Cupid is skulking around the fringes of February, causing me to reflect on the lure that bound the Big Tuna and me together. I read a scientific study, okay maybe I read it in the National Enquirer, that you tend to pick a mate that looks hauntingly like you. That’s because it’s like looking in a familiar mirror, great, nothing like being attracted to someone who reminds you of your brother. Okay, now we’ve all thrown up a little in our mouths we can move on. This was confirmed by our trip to the Big Tuna’s 20 year class reunion.
Honey, how about this black velvet skirt and fancy red top to wear? Sure, looks fine, pack that, whatever. We arrive at the big event, wanna guess the school colors, you got it, BLACK and RED. Dude, really? Even the name tags fit the color scheme, black for alumni and red for the spouses. My saving grace was the couple that stood up at our nuptials gave me someone other than the wait staff and chaperones to talk to. The same married man that had given me the impression that he should have starred on the Dukes of Hazard was strangely surrounded by a giant pocket protection crowd. I had him pegged as more of shop class kind of guy rather than chess club.
On my way to the bar for a refill of white wine over ice, I was accosted by a slightly weaving woman, who insisted we’d had home economics together. Girlfriend, you must be mistaken, see my name is written in RED. But I just talked to you brother, the Big Tuna and after all, you’re wearing the school colors. Arghhhhh. We could not have less in common perhaps that is the glue that has held us together for almost 30 years. He’s meat and potatoes, I’m faux vegetarian. Shoot he’d never even eaten broccoli until he met me. Starbucks has given me a gold card, he drinks Pepsi with donuts. He likes fast sand cars in the dunes, I had to take Dramamine when we visited Disneyland. In honor Valentine’s Day, here is a recipe from Cosmo magazine. The claim is if you make it, your man will pop the big question.
• 1 whole chicken (approx. 3 lb.)
• 2 medium lemons
• Fresh lemon juice (1/2 cup)
• Kosher or sea salt
• Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up; return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving.
But my official arm candy has a few interesting sensitive secrets. He’s a sucker for musicals and plays, he stops for little old couples broken down on the side of the road and always offers me the last shrimp. Since I have never understood the ins and outs of haikus, something about so many syllables, with some many lines, blah, blah, blah, I will instead wish my sweetie, Happy VD!! Valentine’s Day, get your minds out of the gutter.