Instead of striving to be the one who ‘wears the pants’ in the family, men should be donning the apron. Why?
Because it’s sexy.
Research, commissioned by the appliance brand Sunbeam, showed women get more turned on when their male partners are whipping up a cake, or making a cup of coffee than they do when the men are using power tools.
London neuroscientists monitored the reactions of 20 Australian female partners when their significant others were doing a variety of chores.
Ironing, drilling, and sawing took second place to kitchen creativity in terms of a turn on.
COOKING – THE LANGUAGE OF LOVE
Sexologist and relationship expert Dr. Nikki Goldstein said seeing men in the kitchen showed off their creativity and actively demonstrated that they cared about their partners.
“They are thinking outside the box and I think that is very appealing to a woman, “she said.
Consider all the male chefs who have women salivating – and not just over the dish they are creating.
Men like Curtis Stone, Jamie Oliver, Ainsley Harriott and Heston Blumenthal, to name a few.
The only dish Hubby could make when we first met decades ago was spaghetti bolognese – and it wasn’t very good!
MOVE OVER JAMIE – HUBBY IS HERE
These days when I really want to get the family over for dinner I tell them Dad is cooking. It’s not that I’m a bad cook, it’s just that Hubby is GREAT.
This man is happy making meals that require a lot of work and he loves to try new things. When it comes to Asian ingredients, he knows more than I ever even want to.
When I asked him what he likes about cooking, he said: “I find it relaxing”.
Last month he made his wonderful steamed pork dumplings as an entrée to a BBQ in honour of a son’s birthday. This dish is a family favourite and I’m going to share it with you – with Hubby’s permission of course.
Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
STEAMED PORK DUMPLINGS
Serves 4 – (if you can bare to share)
Prep Time: 20 minutes
- 250 g lean minced pork
- 2 spring onions, finely chopped
- ½ cup water chestnuts, finely diced
- 2 tbsp. coriander leaves, finely chopped
- 1 tbsp. light soy sauce
- ½ tsp. white pepper
- 2 tsp. sesame oil, plus extra for brushing
- 24 round dumpling wrappers (found in the fridge section of most supermarkets)
- 1 large cabbage leaf
- Combine the pork, spring onions, water chestnuts and coriander in a bowl.
- Squeeze through the fingers to make a smooth paste.
- Add the soy sauce, pepper, and sesame oil and work in thoroughly.
- Place a portion of the filling in the centre of each wrapper (about 1 tsp.).
- Brush the edge with water, fold over and pinch together.
- Line a large steamer basket* with a cabbage leaf.
- Arrange the dumplings over the leaf and brush with sesame oil.
- Set the basket over water in a wok.
- Cover and steam for about 15 minutes.
- Brush with extra sesame oil and serve immediately with some soy sauce for dipping.
- Try not to make yourself sick by eating too many.
*If you don’t have a steamer basket, place a small rack – such as cake rack – in the bottom of the wok and any small basket on top.
Don’t forget, sharing is caring.
Come back Friday when I will be sharing with you some relationship tips, including one that will surprise you.
Happy cooking and have a gleeful week, Tamuria