Thursday 18 February
A sheaf of purple asparagus was crying out (faintly, from the fridge) to be roasted. After our veal fat-fest, we thought that fish could roast well beside it; and it might be nice to coat the fish with pesto, to keep it moist and give it flavor. So we got out a packet of barramundi, not realizing that we had done just the same thing only two weeks ago.
So from the depths of the freezer, Barbara chiseled out a forgotten container of garlic scape pesto (made with pistachios), thus saving us from the shame of exactly repeating a recent main dish.