Last night I made the sweet black pepper fish from Mark Bittman's recipe in the Jan/Feb Cooking Light, per T's enthusiastic endorsement.

I can't believe this was my first time using lemongrass. Is it me, or does lemongrass smell slightly like Froot Loops? The fish was really, really easy, and I loved the sauce. Loved it. I decided to go with the recommended halibut instead of following my instinct and substituting cod, though, which was a mistake. I don't care for halibut.

Now I've got more lemongrass to use this weekend- I think I may try to make the lemongrass essence from A New Way To Cook. I'm also making stock this weekend. On top of my usual bread baking. I love the weekends.