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How I Saved My Marriage
|My Story |
My husband's involvement and attraction towards me was fading away. It was only a matter a time before he would ask for a divorce. Even though I knew it would happen soon I was in a state of shock when the moment finally arrived.
I did what I could to cope with it all. I derived a �what's wrong with us� list. Then followed it up with a �how to improve� list. I gone through episodes where I pleaded with my husband, tried to talk him out of it, cried while bluntly begging and other usual responses and tactics from someone who doesn't want a divorce. We tried counseling without success. In desperation, I suggested a trial separation hoping that he misses me and things would go back to normal.
Story continues - read what happened next
Artichokes and Chicken
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Artichokes are another fun food that evryone craves. That irresistable flavor fills dips, covers pizza and makes a great addition to salad. If you are a big artichoke fan like me then you will absolutely adore this recipe and so will your date. It is easy to make and not a very fussy recipe although it really looks classy and fancy.
- 1 Lemon, halved
- 1 Can artichoke hearts
- 1/3 Cup dry white wine
- 1/4 Cup fresh lemon juice
- 2 Tablespoons olive oil
- 6 Garlic cloves, minced
- 1 Chicken, giblets removed, each cut into 8 pieces
- 1 1/2 Large egg yolks
- 1 Tablespoons chopped fresh dill
- Squeeze juice from lemons into large pot of salted water.
- Add lemons and artichokes.
- Bring to boil over medium-high heat.
- Cover partially and boil until artichokes are tender, about 20 minutes.
- Preheat oven to 375Â°F.
- Whisk wine, lemon juice, oil, and garlic in large bowl to blend.
- Add chicken.
- Turn to coat.
- Let marinate 20 minutes.
- Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet.
- Reserve marinade.
- Bake chicken 30 minutes.
- Meanwhile, add artichokes to marinade in large bowl and toss to coat.
- Let marinate 25 minutes.
- Transfer artichokes to another large rimmed baking sheet (reserving the leftover marinade); place in oven with chicken and bake 10 minutes.
- Pour leftover marinade into saucepan and bring to boil.
- Baste chicken and artichokes with 1/3 of marinade.
- Continue baking until chicken is cooked through, about 15 minutes.
- Using slotted spoon, transfer chicken and artichokes to platter; tent with foil.
- Strain pan juices from baking sheets into 2-cup glass measuring cup.
- Transfer 2/3 cups pan juices to medium saucepan.
- Whisk in egg yolks.
- Whisk constantly over medium-high heat just until mixture boils and thickens, about 3 minutes.
- Stir in dill.
- Season sauce with salt and pepper.
- Spoon some sauce over chicken and artichokes on platter.
- Serve, passing remaining sauce separately.
As a starter, we recommend the corn bisque.
As a side dish, we recommend the caponata and the lemon green beans.
As a dessert, we recommend the chocolate mousse.
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