I also made a simple meal running home after class; tilapia francese, roasted broccoli florets, and garlicky pearl pasta. I made the tilapia by dipping the fish into an egg wash and then into a flour, old bay seasoning, salt, and pepper and back in to the egg wash before setting it down in a hot pan with olive oil. I got the basics of the recipe from I Was Born to Cook's blog. The broccoli I roasted simply using olive oil, sea salt, and black pepper. The pearl pasta I made with chicken stock, white wine, and minced fresh garlic. Yum!
Last week it was another lovely co-worker of mine's birthday, so I made mini carrot cake cupcakes with lemon mascarpone frosting, recipe courtesy of Williams-Sonoma.