This month we are celebrating my parents’ 60th wedding anniversary, as well as their 80th and 85th birthdays. Their birthdays have just passed, and their anniversary isn’t until the fall, but all the grandchildren and great-grandchildren are coming home for this reunion June 28.
What does it take to stay married for 60 years? I haven’t asked my parents what their secret is, but I am sure there has been a lot of give and take over the years. Here are some ideas about being responsible in a relationship.
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n Keep our mental health in order by managing our own behaviour. Get enough sleep, eat well, exercise and do things in moderation.
n Treat each other in a kind and loving manner. We all need to feel loved and worthy of being loved. Ask, if you don’t know what is important to your partner.
n Be a good listener by letting the other know that he/she has been heard. Do not judge your partner’s ideas, worries and concerns. Listen for the feelings around the issue.
n If you need to discuss a conflict, pick a good time for both of you. Speak about current issues and leave past problems in the past.
Source: American Association for Marriage and Family Therapy, www.aamft.org.
To read about communication in love, marriage and relationships, check out:
n The Five Love Languages by Gary Chapman.
n The Dance of Intimacy, The Dance of Connection, The Dance of Anger, The Dance of Rejection and The Dance of Betrayal by Harriet Lerner.
n The Seven Principles for Making Marriage Work and The Relationship Cure by John M. Gottman.
Turkey in the summer
Think about serving turkey as a meat alternative throughout the summer celebrations.
Popular turkey breakfast items include turkey bacon and turkey sausage. Leftover turkey can be substituted in many breakfast recipes, including omelets, burritos, breakfast casseroles and pizza.
Homemade turkey patties
1 pound lean ground turkey 500 g
3?4 teaspoon salt 3 mL
1?2 teaspoon rubbed sage 2 mL
1 teaspoon fennel seed 5 mL
1?2 teaspoon black pepper 2 mL
Mix all ingredients, blending well. If time allows, refrigerate mixture overnight so that the meat can absorb the flavour of the spices.
Form into eight two-inch (five cm) patties and cook as needed, freezing leftovers.
In a nonstick pan coated with cooking spray, cook patties over medium heat for about seven minutes on each side, or until no longer pink and a meat thermometer reads 165 F (74 C).
White bean turkey chili
1 pound ground turkey 500 g
1 tablespoon vegetable oil 15 mL
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder 10 mL
1 teaspoon dried oregano 5 mL
1?4 teaspoon cayenne pepper 1 mL
1?2 each green and red pepper,
chopped
3?4 cup turkey or chicken broth 175 mL
1 can (19 oz.) white kidney
beans, drained and rinsed 540 mL
1?2 cup shredded mozzarella
cheese 125 mL
1?2 cup low fat sour cream 125 mL
2 tablespoons fresh parsley,
chopped 25 mL
Heat oil in large non-stick fry pan. Add turkey, onion and garlic. Cook, stirring constantly until turkey is no longer pink. Add dry seasonings and mix well. Add green and red pepper and broth. Bring to boil. Reduce heat and simmer for 10-15 minutes. Add salt and pepper, to taste. Add beans, cheese, sour cream and parsley. Heat through, stirring to combine. Serves eight.
Rubs, blends and marinades
A rub is a blend of seasonings (dried herbs and spices) used to flavour the surface of uncooked meats. To allow flavours to permeate, meat can be refrigerated up to 24 hours. Mix some of the reserved seasoning with yogurt to produce a cool sauce. Rubs of dry herbs and spices are an easy, low-fat way to add flavour to grilled food. They can be prepared in advance and stored for up to four months.
Peppercorn rub
2 tablespoons all-purpose flour 25 mL
2 tablespoons Dijon mustard 25 mL
2 teaspoons dry mustard 10 mL
2 tablespoons coarse black
pepper 25 mL
1 teaspoon whole mustard
seed 5 mL
1 tablespoon brown sugar 15 mL
1 teaspoon thyme 5 mL
In small bowl, combine all ingredients. Mix well to form a paste.
For beef:
1 tablespoon marjoram 15 mL
1 tablespoon basil 15 mL
1 tablespoon dried parsley 15 mL
1?4 teaspoon summer savory 1 mL
1?4 teaspoon thyme 1 mL
In small bowl, combine seasonings.
For pork or chicken:
1 tablespoon basil 15 mL
1 tablespoon marjoram 15 mL
1 tablespoon sage 15 mL
1 tablespoon summer savory 15 mL
In small bowl, combine seasonings.
For fish:
1 tablespoon basil 15 mL
1 tablespoon chervil 15 mL
1 tablespoon marjoram 15 mL
1 tablespoon dried parsley 15 mL
1 tablespoon tarragon 15 mL
In small bowl, combine seasonings.
Honey mustard marinade
1?4 cup regular or no-alcohol
beer 60 mL
2 tablespoons oil 25 mL
2 tablespoons liquid honey 25 mL
2 tablespoons Dijon mustard 25 mL
2 tablespoons coarse grained
mustard 25 mL
1?2 teaspoon freshly ground
pepper 2 mL
In small bowl, whisk together all ingredients, and use as a marinade or dip for chicken tenders or pork.
For more information, visit www.turkey.mb.ca or www.turkeyfordinner.ca or contact Helga Wheddon, Manitoba Turkey Producers, 204-489-4635 or hwheddon@turkey.mb.ca.
Share your pet stories
TEAM Resources is having a summer draw for our readers. To enter, send us your pet story. Tell us how your pet has become part of your life, the place they hold in your heart, and of their adventures or misadventures. Please send your stories to team@producer.com or mail them to the Western Producer, Box 2500, Saskatoon, Sask. S7K 2C4. We will use your entries to have a draw for a number of prizes June 30.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
