. “In our brightest days and our darkest hours, when we have a love that we can share we have the very best of life.”

Meanwhile, across the street at the Marion County Clerk’s Office, couples were taking their vows for the very first time.

Derrick and Clarisa Garrett were just one of many couples that got married by a judge at the clerk’s office. Even though the ceremony seems small, the Garretts could feel how big the moment was.

“I was kind of nervous, but afterwards, it came down a little bit,” Clarisa said. “I’m excited. We did it.”

“It was fun; I liked it,” Derrick said. When asked how he felt right after he officially became a married man, he replied, “Forever is forever [and] I’m ready.”

Whether you’re the rookies or the veterans in the journey we call marriage, all the couples shared the ultimate love on Valentine’s Day, love’s biggest stage.


Comforting Soups to help you get through winter

Feeling the winter blues? Need some warmth to help get you through?

In our kitchen today, Michelle Dudash, RDN, Registered Dietitian, Chef and Author of Clean Eating for Busy Families, shares TWO soup recipes: A Hearty Broccoli Cheddar and Yukon Gold Potato Soup and a Chicken Tortilla Soup!

Registered dietitian and chef Michelle Dudash is here with her comforting soup recipes to help you get through winter. Here’s more:

Both recipes today are from Michelle’s book, “Clean Eating for Busy Families.”

Enjoy Hearty Broccoli Cheddar Soup without all of the saturated fat. Michelle lightens up what is typically a heavy soup by pureeing creamy gold potatoes and just a touch of butter, in place of heavy cream and lots of butter. The result is a silky, creamy soup.

  1. Yukon Gold Potatoes or Gold Potatoes are a good substitution for butter and heavy cream in recipes, since they have a buttery color and taste. They are great in mashed potatoes, too.

Puree the soup, while leaving half of the broccoli in whole florets, to keep the soup chunky and satisfying.

  1. Make Michelle’s Chicken Tortilla Soup in just 30 Minutes!
    With the help of Michelle Dash Dinners Taco Spice Kits.

Brown boneless chicken thighs or breasts on one side. Add 1 Dash Dinners Taco Spice Kit, 1 (15-oz) can crushed or diced tomatoes, 1 can rinsed and drained pinto beans, and 3 cups chicken broth. Simmer for 5-10 minutes. Ladle over broken tortilla chips, if you wish, and sprinkle with your favorite toppings, like avocado, lime juice, and cilantro.

Hearty Broccoli Cheddar & Yukon Gold Potato Soup

2 teaspoons extra-virgin olive oil or butter, or half of each
1 small onion, thinly sliced (about a cup)
1 small leak, halved lengthwise, thinly sliced crosswise, using white and light green parts only (about 1 cup)
1 stalk celery, sliced (about 2/3 cup)
1 teaspoon garlic, sliced
2 Yukon Gold potatoes, peeled, cut into 1/2 inch chunks (about 2 cups)
4 cups organic or reduced sodium vegetable broth
1 bay leaf
1/4 teaspoon salt
Freshly ground black pepper
6 cups bite-size broccoli florets, divided
1 cup low-fat milk
2 cups reduced fat shredded Cheddar cheese, divided
2 cups whole-grain croutons, for topping

Heat a large pot over medium heat and add oil and butter. After butter melts and begins to bubble, add onion, leek, celery, and garlic. Sauté until translucent, reducing heat as needed to prevent browning, about 10 minutes. Add potatoes, broth, bay leaf, salt, and pepper, and simmer for 7 minutes. Add 3 cups of broccoli and simmer until potatoes and broccoli are fork-tender. Discard bay leaf, add milk, and remove from heat.

Ladle soup into a blender and puree for 1 minute until smooth. Add soup back to the pot and add remaining 3 cups of broccoli. Simmer for 5 minutes over medium-low until broccoli is tender. Sprinkle in 1 1/2 cups of cheese and stir until melted.

Ladle soup into bowls and garnish with remaining 1/2 cup of cheese and croutons. Chill leftover for up to 3 days.

Total Prep and Cook time: 45 minutes
Yield: 6 servings, 1 cup each (with 1/4 cup croutons and 1 rounded tablespoon cheese)

Per Serving: 374 calories; 15 g total fat; 20 g protein; 42 g carbohydrate; 7 g dietary fiber; 32 mg cholesterol

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