IMO, limas are only fit for the seedling science class in elementary school. ;)

Hmmm, turnabout is fair play, but I’m not DH, I’m DW. Still, if I delved into the mind of my DH, he’d most likely say:

She says she can’t tolerate spicy. The spicier the better for me!

I prefer Mexican anything… she’s grown tired of it. Even if it’s not spicy. I don’t understand that.

I hate seafood (except shrimp and salmon, which I do like, but only if DW makes it) (yes, he’d say that), she loves it. Does catfish count as seafood? I love fried catfish. But so does she. Great on tacos. What, it’s not seafood? Well… She made oyster soup one year and made me take a sip. I almost lost it. She made Mmmm noises the whole meal through. Uck.

She likes Asian cuisine, but I don’t. I’ll eat it, but it doesn’t make me happy.

I love cheesecake! She likes it, but like Mexican, says she’s getting tired of it.

Whenever she asks what vegetable I want I always tell her peas. Why does she always ask me if I like them? Isn’t it obvious?

Nancyjane, my DW says to tell you it is mustard on the cheese side, mayo on the meat side. Me? I don’t care so long as she makes my sandwiches ; )

Ok, so now I’m back in my own mind again as myself, DW, and can truthfully say, DH would tell anyone I’m the best cook he knows. That’s not the compliment it seems, as I’m probably one of the only cooks he knows!

I love Lima beans and fresh (or frozen) peas - cannot stand peas in a can - and I always make my own hummus.

When I read the title you wrote, I thought DW meant dishwasher and wondered why you did not double post on the appliance forum until I read it.

For sandwiches, I put mustard on the meat side, but I layer the cheese inside slices of meat and then have lettuce (and sometimes tomato and bell pepper) on top of that with spicy mayo on the top bread. Lately I've been having pickles on the side instead of inside the sandwiches. I often use an olive tapenade (like a Muffaletta spread) in place of mayo.

Firstly, it's mayo on the vegetables side and mustard on the other side, and if there's any confusion, mush the sides together before filling to cross some of each onto both sides.

But 2Many, if you're getting tired of both Mexican and cheesecake, maybe it's time to explore a new cuisine?

LOL! Lars and I cross posted. California thing, maybe, that it's not a proper sandwich without vegetables. :)

plllog, I took French cuisine lessons beginning around 21 or so and still enjoy making many favorite meals (although some are a bit rich for summer), and one of my neighbors some years back were from Italy, so I learned a little from them of Italian cuisine (good gosh the meals they prepared were multiple courses and heavy, mostly using the same primary ingredients/sauces). I have been delving ever so slightly into Asian cuisines, but lack of ingredients and kitchen until we finish the remodel has put a hold on that, and Indian is something I'd also like to try, but again... the same. Greek is something else I'd also like to try, and of course fusion : ) I do make the occasional stir fry, and other dishes. When we first married, I made DH just about every Southern dish he requested LOL! Regional dishes are another I'd like to try, where ingredients are available.

Ha, that's funny you said mush them together... sometimes I put a bit of both on each slice and spread it together : ) Great minds, and all!

Lars, I've been including basil pesto in sandwiches lately now that I've got it growing, but olive tapenade sounds divine to me (DH hates olives, all olives). Anything with olives and DH picks them out.

If he wants a sandwich he's on his own. I don't make them and I don;t eat them.

I love hummus and spicy food. He doesn't like either. He loves peas, I hate them but will make them for him.

When we got married he didn't realize that vegetables don't have to be cooked to mush and that roast beef does not have to be roasted to over well-done. I had to show him that bell peppers are not spicy hot and he had never met rice. His mother was a meat and potatoes uninspiring and unimaginative cook.

He has been an agreeable guinea pig for 35 years of stir-fry's, casseroles, all manner of ethnic foods, and those lazy meals of baked salmon paired with tater-tots and roasted vegies.

2Many, when my kitchen went six months past due date, I about lost my mind. I feel for you. I forgot you were mid-remodel. But if you're bored, it's not too soon to start exploring new flavors. I don't know the name of it, but Greek chicken and rice soup is fab and I think it's one pot. Use Chinese five spice, or fenugreek, or some other new spice on a burger, etc. ;) If you're bored, that is. Do they sell Spicely spices near you, in the little green boxes? They have just enough for a dish or two, so they're not a major commitment, and a ziploc is an adequate holder since it'll soon be gone. Very remodel friendly. :) But maybe you're holding out until you have a proper kitchen again? Understandable!

