Skip to main content

A Foodie For A Partner

As much as I would like to think of myself as a beauty that most men would love to spend the rest of their lives looking at, I am not. That’s the truth. It is staring back at me in the mirror everyday. Mirrors are cruel. I wonder how Snow White’s step-mother could live with one. Much less one that talks.

So, if beauty is not on my resume, it makes me wonder why on earth my easy-going, shoot-from-the-hip Hubby would choose to spend the rest of his life looking at me. I am uptight, over-cautious, chaotic, demanding and temperamental. I once laughed to my former beau that he definitely got a better deal with his wife than he would from me. His coffee nearly came back out through his nostrils. Then he excused himself to the washroom to clean up, but I suspect that he probably went to call his wife to thank her for saving him from a life of untold misery.

As if those qualities aren’t enough, I had to throw “being a foodie” into the equation. Being food-obsessed and discerning in taste makes me an even harder person to put up with. I can’t abide eating anything just so to fill the stomach, which results in hours of agonizing over where and what to eat. I am very specific about what I cook and what I cook with. A wrong type of soy sauce picked up by Hubby would result in a mega kitchen tantrum meltdown. I have always wondered if I am going overboard by being so fastidious in the name of being a foodie. But after reading this article by Sanura Weathers from My Life Runs On Food, I know I am not alone.

I can only hope that Hubby continues to enjoy the food that I put on his table enough to suffer this kind of abusive relationship.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre