I’m watching my wife cook. She’s frying okra in an iron skillet. A dog lies in my lap. The television is playing. My life ain’t bad.
Except.
Three’s Company is on. I don’t care for Three’s Company.
“Turn it up,” my wife says.
She likes this show. I don’t know what she sees in it. I’ve never cared for the trials and tribulations of Jack Tripper. I’m an Andy-Griffith man, myself.
John Ritter is no Andy Taylor.
Anyway, cooking. This is what my wife does. It’s how she’s put together. If you’ve never met her, there are only two things you should know about her:
1. she talks with a loud voice.
2. don’t ever touch her plate.
On our honeymoon, we went to a greasy burger joint in Charleston, South Carolina. It was the kind of place with a jukebox, and burgers so thick they cause cardiologists to recite the Twenty-Third Psalm.
I made a serious attempt to steal an onion ring from my wife’s basket. It was the first and only
time I ever attempted such an act. And even though it happened long ago, I never regained mobility in my left hand.
Food, you see, is important to her. It’s what she does.
I’m not saying she’s a hobbyist. I’m saying that when we first met, she’d already completed culinary school with flying colors and worked in a kitchen. She doled out orders, stocked inventory, and balanced budgets.
A “chef de cuisine” is what they’re called. She knew all there was to know about beurre blancs, chèvre cheese, semi-rigid emulsions, and beef bourguignon.
When we were dating, she cooked supper a lot. On one such occasion, she asked what I wanted for supper.
I really wanted to impress her with worldly culinary wisdom. I felt it important to appear to be a man of sophistication when…