When we got married, hubby and I were on the young side – me especially. I was 23, and hubby was 27. Now we’ve been married for over 6 years and it’s safe to say we’re just as obsessed with each other now as we were then. Possibly more so. Of course, being married for 6 years doesn’t make us an authority on marriage, by any stretch of the imagination. My grandparents have been married for 60 years. If anyone’s the authority on how to make a marriage work, it’s them. But as many friends and colleagues have gotten married, I as the “already married girl” tend to get asked for marriage advice. While I think every marriage is obviously different and what has worked so far for hubby and myself doesn’t necessarily work for everyone, there are a couple of things that I will tell people if they ask for my advice.
One thing that I think is extremely important in marriage is this: make the other person’s happiness your business. Of course, I think that each person alone is ultimately responsible for his or her own happiness. To make my happiness my husband’s responsibility would be to put a massive, unfair burden on him. My happiness is not my husband’s responsibility, and his happiness is not mine. But is my happiness his business, and is his happiness my business? I would argue that it absolutely is. I believe that when I promised to love and cherish hubby forever, an implicit part of that promise was that I would do everything in my power to make him happy. So one thing I encourage to-be-marrieds to aim for is to know what makes your partner happy, and consciously strive to create those conditions in your life. Maybe it makes your partner happy to have you cook for him or her. So do that. Or maybe your partner needs you to sit on the couch and listen about his or her day each evening. So do that. Striving for your partner’s happiness doesn’t have to be a particularly time-consuming or expensive undertaking, either. It’s all about knowing your partner and consciously choosing to do those things that will bring him or her joy.
One of the things that I have done for hubby was to give him a third anniversary gift that included, as part of it, “coupons” that he could redeem once a year at specific times. One coupon, for instance, was for his favorite chocolate chip cookies. Another was for a fun weekend date planned by me. And another coupon was for one of his favorite desserts, chocolate silk pie. Hubby is a chocolate person and he loooooooves chocolate pie. (Me? I’d rather have key lime pie, thankyouverymuch. But this isn’t a gift for me.) So whenever this coupon comes up in the rotation, hubby gets a huge smile on his face and “redeems” it almost immediately. Anything to make my hubby happy. After all, that’s my business. (Especially this time of year. And this would be a great dessert to make for Valentine’s Day… wink wink, nudge nudge.)
Frozen Dark Chocolate Silk Pie
1 unbaked pie crust
2 cups heavy whipping cream, divided
1 cup semisweet chocolate chips
9 squares Green & Black’s Organic 85% dark chocolate
3 tablespoons butter
7 ounces marshmallow creme*
2 tablespoons coffee
1 tablespoon vanilla extract
2 tablespoons confectioner’s sugar
chocolate curls or cocoa powder for garnish
- Preheat oven to 450 degrees Fahrenheit. Prepare pie crust as follows: cover with two layers of aluminum foil. Press foil down and add pie weights or dried kidney beans. Bake for 8 minutes. Remove pie weights and discard foil. Return to oven and bake, uncovered, for 5 more minutes. Allow to cool on wire rack.
- Meanwhile, in a small saucepan over medium heat, melt the chocolate chips and dark chocolate squares together with the butter, marshmallow creme, coffee and vanilla extract. Allow mixture to come to room temperature.
- Beat one cup of heavy cream until it holds stiff peaks.
- Transfer chocolate mixture into mixing bowl and fold in whipped cream. Scoop into cooled pie crust. Transfer pie crust to freezer and allow to chill for at least 3 hours.
- When you have about an hour left before you are ready to serve, beat the remaning cup of cream with the confectioners’ sugar until stiff peaks form. Spread whipped cream over frozen chocolate and refrigerate. Just before serving, garnish with chocolate curls or a dusting of cocoa powder.
*I used Suzanne’s Ricemellow Creme, which is vegan. However, you could always use the classic marshmallow creme.
Source: Adapted from Taste of Home