The end of last month, my husband and I were blessed enough to celebrate our one year of marriage anniversary. Yes, we had been together six years before we were married, but marriage kind of changes things. It is a whole new ballgame.
I have learned a few pearls of wisdom from this first year of marriage.
Never keep score. Marriage is a battle of sorts sometimes, and it is only natural to start a running tally in your head. So, even though you took the dog out for a walk two times in one day while your significant other only took him out once, you never let on that you have logged that stat in your brain bank. Keep that shit locked up!
Don’t argue about money. (Unless it is to defend the purchase of a much needed accessory, let’s say a new Coach purse.)
Take advantage of the alone time. As we get older and maybe have kids, it will be even harder to have this just the two of us (and Weezer) time. So, it is important to savor the first year or two of marriage sans bambinos.
Take an interest in your partners interests. Pick out one tv show that he/she likes and you absolutely hate. Force yourself to ask questions like “So, what is really at the root of Joey Gorga and Teresa Guidice’s relationship problem?”
Laugh. Laugh at each other, laugh through your hard times. Make light of things; it takes some of the stress of everyday life off the two of you.
Keep your relationship energized. It takes work to be married so make sure you have a lot of coffee on hand. Have coffee for breakfast and have coffee granita for dessert. Lots and lots of caffeine keeps both of you invested and energized.
Disclaimer: Clearly, this is what works for me and Mike. Every relationship is different so don’t think that just because you follow these little gems it will work for you and your partner.
Ingredients (Serves 3 -4)
For the Granita:
2 Cups Freshly Brewed Coffee
½ Cup Granulated Sugar
For the Whip Topping:
3 Tablespoons Granulated Sugar
1 ½ Cup Heavy Whipping Cream
Brew the coffee. Pour the coffee into a large freezer-safe Pyrex dish. Whisk in the sugar. Place the dish in the freezer for at least six hours, overnight is best though.
When the granita is frozen, remove from the freezer and scrape with a fork until the entire dish looks like shaved ice. Place the dish back in the freezer until ready to serve.
In the meantime, add the sugar and heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whip the cream and sugar together on high for three minutes until stiff peaks start to form.
Remove the granita from the freezer and spoon into bowls. Top with a dollop of the whip cream and then serve. I am not kidding you when I say this tastes like a Starbucks Frappuccino, except much much cheaper!