It didnt take long for my anchovy bread appetizer to reemerge. Last night I had a piece before dinner paired with a glass of red wine and it was delicious. For dinner, I thawed some swordfish from the freezer and cooked up this Sicilian-style swordfish with pasta recipe.The tangy vinegar, fresh herbs (parsley from my potted garden instead of mint), and cubed cucumbers (had them in the fridge so why not) were a bright and refreshing complement to the steaky fish, which I pan-sauted instead of grilled.Clearly, I consider recipes simply a suggestion.My nice camera is getting fixed, so iPhone photography will have to do.Have a fabulous weekend.