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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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A great way to begin an Italian dinner is with the classic bruschetta appetizer. This recipe gets absolutely rave reviews for being the best recipe for bruschetta and it is an amazingly sweet variation! It will get your date's mouth wtaering for the dinner to follow. This recipe is a little lengthy but it is well worth it.
- 1/2 Cups balsamic vinegar
- 2 1/2 Tablespoons honey
- 2 1/2 Tablespoons golden brown sugar
- 1/2 Tablespoon chopped fresh thyme
- 2 4-Inch-diameter portobello mushrooms, stemmed, dark gills removed
- 1 Tablespoon olive oil
- 1 Red onion, sliced (about 6 cups)
- 2/3 of a Large red bell pepper
- 1 Tablespoon thinly sliced green onion
- 1 Tablespoon chopped fresh basil
- 1/2 Garlic clove, minced
- 8 slices from a 3 1/2-Inch-diameter sourdough or French-bread baguette.
- Additional olive oil
- 1 Large bunche arugula (about 5 ounces), coarsely chopped
- Rosemary Aioli
- Preheat oven to 375Â°F.
- Mix vinegar, honey, brown sugar and thyme in medium bowl.
- Transfer 1/2 cup marinade to small bowl; set aside.
- Place mushrooms in 15x10-inch glass baking dish.
- Pour remaining marinade over mushrooms.
- Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes.
- Transfer mushrooms to work surface; cool.
- Cut mushrooms into 1/2-inch-wide slices.
- Heat 2 tablespoons oil in heavy large skillet over medium heat.
- Add red onions and sautÃ© until very tender and beginning to brown, about 25 minutes.
- Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes.
- Set onions aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides.
- Enclose in paper bag and let stand 10 minutes.
- Peel, seed and chop peppers.
- Place peppers in medium bowl.
- Add green onion, basil, garlic and 1 tablespoon oil and toss to combine.
- Preheat oven to 375Â°F.
- Place bread slices on baking sheet.
- Brush bread with additional olive oil.
- Bake until lightly toasted, about 10 minutes.
- Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices.
- Bake until heated through, about 3 minutes.
- Season to taste with salt and pepper.
- Drizzle bruschetta with Rosemary Aioli.
- Serve immediately.
As a main dish we recommend the veal piccata.
As side dishes, we recommend the butter noodles and the baked tomatoes.
For dessert we recommend the bananas foster.
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