Marriage Monday/Virtual BBQ Link Up

Helping your husband….sounds like manual labor right? Although that is true, we are to help our husbands with work if we are asked to. Right now though, I am working on a different type of “helping” in my marriage.

Sometimes “helping” your husband, means knowing when to walk away and give them some alone time/some space. This particular “helping” aspect I am not great at. I like to talk (too much), I like to spend time with those I love, etc. I have learned much over the last decade in this area, but am far from perfect.

My hubby was a bachelor for 37 years, prior to marrying me. His independence, mannerisms, lifestyle and desires all were the portrait of a bachelor.

Some days this works well, as I am often busy with the kiddos and he is able to do his own thing.

Other times, I want to spend time with him and do things together, but I’m learning to tell when he needs some space. At times I am hurt, other times I find something to do. Like, writing this blog post, on vacation, unplanned. Yet I write best in the quiet, uninterrupted moments. This is just such a time.

I forget how little alone, “unscheduled”, non-busy, no chore/housework time I have. Then I get away and am able to “rip out” 3 blog posts in 2 days!

Each couple needs their own space, not typically at the same time. We must learn to read our spouses, and know when they need alone time.

This is part of helping our husbands ~ knowing when they need time alone. They work hard taking care of our families, thus they need time for themselves, away from work and responsibilities.

May we have eyes to see our husbands need for alone time…..

BONUS!

I hope you enjoy the following recipes ~

The first one  is a favorite for our family especially in the summertime when strawberries are ripe!

Non-Dairy Sour Cream Cake

Preheat Oven to 325 degrees

Grease pan with shortening and dust with flour

Ingredients 

3 Cups Flour (I use Whole Wheat)

3 Cups Sugar (I use Sugar in the Raw)

2 Sticks Earth Balance “Butter”

6 Eggs

1 Tsp. Baking Powder

1 Tsp. Vanilla

8 oz. Tofutti Better than Sour Cream

Combine all ingredients in mixer and mix well 

Pour batter into prepared pan

Cook for 1.25 – 1.5 hours until golden brown

Let cool in pan before removing

Top with desired whipped topping & berries

Enjoy 🙂

Non-Dairy Chocolate Cheesecake

I usually make a graham cracker crust, but today I didn’t have any graham crackers, so I just made a regular pastry crust.

Preheat oven to 325 degrees

Never Fail Pie Crust 

1 C. Flour (I use whole wheat)

3/4 Tsp. Salt

1/3 C. Shortening

Ice Cold Water in a bowl

Mix dry goods ~ cut in shortening ~ stir in a little water at a time until forms a ball (not sticky)

Roll out

and place in pie plate.

Bake at 325 degrees for 10 minutes.

Preheat oven to 375 degrees

For Filling ~ 

3 8 Oz. Tofutti Better than Cream Cheese

1 C. Sugar (I use Sugar in the Raw)

1 Tsp. Vanilla

2 Eggs + 1 Egg Yolk

1/4 C. Coconut Milk

4 Oz. Semisweet Baker’s Chocolate (melted)

In a large mixing bowl beat cream cheese, sugar, flour and vanilla. Add melted chocolate and fold into the cream cheese mixture. Add eggs and egg yolk all at once, beating on low speed just till combined. Stir in milk.

Pour filling into crust lined pan. Place cookie sheet on 2nd oven rack to catch overflow. Bake at 375 degrees for 40-50 minutes.

Center will appear nearly set when shaken. Cool on a wire rack for 45 minutes. Cover and chill at least 4 hours before serving.