Together Wishing You a Happy New Year!

Hello to our few readers! Thank you so much for reading our blog this past few months. We've discovered that documenting our posts can sometimes turn into eating cold food, but the best part of posting is sharing with our family! Wishing you all a safe and happy New Years! We're looking forward to continuing our blog throughout the next year! Stay tuned! 

Anchovy Lovers

Delish! Anchovy pizza, excellent anytime! 'Tis the season to be jolly-LOTS of eats call for a light and delicious meal! A quick pizza dough, and homemade sauce whips up in minutes. A little anchovy and cheese on top, and AWAY WE GO!

Cranberry Cookies Take 2

This is my second batch of the cranberry cookies. This was my post from round one.  As you can see they are still very crumbly. I will not give up on these cookies! I love the flavors and I want to make them perfect! Any other tips out there? Thanks.

Made by AM.

Together Making Snowman Place Cards

This year we had a large Christmas dinner on the the 23rd. We needed a good way to arrange everyone at the table so we created these great place cards and also doubled as ornaments as you see above. We had an army of about 11 caroling snowmen. They were great! We put the names on their caroling books and then everyone could take them home after dinner and use them as ornaments. I thought that they were quite clever. I crocheted all the hats and then added a white pom pom on top. Then there bodies were simply sticks, white foam balls, beads, and jingle bell buttons!
Made by AM, DD & EJ (sister)

Marshmallows

After reading from a blog called This Week for Dinner about these delicous homemade marshmallows, I had to give them a try to see if they really were fool proof. So late last Sunday night as I was finishing up my amaretto cakes I threw these together and then cut them up this morning. Simple simple. These make for a great additional treat along side hot chocolate for dessert! Yummy. Recipe.

Flan

Flan, also known as flop, may perhaps be the fast most beautiful dessert I've ever made. The mix by Goya is quite good and is less than a dollar. I simply add milk, heat and then empty the contents into small espresso cups. After a few hours I simply slide them right our onto the saucers. Simple and beautiful. I would recommend making this as an easy dessert to anyone!

Together Crocheting

The crocheting is still going quite well. I have made several dish clothes out of this great cotton yarn and in between posts I have been crocheting miniature hats that will be on top of our snowman place cards for Christmas dinner. There will be eleven people attending dinner and one absent. So all together my sister and I are making an army of twelve caroling snowman place cards. I will include an image later in the week!

Amaretto Cakes

These little bundts are delicious! They were featured in the 1992 edition of Better Homes and Gardens Holiday Cooking as an under $2 per cake gift. The recipe said that it made at least eight cakes but I only squeezed out six. They are perfect little vanilla butter cakes topped with amaretto. These will be traveling via snail mail as soon as the post office opens! If you're lucky these little joys of goodness will be coming to you soon. 

Christmas Pudding

Orange-Pecan Pudding

(Will need a six-cup steam pudding mold with lid for this recipe.)

1/2 cup butter, softened

3/4 cup sugar

3 large eggs

3/4 teaspoon grated orange rind

2-1/2 cups all-purpose flour, divided

1 teaspoon baking soda

1 teaspoon cinnamon, ground

1/4 teaspoon allspice, ground

dash of cloves, ground

1/4 cup milk

1/4 cup frozen orange juice concentrate, thawed

one small cooking apple, peeled & cored, & grated

1 cup pecans, chopped

1 cup semisweet mini chocolate chips

3 Tablespoons minced crystallized ginger root*

Citrus Hard Sauce (recipe follows)

*Most often found in Asian cooking section of general grocer

Beat butter at medium-high speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in orange rind.

Combine 2 cups flour (reserving 1/2 cup) and next 4 ingredients. Add dry ingredients to creamed mixture alternately with milk and orange juice concentrate, beginning and ending with flour mixture. Mix well after each addition.

Chop crystalized ginger root. Toss apple, pecans, chocolate minis, and ginger with reserved 1/2 cup flour; fold into batter. Spoon batter into a well-greased 6-cup pudding mold. Before covering tightly, DD delicately places an English coin, wrapped in foil, into the batter. Place mold on shallow rack in a large, deep kettle with enough boiling water to come halfway up mold. Cover kettle; steam pudding 3 hours in continuously boiling water, adding boiled water if needed. Remove mold from water and cool 10 minutes. Loosen sides and unmold directly onto a serving platter. Serve with Citrus Hard Sauce.

