Twice in last couple of weeks I’ve made halibut in parchment. Salt, pepper, throw in some fresh veggies and some sprigs of lemon thyme and rosemary from the garden, and voila! The fish is always nice and moist (oops, maybe a bad choice of words there). I’ve been using How to Cook Everything’s instructions for fish in packages as a jumping off point.

Yesterday I was hankerin’ for cioppino and suggested it to Katie, who conveniently enough already had cioppino broth in the fridge! So all she had to do was stop by Uwajimayi for some misc. seafood (and fight the M’s traffic home). Yum!