Patience has never been my strong point. When I want things done, I want it straight away and a few years ago I realized my husband just doesn’t work on the same time zone as I do.
Every Monday night I used to ask “Can you take the trash out?”
“Yes.” He would reply.
Five minutes later he still hadn’t done so. “I thought you were going to take the trash out?” I would remind him.
Finally, one day, fed up with my nagging he said “When I say I’ll take out the trash, I’ll take it out when I want to, if you can’t wait, then take the trash out yourself.”
Hmph! Since then, I haven’t bugged him about the trash (well, or any other house chores really) because given a choice between doing it myself or having him do it “on his own time”, I’d rather wait.
On my recent Melbourne trip I was pleased to discover that Movida was a few steps away from my hotel. I managed to sneak in a lunch and had (among other things) the slowly braised beef cheek (Carrillera De Buey). What can I say? Here was a well-marbled piece of meat, covered in a sticky, glossy Pedro Ximenez Sherry sauce and served with the creamiest cauliflower puree.
When I got back to Sydney I raved about the dish to my husband and I promised to make it for him after I found the recipe in the Movida Rustica cookbook.
For a number of days he’d ask “When am I going to try the Movida beef cheeks?”
“Soon.” I said.
The other day he said “Are you ever going to make the beef cheeks? I’m beginning to doubt that I’ll ever get to taste them!”
Here was my chance.
“When I say that I’m going to make the beef cheeks, I’ll make it when I want to. If you can’t wait, then make the beef cheeks yourself!”
Hmph!
Trissalicious 