Citrus Hard Sauce

1/2 cup butter, softened

1-1/2 cups sifted powdered sugar

1-1/2 Tablespoons Grand Marnier or orange-flavored liqueur

Beat butter and sugar at medium-high speed of an electric mixer till smooth. Gradually add Grand Marnier, beating until blended. Cover and chill. When served over a warm dessert, slowly melts-as shown in picture.

Make no mistake this is a very rich dessert. Although the recipe suggests eight servings, many more are easily satisfied.

And, don't forget to inform your guests of the hidden surprise...that will bring to the finder good fortune in the New Year.

Recipe credit to Oxmoor House, Inc/American Country Christmas 1993

Venison Stew

Venison Stew

2 TBSP vegetable oil

2 lbs venison stew meat

3 large onions, coarsely chopped

2 garlic cloves, finely minced

3 c low-salt beef broth/or chicken

1 T Worcestershire sauce

1 T soy sauce

1 t dried oregano

1/2 t salt

1/2 t pepper

6 medium potatoes

3/4 lbs carrots

1/4 c all-purpose flour

1/4 c cold water

Heat oil in a pot over medium heat. Add venison and cook until all

sides are nicely browned.

Add onions and garlic and cook, stirring often, until onions are

softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy

sauce, oregano, salt and pepper. Bring to a boil, reduce heat and

simmer, covered, for 1 1/2 to 2 hours or until meat is tender.

Add potatoes and carrots and continue to cook, covered, until vegetables

are tender, about 20 to 30 minutes.

In a small bowl or cup, combine flour and water until smooth; stir into

stew. Cook and stir until thickened and bubbly.

Makes 8 servings.

The Best Pumpkin Pie

Paula Dean from the foodnetwork is know for two things. Mayonnaise and cream cheese. I swear that that woman is going to kill Michael (Paula's boyfriend).  Well this recipe is the best pumpkin pie that I've ever had. So stop making regular pumpkin pie and make something worth eating! Of course paula incorporates a little half and half and cream cheese but her recipe is the best pumpkin pie you'll ever make! Print this recipe and do not lose it! Its a keeper. 

Made by AM

 

for the recipe visit foodnetwork. 

toastabag 500 made for Lakeland

Let me introduce toasted sandwiches in 3 minutes or less. WD recently introduced DD to the reusable toaster bag. Quick, easy, and revolutionary, if not curious! Cleans up in seconds with hot water and soap OR toss in the dishwasher. Make a grilled turkey and provolone as shown here OR get WILD and toast a cherry chocolate delight!

Check out http://www.lakeland.co.uk/F/keyword/toastabag+500/product/10724

"the home of creative kitchenware."

Cranberry Thumbprint Cookies

One of my favorite blogs to read is We Are Not Martha, and they recently featured these cookies. They are a great concept but the recipe isn't quite right. The cookies are far to sticky to get off of any type of wax paper or foil that you use and the cranberries are a little tart for some palettes. I did enjoy that the cookies were not just butter cookies but they had yellow corn meal mixed in. This was a really nice hint and something unusual. Now the recipe just needs some work. Check out the recipe on their site and maybe other bloggers out there have another idea of improving this cookie. 

Peanut Butter Blossoms

These cookies are amazing straight out of the oven, refrigerated, or frozen! Try them all ways! They are a perfect treat if you like peanut butter and chocolate. I tend to use butter instead of shortening. They turn out the same. You decide!

Made by AM. 

chocolate kisses 

1/2 c shortening

3/4 c Peanut Butter

1/3 c granulated sugar

1/3 c packed light brown sugar

1 egg

2 T milk

1 t vanilla extract

1-1/2 c flour

1 t baking soda

1/2 t salt

• Granulated sugar
• Heat oven to 375°F. Remove wrappers from chocolates. Put kisses in freezer so that they get cold. (I store mine in the freezer!)

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. (secret: keep your kisses in the freezer, that way they will refrain from melting when  you push them into your cookies!)

Rumprints

Featured on the lower right, in the 1988 Better Homes & Gardens Creative Ideas, Holiday Cooking magazine are these delicious little treats! Rumprints! The best part of these cookies is the rum flavored frosting in the middle! Yummy! Imitation rum will do the trick! They remind me of egg nog with lots of nutmeg! I just can't get enough of these!

made by am

dough

2/3 c butter

1/3 c sugar

1 egg

1 t vanilla

1 3/4 c flour

1/4 t nutmeg

frosting

1/4 c butter

1 c powdered sugar

1 t imitation rum and 2 TBSP milk (OR 1 TBSP rum)

Ground nutmeg

Combine the first six ingredients for the dough. Chill for 1 hour. 

