What’s the image that popped in your head when you hear someone is “married” and “have 2 toddlers”?
- Messy hair
- Body odor
- Infrequent shower
- Legs not shaved (not to mention bikini lines)
- No perfume
- Smell of baby lotions
- Oily face
- Baggy clothes
- No makeup
- Smell of baby spit ups
I mean, seriously, the list can go on and on.
Honestly, I’m quite sure I didn’t sign up for this just a short 8 years ago when I said “I do” to Mr. Lee. And truth be told, did I find myself checking off of this list from time to time? The answer is “You bet!”
So I’ve found myself pondering on the things we do as a couple to keep our love tank filled up.
In light of celebrating our 8-year wedding anniversary, I thought I’d let you in on some (not so) secrets.
The keyword for me is growing a sense of “together-ness” through multiple “Intimate Moments” that we share intentionally or unintentionally.
- Physical Touch. Every human being is born with a basic need to be touched. I’m not talking about just sex here. Physical touch can also include holding hands, lean your head over on his shoulder, his hand over your waist while sitting next to each other, etc. Take a moment daily to fill this need.
- Travel Together. Both Mr. Lee and I travel for work, for ministry and for fun. There are a lot of business and social calendars to keep up! We always try to accommodate each other’s schedule and travel together as much as possible (especially when kids are not yet at school age). So many couples got carried away with small toddlers and never made an effort to travel together. Once children hit school age, it becomes harder to travel together. We’re quite intentional about this and we’ve been able to share priceless moments during our travels (with or without kids)!
- Wine & Cheese. Every evening, Mr. Lee would pour himself a glass of wine and nibble on some fine cheese. I’ve noticed this is something he really enjoys - part alone time, part relaxation. I either pour myself a glass or drink my “good night” tea while sitting close to him. We keep each other company while exchanging small conversation here and there.
- Encouragement. Make this a habit. Practice speaking only positive, edifying words of encouragement to your loved ones. A big love tank filler!!! For starters, try “I love you”, “thank you for making dinner tonight, I really enjoyed it”, “your insight on what I’m struggling with is really inspiring”.
- Take Risk. Oftentimes, familiarity kills curiosity and curiosity is what fuels the growth of any relationships. If your spouse asks you to try out a new restaurant with him/her, say “yes” instead of “why do you like to spend money”. Stay curious and always look forward to discovering something new together and soon you will find each other far more interesting!
For our 8th year wedding anniversary, Mr. Lee decided to surprise me with a fancy chef’s tasting menu at a restaurant of his choice. Well, to be honest, there are simply way too many places I’d like to go and try them out. Can’t help a curious foodie!!!
Here are some highlights of the evening. Do not continue reading if you’re feeling hungry!
a French cuisine restaurant located in the spectacular Disney Concert Hall of Downtown L.A.!
The restaurant belongs to The Patina Group, co-founded by famous restauranteur Nick Valenti & master chef Joachim Splichal, bringing fine dining experience to the food scenes of Museums, Art Galleries and venues alike.
menu is simple, chic and elegant in pink.
smooth & spectacular from Chateauneuf du Pape
what a bold statement to start the tasting with one fried and a baked puff?!
right: puff pastry+goat cheese+prosciutto
left: parsley waffle+quail egg+caviar
crispy chicken skin+creme fraiche+shiitake mushroom+pepper+sprout
GREEN ONION, FRENCH BAGUETTE, 7 GRAIN
all very tasty but my favorite was the onion bread :)
chorizo, soubise, rosemary smoked potato mousseline, kataifi nest
smoke + sound
the taste was simply divine!!!
LAGOUSTINE AND BONE MARROW
black trumpet mushroom, rye disk, chicken jus
SEA URCHIN CUSTARD CASSEROLE
Santa Barbara Sea Urchin, Yuzu, Fennel Foam
grapefruit brûlée, tapioca, ginger, lime, thai basil
WILD STRIPED SEA BASS
braised leeks, celeriac puree, potato spiral, red wine verjus reduction
every dish comes with different sets of utensils (just to show a few)
someone got bored while waiting for his food and took this photo of me
shishito pepper, horseradish mustard, bearnaise beignet, potato fondant, bone marrow crust, sauce bordelaise
VARIATION OF SUCKLING PIG
black pudding, brussel sprout, caramelized apple, whole grain mustard sauce
Guess what gave the black pudding color???
ARTISANAL CHEESE SELECTION
we picked 4 kinds of cheeses from the cheese cart
concorde grape sorbet, pine nut brittle, verjus raisin puree
SWEET POTATO CREMEUX
maple meringue, brown butter crisp, sweet potato sorbet
light & refreshing - a perfect ending :-)
PETIT FOUR (mignardises)
they were gone in seconds
Wanna take someone special to give it a try?
141 S. Grand Ave. Los Angeles, CA 90012
Reservations 213 972 3331
Valet parking available