Some days, marriage feels like a perfect balance and other days, it’s more like a seesaw. One of us doing a bit more while the other catches up. But at the end of the day, it’s about showing up for each other ❤️
Last year I made my wife a prayer corner and this year due to my wife giving birth again, I wasn’t able to update her prayer corner because of our busy schedules. What shall I do to make it even more peaceful? ❤️
Watching my wife go through postpartum makes me realise how much mothers pour into their families, often forgetting to pour into themselves. This time, we made sure she got the rest, care, and recovery she truly deserves. Postpartum isn’t just about the baby—it’s about the mother too. Here’s to prioritizing her well-being, always. ❤️
To my amazing husband, You deserve all the love and food in the world. Thank you for being the incredible man you are. I’m so lucky to have you by my side.❤️ Love you always! Ingredients: • Lamb shanks • Sunflower oil • Onion • Garlic cloves • Fresh coriander • Ground cumin • Ground coriander • Ground turmeric • Ground cinnamon • Ground black pepper • Tamarind paste • Salt to taste • Potatoes (cut into chunks) • Carrots (cut into chunks) Instructions: 1. Marinate the lamb shanks: In a blender, combine the onion, garlic cloves, and fresh coriander to create a smooth paste. Coat the lamb shanks with this blended mixture and let them marinate for the best results. For the most flavorful outcome, marinate overnight or for a few hours in the fridge. 2. Add dry spices: After marinating, add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, tamarind paste, and salt to the lamb shanks. Rub the dry spices and tamarind paste into the lamb shanks evenly. 3. Prepare for roasting: Preheat the oven to 160°C Drizzle sunflower oil over the lamb shanks and place them in a roasting dish. Add the potatoes and carrots around the lamb shanks, making sure they are evenly distributed. 4. Roast the lamb: Cover the roasting dish with foil and place it in the oven. Roast for 2 hours, basting the lamb shanks and vegetables every hour to keep them moist and flavorful. 5. Grill for finishing: After 2 hours, remove the foil and switch the oven to grill setting. Let the lamb cook for an additional 20 minutes to allow the surface to crisp up and the vegetables to caramelize.
Just had a baby, barely getting any sleep, but somehow I'm still expected to be glowing, hosting guests with a smile, and serving tea in a spotless home. Can we talk about the unrealistic expectations of women? Like, I'm just trying to survive here!!! Go home and give me back my baby..