Wraps always make me think of my uncle Pete. Pete is endlessly impressed with my husband Shane’s size, and ability to consume food. When we stay with him, it doesn’t matter the time of day, if we’ve just eaten, or how much, Pete is always offering Shane a wrap.

I guess I thought the wrap-offering was Pete’s job, because until recently, it never occurred to me to do so (or maybe it did and I forgot). Tonight, Rose and I had wraps (cheddar, hummus, dried tomatoes, arugula) and kale salad. When Shane gets home, I’m going to offer him one.

When my good friend Rachel posted this recipe for Olive Oil Poached Fish or Shellfish on my facebook timeline yesterday, I replied with something like “Sounds good, look for it on The Steady Table soon!” By soon, I didn’t really mean tomorrow, but then I already had fresh thyme, and I was near a store that sells good fish today. So there you have it, a day later. This is a good one for my dairy-free folks, and sneaky white kitty cats, as well.

Surprisingly easy: bung some seafood into a pot, cover it with olive oil, add some salt, garlic and herbs, cook for a little while, and you’re done. I made it with bay scallops and shrimp. I particularly liked the shrimp. The bay scallops tasted a bit funny to me, but I haven’t had them before so maybe that’s just the way they taste? (Fingers crossed.)

The oil/sauce that you cook the seafood in is delicious on a good, crusty bread with a little salt. We had a shredded kale salad on the side with lemon juice, olive oil and pecorino.

I don’t know what the science is behind this cooking method, maybe the oil keeps the moisture in? But the fish really comes out moist and tender. I added some salt to the oil while I poached. Next time, I will crush the thyme a little bit, to try to get more thyme flavor. And I’ll use regular scallops, or maybe just shrimp.

Quick, Easy 5 Ingredient Turkey Chili for them, and a hearty salad for me. I’ve posted about this turkey chili before, it’s super quick and easy to make and my family loves it. Don’t miss the note at the beginning of the recipe about adding some oil to the pan if you’re using turkey (there’s a beef version too, which doesn’t require oil).

My salad was delish. Arugula with roasted sweet potatoes, toasted slivered almonds, goat cheese, fresh thyme and a creamy balsamic dressing.

I love having impromptu dinner guests. We always had friends popping in and crashing dinner when I was growing up. It’s a great way to share a meal without the fuss of having guests, and it breaks up the weeknight monotony so nicely.

Thank goodness for 5-year old Rose, who is much better at being social than her dad and I. When my cousin Kirst stopped by last night to drop off an iphone case and some lovely tulips, Rose said: “Should we invite her to stay for dinner?” Yes! Of course! Why didn’t I think of that?

Kirst joined us for these quesadillas, which I made with a mixture of black and red beans, cheddar instead of goat cheese, and a cooked leek instead of scallions. We also had simple guacamole with just avocado, lime, salt and cilantro, and salad.