经典食谱：砂锅食谱中的蒸鸡肉

Whenever you hear about how people don’t have time to cook because we’re all so busy with work and kids and the gym and eight hours per day of reality television and internet surfing and whatnot, don’t you think, “Hey, people used to find time to cook because they had no choice. What’s the matter with us?”

我没有想到一个世纪中叶的家庭，她的工作描述是为了帮助PTA，并在父亲下午6点走过门口时在桌子上吃晚饭。我想的是先驱者和农民，男人和女人，他们整天都在做艰苦的体力劳动，但仍然不得不面对可怕的问题：晚餐吃什么？我并不是说我想回到那个时代，当时我们都必须成长或制作几乎所有我们吃过的东西，而且肯定是我感激我能够应付并订购墨西哥卷饼的日子。但是考虑到这段时间的确使我认为今天的大多数人，即使是忙碌的人，都可以放弃外卖，如果他们照顾他们，每周两次或三次晚餐。

这个想法通常在我的脑海中，但最近一直处于最前沿埃德娜·刘易斯（Edna Lewis）青年。Berry-picking, harvesting, canning, gardening, gathering eggs, hunting for nests, mid-season planting, tending livestock, and butchering kept everyone busy all summer long (she doesn’t even mention the laundry and other routine housework that must have been incredibly time-consuming in those days), and yet they were eating the most gorgeous-sounding meals. During busy times, she says, dinner would be started before breakfast, since nobody would be free to watch pots all afternoon.

这是她砂锅中的鸡肉预先准备的夏季晚餐；它很快就可以开始，不需要太多的抚养，而且简单而美味。不要让您的名字“蒸”给您。最后，有很多黄油汁，在白米饭上很美味。