COMMON CAUSES OF MARITAL PROBLEMS

[sj5 4]

3.Frustration. Most persons have a tendency to become irritated and angry when their desires are blocked or thwarted.Frustrated people tend to become aggressive.The wife may give into the husband but she may take it out on him in other way such as nagging.It is not always the presence of contrary traits possessed by the wife which may clash with the attitudes and actions of the husband.Marital conflict may not only be a difference in traits but also a collision of wishes.The wife wants new curtains; and the husband wants a tool set.Guess who wins out at the end.You're wrong.Nobody wins.

when i drive , i frustrated him when i refused to turn right in blockbuster

[✿Ice Rain✿ 0]

Who should be the 'boss' in the family? Hrmmm......

Better than #14 a working wife... If a man just wants his wife for himself clearly he isn't mature enough to married in the first place. Not to bash stay at home spouses who are home for actual, real, mature reasons, but if that's the only reason for it, that's pretty sad...

There are husbands who tends to be jealous of their wives' time. A wife's promotion and success at work are a a threat to the husband. The competition can become a rivalry where the husband feels that his masculinity is challenged bu his wife's success. This is a possible that will cause trouble , specially when the husband cherishes the older tradition of complete male dominance in all things.A traditional husband who wants a full-time housewife whose interests revolve completely around him and whose life is subordinated to his standards and wishes.

Edited April 21, 2008 by SHAPE OF MY HEART

[✿Ice Rain✿ 0]

With regards to the authority and responsibility, who should be the boss in the family? wife or husband? who should wear the pants? The question of who should exercise authority sometimes brings tension in the family.

[R&I 0]

Who should be the 'boss' in the family? Hrmmm......

Better than #14 a working wife... If a man just wants his wife for himself clearly he isn't mature enough to married in the first place. Not to bash stay at home spouses who are home for actual, real, mature reasons, but if that's the only reason for it, that's pretty sad...

There are husbands who tends to be jealous of their wives' time. A wife's promotion and success at work are a a threat to the husband. The competition can become a rivalry where the husband feels that his masculinity is challenged bu his wife's success. This is a possible that will cause trouble , specially when the husband cherishes the older tradition of complete male dominance in all things.A traditional husband who wants a full-time housewife whose interests revolve completely around him and whose life is subordinated to his standards and wishes.

Sooooooooooooooooooo true!!!!!!!!!

[DeadPoolX 9]

Who should be the 'boss' in the family? Hrmmm......

The simple and fair way to solve this issue is a "best two-out-three" game of Paper-Rock-Scissors.

[franklie 0]

possible Causes of Marital Problems.

10.Trifles.

Speaking of Trifle one of the best recipes I have found is the following:

English Trifle with Pears and Dried Cherries

by Carolyn Miller

from Williams-Sonoma Christmas

(Simon & Schuster Source, 2003)

Serves a large crowd

Trifle, a layered dessert of sponge or pound cake, crème Anglaise, fruit, and fresh whipped cream have been showing up at elegant Christmas dinners for centuries. This version by Carolyn Miller makes for a particularly festive dessert-table centerpiece.

Ingredients FOR THE CRÈME ANGLAISE

2 cups milk,

2 large eggs, plus 1 egg yolk

1/4 cup granulated sugar

2 teaspoons vanilla extract

Ingredients FOR THE TRIFLE

1 cup dried tart cherries

3 Bartlett pears

Juice of 1 lemon

2 cups raspberry jam

1/4 cup warm water

1 cup slivered almonds, toasted (SEE NOTE)

One 9-by-5-inch bakery pound cake

1 cup sherry (preferably amontillado or oloroso), Madeira, or sweet Marsala 4 cups Crème Anglaise (above)

Ingredients FOR THE WHIPPED CREAM

1 1/2 cups heavy cream

1 1/2 tablespoons confectioners' sugar

1 teaspoon vanilla extract

MAKE THE CRÈME ANGLAISE

1. Rinse the inside of a non-aluminum saucepan with water and shake out the excess water. Pour in the milk and place over medium-low heat until small bubbles form around the edges of the pan, about 5 minutes. In a small bowl, combine the whole eggs, egg yolk, and granulated sugar and whisk just until blended. Gradually whisk in half of the hot milk, then pour the egg mixture into the pan. Reduce the heat to low and cook, stirring constantly until thick enough to coat the back of spoon, leaving a clear trail when a finger is drawn through it, 6 to 8 minutes. Do not allow to boil.

