I suppose we’re getting tired of the pasta and rice regiment. Thank god for potatoes! I baked these with plenty of olive oil, pepper, chili flake, and rosemary. They needed to make for 30 minutes, which I’m not a huge fan of, but I made the rest of the meal slowly. The carrots and peas were steamed. I cooked tilapia with olive oil, dijon mustard, a bit of red wine vinegar, garlic, and salt and pepper. Evidently, I put a lot of pepper in it, because it had a bit of kick! This dish was hearty and delicious. And who doesn’t like peas?