A blindingly bright & crisp fall day in HV, with colorful leaves dancing in the breeze everywhere. I love fall so much 
After a strenuous leg day at the gym & meeting with a surgeon for my shoulder I spent a goodly time watching our krazy kats tear down the house — not literally, of course, but the breezy weather seemed to bring out the zoomies and wrassling vibes hardt! 
As for dinner, we both wanted something on the lighter side, after what felt like an overly indulgent weekend & in preparation for a short trip to Philly that will be almost 75% focused on dining and food-shopping…. ok, fine — probz more like 95% for me 
I unearthed a couple of frozen rockfish filets, and had asked the purfeshnels here for advice on how to best prepare them. @MsBean came through with this recipe, for which I had all the ingredients in the house & made just a few tweaks: I used a chopped up bird pepper instead of the adorable suggestion for RPF, doubled the ginger & garlic (duh) and switched in some Red Boot sauce for the salt, bc duh. I also added a sliced up head of napa cabbage leftover from our hot pot meal Saturday just before switching from bake to broil, and my dude made jasmine rice to go with.
It was a bit blander than I’d expected, with the turmeric pretty much undetectable, save for the golden color it lent the dish, and it was lacking salt and complexity. The bird pepper also lost its heat during the cooking process 
That said, it all came together rather easily and nicely — perfect for a Monday night.
