Fun With Carbs

See this gorgeous roasted chicken? Would you believe it’s what prompted my husband to put a ring on it in May 2008?

No, you wouldn’t. Because it’s not true. And I really wish women’s magazines and other media would stop perpetuating the moronic notion of “engagement chicken.” It’s a stupid urban legend that does nothing but paint women as wedding-crazed harpies.

The idea behind “engagement chicken” is that your man will see you as ideal wife material once he sees you master this home-cooked recipe. Please. If you iron his shirts, bring him a beer and rub his feet, will that, too, send him running right to Jared or Tiffany?

I’ve got nothing against food as love. I even wrote a story about it last year. I just have issues with the fallacy that the “perfect recipe” will push a man to propose, particularly if he’s not ready or willing. (You know there have to be people out there that take this drivel seriously.)

Food is sexy. It’s loving and nurturing. It’s thrilling, and it’s collaborative, especially when each half of the couple brings talent to the table. I’m good at throwing random ingredients together and coming up with creative recipes, and I can bake a decent loaf of bread.

My husband is a grill master. He has great instincts with meats, and as a result, can produce a killer steak any day of the week. He’s also excellent with anything precise, whether it’s a recipe that calls for exact ingredients or something that requires patience, time or really good knife skills.

The point is, food isn’t something that will magically produce an overpriced piece of jewelry. But it’s something that can foster a wonderful connection, whether you’re newly dating or long-married. And when it’s a shared interest, it keeps things exciting.

And news flash: roast chicken is one of the easiest dishes ever. Season chicken with salt and pepper. Stuff the cavity with cut-up lemons, garlic and fresh herbs. Slather chicken liberally with olive oil or butter (I used an herb butter for the chicken pictured – softened butter whipped with shallots, garlic, parsley, dill and basil.) Roast it at 20 minutes per pound.

Slice. Eat. Make stock with the carcass if you have time. Oops, sorry. Carcasses aren’t romantic.