Happy Monday, everyone! I’m in a good mood because tomorrow is our two-year wedding anniversary! And, I have to say, we’re really crushing this marriage thing. Just knocking it out of the park. Still liking each other and still remembering to keep the bathroom door closed. Just like I like it 🙂
Given my vast two years of experience as a married person, I figured I’d drop some wisdom on all of you today. Actually, it’s not from me, it’s from someone with significantly more marriage experience — my husband’s uncle (if you’re reading, hi!). And actually, it’s not from him, either, it’s from some fancy researcher from the New York Times. But it’s good advice just the same, so give it a read.
Basically, this started a few months ago when my husband — for no reason that I could possibly discern — began unloading the dishwasher each morning before he left for work. The first day, I thought it was a fluke. You know, maybe I somehow did it in my sleep? The second day, I was alarmed. And the third day, I was both exhilarated and yet very, very concerned — how could I make sure this wonderful development continued for the rest of our lives?
Well, NYT had the answer. I won’t get into all the details, since you should really read it for yourself, but it basically boils down to treating your husband (or wife, or child, or anyone whose behavior you want to nudge in a different direction) like a dolphin. You know, praise the good and ignore the bad. So doing the dishes (or eating his quinoa, see below…) gets rewarded with hugs and kisses and exclamations of thanks and praise…while leaving dirty clothes on the bedroom floor gets tactfully ignored.
Doesn’t sound so bad, right? I figure it’s worth a shot.
Now eat your quinoa 🙂
FETA-HERB QUINOA WITH SPINACH (adapted from Skinny Ms.)
1 cup uncooked quinoa, rinsed
1/2 cup pine nuts or pistachios, toasted
3 green onions, thinly sliced
6 cups lightly packed baby spinach leaves (about 3 oz)
1/2 cup chopped fresh dill
1/4 cup chopped fresh mint
juice of 1 lemon
1 and 1/2 tbsp white wine vinegar
1 and 1/2 tbsp olive oil
6 oz feta cheese, crumbled
kosher salt and freshly ground black pepper
crushed red pepper flakes (optional)
1. Place rinsed quinoa in medium saucepan with pinch of salt and 1 and 3/4 cups of water. Bring to boiling, cover and lower heat to a simmer. Cook until water is absorbed, about 15 minutes. Once cooked, add spinach leaves to pot, stir to combine, and cover with lid. Let sit, covered for 10 minutes (this will help the spinach wilt).
2. Add remaining ingredients to quinoa and toss to combine. Taste and adjust salt, pepper, and crushed red pepper flakes to taste. Can serve warm, room temperature, or chilled.
Light and fresh and yummy!