That's what I thought, Breezy.
The dish we were making turned out awfully good, too. Kim dressed cooked fettuccine with butter, olive oil, garlic, S&P, and Parmesan cheese. He sauteed fresh asparagus from our garden in olive oil, a little butter and garlic for a few minutes, then squeezed fresh lemon juice over the top, covered, lowered the heat, and let steam until crisp/tender.
He seasoned sea scallops and extra-large shrimp with S&P and Cajun seasoning, then seared them quickly in the same olive oil/butter/garlic combination.
He plated it up by laying the asparagus, scallops and shrimp on a bed of the fettuccini.
Kim cooked and I supervised. You can't beat a deal like that!
We got two meals and I got a lunch off of that, so I guess it wasn't all that pricey. And I still have asparagus and fettuccini left to go with grilled chicken tonight!
We did take a break and ordered a pizza Tuesday night, which made two meals for us. All that oil, garlic and seafood makes things "slide", if you know what I mean.