I'm surprised that no one has started the supper thread yet.
At my house, tonight's supper was breaded haddock, which comes from a Nova Scotia company, Afishionado Fishmongers. We also had knock off tater tots. Those items were baked in the toaster oven. I made a salad, based on a Danish recipe, of rhubarb and asparagus sautéed in EVOO, with some tatsoy (Chinese spinach) and lemon juice added at the end. It was tossed with some Romaine lettuce. That salad was improved by the addition of a small amount of my homemade vinaigrette. I will be tweaking that recipe. We also had some of the DragonLady sesame noodles, but that's not in the picture. There was also an experimental remoulade made with a relish from Peppermaster Shop (https://www.facebook.com/PeppermasterShop/). We will definitely be using that relish again in remoulade. I chopped it to smalinler pieces, but next time I will experiment by leaving the pieces the size they are in the jar.
At my house, tonight's supper was breaded haddock, which comes from a Nova Scotia company, Afishionado Fishmongers. We also had knock off tater tots. Those items were baked in the toaster oven. I made a salad, based on a Danish recipe, of rhubarb and asparagus sautéed in EVOO, with some tatsoy (Chinese spinach) and lemon juice added at the end. It was tossed with some Romaine lettuce. That salad was improved by the addition of a small amount of my homemade vinaigrette. I will be tweaking that recipe. We also had some of the DragonLady sesame noodles, but that's not in the picture. There was also an experimental remoulade made with a relish from Peppermaster Shop (https://www.facebook.com/PeppermasterShop/). We will definitely be using that relish again in remoulade. I chopped it to smalinler pieces, but next time I will experiment by leaving the pieces the size they are in the jar.