Praise then darkness, and creation unfinished

I wanted to do something different on/with pasta. Hence, rotini and broccoli florets agli e olio, which is to say topped with lightly browned garlic and lots of olive oil. The recipe I found called for sauteeing fresh parsley in the oil along with the garlic, but we didn't have any. (I didn't decide to do this until late afternoon, well after we went out shopping.)

With that, we had little mackerel filets, cooked quickly in more olive oil and topped with fresh ginger. (Also a bit of dill, but I could barely taste that.)

Next time, maybe a bit less garlic, and parsley or maybe fresh basil.

Which reminds me, the three of us had pho for lunch on Friday (at Le in Harvard Square, "formerly Pho Pasteur" as it says on the menu), with lots of fresh basil, and it was very good indeed.