I like peas, both uncooked and cooked. Frozen, in salad, canned, cooked in soup. I like them best fresh, right out of the pod, but I'll eat any of them. Elery thinks they are OK, but they aren't his favorite.

I'm one of those strange creatures that just doesn't see the allure of cheesecake. It's OK, I don't detest it, but given a choice I generally pass it up.

I also put mayo on the vegetable side of a sandwich, because it "glues" the spinach leaves or tomato slices or whatever.

I don't like the big lima beans, all mealy and dry. I do like baby limas, though.

Annie

Plllog, I wish we were mid-remodel. More like close-to-end-of-demo-now-starting-remodel-which-will-take-a-year, LOL! I looked up that Greek Lemon Chicken and Rice Soup you mentioned – there’s an IP version for it, but will probably copy the non-IP and adapt it as it looks better – Thanks! It sounds like something we’d both love. You’re so thoughtful! I’ve packed my fenugreek and it has to be ordered, (left out 30+ herbs and spices!) and I’m sure Chinese 5-spice would be have to be ordered too. No Spicely around here. I found a recipe for quick garam masala (packed my spice mill) – would that work in something I could make, just to try it? Something on the grill even? I have made some additional seasonings… they’re in ziplocks : )

Annie, I don’t like big old lima beans too. Or overgrown pole beans. I like them thin, young, and tender : )

I make (even now with no real kitchen) DH’s lunches, and we share the sandwiches I make (1/2 for him, ½ for me). His lunches (and sometimes his breakfasts to go) are rather elaborate now. He prefers that to the alternative: Fast Food.

When DH and I first met we spent an entire weekend together and talked non-stop about life and families and food likes and dis-likes. When we were both young, we spent our allowances and weeding and grass cutting and babysitting and paper routes on the tiny International sections of our local groceries...savories over any candies, or candy bars, or sweets. As pre-teens...

When I met my future in-laws, Dixie told all sorts of stories confirming that...

"he makes the best savory pie crusts and always spent all his earned money on the most odd jars and bizarre savory imported things from the imported section".

We still explore new tastes and different cultures and always savory over sweet.

I have friends married for similar years that are the opposite about likes/dis-likes. No biggie really. Adjustments are difficult but compromises are not a big deal.

I do like that we are food explores and like the same strange foods.

Sleevendog, that's a fabulous story! Worth repeating for Valentine's Day.

In every relationship there are commonalities and differences. Those who are divided over the consumption of Brussels sprouts, might be exactly in sinc when it comes to number of hours in the blistering sun on the concours d'elegance, and just how much of the family budget ought to be spent on wax and whitewalls. :)

2Many, can you rescue your other herbs and spices from the packing? They won't be happy when you go to unpack them. Put them in ziplocs and pack the jars, if that's a concern. My flour didn't even survive the remodel. If you want proof that even bleached white flour can go rancid, I can testify. Plus, I can testify that the rancid doesn't come out of canisters so easily, and I break too many to go to glass.

I'm so sorry you can't get a larger variety of spices where you live! But, yes, you can get inventive with what you have right now. You can make your own five spice. It might not be perfectly Chinese, which would use Chinese cinnamon and Sichuan chilis, but you could use whatever cinnamon or cassia you have and chiis de arbol. It's those, star anise, fennel seed and cloves.

What's IP? You've probably mentioned it elsewhere, but I missed it.

You can use your garam masala or five spice just as spice rubs for the grill. Use a little oil to make a paste so it'll stick to the meat and be careful of high heats that can burn the spices. That's a great way to try out a new spice profile, but be aware that it'll taste different grilled on meat than in other preparations, so if you're not sure you like it at first, try a recipe another time before you nix it totally. I don't cook pork, so can't say from experience, but I think five spices is supposed to be ideal with it. Perhaps a brush of plum sauce at the end. Or Google for better info. :) ETA: I'd try the garam masala on chicken or lamb.

All the best with the remodel, and I hope you and your husband will mostly agree about the food while you don't have a kitchen!

My heart is smiling. From DW vs DH/DH vs DW tastes to reading Sleevendog's post, then the first paragraph of Plllog's following post... well, my heart is smiling. Both beautiful posts. Plllog, how true : )

Plllog, I so appreciate your input here (and my apologies to Bragu for going OT). I can't get to the packed herbs and spices or my flours. What was I thinking? Oh well. I'll remember to toss them, and thank you for the heads up so I wouldn't ruin loaves of bread or dishes with old ingredients.

