For dinner I made an amazing soufflé, following a Julia Child recipe. I managed to serve it to our guests before it deflated. For a second course, we had grilled trout with mushrooms. It was fun to make something a little more ambitious than usual.
Broccoli mixed with arugula and cilantro was a garnish/side for the trout. My ambition did not extend to baking for dessert: we had cookies from Whole Foods and some fruit.