Marriage for TheHusband and I can become a little like flat lemonade.
Sweet enough but not much in the way of sizzle.
The daily grind of ho hum can bury deep the reasons why “us” is great.
That’s why I regularly book a babysitter for Thursday Date Nights. Just the two of us.
Never too complicated; less opportunity for things to go off the rails.
A wine for me and a beer for him at the local…
We make a rule not to talk about the kids. Okay we probably do – but as part of the conversation – not the reason for it.
I don’t fire questions or demands and in response he might talk freely, not just grunt or nod in the way that he thinks safe and drives me mad.
We need to like as well as love our partner. If you don’t listen to each other how can you hear what the other person needs?
We might plan our next holiday, or people watch and laugh. Like we used to.
We’ll eat our favourite bowl of chips and mayo at the bar (that’s why I married TheHusband he loves proper mayonnaise as much as I do).
Then we’ll head home.
But not until we know the kids will be asleep…
Courtesy of Alison Holst – the KIWI Queen of recipes.
Ingredients
1 egg – room temperature
½ tsp salt & ½ tsp sugar
1 tsp Dijon mustard
1 Tbsp wine vinegar
About 1 cup olive or other oil
Method
Put the first five ingredients in a blender.
Blend and then keep the motor running as you add the oil in a thin slow drizzle until the mayonnaise is as thick and creamy as you like it.
Chill and enjoy.
Add a squeeze of lemon or lime – or some fresh chopped herbs.
Keep covered in the fridge for 3 weeks.
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