Once a season, I’d organize a five course themed dinner with wine parings and flower garnishes for neighbors and extended family just to show off my culinary talents. I’d study cookbooks and magazines like Bon Appetit for weeks leading to the big event, sometimes even incorporating the wild game from my dad and brother’s hunting trips into my repertoire. “You haven’t LIVED until you’ve savored my filet of owl, braised in homemade plum wine with fresh haricot verts,” I’d say in a practiced Nath
alie Dupree whipped cream drawl.New Southern Cooking came on PBS every Saturday at 4 p.m. and Nathalie, a sophisticated, yet down to earth, 40-something blond was its host. She was a master of the kitchen obstacle course. While her hands beat, sautéed, chopped and basted her audience into a vicarious sweat, her mouth made sweet down home conversation about a Social Circle Historical Society restoration project. I could tell Nathalie had good breeding. While still in diapers (cloth, of course) she probably learned how to properly set a formal table for 12 and arrange hydrangeas, honeysuckles and fresh mint from her backyard into a royal presentation. By never missing her show, I covertly hoped some of her refinement would rub off on me, an awkward preteen who had little in common with her peers. Long after Paula Deen takes off her wig and retires to her single wide trailer in Albany, barefoot with long toenails, chin hair and a plug of snuff in her cheek, Nathalie, in her starched apron, will forever remain the icon of Southern class and savior faire.
But, I digress…
Whereas with practice, people normally improve their arts, for the past few years my culinary skills seem to have spiraled in the opposite direction. Where I once could’ve starred in an Iron Chef competition, I now have trouble with Chef Boyardee tab tops. I routinely have to apologize to my family for ruining the Hamburger Helper or scorching the chicken-n-stars soup. I can’t even open a can of Vienna Sausage without cutting my index finger and bleeding into the casings. If I’ve heard it once, I’ve heard it a thousand times, “Ewwww! Mom, you bled in these!”
“No, Honey, it’s mild Tabasco sauce,” I reassure. I’ve even had to buy new potholders because I keep setting them on fire.
Every time I enter my kitchen, I’m struck with a sort of dementia that mocks Alzheimer’s and has a few Parkinson’s symptoms thrown in for fun. (Who were Alzheimer and Parkinson, anyway? I hope I never have a disease named after me). The other day, I stood with a package of uncooked link sausage in my hand pondering whether to bake or microwave them, when James, my husband read my confusion and handed me the frying pan. Upon reconsidering, he mumbled something about a fire hazard, took it back and cooked the sausage himself.
An upside to my cooking handicap is that we save lots of money on groceries. I no longer spend hours creating dinner menus of dishes that call for 117 ingredients. I’ve discovered that hot dogs can be prepared numerous ways and Lucky Charms are a perfect side dish for most any entrée. Peanut butter and jelly can be spread not just onto sliced bread, but tortillas, hamburger buns, bananas, graham crackers, saltines and even playing cards, if you cover them up completely.
As with any weak link, others have picked up my cooking slack. Andrew, now does dinner preparation on Tuesdays and even made Darth Maults out of his Star Wars cookbook the other night. James often fires up the grill when he catches me heading to the kitchen to see about dinner. “No, Honey, I’ve got it covered. Now go back in the living room where it’s safe, NOW!” he warns with a look of fear in his eyes, as if I’ve unknowingly wandered out onto the ledge of a 12 story building or into the sites of a mother crocodile. We also eat out a lot. The kids and I both enjoy this. James regularly carries coupons in his wallet for Sonny’s, KFC, Pizza Hut and Applebee’s.
My mom also brings dinner quite often. She’s an exceptional cook, but has never learned to take a compliment. Growing up, our dinner table conversations would go like this.
Dad – “Great dinner, Susie. This is delicious!”
Mom – “You really think? I was disappointed in the way the roast turned out and the carrots are a soggy mess. Also, these biscuits are flat as pancakes. I could just cry.”
Dad – “You’re right. You should be ashamed passing this feces off for nourishment. Someone smack your mother…hard.”
I think my mom is a little disappointed that neither of her daughters carried on her cooking genes. I’ve become culinarily challenged and my sister Pamela doesn’t cook because she’s a vegetarian. Pamela and her two sons regularly graze on Bermuda grass in her front yard. It’s a big day when they mow the lawn. Will and Tom gather ‘round the dining table banging their forks and chanting “DINNER!!! DINNER!!!; as my sister ceremoniously empties the clippings bag onto a platter with all the pomp and circumstances of carving a turkey.
My brother-in-law Glenn is quite a carnivore, but is afraid to disobey Pamela and bring “murdered animal” as she calls it, into the house. As time goes by, he becomes more desperate for meat. I can see it in his eyes. When he looks at other people, he licks his lips, as if picturing them on a platter surrounded by parsley and cherry tomatoes. It’s kind of creepy. One day, I’m afraid he’ll snap and pull a Hannibal Lecter. And all the townspeople will feel guilty because they knew in the backs of their minds that it might happen, but no one uttered a word of warning. Newspaper reporters will ponder what could’ve been done to prevent the carnage. Local politicians will set up counseling centers and runaway shelters for family members of maniacal vegetarians.
But I digress…again. James is gone to Orlando for a business trip and I’m now left to feed the boys dinner. Should I chance trying to cook a frozen pizza? Will I remember to take it out of the box? Nah, too much to risk. How about Dairy Queen tonight? Look! I’ve even got a free blizzard coupon.