My wife has a sore throat.
While I am always a good husband, it is in times of ill health and other calamities that I become a super husband. I am supportive and nurturing in the appropriate measure. I am Fantastic Mr. Fox. (I do not mean to toot my own horn, here. I’m relating things my wife has said. I report, you decide.)
Tonight, I made dinner. This is not unusual, mind you. I make my share of dinners. But when my wife is sick, I spring into action. “What would you like for dinner, sweetie?”
“Mmmm. Chicken rice casserole.”
I do not hesitate, although I am secretly disappointed. Chicken rice casserole was created by my wife’s mother back when my wife was a wee lass. It has positive connotations and good vibrations.
It also has little by way of flavor.
Here is the recipe:
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans skim milk (that is, milk measured in the emptied soup cans)
2 cans instant rice (ditto)
1 can chicken
1 can sliced water chestnuts
Salt and pepper to taste
Combine. Stir. Cook over medium heat until rice is done and casserole is thickened. Serve.
If tapioca were a main course, this would be it.
I don’t mind making this recipe. It’s easy. But of course it makes a lot of casserole. So this is what I end up having for dinner: a bowl of chunky, ecru casserole.
It doesn’t taste good. It doesn’t taste bad. It needs some Tabasco, which I can add to my own bowl.
The smile on my wife’s face makes it extra tasty.