Cooking in Less Than Ideal Conditions

I was tired of eating out or having, tho admittedly tasty, frozen entrees from Trader Joe's and Whole Foods.

Yesterday I perused the equipment available: Sunbeam food processor, Farberware electric skillet, Rival crockpot, Black and Decker steamer, Foreman grill, Oster 16-speed blender, Kenmore microwave, and Presto pressure cooker. Pioneer women managed without any of these so I could surely create a dinner that would garner a good review. But what?

In a sudden flash, I knew that I would make the much-loved Lemon Chicken from my girls' childhood. Steam some rice and add a salad and viola! Dinner.

I made out the shopping list for my Sweetie who would go out hunting and gathering the ingredients the following morning.

Since I have done very little cooking in the last 24 years, the benefit of having married not one but two men who love to cook, I had to think more about what I was doing. But I was amazed at how much was still programmed in my aging brain. I found myself washing the chicken without thinking about it.

After dredging the chicken pieces in salted flour, I browned them in the electric skillet (first appliance) and then placed them in the crockpot (second appliance). Later in the day I put the rice in the steamer (third appliance) for 30 minutes. Decades ago the rice would have been Uncle Ben's instant white. Today it was jasmine which is a much better complement to the chicken. My Sweetie offered to make the salad. I gladly accepted. Meanwhile in the skillet I added a cornstarch-and-water mixture to the juices from the crockpot and cooked it until the sauce was thickened and bubbly.

I am happy to report that my Sweetie loved the meal. And we have leftovers.