For dinner on Friday night, Jac rubbed snapper filets with lemon pepper, wrapped them in alfoil and baked them in the oven. She served the fish with steamed vegies and a garlic and parsley sauce.

She also made oven baked potato wedges, seasoned with vegetable stock powder. I ate these with aioli (that’s aioli, in addition to the garlic and parsley sauce I ate with the fish and vegies) and then with tomato ketchup when I’d eaten all the aioli.