Slow Cooking, Fast Eating

During my first year in Taiwan, I had a slow cooker. Well, it wasn't really mine. A friend lent it to me, and I returned it to her at the end of the year. But it was a nice way to prepare food when there was not time to slave over a hot stove.

Here in Missouri, I don't have a slow cooker. But I have found that if you leave the burner on low, the food cooks more slowly. Last night, two hours before dinner, I threw into a pot some chicken stock I had left over, which also contained two baked onions, and about a cup of brown rice. I let the concoction boil, then cool down, and  I left that on the stove for over two hours on low. At the end of the two hours, the rice which had at first been almost invisible, came to dominate the pot.

It was our main course for dinner. Here is what Bow's dinner consisted of:

His rice bowl looked like this:

Bow asked for his red apple first, then the yellow one. After that he asked for the rice. I was not sure whether he would like it, but he seemed to relish this part of the meal and gave me back a clean bowl.

After that, he asked for his Kedem Biscuits. They are from Israel, and my mother brought them over for us in a bag of goodies during her Thanksgiving visit.

Bow eyed the handful of biscuits I gave him, trying to decide which deserved to be eaten first.

Of course, it really did not matter which one he started with. He finished them all.

After he had done with the biscuits, he asked for his turkey breast, and after that the "big" banana, followed by "more banana." By then the entire meal had been consumed.

Bow went to bed on a full belly and in a very good mood.