To me, having a Crock-Pot supper bubbling from 11 a.m. is the epitome of adulting. It feels very mature. It means you have everything you need in the house the night before. See what I mean? Mature, responsible adult.

I’ve admitted in previous Crock-Pot sets that Crock-Pot suppers aren’t really my thing. I’ve wondered why, because they’re so practical, but I’ve come to appreciate that we prioritize things that are important to us, and there’s just a list of things that come before Crock-Pot suppers for me.

I can barely remember back to August, but I can’t forget about all the texts and phone calls trying to arrange carpools for every part of everyone’s schedules. One of the carpools was for my son at 7:35 a.m. every morning. Joining that one was nonnegotiable. I’m not a morning person — hence no Crock-Pot. The carpool was scheduled to start after Yom Tov, but as the weather started getting rainy earlier than that, eliminating the bike option, I started quickly jumping into the car at 7:38 to drive my son to minyan.

Those five minutes were delicious. It was quiet, I could hear his voice and see his face before it’s 9 p.m. and I have no idea why I haven’t seen him all day. So now I have a dilemma. Should I give up my slot in the minyan carpool?

I think I’ll keep my five-minute drive going, and hope I can hold onto it come single-digit temps (please don’t put me on the spot in January). I think it’s proof of our inner power, and what we can do and look past when something is really important to us.

If I’m mature enough, I might become a Crock-Pot-supper lover this winter. But either way, I know many of you will love every second spent cooking.

CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com

Love Those Grapes

Don’t rinse grapes all at once. Rinse as needed so they remain as dry as possible in the fridge.

Keep them in the bag they come in. While not the most aesthetically pleasing or durable, the holes in the bag are really effective.

Don’t take them off the vine until ready to eat!

Fastest Ever Chicken and Broccoli

Preheat oven to 425°F (220°C).

Cut 1½–2 lbs (¾–1 kg) dark meat chicken thighs into smaller pieces. Lay on a baking sheet. Arrange frozen broccoli around them. Sprinkle liberally with salt, pepper, and garlic. Finish with a drizzle each of honey and soy sauce.

Place pan in oven. Flip chicken after about 25 minutes and return to oven for 15 more minutes.

(Originally featured in Family Table, Issue 765)