We had ABTs as an appetizer with too much vodka limeade. Then we had haddock (frozen, pre-breaded Captain Highliner), tartar sauce, boiled potatoes, and a salad. I used the new EVOO that my friends brought to make a very plain vinaigrette (olive oil, cider vinegar, salt, pepper, Dijon). We could taste that it was really good olive oil, but only when paying close attention. I think I'll save it for olive oil/balsamic dip for bread. Kim Crawford sauvignon blanc accompanied the meal. It's an interesting wine, but I don't think it's worth a bit over $20/ bottle.
Leftover lemon mousse for dessert.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein