My Winter Variety Cooking Quotient is just about maxed. I seem to be continually drifting back to a creamed chicken something. Fortunately, I really like creamed chicken somethings – and tonight’s version had the added bonus of emptying out the freezer of three different partial-bags of frozen vegetables. For the first time in months, I can see into every shelf-bin in there. Monday will be a fun shopping day.
It’s still winter here outside of Valley Forge. There’s still lots of snow on the ground. That means it’s still creamed-chicken-something – or saucy-something – or baked-noodle-something – or fresh-baked-bread-and-soup-something time. I’m thinking how nice it would be to fire up the grill. A thick, juicy steak and tomatoes fresh from the garden. I’m ready to expand the repertoire again. Fresh vegetables grown locally – not grown 8,000 miles away and picked rock-hard and unripe. I’m ready.
In the meantime, tonight’s creamy-chicken-something was similar to a pot pie filling topped with mashed potatoes, and baked in a 400° oven for about 20 minutes. Perfect comfort food and perfect for the weather.
The weather.
I think I need to pick up a bag of charcoal on Monday…..