Today we went strawberry picking so strawberries had to be part of the dinner menu, and ended up as strawberry shortcake. Max decided he wanted a healthy version of fish and chips, along with a salad with goat cheese in it so they made oven-roasted potato wedges with breaded cod filets (baked, not deep fried). Along side that was an arugula, goat cheese and cranberry salad, and of course, the strawberry shortcake. It was delicious and nice to see the kids eating fish!! The kids did the classic flour/egg/bread crumb coating for the fish with two important highlights: the bread crumbs were home made (we try to freeze/toast/and then turn into bread crumbs any of those ends of loaves that otherwise no one eats) AND, after they flour/egg/bread crumb-coated the fish, they put it in the fridge for 15 minutes. For some reason, chilling it seems to help the bread crumbs stick to the fish (or chicken or whatever).