This dish is named after Where We Live producer Catie Talarski who's trying to learn, in 2010, to make single-portion meals for herself. During the holidays, the Connecticut winter markets shut down, which means I don't have, in my pantry, the kind of locally grown ingredients I usually use. On Sunday night, I sauteed some ground pork, broccoli, celery root, garlic, turnip, black beans and scallion and then added chopped tomatoes and spices, especially gomasio. I simmered it all together until the celery root and turnip were al dente. I cooked a batch of quinoa. I divided the stew into small portions served over the quinoa. I had one batch for dinner, and the rest have been coming to work with me in glass bowls with plastic lids.