酒味李/杏蛋糕，烤球芽甘蘭，炒意大利芥藍... Wine-flavored plum/apricot bread, roasted brussels sprouts with garlic, sautéed broccoli rabe, ...

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酒味李/杏蛋糕，烤球芽甘蘭，炒意大利芥藍，麵，醋溜魚片
Wine-flavored plum/apricot bread, roasted brussels sprouts with garlic, sautéed broccoli rabe with shallots, noodles, and sweet and sour fish.

Roasted brussels sprouts with garlic: sautéing with cut face down for 5 minutes followed by roasting at 450 degrees F for 20 minutes; drizzled with balsamic vinegar; based on a Bittman recipe.

Sautéed broccoli rabe with shallots: cook broccoli in boiling water for 2 minutes. This step reduces the bitter taste. Sauté for 3-4 minutes.

Broiled tilapia which I had cooked last night, got made over with some sugar and vinegar (1:1) and thickened with corn starch.

The breads were made according to Mark Bittman's fruits and nuts bread recipe.