Himself Pleases This Mass

18 Responses

  1. Jess says:

    I understand how you feel about ByroGroom because I have one of my own and he’s just peachy. He makes the most amazing pizza on Friday nights and we’re all ruined for any other pizza now. Also he sometimes drives me crazy but that’s part of what I like about him. Byron, you rock for being the spinach in Jocelyn’s soup. I can’t imagine two more wonderful people and just thinking about you guys makes me happy. Also, it’s ironic that my dad, at 40, is even younger than you, especially since I’m 37. His age seems to vary as the years go on, but I’m pretty sure he was not THAT precocious a lad, especially since my mom is 4 years younger than he is. Also, ew.

  2. Lil says:

    Ok, well I wouldn’t want to bore Byron to death because then you’d have to hunt me down and rip my head off. So. Two dishes.

    Kafta.(or Kofta if you prefer). I’d never tried it but deemed it unedible. ‘Cept my brother in law is Lebanese. And his mom makes awesome (and I do not use the word lightly) Kafta, and I said, “Well I know I won’t like it”, and he made me taste it, and it was awesome (see above parenthesis) and damned, if since then I haven’t felt obliged to at least taste something before declaring I don’t like it.

    Which was the case with the next thing: escargot (yeah, chichi word for snails). I had been invited for dinner at my brand new mum-in-law’s place, and she’s very good at intimidating people through food of the chichi variety. First meeting of inlaws, you get escargot in Cointreau sauce. When you are basically a steak (or kafta) and potatoes type. My first thought. “Oh fuck, what if I hurl”. My second. “I can do this”. My third: “Hey, this isn’t half bad”. Not that snails will ever be my favourite “i must have this on my birthday” dish, but still, they’re not bad at all.

    Still and all, I prefer the kafta.

    Happy B-day Byron!

    • Jocelyn says:

      It’s so cool to know the “kafta” dish exists throughout the Mideast. It’s spelled “kofte” in Turkish and pronounced “kof-tay” or “kof-tuh.” GREAT answer, chicabelle. No need to rip your head off.

  3. lime says:

    it always makes me happy to read of your love for byron. it really does. and i wish him a very happy birthday and many more years of juggling on bosu balls and mastering unicycles and bedecking the moon he hung with spinach. ok, so a recipe is not leaping to mind but for years i have strenuously stated my aversion to brussels sprouts. this thanksgiving one of my cousins brought them to the family dinner….some with mustard, some without. i tried some of each, even though i hate mustard. i still maintain my general dislike of mustard but i can state that the brussels sprouts were pretty ok and i’d be willing to give them a try again. i am told they are quite yummy with a balsamic reduction and i do like me a nice balsamic reduction.

  4. Rebecca says:

    I’m so glad you have one (a Byron). And here I thought I snapped up the very last one (or Juan). Anyway, the food I never thought I’d like but actually l-o-v-e is artichokes. Dipped in lemon butter, and I mean dripping with it. Yum.

  5. My husband juggles, too! Though I don’t thinks he’s ever tried it on a Bosu. Hmmm.

    To be perfectly honest, I can’t think of a food I was skeptical of trying. That’s how much I love food. This weekend, though, I’m making one of my favorite dishes that I bet you’d both enjoy–butternut squash/goat cheese lasagna. Technically, it calls for pumpkin, but I use butternut squash. http://www.cookstr.com/recipes/pumpkin-and-goats-cheese-lasagne

  6. chlost says:

    What a guy! No wonder you always seem so happy (unless you are crabby….as in last post). And just so you know, he is a lucky guy as well.
    I never thought I’d like black olives. Go figure. Now I use black olives in as many ways as I possibly can.
    I still don’t like mushrooms, though….fungi-yuck!
    And if I recall correctly, 42 is a pretty great age…..

  7. Green Girl in Wisconsin says:

    Many happy returns. I’m glad you found Mr. Wonderful, One and Only.

  8. Meg says:

    I love food, pretty much all food, and I’m always game (get it?) to try anything new, so answering this question as posed is difficult for me. How about if I tell you about a food I used to love and used as a weapon? I loved liver when I was a kid. As the 5th of 6 kids, I had little power over my siblings except for one day of the year – my birthday. That’s when we each got to choose the family meal and I always chose liver and onions. Yes, I liked it, but it was mostly for the devilish pleasure of forcing the meanies to eat it. I thrilled to watch them writhe and gag. I smile now just thinking of it. Oh, and I smile at how well-matched you and your Byron are. I share a similar blissful arrangement and it has made all the difference. Happy day of his birth to you both.

