After the eventful April Fool's dinner the night before, on Sunday I wanted to make something simple and easy. Of course, the time change can throw everything off, too, so this was another reason for simple and easy. Debby had noticed a recipe in this month's Eating Well for a chicken and sweet potato stew, cooked in the slow cooker, so I made that. Well, sort of: I think I used a little bit too much sweet potato (maybe 2 1/2 pounds instead of 2 pounds) and a little too much chicken (8 thighs instead of 6), which meant that the sliced mushrooms didn't fit in the crockpot. This turned out for the best because Dan and Julia (etc.) invited themselves over for dinner, and Dan doesn't like mushrooms. Anyway, also into the crockpot: a few cloves of garlic (whole), half of a large onion (chopped coarsely — it was supposed to be shallots, but I had forgotten to buy those at the store), 1 cup of white wine, salt, pepper, and some rosemary. We have rosemary growing in our front yard, so I used some of that (after washing it, in case some of the neighborhood cats have been peeing on it or anything). I also put in a little extra water, to compensate for the lack of mushrooms.

We served it with rice: we have this great rice cooker which cooks rice very well and also has a timer. (On some work days when I have a little time in the morning but won't get home until sort of late, I've been able to set the crockpot going and also put the rice on an 8 or 9 hour timer. Then I can walk in the door and dinner is ready, and Debby (who has been taking care of an infant) doesn't have to worry about it.) We also had mushrooms sautéed in butter and olive oil, with minced garlic, salt, and pepper, as a side dish. The stew itself needed more salt, but otherwise it was pretty good.