How can I be sure?

This half bottle of Syrah Cab is still good, left on the counter when I went to Hong Kong. Sipping this 3-day old wine absent-mindedly, I engineered my problem. There is no one to help me.

Genius! I poured the wine into the sizzling skillet. Steam roared up. Smelled good.

The airplane landed at 3pm and I got home around 5. The weather was warm and I was in no mood of working. I strolled to the usual barber shop. While the barber was working on my hair, I evaluated my dinner options. The refrigerator is empty after almost a month away from home. Dining out alone seems depressing.

Hair neatly trimmed, I went into this nearby supermarket and picked up a package of 4 chicken drumsticks. Came home, washed them, pat dry, seasoned with salt, pepper, and garlic powder. Brought out the small skillet and poured a bit oil. Fried one side for few minutes and turned. The skin looked interetingly brown.

That's when doubts sneaked up on my. How would I know the chicken have cooked through? How about veggie? Think. If I add liquid and close the lid. The steam will cook them through. Right? Since any liquid will do and I have too much wine in the bottle. Why not!

That also solved the veggie problem. I cut a zuccini and a carrot into chunks, added a cup of water, and dumped them into the pan.

Minutes later, the pan started to make noice from the simmering liquid. I turned the oven off and pulled everything into a plate.

Hot. And not bad at all.

Sigh.., where is my great cook wife? How much longer do I have to deal with my own cooking?