![]() And so that’s where the inspo for this dish came from. Well, when I made these BBQ Shoestring Sweet Potato Fries (which he loved!), I learned that he *does* like some of these veggies more than I realized, but I need to savory them up, if you know what I mean! I learned that adding spices and herbs to things like sweet potato and squash made it more enjoyable for him. Not because I added too much sweetness, but because they are inherently sweet for his taste. So you can imagine how surprised I was when my husband wasn’t a fan of things like sweet potato, butternut squash, etc. But I always appreciate a well balanced combo of sweet and savory flavors. He isn’t a fan of sweet mains, things like that.Now the truth is that I too, did not grow up with the typical ashkenazi Jewish fare of very sweet meat and chicken dishes, sweet salad dressings, etc. The other big change is that my husband enjoys desserts, for sure, but he likes a clear distinction between dessert (sweet) and real food (savory). I guess it means we are a good pair, huh? My compromise? I make a whole but up chicken – he eats the white, I eat the dark. Which is super weird to me because bone-in chicken thighs are my favorite type of chicken. He’ll eat it, but when he does, he definitely prefers white meat. One big one is that my husband really does not like bone-in chicken. So how did it change? There are some minor changes, but also a few big ones. But think about it… would he really know? I think he was surprised to hear that it had changed, at all. ![]() Recently, my husband and I were having a discussion about how my cooking has changed since we got married. Roasted Acorn Squash with Crispy Chickpeas is the perfect (and super easy!) fall side dish!ĭo you receive the Overtime Cook email newsletter? It’s full of recipes, kitchen tips, menus and more! Click here to sign up. ![]()
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