As you might expect, my husband and I have a lot in common.
We like cheese and wine—him blue, me camembert; both pinot. We did law at uni—him with commerce, me with arts. Our families came to Australia—mine UK criminals by sea, his Hong Kong business people by air.
Some families cook a roast on Sundays, others order in. Some eat in front of the telly, others set the table with the good china.