Last night was a mixed bag. I tried a South Carolina spicy mustard bbq sauce that was a bit too vinegar-y for me and as luck would have it, I'd run out agave, maple syrup AND sugar all within the previous day or so. Thus, nothing to balance it out, so I kind of had to mix in some other things, let it simmer a long time, and hope in the roasting it would go okay over tofu triangles (mmmm, fresh tofu from the Asian grocery again) and roasted onions and squash. It actually did okay, as in was edible, but I wouldn't make the sauce again.
The side dishes were my two new fave green veggies: baby bok choy and brussel sprouts. It's possible this was too much green for one evening, but we love both, so that's ok. I roasted them too and then tossed them in a lemon pepper-esque dressing that would have been good had I not been so overzealous with my lemon squeezing.
So, lessons learned and new recipes tried.