They say that the way to a man’s heart is through his stomach. Every time I hear that, it always seems like it is said in jest; but for me, it’s no joke! Thankfully, my husband’s heart is so near his stomach that the simplest of meals will make him feel loved. Cooking is a passion of mine, but after working till 5:30 every day, it’s hard to put time and creativity into a meal if we want to eat before 9 o’clock at night. My hubby often reminds me that he loves simple meals; I cannot grasp how rice, chicken, and broccoli can be just as satisfying as an elaborate filet of Chinook salmon carefully broiled on a cedar slab, laid on top of a bed of creamy risotto and drizzled with a lemon/ginger reduction, but he feels cherished simply because I put time and effort into whatever I make. Whether it’s a quick meal thrown together, or a more elaborate operation, I still love cooking; so to me, not only am I caring for my husband, but I am doing what I love and experiencing the satisfaction of participating in a passionate pursuit of creativity and art. Our loves coincide. I think we often forget about this kind of love. “Love” as an imperative often sounds like a burden rather than an opportunity to partake together in a mutually satisfying endeavour. We hear a lot of talk about loving each other when it’s difficult; loving our neighbors as ourselves, making sacrifices because we love, and “giving up” things we love in order to love others. All of that is true; love can be trying, and it is not always giddy or simplistically idyllic. But we can tend to forget the joy that can come in love, for both people, simultaneously! It is so rewarding to find those things that overlap, and pursue them together. Relationships cannot be entirely based on a perfect concoction of compatible likes and dislikes; if you think that a relationship is only worth keeping if you only like the same things and never disagree, you will be sorely disappointed! However, we should by no means forget to cultivate, take advantage of, and rejoice in those blessed opportunities where love does come naturally and out of the abundance of the heart.
What are some “coinciding loves” that you share with a loved one (husband/wife/child/parent/sibling)? Take a couple minutes and think about it, and give thanks. I’d be delighted if you wanted to share in the comments section too. It would make my day to hear some good stories!
My love for shrimp definitely comes naturally and out of the abundance of my heart (How’d you like that segue, eh??). My dad is Vietnamese, so seafood came across our table on a regular basis.
The cast of characters:
(Being 5’2″, this picture brings back memories of always being at the short end of the line. So sad.)
I tend to overdo it when it comes to garlic, so I’m really trying to restrain myself. Two or three should do the trick for this recipe (I think I used four or five. Help.).
This picture is indicative of how most of my meals begin; chopped onions and garlic, sauteing in a pan with a bit of olive oil. If you want to make people think you’re cooking something amazing, that’s all you have to do. It smells wooonderful.
Again, this is one of my quick dinner recipes. Throw everything in. Stir it around a little bit. Voila.
Serve over steamed rice, with some broiled asparagus or other greens on the side.
Sauteed Shrimp with Garlic Tomato Sauce
– 2 Tbl Olive oil – for the pan
– 1 small onion, diced
– 2-4 cloves of garlic, smashed and diced
– Shrimp (honestly not sure how much I used; about three handfulls, maybe?), peeled and de-veined/thawed
– 2 Tbl rice vinegar
– 3/4 cup beer (I used a funky coconut beer and it was pretty tasty)
– 1 Tbl pure maple syrup
– 1 tsp (to taste) garlic chili paste
– 1/2 cup tomato sauce
1. Saute the onions and garlic in the olive oil until the garlic is brown around the edges. Add shrimp and toss for a bit, until the shrimp is mostly pink.
2. Add the rest of the ingredients, and simmer for about 10 minutes.
3. Serve over rice with a side of steamed veggies.