I’ve really been running on empty lately – trying to get by on 4 or 5 hours a sleep a night, and it’s finally caught up with me. I ended up sleeping right through all of the farmers markets today! Seriously! I was up working on the blog around 5 or 6am. Went to go sit down for a few minutes to watch TV, and next thing I know, it’s 1 in the afternoon! :::sigh::: It’s a shame, too – since it was the last Worthington day and because AJ at Sassafras had a bourbon pumpkin tart and a buttermilk pecan pie with my name on them. 
Anyway – I ended up making dinner late because I had a bunch of errands to run yesterday. So knowing that I’d have to make a recipe from My Kitchen Treasures for this round of Taste & Create (hosted this month by Min at The Bad Girl’s Kitchen), I whipped up a batch of her Chinese Garlic Chicken, which I served with some homemade Bacon Fried Brown Rice.
The flavor was pretty incredible, and I couldn’t believe it was something I made here at home. Paul says its as good as any garlic chicken he’s had locally. I didn’t use extra chilis, but I did add a touch of chili oil and sesame oil at the end, although not as much as the recipe called for (I was trying to keep it on the healthy side). It paired perfectly with that fried rice, too – and this will be one recipe that enters our rotation because it was so easy and quick to make.