After this week you might be forgiven for thinking that we’ve changed our name to Mastering the Art of French Carroting, or perhaps Babette’s Carrot.*  The prominence of carrots in the last three posts  was pure happenstance, answers to the question: What do we like to cook in the pressure cooker?  Turns out carrots figure in a lot of what we like, including this week’s recipe, Oliver’s Chicken Stew.