Yesterday's dinner capped off a less-than-perfect day, but it did so beautifully.  The chicken soup and rice was just perfect; we must have sticky, Oriental-type rice, nothing else will do. 

And the chicken was wonderfully moist despite being skinless breast.  I had sliced tomatoes to cover it thinly, sprinkled them with low-sodium soya sauce, then placed dabs of finely grated ginger over, and let it marinate for a few hours.  Underneath I had sprinkled garlic powder and black pepper.

The result was an excellent, sauced chicken that had a lovely tang to it.  It went well with the potato pudding and steamed cauliflower.

And topping it off was a dessert that we enjoy tremendously, a cheesecake baked to perfection in our hard-working counter-top convection oven, complete with a scrumptious, thick overlay of raspberry glaze.

Earlier, we had done the weekly food shopping, and the refrigerator is full of whole-food comestibles for the coming week.  Before that we had taken our usual ravine expedition, trucking through the soggy clay and muck left over from days on end of rain. 

We've the week-end to anticipate, with warmer sunny weather on the horizon!