ONLY the cooking things, OK?
As I was looking at my overcooked vegetables tonight, and thinking about the way I break the spaghetti when I cook it, I realized that I modify my cooking to fit my dear husband's tastes (most of the time). He is a Idaho-bred farm boy with a fairly unsophisticated palate. He doesn't care for vegetables "al dente" or "fancy" sauces. That said, he always eats whatever I cook without complaining, but it's clear that there are some things he likes much better than others. I love to watch him plow through a plate of tender pork chops and mashed potatoes and gravy with enthusiasm. A bowl of thick and creamy clam chowder? Not so much.
Do the rest of you have challenges posed by the person(s) you cook for? Want to vent a bit? (They'll probably never read this...)
As I was looking at my overcooked vegetables tonight, and thinking about the way I break the spaghetti when I cook it, I realized that I modify my cooking to fit my dear husband's tastes (most of the time). He is a Idaho-bred farm boy with a fairly unsophisticated palate. He doesn't care for vegetables "al dente" or "fancy" sauces. That said, he always eats whatever I cook without complaining, but it's clear that there are some things he likes much better than others. I love to watch him plow through a plate of tender pork chops and mashed potatoes and gravy with enthusiasm. A bowl of thick and creamy clam chowder? Not so much.
Do the rest of you have challenges posed by the person(s) you cook for? Want to vent a bit? (They'll probably never read this...)
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