Sauteed Black Bass:
Season both sides of the fish with salt and pepper.
Lightly dredge fish in flour and shake of excess.
When pan is hot, add 2 tablespoons Canola oil followed immediately by 1 tablespoon butter. Place fish in pan skin side down. Cook until golden crust forms on meat. Turn fish and cook until skin turns golden brown. Remove to a warm plate.
Pour out the cooking fat, add 2 tablespoons butter and 1 tablespoon drained capers, fry the capers quickly. Remove pan from the heat, add juice of 1 lemon and swirl. Pour sauce over the fish and serve.
Roasted Asparagus and Potatoes:
Snap ends off Asparagus and cut the potatoes in half so they are all roughly the same size. Season both with olive oil, salt, and pepper:
Bake at 350 degrees for 40 minutes.
Here is the finished the product:
For dessert, Meg surprised us with an amazing chocolate birthday cake for Lauren from a great new bakery, Ally & Eloise Bakeshop, on Forest Drive.
The cake tasted just as good as it looks, so if you are looking for a special treat in Columbia be sure to check out Ally & Eloise! Stay posted for some homemade Italian recipes to come!