Tonight I fixed a peppercorn and almond encrusted Alaskan salmon steak seared in a 600 degree infrared oven, then finished in a white wine bath with a cilantro and saffron infused garlic marmelade made from a Reader's Digest recipe I read in 1973.
As a side I fixed new fingerling potatoes lightly roasted in EVOO, with crumbled goat head's cheese and lightly sprinkled with catnip.
Dessert was fresh pears from my garden topped with chocolate shavings, orange zest and a reduced Napolean brandy. With toasted cinammon sticks. And Tim Tams. And lottsa Cool Whip.