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" My husband, in a rare burst of energy, cooked on Sunday night. Yessss! There was a time when this wasn&amp;#039;t so extraordinary. I married a man whose &amp;quot;dowry&amp;quot; included a Cuisinart, a coffee grinder and a Chinese cleaver. He&amp;#039;s a gadget-head, so that partially explains it, but he&amp;#039;s also a big-time foodie who comes from a family of foodies. He&amp;#039;s justly proud of his cooking ability\u2026but aside from grilling, I hadn&amp;#039;t seen it in a while. Anyway, he was feeling autumny and full of the spirit yesterday, so he found a recipe for chicken stew with garlic. The idea is that the garlic mellows and softens as it stews, and when it&amp;#039;s done, you spread it on crusty bread. He started by putting a 4-pound chicken, cut into parts, in a big stew pot with a little oil and two heads of garlic, broken up. The recipe calls for white wine, stock or water as a cooking liquid, and we debated what to use. He was going to just add water, but I thought this would lose the opportunity to add flavor. We had no white wine, stock or even chicken broth, and he thinks the powdered stuff is too fake for words, so I dug up a bottle of cooking sherry I use for stir-frying\u2014not on the recommended list, which made him nervous, but we compromised by cutting it in half with water. (He believes all recipes should be made by the book the first time, so this was a big leap for him.) He added minced parsley, salt, pepper and cinnamon, which made the house smell like a Middle Eastern restaurant as the stew cooked. An hour later, he called my son and me to dinner. It was wonderful: The chicken was moist and lightly cinnamony, the sherry seemed to have done its job, and the garlic spread on Italian bread was addictive. And we got two nights out of it. Good work, Dad\u2014you haven&amp;#039;t lost it at all. Now can you do it more often?\u2014Diane Oatis What happens when you decide to take a night off from cooking? Tell us in Comments. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43349/hes-still-got-it-6222/>