From my experience, marriage has an incredibly long learning curve. I’ve been happily married for four and a half years, and still I feel like I’m learning new things every day.
One lesson that has taken me longer than most to learn is that I will never be able to predict how much food my husband will eat.
He’s a pretty active guy, and I sometimes underestimate how much fuel he needs. I keep thinking that my meals will make enough for two people, plus lunch leftovers for two, but about half the time, the lunch leftovers are only enough for one. Since I have a more flexible schedule and work from home, I send the leftovers with him. Inevitably, that means I stand in front of the fridge for about ten minutes each time wondering: “what’s for lunch?”
After a few weeks of this, I realized that I wasn’t getting any better at figuring out my husbands portion needs, so I started planning a backup lunch by making a big salad that would last for multiple meals in the event that there were no leftovers for lunch. My Greek chickpea salad is one of those recipes that I use a lot for this, and so is this amazing quinoa and shrimp salad. It’s colorful, delicious, and ridiculously easy to make.
Makes about 3-4 servings (for me at least)