Being married is pretty great. I highly recommend you take the plunge if you haven’t done so already. Be prepared, however, for some compromise. It’s essential. I suppose it’s also character-building if you feel the need to look on the bright side of things.
I try to acknowledge this intimacy by doing my best to be self-aware. I wear deodorant. I brush my teeth before I board the plane. I pack some gum just in case. And, of course, I bring a book so that no one is forced to engage in inconsequential banter with a stranger. This is just plain normal conscientiousness, right?
Roasted Broccoli and Shrimp
2 pounds broccoli, cut into bite-size florets
4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving.
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
Adapted from the New York Times