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What would you eat for love?

What would you eat for love?

The first meal I ever served Nick Hodges was egg-plant. He asked for seconds.

We met on Friday, January 26th, 1990, at the Atsugi Naval Base Officers Club, in Japan. I almost never met him.  He came to my church, Tokyo Baptist Church that Sunday, and for dinner at my 6 tatami mat apartment, the following Tuesday.*

I fried eggplant with chunks of tomato and melted cheese for dinner.

The first portion he ate quickly.

“Would you like more.” I asked.

“Yes, please.” he said.

A week after we met, I drew a picture of an engagement ring, one with a low setting so that I could put my hand in my jeans pocket, and not have the stone catch.

On May 26th, three months after we met, he gave me the ring I drew.

On September 22nd, 1990, we got married.

Two weeks later I made fried eggplant with chunks of tomato and melted cheese for dinner.

He ate slowly.

“Would you like more?” I asked.

“No thank you. I don’t like eggplant.”

What would you eat for love?

P.S. I am serving eggplant tonight.

* Tatami mat’s  are woven straw mats used as flooring. They come in a standard size 1.9m x 0.95m




About Pamela Hodges

My name is Pamela Hodges. I am a writer and an artist. I write to encourage and to bring laughter. I paint cats, draw cartoons and write books for children and grown ups.

You are an artist. Yes, you are. Really.

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Get the FREE illustrated, sort of a comic book, “You Are An Artist.” Believe in yourself and your ability to draw. xo Pamela

  • Elsie

    My husband does not care for fruit. I did not know that when we began dating. I brought my favorite fruit crisp to dinner on night. He didn’t eat much, so I inquired. That’s when I learned he preferred vegetables. I couldn’t fathom not liking fruit.

  • I would eat eggplant Mrs. Hodges.
    But, I would rather have a fresh mouse or a bird. Will you please let me out on the deck? I see you filled the bird feeder.

  • Cynthia Carlock

    I made a slow roasted leg of lamb, stuffed with garlic and basted with red wine, along with a green salad. My husband’s only experience with lamb was the very old mutton served in Army mess halls..HIs only thought, on the drive from the base to my house was, “how on earth am I going to get through this”. He said that the aroma was wonderful when he walked in the house so maybe it wouldn’t be too bad. After tasting it he scolded me saying “this couldn’t possibly be lamb, this is good”. He made me show him the package. It became one of his favorite meals…lol.

    • What a sweet story Cynthia. That is so funny, him wondering how he would survive the meal. He obviously loved you as he was going to eat it now matter how it tasted.
      How many years were you married?
      I can still picture the two of you sitting together in church.
      May I please have the recipe? I will think of both of you when I make it.

      • Cynthia Carlock

        We were married 37 years, but together 39. The recipe is really simple, using a small sharp knife cut slits into a leg of lamb and insert a fresh clove of garlic in as deep as you can, put in a deep roasting pan on a small rack, pour a bottle of red wine over it, cook at 300 deg until well done, basting often. The more you baste the greater the permeation of the wine flavor. I always started it with the lid on, for about an hour, then removed it for the remaining 2-3 hours. The basting causes to wine to carmelize on the surface of the roast. In later years I would insert cardomom pods in the slits with the garlic and often we would cook it on a bed of fresh rosemary instead of using a rack.

  • That’s love. I was invited to a friend’s house for dinner one night, and she served some kind of pork cutlet that tasted like soap and had the consistence rubber, and I ate it to be polite. But I did it for courtesy, not love.

    • Oh dear. Did you take small bites and hide the rest under your napkin? You were very kind to your friend.
      I made meat loaf out of goat meat once and my company left most of it under their napkins.

      • I ate one cutlet, but she had made enough to feed twelve people, and there were only four of us, so she kept plying us with more food. A polite as I am, that was challenging.

      • Christa Sterken

        That reminds me of the first time we went to new friends for dinner. My husband detests seafood and onions. They made a lovely crab (with onion) sauce atop pastry puff shells. He did eat it, but I knew he was hating every bite. I was proud of his politeness that day. He didn’t take seconds, but I took the recipe. I loved it!