Bake for 12 minutes at 350 degrees.

Top with frosting from a pastry bag and sprinkle with nutmeg.

Enjoy & Share!

Snickerdoodles

Yummy snickerdoodles! I told my sister that these little treats are a neutral cookie because who doesn't like cinnamon and sugar. They are so easy to make and require very few ingredients! She told me that she does not like snickerdoodles! I guess they're not that neutral after all. Maybe if I had rolled them in red and green sugar? Would they have been more appealing? 

Apple Blackberry Cake

Berries are not usually paired with cakes. But this cake is worth trying. It tasted delicious paired with a nice vanilla or coconut milk ice cream. It was featured in Martha Stewart's magazine.

Made by DD.

1 1/2 c flour

2 t baking powder

1/2 t salt

6 T butter, melted, 2 T butter set aside

3/4 T light brown sugar

1/2 c milk

2 eggs

4 apples

1 c blackberries

1/4 t ground cinnamon

Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.

Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with ice cream. 

Peanut Butter-Choc Chip Oaties (PBCC)

Gearing up for the holiday season ED created yet another cooking sensation, PBCC-Oaties. A magnificent pairing of chopped peanuts and chocolate with a sprinkling of oats made these cookies an instant hit especially with non-dairy folks-as no cows were harmed in the baking!

Christmas Cards

Martha Stewart has a great feature on her website about different cards you can make by hand. She had so many great ideas and some that were ok. I love getting ideas from her website. The card above was one of the ones that she suggested. I think the button snowman is so cute, but not practical to mail. I don't think it would make it. I decided to go with a different design. Stay tuned!
Made by AM.

Yogurt Pecan Coffee Cake

A delicious creation by ED for her family Thanksgiving morning, pure succulence! Yogurt is the key to this moist delight! DD

Wreath

I just got done creating my first wreath! Something to compliment the horribly painted front doors at our apartment. Does it need a bow? I'm not sure. I am not an experienced wreath maker, so I used a grapevine base and hot glued the pine onto it. It looks great. The only problem is that it wont stop shedding! There are pine needles everywhere! Watch out!
Made by AM.

Caramel Coconut Banana Cream Pie

Still waiting for a good dessert!? This was delicious and not too sweet. The crust was done here with graham crackers, but animal crackers are recommended. (I enjoyed the graham crust). The first layer is caramel topped with bananas. The next layer is the coconut creme filling followed by a whipped cream top. This pie is high and scrumptious. The recipe can be found here.

Made by DD.

Cranberry-Pear Sauce

This is DD's famous cranberry sauce and also the one that we featured in our super easy Thanksgiving below. The pears really give it something special. The recipe is from Holiday Cooking 1992.

1 1/2 c sugar

3 c cranberries (about 2 bags)

2 pears (cubed)

1/2 t nutmeg

1/2 t allspice

1 cinnamon stick

Combine sugar and 1/2 c of water. Bring to boil. Add cranberries, pears, nutmeg, allspice and cinnamon. Return to a boil. Wait until cranberry skins pop. Remove from heat. Eat hot or cold. Enjoy!

Pre Thanksgiving

Who doesn't want to have Thanksgiving more than once in November? So we did just that last weekend. In preparation for Thanksgiving we did a trial run! I hope that Thanksgiving is going to be as good as this meal was! It was also surprisingly easy. I will break down how long everything took and what we had to do to make it.

Cranberry sauce | stovetop | 20 minutes

Milk&Butter mashed potatoes | stovetop | 30 minutes

Gravy | stovetop | 30 minutes

Stuffing | stovetop | 10 minutes

Verts | microwave | 5 minutes

Turkey | oven | 40 minutes.

All you need is 1 stovetop, 1 oven, 1 microwave and a killer dessert!

More Green!

Do you know that brussel sprouts grow on a large stalk in a spiral pattern. I love how many patterns that appear in nature. Brussel sprouts are not only delicious they grow in an organized fashion. The majority of brussel sprouts are grown in California and some parts of Washington. However, I got this at the farmers market and if I remember correctly they were grown in Sodus, near Lake Ontario. The pleasant lady that sold them to me, told me and my friend that they don't get harvested until after a good frost and that is what sweetens them up! These little guys are fighters too! 

