Final product

I cooked myself too much food. I think. And I ate it all. Hah!

• Roasted portabello mushroom with olive oil and lavendar. Lavendar-infused, if you will.
  
• Pan-seared tilapia fillet
  
• Rigatoni with fresh tomato sauce with mushrooms - from scratch not the least
  

Here's the recipe for fresh tomato pasta. It was pretty good! And pretty easy for how complex it sounds.
(Makes 2 servings)

• 3 ripe tomatoes
  
• 3 cloves of garlic
  
• 6 white mushrooms
  
• Fresh basil
  
• salt and pepper to taste
  

Boil the tomatoes with skin and everything in water. When they're fairly cooked (skin should be falling off), remove them from the heat, peel off the skin, and cut them up a little bit. Saute the mushrooms in olive oil. When they're pretty much cooked add the boiled tomatoes and a couple sprigs of fresh basil. Yes, I made this up. But you might as well try the recipe. It turned out looking appetizing at least.

Somehow domesticity feels good right now.