It’s late July. In my part of the world, the hydrangeas are starting to bloom, sweaters and boots have been stored away, and all the men in my neighborhood have taken vacation time to dedicate themselves 24/7 to fighting the battle of the weeds. Snow shovels have been exchanged for lawn movers, which will buzz perpetually until those are swapped for leaf blowers. It’s the suburban circle of life.
While most Southerners agree the weather is inarguably better, my husband and I vehemently disagree on what constitutes a comfortable temperature in our house. I’m Miss Heat Miser and he’s Mister Ten Below. While most partners kiss each other as they leave for work, one of us is just as likely to shout a warning about touching the thermometer before we head out the door. I’m surprised he hasn’t installed a tripwire around the unit, sirens blaring MC Hammer’s “Can’t Touch This” if I get too close.
I've been thinking lately about our wedding vows. David and I are approaching our 10th anniversary, and many of those promises have already come in handy. Take "in sickness and in health.” 2020 sure put that to the test.
Regarding "for richer or for poorer," let me just say we stuck together during a three-year money pit of a renovation, half of which we had no kitchen. Yet there is the pernicious issue that continues to divide us as a couple, and I'm wondering why our marriage vows didn't address it. We should have had to pledge our troth to “I’m burning up in here and I’m freezing to death do us part.”
After working together from home for a year, I realize David wants the temperature somewhere between the morgue and a meat locker all the time. As a result, I’ve been known to take my laptop out to the car, crank up the heat, and max out my seat warmers. It’s possible that I may have received a third-degree burn once or twice. Totally worth it.
Inside the house, I’m a master of layers and hot liquids. I invent reasons to cook just so I can stand near the hot stove. After I bake, I open the oven door, hold out my shirt, and let the rising heat get to second base.
Heat is expensive; I get it. It’s one of those super adult things you have to spend money on which is no fun at all, like tires. And David is cheap – he would say frugal or thrifty – still, he’s not the one spending his entire workday on the tundra.
I live in a constant state of SWEETHEART I CAN’T F-F-FEEL MY F-F-FINGERS P-P-PLEASE LET ME HAVE M-M-MORE HEAT. Truth be told, I’m never hot, or even warm for that matter, and he knows it. But how many coats can one person wear?
People say that the most important part of any relationship is trust, but I think it's compromise, so that’s what David and I did. He installed a gas fireplace and turns it on for me every morning before I get up, and at night, I allow him to turn down the thermostat to 68º before bedtime.
And he knows that if he sets it too low, there is absolutely no way he’s getting me out of my clothes. He can’t touch this.
Bang Bang Chicken Skewers with Tangy Cucumber Rice Salad
INGREDIENTS
For the Chicken
- 2½ pounds chicken thighs, cubed into 2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon EACH: smoked paprika, garlic powder, onion powder, kosher salt, and fresh cracked black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons Mike's Hot Honey
For the Sauce
- 1¼ cup mayonnaise
- 2 tablespoons lime juice
- ⅔ cup Thai sweet chili sauce
- ¼ cup Sriracha (use less or more as desired for heat level)
For the Salad
- 1 cup long-grain white rice, uncooked
- 2 cups cucumber, seeded and finely chopped
- ½ cup scallions, finely sliced
- 3 tablespoons fresh parsley, finely chopped
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 diced medium shallot
- 1/4 cup white wine vinegar (more to taste)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
INSTRUCTIONS
For the Sauce
Combine the mayonnaise, Thai sweet chili sauce, Sriracha, and lime juice in a medium bowl. Mix well.
For the Chicken
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Combine the chicken, oil, seasonings, and honey in a large bowl. Toss evenly to coat.
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Thread the chicken on 5-6 skewers (or until about ⅔ full). Place on a baking sheet.
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Pour half the sauce into a separate bowl and set aside for dipping.
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For the Grill: Brush the skewers with half of one of the portioned sauces. Grill over medium-high heat for 15-20 minutes, turning often or until the chicken reaches an internal temperature of 165°F. When turning, brush with sauce until it's gone and the chicken is caramelized. Drizzle chicken with hot honey and serve with reserved sauce.
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For the Air Fryer: Add the skewers to the basket of your air fryer in a single layer (you may have to work in batches.) Air fry at 400°F for 10-12 minutes, flipping halfway. The chicken will be fully cooked when it reaches an internal temperature of 165°F. Transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce and a drizzle of hot honey (if using). Serve immediately.
For the Salad
- Cook the rice according to package directions. While keeping the lid on, remove from heat and let the rice stand for 10 minutes. Allowing the cooked rice to rest allows it to absorb the steam and firm. Gently fluff the rice with a fork then set it aside (alternatively cooling method is to spread the rice on a baking sheet and put in the fridge.)
- Add diced cucumber to a colander. Sprinkle with salt. Let sit for 5 minutes., then pat dry.
- When the rice has cooled, transfer it to a large bowl. Add the cucumber to the bowl with the rice. Add the shallots, scallions, parsley, dill, and basil; stir to combine.
- In a small bowl, whisk together the white wine vinegar, olive oil, and black pepper. Drizzle over the rice mixture and toss to coat.
- Adjust seasoning to taste. Serve cold or at room temperature.
