October 27th: fish & chips

I probably wouldn't have written about this recipe, which isn't too exciting, except that it stood the test of time: I ate leftovers for three days after having this for supper, and I enjoyed it each day. That is practically unheard of. From November 2011's Chatelaine: Baked Fish Fingers with Greek-Yogourt Dip. The dip was not as good as my homemade tartar sauce. Mixed with the chip dip, though, it was okay. Served with home fries and a pickle.