2. Strain through a fine-mesh sieve into a bowl. Stir in the vanilla. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or for up to 2 days.

MAKE THE TRIFLE

1. Put the dried cherries in a small bowl and add boiling water to cover. Let stand for at least 30 minutes to plump the cherries. Drain. Reserve about 2 tablespoons of the cherries for garnish.

2. Peel the pears, halve lengthwise, core, and cut the pears crosswise into thin slices. Put them in a bowl, add the lemon juice, and toss to coat. In a small bowl, combine the jam with the warm water and stir. Reserve about 2 tablespoons almonds for garnish.

3. Cut the sponge cake into slices 1/2 inch thick. In a 2 1/2-quart trifle dish or deep glass bowl, make a layer of one-third of the cake slices, cutting and fitting them together as necessary. Sprinkle the cake layer with one-third of the sherry. Dollop one-third of the jam mixture over the cake. Sprinkle the jam with one-third each of the pears, cherries, and almonds, in that order.

4. Pour 1 1/3 cups of the crème anglaise over the top. Repeat to make 2 more layers.

5. Cover the bowl with plastic wrap and refrigerate the trifle for at least 2 hours or for up to overnight.

MAKE THE WHIPPED CREAM

1. About 30 minutes before serving, make the whipped cream: In a deep bowl, using a balloon whisk, beat the cream, confectioners' sugar, and vanilla until soft peaks form. Spoon the cream over the top of the trifle. Garnish with the reserved cherries and almonds.

2. Let stand at room temperature for about 30 minutes. To serve, scoop out large spoonfuls, going down to the bottom layer.

NOTE: To toast the slivered almonds, in a small, dry frying pan over medium-low heat, stir the almonds frequently until they are fragrant and begin to turn golden brown, 2 to 3 minutes. Immediately transfer to a bowl and let cool.

[✿Ice Rain✿ 0]

Hehe, LOL!!

possible Causes of Marital Problems.

10.Trifles.

Speaking of Trifle one of the best recipes I have found is the following:

English Trifle with Pears and Dried Cherries

by Carolyn Miller

from Williams-Sonoma Christmas

(Simon & Schuster Source, 2003)

Serves a large crowd

Trifle, a layered dessert of sponge or pound cake, crème Anglaise, fruit, and fresh whipped cream have been showing up at elegant Christmas dinners for centuries. This version by Carolyn Miller makes for a particularly festive dessert-table centerpiece.

Ingredients FOR THE CRÈME ANGLAISE

2 cups milk,

2 large eggs, plus 1 egg yolk

1/4 cup granulated sugar

2 teaspoons vanilla extract

Ingredients FOR THE TRIFLE

1 cup dried tart cherries

3 Bartlett pears

Juice of 1 lemon

2 cups raspberry jam

1/4 cup warm water

1 cup slivered almonds, toasted (SEE NOTE)

One 9-by-5-inch bakery pound cake

1 cup sherry (preferably amontillado or oloroso), Madeira, or sweet Marsala 4 cups Crème Anglaise (above)

Ingredients FOR THE WHIPPED CREAM

1 1/2 cups heavy cream

1 1/2 tablespoons confectioners' sugar

1 teaspoon vanilla extract

MAKE THE CRÈME ANGLAISE

1. Rinse the inside of a non-aluminum saucepan with water and shake out the excess water. Pour in the milk and place over medium-low heat until small bubbles form around the edges of the pan, about 5 minutes. In a small bowl, combine the whole eggs, egg yolk, and granulated sugar and whisk just until blended. Gradually whisk in half of the hot milk, then pour the egg mixture into the pan. Reduce the heat to low and cook, stirring constantly until thick enough to coat the back of spoon, leaving a clear trail when a finger is drawn through it, 6 to 8 minutes. Do not allow to boil.

2. Strain through a fine-mesh sieve into a bowl. Stir in the vanilla. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or for up to 2 days.

