Bone-in chicken just tastes better.  Especially on the grill.  The skin gets all charred and crispy, the meat is moist and smoky…  It is definitely the way to go.

I had marinated and frozen some chicken breasts a while back.  These were in a bit of white wine and herbs d’Provence.

The potatoes, carrots, and bell peppers were drizzled with olive oil, lots of garlic, and quarte epices – a mixture of black pepper, nutmeg, cloves, and ginger.  Yummy!  They went into a 375° oven while the chicken cooked.

And Victor made Peanut Butter Cookies.

It’s the basic recipe out of our old and dogeared (and stained) Better Homes and Gardens Cookbook.

Peanut Butter Cookies

• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 1/2 tsp. vanilla
• 1-1/4 cups all-purpose flour

1. In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.

They’re really basic, and really good.  He thought about adding white chocolate chips, more nuts, etc., and then decided a classic cookie was in order, tonight. (He did use chunky peanut butter, though.)

My stomach is smiling!