Gingersnap Cookies and Another Stuffed Chicken

   Today was awful. Okay, that might be a tad dramatic. Today's cooking adventures (along with some other things) didn't go as planned. I made my favourite cookies today, which are ginger snaps (or ginger-molasses cookies). My Nana used to make these for me and I'd go nuts for them. I found her recipe on my computer at home the other day and thought I'd try them out. Our oven here in Kingston is a little wonky so they burnt like 5-7 minutes into cooking when they're supposed to be in there for 10-12. I left them in because I still wanted to eat them and I wanted the rest of the cookie to cook even though the bottom was burnt. Although some of them burned, some were okay-ish on the bottom. I'm still eating them... and even with a small hint of burntness they still taste pretty good.

The second thing I made today was another stuffed chicken. This one was stuffed with asparagus and old white cheddar. When I was at the grocery store earlier today I saw that Prime makes pre-made stuffed chickens with asparagus and old white cheddar so I thought to myself "I don't need to buy pre-made, I can do that myself!". The first problem that I encountered was I didn't have a malett to flatten my chicken breast with, so that process was rather difficult. I used a ping poing paddle and kind of just smacked the chicken breast. I got bored eventually and my hand started hurting so I went "meh, flat enough", which turned out to be false... it was rather hard to fold over. I sprinkled some "Garlic and Wine" seasoning, which I got from The Melting Pot, a restaurant I went to in Mexico City, on the inside. Then I put a layer of cheese and 5 pieces of asparagus (they were pretty thin). I folded it over, which as I said was kind of hard, and put a layer of dijon mustard and bread crumbs on top. I poped it in the oven at 400 degrees. When I went to check on it at one point I noticed that it was slowly starting to open. I didn't have any tooth picks so I had to run downstairs and borrow a skewer stick from my housemates and break it up into the appropriate size to hold the chicken closed. This was about at 12 minutes and I noticed that the inside of the chicken wasn't cooked at this point so after the original 20 minutes had past I added about 3-4 more minutes. The chicken was good, but not as good as the one that I made the other night. I had some left over rice from last nights dinner so I just ate it with that.