I had this jar of peeled, roasted chestnuts, that I bought to make cake. But this morning I changed my mind and decided to have them for lunch, as a side dish for the oven grilled salmon fillets. Here's the recipe (for 2):

Drizzle some sesame oil , soy sauce , lemon peel and chopped chives on salmon fillets. Grill in super hot oven until done.
In the meantime, saute 1 cup sliced celery and coarsely chopped chestnuts in a little butter. Add salt, pepper, 1/2 cup chicken stock and simmer until chestnuts are soft. Puree in food processor. Season with cinammon and cumin.
Serve with salmon fillets and a tomato chilli salad.

My friend Veridiana is visiting -- all the way from Brazil.
I took her to Saededdin, near Exhibition Rd, to try their Baklava. We brought home a tray of assorted sweets and almost overdosed on so much sugar and butter and nuts.