That evening, I transformed our dining room into a five-star restaurant. I served tiny portions on our wedding china with dramatic flair. One lonely scallop for an appetizer. A sliver of steak on mashed potatoes for the entrée. And for dessert? An empty bowl of “deconstructed chocolate mousse.” Ben was speechless. Carol made a sandwich. The kids raided the pantry. And I soaked in a bubble bath.

The next morning, Ben was up early cooking a full breakfast and packing lunches. “Let’s just stick to your tacos tonight,” he mumbled. Lesson learned. Respect isn’t given it’s earned. And sometimes, you have to serve it with candlelight and a single parsley leaf.