A Chicken in Every Pot

It’s not that my son is a picky eater, but he would starve to death before the noon rush at any grocery store in America.

He once perused the morning buffet at a luxury hotel restaurant (We have teenage boys. To us luxury means any hotel that doesn’t make us pay a security deposit when we check in.)for three quarters of an hour before demanding to be taken to McDonald’s. Nothing says Breakfast of Champions like a McBiscuit with the outside crust peeled away.

His specifications are exact. He does not eat ugly food.

Ugly food is defined as any food that comes in contact with any other food or food-like item during its processing or preparation. Therefore my kitchen is under constant supervision. It’s like living with a member of the Board of Health who doesn’t clean his room or brush his teeth until threatened with government action.

“Mom,” Son #2 peered in the pot of steaming, frothing liquid and wrinkled his nose. “Are you boiling chickens again?”

“Sure am.”

“Didn’t you just boil a chicken at aunt KJ’s house this weekend?”

“Yes, I was helping her out in the kitchen.”

Son 2, in disgust, “Do you have some sort of addiction to chicken boiling?”

“Jeffrey, I’m going to make chicken salad.”

“Are you sure this isn’t some kind of cult ritual or something?”

“I’m sure. Back away from the chicken. It needs to boil another hour.”

“Do we need to have an intervention?”

“No. This is not a bizarre ceremonial rite. You have to stew it before you can make other things with it.”

“Like what? Some sort of nasty chicken potion to smear on your victims? Does it eat their flesh? You know, like zombie chickens.”

“Son, if you don’t like chicken salad, you don’t have to eat it.”

“You’re trying to trick me. You’re going to feed me some kind of boiled chicken serum to make me do your will.”

“That’s ridiculous. I create the potion for making you do my will out of the parts I take out of the chicken.”

“What?”

“Like the heart.”

“Are you lying?”

“Yes, I am. I’m not going to waste a perfectly good bird just to make you obey me. Besides, it doesn’t work.”

He pondered this tidbit. “That’s because I’m not eating it. I shouldn’t even be breathing in the fumes. They’re probably poisonous. Or hallucinogenic.”

I didn’t know words with that many syllables until I was in college. “There are pizzas in the freezer. I don’t care if you eat chicken salad or not.”

Where’s the feet? Are you wearing a chicken claw around your neck?”

“For goodness sakes. That’s the Mother’s Day necklace you and your brother gave me. The pictures are a little fuzzy, that’s all.”

“Sure, Mom, if that’s your real name. I’ll be wanting to see some identification at dinner.”

“Get out of the kitchen.”

“Oh, now you’re worried, aren’t you? You’ll probably try and disguise the chicken in my food.”

All the boy eats is frozen pizza and Captain Crunch. It’s hard to disguise chicken parts as rogue Crunch Berries.

“That’s right. Beware of anything you eat or drink. It may be contaminated with chicken broth.”

“That’s it. I’m making a pizza.”

It’s amazing how people who won’t eat freshly thawed meat by-products will roast a frozen, artificially colored and flavored disc to a golden brown and slam it down like filet mignon just because it says pizza on the box.

I think I’ll make some chicken soup. They say it cures what ails you. And in this case what ails me is a free-range teenager who’s chicken to try new food.

Old Family Recipe

I can’t think why I gain weight during the holidays. I’m sure to eat a balanced diet from every food group: food made with cream soup, food made with Cool Whip, food that combines vegetables or fruits with marshmallows in a creative way, and food that distant relatives make. I’m always careful to use garnishes, such as triple chocolate cake and pecan pie with discretion.

But here I am again, straining the seams of my purple puppy dog pajamas and forcing the elastic in my stretchy pants to call for reinforcements. To take the stress off my seams, I find I can generally go easy in the “food that distant relatives make” category.

What is it about seeing people only once a year that makes them think they can try out their experimental recipes without fear of retribution? Everybody has an aunt on a health food kick that makes everything with soy milk and seaweed or an uncle whose specialty is peanut butter casserole, but my family members have earned honorary placement in the Food Terrors Hall of Fame. (Their motto is “Smell This!”) With an eye toward family unity, I have always suffered through the asparagus jello of a forgotten time, but from now on, I’m taking a stand on the Aunt Betty's Rice and Raisin Balls.

I also find that I can resist:

Any dish that combines crushed corn flakes, cottage cheese, and butterscotch topping.

Any dish that blends chocolate chips with a random type of canned fish product.

Any finger food that leaves a film on my hands that requires turpentine to wash away the evidence.

So now I’ve concocted a secret weapon. The next time I’m faced with Sauerkraut and Strawberry Casserole or Better Than Roadkill Chili, I’ll whip the top off the mason jar I’m keeping for such an occasion.

“What’s in there?” the Captain asked when the mixture etched a hangman's noose on the inside of the jar.

I grinned. “It’s an Old Family Recipe.”

“Your great-grandaddy’s moonshine?”

“Better than that."

I unscrewed the lid and a passing fly hit the lineoleum like the top scoop of vanilla on an August ice cream cone.

"My brother’s carp bait.”