Comfortable, adj.

After nearly half a year (if not more) of not picking up my Kindle except to recharge the battery (because you know, you always gotta be prepared), I decided to do some reading this weekend. I fully intended to finish Game of Thrones but The Lover’s Dictionary showed up first on my list having been the last ebook I purchased. What can I say? I’m fickle.

I started the book late Friday night and continued today after Pure Barre. As I finished the book, I could not help thinking about my own relationship.

The first word that comes to mind to describe my relationship?

Comfortable.

I recently had a conversation with another couple about a fight they had. He wanted to work out with her. She didn’t want to work out at all. His rationale was that if he went alone, it would mean more time away from her, more time that’s not spent together.

That’s interesting, I thought. Henry and I see each other in the morning and then not until about 11PM at night. I have work. He has school. We both work out at night. Henry also works during the day most weekends and our weekend nights are spent either grocery shopping or cooking. I never thought of this as a problem until somebody else pointed it out as a potential problem in their own relationship.

Is this a result of being together almost 7 years? Did I care before and not so much now?

Are we comfortable, or too comfortable?

Tupperware Tuesday: Stir-Fried Lemongrass Chicken

** Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.

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Adapted from Cooking Light, January 2013.

I substituted chicken breast for chicken thighs since I’m really not a big fan of dark meat. I don’t mind it so much if it was fried, but then again, practically anything is good fried! This was the first recipe I made with lemongrass that didn’t involve broth. I was kind of clueless about what to do with the lemongrass, but that’s what YouTube is for! amiright???

Unless you want a big block of rice noodles in your tupperware, I would recommend vermicelli noodles. However, if you’re making this recipe for dinner then I would serve with thicker noodles.

Peanut Butter Jelly Time!

I have rekindled my love affair with PB&J burgers. If they’re on the menu (and the likelihood of this is pretty high now-a-days), I’ll order one. If I can create my own burger, you bet I’ll turn it into some variation of PB&J. I mean, I really can’t help myself. The sweet, savory combination just makes so much sense to me!

I think it all started in 2008. Henry and I were at Teddy’s Bigger Burger in Oahu and the guy at the register suggested we give a new burger a try. It wasn’t on the regular menu or even the specialty burger menu. He just… made it up. “Just trust me”, he said. And we did. The burger had peanut butter, grilled pineapple, bacon, fried onion rings and cheddar cheese. It was amazing. Life changing. I knew bacon made everything better, but peanut butter and pineapple? Who knew?!

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I loved that burger at Teddy’s so much, I recreated it at The Counter… this time with caramelized onions for extra sweetness!

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Recently, I had the Peanut Butter & Jealousy burger at Slater’s 50/50. It was different than the peanut butter and pineapple burgers for sure, not only because of the fruit (pineapple vs strawberry), but also because of the texture (slice of pineapple vs jam). I liked the traditional combination of peanut butter and strawberry jam, but felt the burger needed some crunch.

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What was lacking in the Peanut Butter & Jealous burger, I found in the Dee Snider burger at Grill ‘Em All…

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Crunchy peanut butter?!? Genius!

If you know of a burger joint that serves a great PB&J burger, please let me know! It doesn’t have to be local. Will travel for food. ;)

Tupperware Tuesday: Spicy Thai Basil Chicken

** Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.

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Adapted from Cooking Light, January 2013.

I found this recipe in the January 2013 issue and I’ve already made it a several times! A couple times as lettuce wraps (using Boston Bibb) and a couple times, as pictured above, mixed with quinoa. Both lettuce and quinoa provide a nice contrast in texture and a balance to the flavorful ground chicken and bell peppers. And while lettuce is great when I want to go low carb, I seriously love me some quinoa. I really don’t understand why Henry doesn’t like it. Quinoa is the best thing ever! I think I appreciate it more because it’s not as heavy as say, brown rice, and more importantly, doesn’t give me heartburn.

Tupperware Tuesday: Maple & Soy-Glazed Steak

** Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.

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Adapted from Cooking Light, March 2010.

I made the steak pretty much as directed except I used tri-tip, which was on sale at Fresh & Easy, and significantly increased the amount of Sriracha. I also made extra marinade to toss with whole wheat thin spaghetti. Since I had left over baby spinach, I sandwiched leaves between the steak and spaghetti, drizzling extra sauce over to finish. The heat from the microwave wilted the spinach just enough to take away the raw taste.

I loved the sauce. I definitely saved this recipe just for the sauce.