Lucy wrote:

> -boneless skinless chicken breasts that were raw (yes, raw!) in the middle,

(clipped cooking lesson)

Been there, done that. Y'know when I grill chicken I like to take my patented
meat tenderizer flat hammer dealy and pound my chicken breast flatter so it's a
little closer to all the same thickness. If you think about it next time, you
might try marinating that chicken first in a brine solution with a splash of
tequila, a squirt of lime, a sprinkle of chili powder of your choice. I hope
you sliced up that chicken and threw it back in the pot to finish cooking? Can
always cover it with ketchup. I'd cook spinach, but Ol'Whiskerface won't eat it
cooked. Thinking about what stuff is made of and how quick to cook it, the
order to combine it, etc. is worth thinking about. Took me years to figger that
out.
Edrena