The Cooking Brain

(OK, well, *my* cooking brain.)

I bought a chicken at the butcher and asked them to joint it for me, but asked for all the bones as well. Yes I know I can do it myself but frankly they can do it in five seconds and a lot more cleanly than I can.

I cooked off the bones to make stock, then used that stock so make a vegetable and chicken stew.

I made waaaay too much stew.

I know why this happens, and this happens a lot.

I will start off as a simple chicken broth with some onion, garlic, vegetables and chopped herbs, then my brain says “Hey, let’s add those brown lentils that need using. Or chickpeas. Or…what country are we in?”

Yes, those carrots are red. Indian winter carrots are a glorious thing.

Ignore the messy splashback, that’s a task for tomorrow.

So I add them, I season, I taste, and brain says “Hmm. Tastes and looks brown. Needs some turmeric and…sourness. By the way, roast those chicken breasts off with salt, cumin and cinnamon.”

In goes pomegranate molasses and a little lemon juice. The chicken breast went into the oven. Does my brain shush?

No.

Brain: Oh, so we’re in Iran now? How about aubergine?

Me: Oh come on. There’s no room in -

Brain: Smoked aubergine in a jar! Add it! Add it!

Me: But -

Brain: IN IN IN IN IN. IIIIIIIIIIIIIIN. Oh and that tahini can go in too. Don’t forget the cumin.

In it all goes.

Brain: Mm. Yes. Good. But…

Me: Oh for…

Brain: Now it needs freshness. Peas. Chopped fine green beans too.

Me: FINE.

And that, M’lud, is how the pot became enough to feed eight people.

This does mean that I had some for dinner yesterday with the chicken pieces that had cooked in the broth.

The lady next door also had some for her dinner tonight after her long late shift with extra added chicken breast pieces. I had some more for my dinner and I also have some in a tub ready to have tomorrow night.

I have a half of a pumpkin to use up, and I’m a little scared to start!