Thursday, May 6, 2010

His and Hers

 

While the wedding isn’t until September, Parrish and I have actually lived together for a little over 3 years. I know some couples have growing pains when they move in, but living with Parrish has been dreamy. Now I’m not saying that we don’t have disagree; no one’s perfect. But we learned a long time ago how to “fight fair”: which means no yelling, no name calling, and giving each other space.

I would say that the hardest adjustment made was with meals. A year after Parrish and I moved in, I was diagnosed with Celiac Disease. He was incredibly supportive, and even today he keeps a minimal amount of gluten in the house. (read: frozen pizza and taquitos) The adjustment was actually for me. You see, Parrish is around 6 feet tall with a thin frame. PLUS he plays soccer, so he burns a ton of calories. And since we mostly eat at home, most meals are shared. But I can’t share the caloric intake with Parrish, we’re just built differently! (I’m 5 foot 4!!)

So while it may mean more work, I’ve started adjusting recipes and when necessary, cooking two meals. For example, last night on the menu: Honey Glazed Chicken. A few weeks ago, Parrish came home with Organic Chicken Thighs, and I quickly banished them to the freezer. But we’re moving soon, so I found a recipe here that called for thighs.

As I was cleaning the chicken and prepping it for the marinade, I became more and more grossed out. I love chicken, but I’m more of a breast girl. So I made a last minute decision to make the chicken for Parrish and tofu for myself.

His and Hers Honey Glazed Chicken/Tofu

His:

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Hers:

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I pretty much followed the recipe, except that I disposed of the chicken marinade after use instead of using that for the glaze. I then made the marinade a second time, minus the ginger, and created the glaze.

For the tofu, I used extra firm and pressed it. Once pressed, I tossed it in corn starch and cooked on the stove top in nothing but a hot pan with a spritz of cooking spray. Once cooked I lightly tossed it in the glaze.

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The cornstarch gives the tofu a nice crispy crust, I was quite pleased with the result.

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As was Parrish. Although, we both agreed that we wished we hadn’t forgotten the broccoli! It would have been ten times better with some veggies.

Next time!

These servings were on salad plates, and while small I was completely satisfied. Parrish however…

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was spied eating taquitos 30 minutes later!! Oh boys!

1 comment:

Liz said...

I can totally relate to the different meals. In my house we're either wheat-free or meat-free (I say that because I like that it rhymes). :) My partner is a vegetarian and I don't eat gluten. We usually end up cooking together but making different things. Last night was a very similar menu to yours -- stir-fry with chicken and teriyaki made with tamari, and stir-fry made with tofu and soy sauce. But at least we're all cooking (and eating) together, right? Thanks for your blog -- I enjoy keeping up with your adventures.