DEAR ABBY: Relating to “Recipe for Catastrophe in Texas” (Feb. 17), I’ve to say I disagreed along with your response. Though Michelin will not be awarding me any stars, I think about myself an excellent prepare dinner, and I attempt to make distinctive, flavorful meals for my household. My husband continuously feels the necessity to physician my recipes, and I believe it is disrespectful of the time and care I took in making ready the meal.
He insists on combining components that do not belong collectively. He places cheddar cheese on spaghetti Bolognese and ranch dressing on hen teriyaki. He is aware of this is not acceptable, and he would by no means ask for this modification in a restaurant.
“Recipe” ought to study to understand that his spouse is making ready meals for him. If he can do higher, he can take over the cooking. — FLAVOR QUEEN OF NORTH CAROLINA
DEAR QUEEN: I loved the responses to that letter a few husband re-seasoning his spouse’s connoisseur meals to her distinct displeasure. A number of the on-line feedback made me chuckle, so I will share them, too. Learn on:
DEAR ABBY: Whereas I used to be within the army, it was regular so as to add salt, pepper and ketchup to the whole lot with out tasting it first. The behavior has adopted me for 50 years, irrespective of the place I’m. I inform the host that it is regular for me and to not take it personally. Mac ‘n’ cheese wants ketchup; veggies, potatoes, eggs and watermelon want salt; most the whole lot else wants pepper. For me to style one thing, it has to burn my tongue. — VIETNAM VET IN MISSOURI
DEAR ABBY: That spouse appears like an oversensitive management freak. Personally, I can not deal with peppers, however I do like numerous cheese and bitter cream on my enchiladas. My spouse, who does the vast majority of the cooking, is aware of my choice, so she does me the honour of placing extra of that on my enchiladas. I additionally prefer to dip my fries into mayo as an alternative of ketchup, so she obliges. That is what we do for folks we love. We do not threaten, “My approach or the freeway, Bub!” — G.S. IN ABBYLAND
DEAR ABBY: I laughed once I was informed to substitute “wholesome” plain yogurt for bitter cream. It by no means tasted something like bitter cream to me. Then I acquired some Greek yogurt and realized it really works simply as effectively. (It is a wonderful protein supply, and plenty of older adults want extra as we age.) Now I add a lot with out feeling responsible. — ONLINE LOVER
DEAR ABBY: My husband jokes that he has Mexican style buds however a white man abdomen. Thank heavens we now have separate bogs. — C.Ok. ON THE NET
DEAR ABBY: I do know when my husband will get out the Tabasco that the meal just isn’t fairly to his liking. I do not often thoughts, as a result of I do not prepare dinner only for him. I prepare dinner for your entire household. (And, only for reference, he thinks I am a tremendous prepare dinner.) — P.M. ON THE WEB
DEAR ABBY: Oh, sure — Tabasco sauce. My dad had a lot of it in his lifetime, he ought to have been McIlhenny’s pitchman. I can see the advert now:
Announcer: What do YOU have Tabasco with?
Man: I’ve it with chili!
Lady: I’ve it with eggs!
My dad: I’ve it with a straw. — “ABBDICT” A.C.
Pricey Abby is written by Abigail Van Buren, also referred to as Jeanne Phillips, and was based by her mom, Pauline Phillips. Contact Pricey Abby at www.DearAbby.com or P.O. Field 69440, Los Angeles, CA 90069.
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