It's been so long since I've cooked regularly. We roasted ruby fingerling potatoes from Berkeley Bowl with garlic and rosemary, sauteed fresh asparagus with hen-of-the-woods mushrooms and shallots, and pan-seared wild coho salmon and smothered it in this lovely giant white bean and tomato tapenade-y thing from TJ's.
Followed by a viewing of 'the Fighter,' curled up on the couch. Perfect-o!