MAKE THE TRIFLE

1. Put the dried cherries in a small bowl and add boiling water to cover. Let stand for at least 30 minutes to plump the cherries. Drain. Reserve about 2 tablespoons of the cherries for garnish.

2. Peel the pears, halve lengthwise, core, and cut the pears crosswise into thin slices. Put them in a bowl, add the lemon juice, and toss to coat. In a small bowl, combine the jam with the warm water and stir. Reserve about 2 tablespoons almonds for garnish.

3. Cut the sponge cake into slices 1/2 inch thick. In a 2 1/2-quart trifle dish or deep glass bowl, make a layer of one-third of the cake slices, cutting and fitting them together as necessary. Sprinkle the cake layer with one-third of the sherry. Dollop one-third of the jam mixture over the cake. Sprinkle the jam with one-third each of the pears, cherries, and almonds, in that order.

4. Pour 1 1/3 cups of the crème anglaise over the top. Repeat to make 2 more layers.

5. Cover the bowl with plastic wrap and refrigerate the trifle for at least 2 hours or for up to overnight.

MAKE THE WHIPPED CREAM

1. About 30 minutes before serving, make the whipped cream: In a deep bowl, using a balloon whisk, beat the cream, confectioners' sugar, and vanilla until soft peaks form. Spoon the cream over the top of the trifle. Garnish with the reserved cherries and almonds.

2. Let stand at room temperature for about 30 minutes. To serve, scoop out large spoonfuls, going down to the bottom layer.

NOTE: To toast the slivered almonds, in a small, dry frying pan over medium-low heat, stir the almonds frequently until they are fragrant and begin to turn golden brown, 2 to 3 minutes. Immediately transfer to a bowl and let cool.

[✿Ice Rain✿ 0]

Extreme physical or mental fatigue, if a man consistently overworks or plays very much and does not get sufficient rest, he is bound to have frazzled nerves and take his tension out on his partner.

[Sister Fracas 5]

What did you get this out of Shape? Just curious...

[Krikit 1,164]

What did you get this out of Shape? Just curious...

Women's Home Weekly - April 1964 Edition

[Amby 490]

You are trying to piss off the VJ Angry Goddess Posse, aren't you?

are you trying to stir up the angry goddess posse?

[Loterly_Richard 0]

"HERE ARE 2 RULES THAT ME AND RICHARD AGREED ON ,

FIRST RULE: WIFE IS ALWAYS RIGHT!

SECOND RULE: IF ANYONE IS AGAINST THIS, PLS GO BACK TO RULE NUMBER 1...

then we ammend it a bit just to be a lil lenient..

FIRST RULE: WIFE IS ALWAYS RIGHT.

SECOND RULE: BUT HUSBAND CAN BE AT THE RIGHT SIDE OF THE BED.

[Sister Fracas 5]

What did you get this out of Shape? Just curious...

Women's Home Weekly - April 1964 Edition

Actually, this prompted the question...

2.Domestic Grievances. Marriage is more than a partnership contract.It is a tradition-smothered social institution which is governed by the laws of man and of God.

tradition-smothered?? and the God part made me wonder....

[msu17 0]

"HERE ARE 2 RULES THAT ME AND RICHARD AGREED ON ,

FIRST RULE: WIFE IS ALWAYS RIGHT!

SECOND RULE: IF ANYONE IS AGAINST THIS, PLS GO BACK TO RULE NUMBER 1...

then we ammend it a bit just to be a lil lenient..

FIRST RULE: WIFE IS ALWAYS RIGHT.

SECOND RULE: BUT HUSBAND CAN BE AT THE RIGHT SIDE OF THE BED.

I think we need to adopt your rules! The only time we fight is when he won't follow rule #1

[Sister Fracas 5]

"HERE ARE 2 RULES THAT ME AND RICHARD AGREED ON ,

FIRST RULE: WIFE IS ALWAYS RIGHT!

SECOND RULE: IF ANYONE IS AGAINST THIS, PLS GO BACK TO RULE NUMBER 1...

then we ammend it a bit just to be a lil lenient..

FIRST RULE: WIFE IS ALWAYS RIGHT.

SECOND RULE: BUT HUSBAND CAN BE AT THE RIGHT SIDE OF THE BED.