Last month, I finally got the chance to ask the question that has been in my head for quite sometime. I had to find the right timing or else he will not take me seriously. My question was “How can I be a better wife?” . Not that I feel I had been a bad wife. Franco is very expressive so I know he appreciates me. I just wanted to know how can I be better. I try my very best to be a better mom all the time, so why not make more effort to be a better partner? I tried to anticipate what his answers would be so I can be less defensive and more open minded. Comb your hair at least once a day. Get yourself sexier underwear. Make more effort to get close to my friends. Stop nagging me about my jujitsu trainings. Keep the shelves orderly. Less Aki, more me. No more magazines please. Stop pressuring me to stay awake and drive you to the shuttle terminal. What would he say?
Well, his answer was short. The message was straight to the point. STOP BUYING CHICKEN BREASTS. Haha. For the past couple of months, health has been a priority. We have been eating fish, chicken (well not me. I still don’t eat poultry) and vegetables. I read somewhere that chicken breast fillets are the healthiest because they are fat free. Unfortunately, Franco hates them. He thinks they are heavy and bland. Despite his complaints, I kept buying breast fillets. So, when Franco told to stop buying, I switched to thigh fillets. They are fattier but I guess they are healthier compared to pork and beef, right?
Here is my hubby’s current favorite chicken thigh fillet recipe. This recipe was adapted from my 15 pesos South Beach book. I know it does not look good in the picture but they say it is really good. When Jyl was visiting last month, I had to ask her to stop eating because there won’t be any chicken left for Franco. hehe.
4 tablespoons olive oil
1 clove garlic, crushed
6 chicken thigh fillets, fat removed
1/2 cup white wine
3 tomatoes, diced
Heat the oil and garlic over medium heat.
Season the chicken with salt and pepper and add to the skillet.
Cook for 7-10 minutes until browned.
Add white wine and cook for two more minutes
Remove the chicken.
Saute the tomatoes in the same skillet until tender.
Place the tomatoes and the drippings over the chicken.
Serve with a smile