Top and trim a bunch of carrots and roll them around in a few tablespoons of butter in a pan set over low heat while the chicken and potatoes cook. When the chicken’s done, remove it to a cutting board to rest, and make a pan gravy with the drippings. Light a couple of candles, then cut the chicken up and serve it with the mashed potatoes, caramelized carrots, the salty gravy. That’s a fine way to spend an hour and it results in a meal of heartwarming simplicity. More than this, it’s hard to stay freaked out about the present and future, eating that kind of food.

Source: New York Times December 16, 2019 15:22 UTC