Winter Centerpiece

A couple posts ago I wrote about my osage oranges...and you're probably wondering what on earth I was going to do with them. Well after unsuccessfully putting them in a bowl I decided to put them on a long rectangular platter and then surround them with green pine branches. The green on green is great and the rectangular shape really compliments my rectangular table! They still smell wonderful and they're also giving my apartment a wintery flair! 

Grandma D's Pear Flan

Mmm. Flan! So I'm on the phone with my grandmother yesterday and she said that she was making Pear Flan for dessert. Very extravagant! The only flan that I've every made was the Goya that you buy in a box from Wegmans. So I'm not an expert. But I wish I was able to have tried this flan! Yummy! 

Grilled Veggie Sandwiches

Last night for dinner we had burgers. Actually premade patties from wegmans. I was in charge of the burger layers which were spinach, mushrooms, and fresh mozzarella. After I finished my burger I realized that I would have preferred just a grilled vegetable sandwich filled with lots of goodies, like the one my mom and I made above! But don't get me wrong, I do love a good burger!

DD's Beef Bourguignon

Dinner is always a treat at my parents house! My mom is an excellent cook and doesn't get enough blog space, so today is all about her Beef Bourguignon. Or shall I say Julia Child's Beef Bourguignon. Regardless, DD made it perfectly and probably better than Julia Childs! This dish is perfect for the cold weather we're experiencing in Upstate New York. 

Osage Oranges

These beautiful fruits are called Osage Oranges! I wasn't aware of them until last weekend a friend stopped the car suddenly on the side of the road because she saw Osage Oranges. These green balls are not really for eating, but I washed them up and put them in a bowl. They smell delicious and they make a great centerpiece! I will post more pictures soon. Apparently these oranges are mostly found in Texas and Arizona, however off of Route 64 in Upstate New York the side of the roads are filled with these oranges! If you have these strange brain-like balls near where you live, bring them inside and enjoy! 

Variation

A few posts ago, I blogged about french toast! And this is confirmation that using smaller pieces of toast is the way to go. We experimented with some different toppings this time. We did homemade cranberry sauce and Maple Yogurt which I got at the Farmers Market in Rochester last weekend. If you haven't tried Maple Yogurt I would highly recommend it! This was a perfect pairing! I got the recipe from food networks, Alex Guarnaschelli.

Cranberry Sauce

2 bags of cranberries

2 c sugar

1/3 c water

1 t cinnamon

1/2 t allspice

1/4 t nutmeg

1/2 c orange juice, reserve zest

Combine first three, bring to a boil. Add spices and simmer. After 10 minutes add orange juice and zest. Cool and can. 

Potato Skin Pizza

Potato Skin Pizza with Bacon and served with sour cream. The best part about this pizza is the dough! The dough is made with half white flour, half whole wheat flour and honey! This pizza is sadly not one of my specialties but if you come over and ask GD to make it, you'll be one satisfied customer. 

Bittersweet Trio

Last Saturday, my family (all the D's) and another family the S's went for a walk at Mendon Ponds Park in Rochester. Wow! What a beautiful fall day! Part of our walks adventure was to find some unique things in nature for one of the S's to bring into school. I found a beautiful vine of bittersweet and brought it back home and put in some jars on my kitchen table. I can't take credit for ripping the vine out of the wilderness but I did carry it all the way back to the car! I still have some bittersweet left...any ideas for some other crafts?

Bananas Foster & French Toast

The highlight of last weekend was on Saturday morning, when my Dad made French Toast with yogurt, bananas foster and topped with a homemade candied walnut! This was the most delicious french toast I've ever had! I think the secret of this great meal was using smaller pieces of toast and a hint of almond extract. Good job Dad! 

Dreaded Chocolate Chip Cookies

Fresh baked chocolate chip cookies are one of my favorite things when I come home! Recently I made them and something went horribly wrong. They came out like flat pancakes! I couldn't figure out what was wrong so after a few trial and errors I decided to make them with an added 1 teaspoon of baking powder! That did the trick! Yummy! I wish there was still some left!

Chocolate Chip Cookies

2 sticks of butter

3/4 c brown sugar

3/4 c granulated sugar

2 eggs

1 t salt

1 t vanilla

1 t baking soda

1 t baking powder

2 1/4 c bread flour

Lots of chocolate chips

Combine in the order above. Bake at 350 for 9 minutes. 

