You Can Do Magic

Chicken stew with potatoes, carrots, cabbage, celery, onions & corn simmered in beer and almond milk

I made this stove top, by quickly rolling the washed and dried chicken pieces in seasoned flour and browning before setting aside and making a roux in the same giant pot with the fond.  After the flour was cooked, I whisked in a bottle of beer, almond milk, Better than Bullion, then simply dumped in the chopped vegetables (carrots, celery, corn, potatoes, cabbage, onions), and chicken, covered and simmered with lid and came back an hour later to an amazing, comforting, rich stew.  

Everyone jokes about the fact that many people have reevaluated their life choices in the Pandemic and are making major changes.  For me, I only see transformation in my cooking.  It has definitely steered towards one pot, one pan, less fuss meals and learning ways to throw everything in a pot, close the lid and come back to magic.  I have less energy for cooking on all four-burners and a giant clean up.  But it doesn't mean I want to skimp on flavor, so working in depth and layers of tastes in these quick meals has been my evolution process.