MomeeZ: April 2009

Marriage Recommendations:

Plan a date night, weekly, monthly, whatever you can do.

Spend 20 minutes daily

Make a list of three things you need from each other, separately. Talk about how to implement those things.

Create a maintenance program: If you are seeing a therapist, go back to him/her every 3-6 months to make sure that the emotional clutter doesn't pile up again.

From the AP

1)Always show your appreciation for your partner/spouse. Saying "I love you" is good. But, showing your love is much better. Do this by giving her/him some things they like. It doesn't have to be pricey or extravagant. It just has to show that you care. For instance, my husband likes bottled water. I noticed that he was running low one day and while I was out, I got him a HUGE case for his desk. He smiled brightly and said thanks.

2) Talk about everything. When the channels of communication are open, the relationship thrives because there is nothing "off-limits" to talk about. From the smallest thing to big things, discuss everything. Never deem something insignificant.

3) Keep yourself up as much as possible. If you wore makeup and pretty clothes or worked out before you got married, it's just as important to do those things after you have been together for quite sometime. This applies to men just as much as women. Give them what they married, or at least close to it.

4) Keep a unified front at all times. This applies to children, in-laws, friends, family, neighbors, EVERYBODY! Never allow your marriage and personal business become the conversation of social functions. Keep the marriage business a private affair.

5) Treat each other with respect. This means verbal and non-verbal actions. Respect the person with their things, their space, their bodies. When you show them respect, they will show you respect.

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shrimp scampi recipe
by food network.com
Ingredients

* 1 1/2 pound jumbo shrimp, shelled and deveined
* Kosher salt and freshly ground black pepper
* 2 tablespoons unsalted butter
* 2 teaspoons minced garlic
* 1/4 cup dry white vermouth
* 1 tablespoon freshly squeezed lemon juice
* 2 teaspoons finely chopped flat-leaf parsley leaves
* 1/4 teaspoon grated lemon zest

Directions

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.