Mulgikapsas!

So delicious!

Slowly cooked sauerkraut in water, with sautéed onions and barley added + salt, pepper, sugar, allspice, bay leaf

(Slow simmering is key)

Great alone, as a side dish, or poured over mashed potatoes (or fish, or meat, or other vegetables!).

I can't believe that in all my nearly-63 years of life, this is only the second time I've made this. (The first time was not long ago.) Who says old folks are set in their ways?

Tilapia

Tilapia on the pan and on a serving plate with plenty of dill (and tomatoes).

I breaded my tilapia with Italian breadcrumbs, this time a mix of regular and panko, with lots of parmesan cheese thrown in. I used canola/olive oil (it comes that way) to fry it in, and added a little butter after I turned the fillets.

Usually I drench my fish in lemon juice at the end of cooking, even though it softens the breading. This time, because of the cheese in the flavouring and my plentiful dill, I didn't add any lemon because it tasted so good without it. I'm more apt to add lemon than not, though. Fish with lemon is heaven!

I love the bright colours! And I LOVE dill! I eat every bit of the dill on my plate. Same goes for parsley. (I've been known to eat other people's untouched parsley!)

Chocolate chip cookies!

These were supposed to be the best chocolate chip cookies in the world. They were not. We still ate them, though - hey! they're chocolate chip! I'm still searching for the ultimate chocolate chip cookie recipe.

Pea soup

Pea soup with dill

Second day with parsley and added barley