The Art of Loveless Cooking

By Judy Garfield


I am a loveless cook.

NJL has taken a bold step allowing me to write a cooking column. To paraphrase the late Peg Bracken, who wrote the I HateTo Cook Book, “Some people like to cook. This column is not for them.”

Peg Bracken called herself a humorist. I consider myself more of a gloomerist. I suppose this is why I dislike cooking so much. Always anticipating the horrible things that can go awry with every recipe. And so much work. Ugh. The worst part? People expect you to do this EVERY DAY. So, since I like to eat pretty much everything and hate to cook pretty much anything, I try to get my husband S. to cook. One thing we loveless cooks instinctively do is find a significant other who likes to cook. And I did.

S. is a fabulous cook, and he really enjoys the process. But there are some dishes that cry out for a disinterested, dispassionate person like myself. Southern fried chicken is one of my favorites. My mother, who is from Portsmouth, VA, made this dish a lot
before we were aware of annoying words like cholesterol and plaque. It’s easy to make and delicious, and once in a while a nice treat.

Loveless Fried Chicken
1 chicken cut up
2 cups flour
salt, pepper, paprika to taste
brown paper lunch bags
vegetable oil

Combine flour and seasonings in a plastic bag. Shake chicken in bag till well coated. Heat enough oil in cast iron skillet to almost cover chicken. Use tongs to drop in chicken and brown evenly. Remove and drain on brown paper bags covered with paper towels.

Note: Cast iron pan is essential! lodgemfg.com

We like to eat it at room temperature. You could throw in some healthy side dishes, but stay away from anything too complicated. S. is always surprised I can make something so tasty. I told him less is best. Too much love can kill a good piece of fried chicken.