Have I had a cooking growth spurt?

Plugging along through my list, I made Jamie's stew again, this time with "Chicken and White Wine" (pg. 180) as the main ingredients and I added one of his topping suggestions by putting dumplings (pg. 185) in it. I am getting quite good at this recipe. My sister came over the next day and I fed her the leftovers for lunch, she liked it so much that I sent her home with most of the ingredients to make it that night. There are so many things about that previous sentence that I just can't believe! First, the fact that I had something to feed her is amazing. A year ago my sister, my brother-in-law and my sweet little niece, Si-Wy, lived with us for about three weeks. I think I might have made them a real meal once that entire time. Fast-forward a year later and in just a week I have made them lasagna, chopped salad, chowder and stew in just a few days. I think they wish I had started this project earlier last year! Second, the fact that I had the extra ingredients to give her is something I never thought I would say. I noticed this just about a week ago. I'm learning what ingredients need to be on hand and my trips to the grocery store seem to be getting shorter and cheaper because I already have half of what the recipe calls for. WHO IS THIS AMY PERSON?!? Have I had a cooking growth spurt?

Here's the original beef and ale stew recipe. To make it with chicken and white wine substitute the beef, ale and bay leaves for 1 pound of diced, boneless and skinless chicken, 2 cups of white wine and 3 sprigs of fresh thyme. Reduce the cooking time to 1 1/2 hours.

http://www.jamieoliver.com/recipes/beef-recipes/beef-and-ale-stew-1

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