Cooking & Baking

a zander filet, topped with a mixture of a chopped fresh tomato, a few Kalamata olives and capers, shallot and onion briefly microwave sauteed in olive oil, tarragon and chopped fennel fronds, and a dash of sherry vinegar, then baked. Also braised fennel and baked potato. Dessert is a plumcot and peach galette.

We eat pretty simply on the weekdays - tomorrow is minestrone - I only cook on weekends, my son cooks during the week. Although sometimes he goes gourmet himself.