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…..