This week’s challenge is reflection.

With the family mostly home and extra time on my hands, thanks to Covid-19, I’m enjoying tinkering in the kitchen. Today’s lunch is a sort of veggie hash.

Steam potatoes in Instapot for 15 minutes, then tossed into a pan with olive oil, garlic, and salt. Once sizzling, add diced rainbow chard, green onions, red and yellow peppers, mushrooms, and the remainders of a rotisserie chicken. Leave on heat till veggies soften. Serve with a dollop of sour cream or feta cheese.