I'm so late to this, but had to chime in that a version of Angie's curry has been my family's staple for years - and my mother before that. I mean like we cook it about every fortnight, usually to cover a few meals. our recipe has garam marsala, instead of curry powder, in the same way as Angie does. We make ours with beef mince (though I'll be trying it with turkey mince now). We always just called it "mince curry" - I didn't know its indian name.

We always serve it with a version of lemon pickles in oil - in fact I find it a bit bland without it - and use lemon infused oil if I'm out of the pickles.

I've been baking salmon or steel head trout covered in homemade salsa. It's a recipe from my older son and I'm not sure where he got the inspiration, but it's easy and really delicious. I am not a huge fan of salmon, but have been going to Sam's Club for groceries a lot over the last 4 months where I get a large piece of either of the above fish, and it's become a regular item on our menu.

I make a basic tomato salsa using chopped campari tomatoes, lemon juice, olive oil, salt, cilantro, and garlic or minced onion. Can use immediately or let it marinate for a while or overnight. Place fish in a baking dish, cover completely with salsa, bake at 425 for about 12-15 minutes or more depending on size and thickness - till done! Optional - pickle thinly sliced shallots (1 or 2) in rice vinegar (or other vinegar on hand) and salt, while you prepare and cook the fish. Distribute on top of the finished dish before serving. Adds some crunch and extra flavor.

I have no idea how Danny became such a good cook, but I get a lot of my dinner ideas on the fly from him after he quizzes me on what i have on hand. A friend of ours said we should write a joint cookbook and call it, "Just Cook This, Mom"

There was a good article not long ago in the Wall Street Journal about wines to drink with salmon. I tried one of the recommendations, an Oregon bubbly called Argyle, this weekend and it was very good.

I've gotten less enthusiastic about cooking as time has gone on and on and on, but I can't say I miss going to restaurants much at all.

I put up some weight and thinking about using different oats recipes with fruits.