IP is short for Instant Pot (like the Breville multicooker), which was recommended to me hear on GW cooking as something that would help me during the reno. I have found the pressure cooker and steam functions to be incredibly useful, as well as the saute function and keep warm. Couldn't have gone this far without it and it will be something I'll continue to use regularly in everyday cooking after the reno. Here is the recipe I found: GREEK LEMON RICE AND CHICKEN SOUP and this recipe is for an Instant Pot, which I'll use as reference for pressure cooking times (I can make the arborio rice ahead and add with the saute function) but use the first recipe for the ingredients.

I've saved your recommendations regarding use of new spices to the recipe area of my Houzz (just learned how to do that!) and use them, thank you!

2MD

Have been empathizing with you and your reno ... we have done similar projects with bedrooms, while living in the house, with kids. That dust just gets in everything. Plaster/lathe removal and replacing with rock and mud and painting ... was a real juggling act and mess, and stress.

Also been fascinated by your meals with the IP and more. So much so, we have been talking about getting one, maybe several, for the kids as well. I couldn't live without my spices. I let the kids go shopping in my spice pantry when they come. it's surprising what they have learned to enjoy. Am glad we have have a Penzys and a TJ in the metro ... and a Tones factory in the area. (McM spices never tripped my trigger, never seemed fresh).

But I digress. I am an expert at that.

Good luck!

Bragu, continuing the digression (grin), I can't begin to imagine doing this with kids. I just can't. It's unfathomable. Major kudos.

This will sound like a commercial:

I'm finding the IP to be invaluable (I'd barely heard of it, and thought it yet another useless kitchen gadget for those who don't really cook - stupid me!), but using it now for much of everything has given me a fantastic experience as I've used it in more ways than perhaps I'd have used it with a working kitchen, giving me a better familiarity with it, and I know I will continue to use it for many, many things I'd ordinarily do on the range-top or in my oven. Eggs - from hardboiled to poached to those eggbites: just put them in and leave them until done - perfectly done. No babysitting the burners. Risotto - easy peasy. Stocks, soups, beans - again, no babysitting the burners, no spillovers. One pot proteins that I use to cook in my dutch oven - again, faster and meats are so tender, absorbing all flavors, and... no babysitting. Only thing is you have to learn to add some items (such as bell peppers, etc., in last or they cook too much. But now that I've learned, again, easy, just turn it to saute and add the remaining ingredients. BTW, saute settings high and medium will bring anything up to a boil. I reduced half a bottle of wine to a 1 Tbs. syrup in no time for a recipe. That's how I thicken gravies and sauces, all in the same pot. Low saute is a gentle simmer for soup. Steaming veggies - again, it's not rocket science on a range top, but no babysitting in the IP and it takes such little time with perfect results. Rice - all kinds cook differently, but to keep repeating myself over and over, no babysitting, no boil-overs, and Keep Warm is lovely. So yeah, I'll use this far more than I'd imagined. I've never used the slow cooker setting. And as someone said, if you want to use your own recipes, find something similar and go by those (pressure) cook times.

Also bragu, I got the Ultra IP for something I'll never use (faux sous vide - horrible!) but found the Ultra IP does something I will use: for many of the settings you can adjust the temps to Custom (saute can be set for low, medium, high and also custom - you select your temp).

When life slows down, I'll make my own yogurt.

Spices? My gosh. You are lucky! McM is better here than the other available alternatives. I suppose it's not a huge loss to have to toss my spices after we're done and unpacking, as I'll most likely order online for better quality. I do like making my own spice mixes, also. And drying my own herbs. Just not now... due to inadvertent additions of plaster, mortar, and saw dust ; )

Thanks for letting us go OT. But look at where OT takes us. From helpful cooking tips to how complex but incredible relationships are : ) Great thread!

2Many, you'll likely have to toss the flour, but you can probably salvage the herbs and spices. Smell them before using. They're unlikely to be as pungent as usual, but so long as they smell like they're supposed to, rather than dead, you can just use more. Ground spices, however, can get gritty when you use too much, so just use a little caution and weigh the benefits vs. buying new (which I understand isn't a quick trip to the store where you are).