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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
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This recipe has received nothing but rave reviews. It would be a great accompaniment to the vegan sushi and miso soup but you can really serve it with any dish. It is definitely one step up from your normal vegetable dish.
- 2 Tablesoons rice vinegar (not seasoned)
- 1 1/2 Tablespoons soy sauce
- 1 1/4 Teaspoons sugar
- 3/4 Teaspoon finely grated peeled fresh ginger
- 3/4 Teaspoon Asian sesame oil
- 3 Cups pea shoots or pea sprouts
- 3 Cups tatsoi
- 3 Cups mizuna
- Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil).
- Pour hot dressing over greens in a large bowl and toss well.
- Serve immediately.
As the main dish, we recommend the vegan sushi.
As the starter, we recommend the vegan miso soup.
As a dessert, we recommend the ginger creme brulee.
Have you tried this recipe?|
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