  9. WOW! I can easily understand why Byron would become “Lord Byron.” If I’d ever have been so fortunate as to encounter someone like that, I’d be calling him Lord Whatever the Name” for sure too! Hope he does have a great birthday but I’m pretty sure you’ll figure out some fantastic way to show him even more how much you do more than just appreciate him. As to the menu items that I encountered with a great deal of skepticism over the years, let me start off with two things that always graced our table every year at Christmas -one being a dish call -in English -Jellied Veal but which I won’t even think about trying to write the Swedish name for it and the other would be Lutfisk. I’m the only one I think of my generation of cousins who ever liked either much less both of those dishes. Over the years a few other things I decided to give a shot were escargot (Once), oysters on the half-shell and oyster stew (many times now), cabbage, as in coleslaw, lima beans and grape jelly. Hell of a combo, isn’t it? I have no clue as to why, as a child, I hated coleslaw, limas and grape jelly but no one had better never have put even a tiny dabble of them on my plate or they would have risked the hissy fit equivalent to the wrath of God, for even thinking of doing that! Today, and for many decades now as a matter of fact, I love those foods. Go figure. I guess it’s that bit of finickyness in me that gives me hope that someday -perhaps even soon – my younger grandkids will discover there are many foods besides chicken nuggets or mac’n’cheese and that they are equally as pleasing to the palate too!

  10. geewits says:

    I LOVE that Seattle drawing! That’s great. My new food that I never thought I’d like is actually spinach and now I want it in everything and in every way. You’ve given me an idea for this Saturday’s dinner. I forgot about floating it in soup. I think I’ll whip up a soup stew thing with Italian sausage and spinach. I hope your wonderful husband had a great birthday!

    • Jocelyn says:

      I’m so glad you love it! I love it, too. Byron prefers the un-colored copy, which is solely black and white ink. But I adore the red and yellow. In about 9 months, I can’t wait to reveal what he’s working on now. My mind is blown by the intricate, tiny, rich inking he’s doing right now. Watch this space.

  11. kmkat says:

    Foods I hated, then tried, and found I still hated them: liver, lima beans.

    Food I found I loved: cream cheese, spinach. Yeah, and they are good together. Cream cheese thinned with some milk, mix in a bunch of Parmesan, combine with cooked chopped spinach (I have always used the frozen kind, 2 packages), top with more Parmesan, bake until golden brown. Also, stir-fried fresh spinach, cooked about 2.5 seconds, just until it wilts. Add salt, plus garlic and/or lemon juice if you like That Sort Of Thing. A Chinese friend taught me that on.

    It is always comforting to know about other couples who make each other happy. Byron is multi-talented (as are you, m’dear). HB2him!

  12. Deborah says:

    It’s all about the green stuff. Tonight, desperate for a way to make quinoa semi-interesting, I added spinach and feta. And I also intend to add it to the red lentil curry that’s programmed for Sunday night.
    Any guy who can improvise with spinach is more than OK in my book. You two had to have been made for each other.

  13. Spanakopita. I was a spinach hater from way back but when I made that inevitable college age foray into vegetarianism, back in the days when I dressed like an Edie Brickell groupie, I figured I’d have to make peace with it. The recipe in Vegetarian Times called not for a layered spinach and pastry combo, rather, tartlets folded like flags in strips of phyllo pastry. I carmelized my onions and mixed them into my steamed and drained spinach, stirred in fresh pepper and feta cheese, and folded my little Greek flags, feeling fancy for using phyllo. (Then mostly annoyed. Phyllo dries out FAST.) I brushed them with olive oil as instructed and baked them, and they were delicious. Reading this makes me want to make them again.

  14. Kathryn says:

    It’s not every guy who would make frog-in-a-blender soup for his wife.
    Darn it all, you two are young. Jeez.
    Food I didn’t think I’d like, but did? I’m sure it will be calamari – if I ever try it.
    Tentacles, ugh.

  15. Shannon says:

    I’m just now reading this so extended birthday wishes to Byron. And I second the thought expressed above — just knowing the two (four really) of you makes me happy. I thank Byron everytime I get something out of the things he improved in my house — a place to hang my hot pads, a new cupboard, and the way he organized the closet.

    As for food — I’ll go ahead and list kale chips. I never had them until Byron made them and they were delicious! So handy he is — able to whip up something edible even from my refrigerator.

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