I made Lemon Garlic Drumsticks from The Nourishing Gourmet for lunch last week. Not bad, but not screamingly great.
The Citrus-and-Soy-Glazed Swordfish from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh was quite good. I used lemon juice and lemon zest instead of lime/grapefruit juice and lemon zest (to substitute for yuzu) because I only had lemon. The swordfish was wonderful...It had better have been since it was really expensive!
The next night I made Sauteed Swordfish Steaks with Capers ad Vinegar, Stimpirata Style from Essentials of Classic Italian Cooking by Marcella Hazan (recipe available here) to use the rest of the swordfish. Also quite good, though I think I needed to use more capers and add a bit more salt. The great flavor of the swordfish really came through the simple preparation. I borrowed the book on a whim when I visited a library branch I'd never been to. It was the only one open in the vicinity last Saturday (cutbacks have meant very limited library hours). It was newish and very open and airy. It was quite nice. Just...not enough books. There was just too much open space and not enough shelves, IMHO. :P
My cat enjoying a locally grown, organic greens mix I found at a pet store. They called it a "neko bento!" It must have been partly because the container is a plastic container typically used for bentos. She really liked it, as you can see in the pic. I have a lot of photos with a blurry cat because she kept rubbing her face in the greens.