I have had a nice quiet day today. Read a bit (Catherine Coulter - a nice read, definitely not literature but very enjoyable) and some home cooking.

Made up a huge batch of Chili that fits the requirements of the WW core plan. Had one serving and have 6 more to go into the freezer for future meals. Mostly all fresh ingrediants but did use some canned tomatoes and tomato paste (I'm practical).

Right now I'm cooking a chicken in the slow cooker. A whole chicken rubbed with olive oil, salt pepper and thyme, sitting on a bed of garlic. I used two full heads of garlic, unpeeled some of the cloves and left peel on some of them. All the cloves are whole. Supposedly in the cooking the garlic taste infuses the chicken but remains mellow and isn't overpowering.

Half the cloves are stuffed in the chicken and half are under the chicken. Its a version of the 40 garlic clove chicken recipe. Oh yeah there is a few tablespoons of white wine to provide moisture too - got to love a recipe with so few ingredients and none too unusual.

I don't do very well making this sound hoity do I? I bet with a french name this would sound so much fancier than I'm making it sound here.