My friend Sarah and her husband Matt will celebrate their 1 year wedding anniversary this Sunday. I want to say “Congrats” and “Best Wishes to Your Future.”
Here is some marriage advice that I have:
Top 10 Most Important Things in a Marriage
Marriage is not mind reading, so ask your spouse what he/she wants and believe what he/she says.
You are two imperfect people making an imperfect union, and that’s wonderful.
Remember to laugh together and love always. I have found that during some disagreements it’s better to just crack a joke and try to make each other laugh then to keep going at it back and forth. Jokes break-up the arguments and you both usually realize how stupid you are for arguing about nothing.
The following so called marriage sayings are SO WRONG!
Love means never having to say you’re sorry.”Oh, please! In marriage, love sometimes means having to say you’re sorry even if you don’t know what you did or you didn’t mean to do it.”
Always keep the peace.”No, no, no. If you don’t face a hot issue head-on, you’ll stockpile negative feelings. And before you know it, 20 years go by and you’re still fighting over the same thing because you never resolved it in the first place.”
Anyways back to a recipe...Sarah had a great recipe the other day for Cashew Chicken on her site that I had to share because it seems so simple, but so good.
Enjoy the beautiful weather this weekend! Spring has finally sprung!
In Sarah's words...
Here’s my strategy for preparing this meal..... I usually get the chicken into the first round of flour before heating the oil. I get the rice measured out and into the microwave, and then begin frying the first round. Once the second round of chicken is in the pan, I work on the sauce.
By the time it’s ready to be removed from the heat, the chicken is ready to be turned and almost done. If you follow these steps for preparation and do clean-up as you go along, the timing is usually about perfect! By the way, this recipe re-heats very well….and I don’t usually care for re-heated meals.
Chicken2-4 chicken breasts, thawed and cut into bite sized pieces
1 cup flour
½ c milk
Oil for frying
Coat chicken in the flour and let sit for 10 minutes. Heat oil in a large skillet (Med High to High). Mix the milk and egg together in a small bowl. Dip the pieces of chicken in the milk mixture and then back into the flour. Place chicken in one layer in the skillet and fry until browned. Remove to a plate lined with paper towels and lightly salt. Continue until all the chicken is fried.
2 cups of water
4 chicken bouillon cubes
1 tbsp soy sauce
1 tsp sugar
¼ tsp salt (I omit usually)
2 tbsp cornstarch mixed in 1 c of cold water
Bring the water, bouillon, soy sauce, sugar and salt to a light boil. Add cornstarch mixture and stir constantly until thickened. Remove from heat.
To serve: Serve over a bed of rice and top the chicken with the sauce, some diced green onions or chives and cashews.