December 11th: Chicken with Roasted Garlic; Chocolate Chip Ginger Cookies

I wish every night could be Saturday night for oh, so many reasons. Often, the only night of the week I watch TV or a movie. Still a whole day left before worrying about schedules. Hopefully, accomplished something during the day and feeling good about that. And, oh, the food! This Saturday night was a success. From December 2010's Chatelaine: Chicken with Roasted Garlic. I used 21 cloves of garlic to two chicken breasts. We like garlic. This was drink-the-sauce delicious, and really quite simple. To accompany, from the same magazine, I made braised red cabbage wedges, topped with sour cream. This was good, but not keeper good. I'll be making an almost identical recipe again this week, because the three of us can't eat a whole (giant!) red cabbage in one go. I chose this recipe to make up for the lack of colour in the rest of the meal, which was rounded out by some bread (supposed to be homemade, but I was too tired to put in the 5 minutes of work on Friday night after some spontaneous late-night Christmas shopping).

From the same magazine, I also made Chocolate Chip Ginger Cookies. I used chocolate chips instead of chunks (why chop chocolate if you don't have to?). I was disappointed with these. I thought they'd be flavourful power houses; they weren't as strong as I expected. I may actually try them again, and add some candied ginger to the dry mixture; that would up the flavour, I think.