Green salad with blue cheese dressing.

Smoked Lasanga (meat sauce from America’s Test Kitchen Family Cookbook with added mushrooms and MSG, white part used cottage cheese and cream from Hearty Beef Lasagna (https://www.youtube.com/watch?v=-wbzguIvaLk) with lots of finely diced black olives. Stacking amounts from that recipe too (although I think we did an extra layer) and homemade noodles, with cup pepperoni on top. Smoked on the Traeger, did it pretty hot, like 350-375 for about an hour. Recommend longer and slower for more smoke flavor.)

Banana and raspberry (from the backyard) instead of cherry clafloutis (https://www.seriouseats.com/cherry-clafoutis-french-dessert-recipe).

Green salad with blue cheese dressing.

Pozole Rojo with all the fixin’s (https://www.seriouseats.com/pozole-mexican-red-chile-pork-soup-recipe-8732258). We added the chicharrón and some cotija cheese on top of our re-toasted tostadas.

Green salad with blue cheese dressing.

New York Strip Steak on the Charcoal Grill.

Baked Russet Potatoes with Sour Cream Cheddar Cheese Sauce (Ben winged it based on internet suggestions and did not write anything down).

Fresh Corn on the Cob.

Mr. Pibb® and Cheerwine®.

Green salad with blue cheese dressing.

Sautéed asparagus.

Roasted cauliflower.

Chicken piccata (https://www.seriouseats.com/chicken-piccata-italian-fried-cutlet-recipe)

Japanese cheesecake (https://www.seriouseats.com/japanese-cheesecake-recipe-11738806) with whipped cream and fresh Thistledown strawberries.