There are lots of great things about having a husband. He always takes me to get frozen yogurt, there’s always someone around to make me laugh, I don’t have to go to church alone, and he puts the dishes in the dishwasher away when I don’t feel like it.
But the best part? A husband to cook for. (Okay, maybe not the absolute best, but it’s pretty high up there.) Some of my friends and siblings believe that I survive primarily on froyo, but that is not true—despite the numerous trips that we take down the street to our local neon orange and green-accented Yummilicous. I love introducing Travis to new foods and dishes. I found that the biggest cooking challenge is finding something to eat along with the main dish of meat, but I am slowly finding some staples.
Some of our favorites are the spiced sweet potato wedges from The Sprouted Kitchen, green beans with paprika and shallots from Fine Cooking (we call them the Wedding Beans since they were served at our reception), and orzo with lemon, garlic, and herbs also from Fine Cooking.
As one more note—and my mother will be shocked to read this—I suddenly love eating and making pasta. Since when? Here are two of our favorites: Asparagus, goat cheese, and lemon pasta and Orechiette with sausage and sun-dried tomatoes. I added browned Italian sausage to the asparagus pasta, and it made for a full meal plus a perfect lunch for my seminary husband the next day!