Sorenne eating dinner with mom and dad, Oct. 8, 2009.

Oven-roasted salmon fillets (the farm-raised kind – more sustainable) with olive oil, lime juice, garlic and fresh thyme, corn-on-the-cob (Sorenne’s favorite, but getting starchy as the cold weather moves in), baked Russett potatoes and asparagus spears, the frozen kind, which were surprisingly good.