TAKE A BREAK
Here’s a not-so-fun fact: January is the most common month for couples to divorce. Why is January ‘divorce month’? No one is entirely sure why so many spouses choose January to cut the knot, but family law attorneys and other experts have floated several theories. • As the first month of the year, January is the perfect time for a fresh start. It may take ending their marriage for spouses to achieve their resolutions and find happiness. • Many couples stay together for their kids. After the high- pressure family holidays of Christmas and New Year’s are over, it may feel easier to initiate a separation. • If you stay married for even one day of the new year, you can file your taxes jointly! This could incentivize couples who separated earlier in the year to wait until January to seek divorce officially. It’s hard to say which of these theories is the real reason behind January’s high divorce rate. It could be a combination of the three. Whatever the reason, the good news is that we’ve made it through “divorce month” and into February — the month of romance. How can you keep your current (or future) marriage strong? We’ve gathered tips from couples married 50 years or longer to help you strengthen your marriage and navigate future divorce months. Reader’s Digest originally published these quotes, but they are so wonderful that we couldn’t resist sharing them! • Zelmyra and Herbert, married 87 years, offered these words of wisdom: “Remember, marriage is not a contest; never keep score.” • Don and Estelle, spouses of 50 years, told RD: “We look back only to the good times. Remember and revel in your successes.” • Jenny and Manny, married 65 years, shared our favorite advice: “When GOODBYE, DIVORCE MONTH. HELLO, ROMANCE! 3 Expert Tips for a Stronger Marriage
CURRIED STEAK WITH SCALLION RICE AND PEAS
Inspired by MarthaStewart.com
• 1 lb flank steak, room temperature
• 4 tbsp extra-virgin olive oil, divided • 1 bunch scallions, thinly sliced, white and light-green parts separated from dark-green tops • 8 oz sugar snap peas, trimmed and halved on the bias
• Kosher salt and ground pepper • 3 tbsp massaman curry paste, divided • 1 1/4 cups white rice • 2 1/2 cups water, divided
Directions 1. Season steak with salt and pepper. Brush with 1 tbsp curry paste, and let stand 10 minutes. 2. In a saucepan, combine rice, 1 3/4 cups water, 1 tbsp oil, and 3/4 tsp salt. Bring to a boil, then stir, cover, and reduce heat to low. Simmer about 15 minutes before adding white and light-green scallions. Cover to steam. 3. Heat a large cast-iron skillet over medium-high heat. Swirl in 1 tbsp oil. Add the steak, flipping once; cook this for 7–9 minutes, then transfer to a carving board. 4. Reduce the skillet to medium heat, then add 1 tbsp oil and the remaining 2 tbsp curry paste. Cook this for 1 minute. Add 3/4 cup water and cook until reduced, about 30 seconds. Transfer to a bowl and cover. 5. Wipe skillet clean, then add remaining 1 tbsp oil. While stirring, add snap peas. Season with salt and cook this until crisp-tender, about 2–3 minutes. 6. Fluff rice before stirring in scallion tops. Slice steak against the grain, then serve with rice, peas, and curry sauce.
you go to bed at night, it doesn’t matter how angry or sad you are;
always touch toes. It’s a little reminder that I’m here and
I love you no matter what.”
We hope you enjoy this month of romance and many more!
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