From last week, Monday – imported frozen basa fillets, seasoned and panfried, served with steamed cabbage and broccoli, corn on the cob, orange mash (cooked carrot and sweet potato seasoned and then mashed with butter) and Ainsley Harriot “Moroccan Medley” instant cous cous. Jac didn’t like the cous cous at all. I didn’t mind it. I ate it all up, but won’t be rushing to buy more. I know there’s nothing like fresh fish, but this frozen fish was amazingly tasty – tender, flaky, all those yummy fish attributes. I suspect the talents of the cook was a contributing factor. :)

Tuesday – Lenards chicken patties served with salad. They may look burnt, but they didn’t taste burnt – in fact, they were really delicious.

Wednesday – the night before my birthday. Jac had hockey on Thursday night, so she cooked up a fantastic dinner on Wednesday evening. She made potato salad with bacon, hard-boiled egg and chopped gherkins…

… and a spinach and pear salad, with cucumber, lovely sweet baby roma tomatoes and yellow capsicum.

She’d bought two enormous T-bone steaks and made a sauce with button mushrooms, onions and fresh cream.

They were seriously big steaks.

A meal fit for a… hungry woman on the eve of her 33rd birthday!

I used to like my steak medium-well, but over time, I have developed a taste for medium. Yum.

Friday – Jac’s meatloaf was recently mentioned in a post by Kalyn at BlogHer – What to Make From Leftover Hard-Boiled Eggs: Ten New Ideas. Kalyn’s put together some brilliant ideas for delicious meals to make from leftover hard-boiled eggs – it’s well worth checking out. I showed the link to Jac, and she was most intrigued by the Filipino style meatloaf from The Asian Grandmother’s Cookbook. I got home late on Friday to the most delicious smells and Jac busy in the kitchen, the meatloaf wrapped in silver foil, cooking in the oven.

It was so good! I enjoyed eating the leftovers the following night. It’s sweeter than you’d expect meatloaf to be, but flavourful and utterly delicious. Jac served it with peas and oven roasted potato wedges. The wedges were crispy on the edges and fluffy in the centre, just beautiful dipped in tomato sauce.