A Perfect Pairing

After watching a few episodes of the cooking series Top Chef, Papa D and I, AM started a "kitchen showdown" yesterday. It was around 5:30pm and we were ready for dinner. We decided to cook based upon the theme of the show. The show wanted the chefs to create a perfect pairing of ingredients. We began our own challenge and after a taste test, we were declared immunity and allowed to advance to the next round! 

Sundays Perfect Pairing

Pan Seared Salmon wrapped with Hickory Smoked Bacon

Parmesan Risotto 

Romaine Lettuce with Goat Cheese, Homemade Candied Walnuts, and a Balsamic Dressing 

Dessert

Pumpkin Cheesecake 

Together Crocheting

DD and I have been being very creative lately. We've both been exploring beyond the kitchen and making more than just food! Last weekend, after much trial and error DD and I tried to master the art of crochet. Despite DD's love for knitting she attempted to help me learn. With the help of this book, First Crochet by Lesley Stanfield I successfully finished a small red hat with tassels! I really feel in love with the beautiful knots from the pattern and I just started my next project! Can't wait to share! Until my next project! AM

MacIntosh-The Apple of My PIE

Macintosh is the ONLY apple for pie when baking in The RQ's kitchen, UNLESS you can find Idareds! Makes the perfect pie, every time!

Recipe:
MacIntosh or Idared Apples (6-8)
Lemon juice to toss sliced apples
Sugar, flour, cinnamon, nutmeg
Pie Crust:
2 cups flour
2/3 cups butter
7 Tblsp water
Bake at 400 degrees for 15 minutes, then reduce to 325 for 25 minutes.

Together Knitting

Recently I (DD) crafted these hats for a dear friend whose most recent addition is a ONE "Little JS." He is most precious and now sporting his wears! And, just in time for the COLD season!

Carrot Tea Cake

Since it was DD's birthday, she wasn't available to make the famous Birthday cake! So I made a Carrot Tea Cake to celebrate hers! The icing was by far the best part! It was the perfect cream cheese frosting to top off the cake and it sat beautifully. I have to credit Martha Stewart for the recipe, however if I were to make any changes I would add raisins! I love Carrot Cake and loved spending her birthday weekend with her! Miss you!

Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar

Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

Bradberry Muffins

Two weeks ago I spent my Saturday afternoon picking blueberries and wildflowers! And as soon as I got home I knew exactly what to do with them! These blueberry muffins are delicious! They were originally B's favorite but they've evolved and now everyone loves them. Despite the large list of ingredients these muffins are much better than a simple Better Homes and Gardens six ingredient muffin. Courtesy of the Barefoot Contessa.

Bradberry Muffins:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Lentil Salad

This recipe has become my favorite "make it one day-have it all week" kinds of meals. Its perfect because its cold. So it can just be thrown into a tupperware and eaten whenever. It is also dairy free, perfect for SM! Thanks for the recipe mom!
From Christopher Idone's GLORIOUS AMERICAN FOOD (1985)

LENTIL SALAD WITH YELLOW AND RED PEPPERS
2 cups lentils
1 onion, studded with 3 whole cloves
3 cloves garlic
2 teaspoons salt
2 sweet yellow bell peppers-cored, seeded, deveined, and diced
2 sweet red bell peppers-cored, seeded, deveined, and diced
1 cup Vinaigrette*
Salt and freshly milled black pepper

Wash the lentils thoroughly and drain.
In a large pot, bring 2 quarts of water to a boil.
Add the lentils, onion, garlic, and salt.
Simmer for 30 minutes, or until the lentils are tender.
Drain, discarding the onion and garlic, Set aside.
Just before serving, toss the lentils with the peppers and vinaigrette; check for seasonings.
Serve at room temperature.

Serves 8 to 10

*VINAIGRETTE
1/3 cup red wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup safflower oil
1/3 cup olive oil
Salt and freshly milled black pepper to taste

In a small bowl, whisk together the vinegar and mstard.
Gradually whisk in the oils.
Season with the salt and pepper.
Makes 1 cup.

White Fish over Cooked Greens & Mashed in a Red Sauce

GD, adoring husband and loving father, while tending to his noontime exercise routine, planned his evening meal via a Men's Health recipe...inspired and capable, he put his skills to the test and graced his adoring and appreciative family with this lovely meal!