Five things about me (er, us)

February 11, 2007


This is our first meme. We could use an explanation of the origins of the term ‘meme,’ but what we do know is that we were chosen by Chez Pim for the “5 Things About Me” meme and to pass it on. Well, we decided since MHC is a two-person operation, we’d tell you 5 things you don’t know about “us” instead.

1. Our first date was to see “Natural Born Killers.” What does this say about our relationship? Was it a fluke or did it set the tone? Either way, we’re still together nearly 13 years later. We met when we were seniors in high school — though we didn’t go to the same school — and were set up by mutual friends. It was the wife’s best friend’s birthday party, and we were the only two who were sober — and, our friends said, smart — so naturally they tried to get us together. Cupid couldn’t have done any better. Ain’t love grand?

2. Food weaknesses. Depite the Husband’s affection for fancy food, we actually do have a weakness for the simple things. Take, for example, his love of a good burger. If he’s ravenous and seeking a comfort food, burger is his go-to choice. If stranded on a desert island with only burgers for sustenence (where is such an island?), he would no doubt survive happily until age 40, when he’d perish from heart failure. (Taking him to heaven, where he’d continue to dine readily on the all-you-can eat burgers there). The Husband also has a weakness for chocolate. Yes, the stereotype is that women love chocolate — but the Husband’s affection for the stuff vastly exceeds the Wife’s. Her weakness, on the other hand, is for heat. Spicy foods. Of all kinds. Her common refrain when sampling a dish: “This is good. But you know what would make it really good? Red pepper flakes.” (She’s not all wrong, you know.)

3. And now a fond memory of the Wife from the Husband. We were in Paris about five years ago, rekindling the romance. It was a perfectly sunny day, one of our last in Europe after backpacking. We were sitting on a park bench in front of the Louvre after deciding we didn’t want to spend one more day in a museum, no matter how great it would be. How to fill the time? This is when one of the Wife’s special skills comes in handy. She can recite entire movies, line by line; the Princess Bride in particular. So, the Husband was treated to whole scenes of that classic bit of cinema on a park bench outside the Louvre on a perfect sunny day in Paris. The only question that remains is, “Do you know the classic blunders?” Inconceivable.

4. When cooking was a contact sport. The Husband certainly knows his way around the kitchen nowadays — but it wasn’t always that way. When he first started cooking, in addition to a few failed dishes (shock! horror!), there were also a few second- and third-degree burns, singed arm hair and small knife wounds. The Wife remembers vividly when the Mother-in-Law came to visit and found her son badly bandaged after one such encounter with a hot oven rack. Eyebrows were raised. “I swear it was the margarita pizza’s fault.” Not a great defense but, sadly, true.

5. Our secret ambition: To create a Frankenfoodie. We’re still tweaking the recipe, but we think it might go:

1 quart of Alton Brown (for food curiosity and special cheesy flavor)

3 cups of Mario Batali (his glutton content will help thicken the dish)

1/2 cup of Jeffrey Steingarten (sharp, bitter flavor and mad writing skillz)

2 tbsp. of Gordon Ramsey (for his athletic ability, tall stature, foul mouth and British accent — come on!)

1 tbsp. of Paula Deen (um, that’s just like adding butter or bacon fat — a must have in any recipe)

1 tsp. of Christopher Kimball (he may be a little dry and tough, but with braising he’ll soften)

A splash of Anthony Bourdain (not too much, that’s strong stuff)

Eye of newt (a must in any witch’s brew!)

Directions: Stir to combine, let stew on high heat for 50 days and nights. Pour into your favorite foodie mold and enjoy!

Actually, we haven’t perfected the recipe, and would love your thoughts.

Finally, we appreciate the tap by Pim and we decided to pass it along to some of our favorite other blogs. So the following folks are ‘it’:

Mimi at French Kitchen in America
Brilynn at Jumbo Empanadas
Scott at Sugar & Lard
Kate at Cook ‘n Kate
PuddingPop at Wait-and-See Pudding


  1. I’m amazingly psychic when it comes to these things… that or I was already tagged by Scott of Real Epicurean, you decide… I could give you 5 more things, but do you really want to know that much about me??
    5 Things Meme

  2. Yes, Brilynn! Write more… 50 things! Oh, alright. I guess we should tap someone else. (Sorry! We overlooked the post where you had participated!) Le sigh.


  3. You’ve got the Frankenfoodie down pat — The ‘splash of Anthony Bourdain” made me fall out of my chair laughing.

    Quite a good “recipe”


  4. Can I make them up?

    Like, I look just like Angelina Jolie? No wait, You’ve seen my picture.

    Or, or, I am a Cordon Bleu chef? No?

    OK, OK, I’ll do my best.

    (I was tagged once, too, but I there are more than five things about me I want you to know, so I’ll do it again…)

  5. See this is totally my fault. I’m trying to find people and so I went through folks blogs and clearly did not do enough due diligence on my part. Ah, well. C’est la vie.

  6. This is strange because it’s the second time I’ve sent this link to someone this week:

    And there you have it, the origin of the meme.

  7. I love the frankenfoodie! seriously good stuff. we are quite a bit like you guys! to tyler, everything’s better with red pepper flakes… and he loves chocolate WAY more than i do. i think you’ve got it right, husband, as far as the burgers are concerned! what’s a better comfort food than a nice greasy hugeass burger! fun times 🙂

  8. Not to worry, H, I love talking about myself.

    I have a blog, don’t I?

  9. Aren’t you already cooking up a little foodie?? One part husband and one part wife, bake slowly and lovingly for nine months and then nurture for the next 60-80 years (or whatever you are allowed) with love, kindness, patience, grace, humor, sensitivity, trust, equality and faith; not to mention a entire lifetime of joy. Be sure to pass on the love of cooking when your little foodie is ready!

    Oh, and the meme? Thanks!

  10. Kate, thank you. I think you may have a point there. Our home grown Frankenfoodie would hopefully avoid the orange crocs of Batali and the acerbic wit of both Steingarten and Bourdain (or at least limit the latter to his teenage years).

    And I love yours and others little pieces of information.

  11. You two are too cute and too funny!!!!

  12. Husband, that was fantastic! And I’m impressed that I knew almost all of your ingredient chefs. And “glutton” instead of “gluten?” Very cool.

    In our house, my wife is also the one who likes spicy food. Being from the caribbean, she finds red pepper flakes pleasantly mild. She prefers pepper sauce purchased in Trinidad and red or green Thai curry paste, which turns my face a very interesting shade of red. Actually she is very kind to me, and adds the pepper sauce later. But often she prepares one version of dinner for us and another for our kids.

    The three year old likes pepper sauce.

  13. My Husband Cooks and family reunion. There is a movement afoot to cook a meal once a week from My Husband Cooks. Different cooks in different houses. I may go with the donuts. Fun, huh? Candace

  14. The Frankenfoodie is a great idea. Let me know when one is done!

    Oh, and on memes: http://en.wikipedia.org/wiki/Meme


  15. The word “meme”, and the concept itself, was coined by the British zoologist Richard Dawkins in his famous book The Selfish Gene in 1976, using it to denote a unit of cultural information by analogy with “gene”, a unit of inheritance information.

    There’s more information here , for instance, with that article providing further links including to background on Dawkins and his important work.

  16. Yhanks youfd2282bd8c83a0ae00c16c690724b85a

  17. I’ve always thought Anthony Bourdain and Nigella Lawson should have a chef baby. It would be a high degree of dichotomy, but I think it could make awesome food (that is if cooking skills are a heritable trait! I hope they are).

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