Tempering...first in a series

Tempering: to heat slowly and gradually.

"Most of the time when we talk about a temper, we mean a quickness to anger. In cooking, though, tempering is about making something stronger by taking your time. You temper eggs by adding a hot liquid in small increments. The idea is to raise their temperature without causing them to curdle. The result is a stirred custard that can be used as a dessert sauce or incorporated into a dessert.

Here's something interesting: the consistency of the finished product has nothing to do with the type of liquid used to heat it. The more eggs you use, the thicker and richer the final product will be.

Or in other words, it's the substance you've got when you start that determines the outcome".

 * from Jodi Picoult

Handle With Care

Marriage is like tempering.

Two different people. 

Two personalaties. 

Combined.
A little at a time.
Slowly.
Day by day, hour by hour, minute by minute.
Strengthening each other.

My marriage is like this.  With an exception.  We are more alike than different.  Which means less tempering has been required.  We combined (at least the two of us) rather effortlessly.  Less arguments.  Not many fights.  Really.  I hope and pray that we are made stronger, over time and thru trials.  Unlike making a custard we haven't been able to choose how "hot" our trials are, what they will be or when they will come.  But we have endured (more than our share in my opinion).  What we have now almost 12 years later is sweet.  A perfect custard to savor together.  Because we started with the right ingredients in the beginning.......

*find the recipe here