Pork makes the best gravy. Served with mashed potatoes, squash and steamed green beans.

Getting a head start on dinner. Veal T-Bone/Porterhouse steaks ready for the grill. Garlic, Rosemary and mixed peppercorns. Bistecca alla Fiorentina style. Served rare with a Tomato and Kalamat olive, Garlic and Basil Salsa.

Moe’s birthday dinner. I used Jacque Pepin’s Steak Au Poivre recipe. I substituted beef tenderloin for the NY steak he uses in the recipe. Served with fresh local asparagus, Parisienne potatoes, mushrooms and sautéed cherry tomatoes. And as is traditional, we always have something with strawberries for dessert on Moe’s birthday. Chocolate Strawberry Shortcake.

I bought a smoker two years ago and have only used a few times. Decided since I wasn’t working today, I would do two things, a whole double chicken breast and wings. The wings became dinner along with my Caesar Salad that I have been making for 46 years. Moe loves this salad. Homemade dressing…

A quick and easy “Tapa” night. Moe is still working on organizing my cookbooks. And my goal is to make a new recipe or at least try, to make a new recipe each week, pulled from one of my cookbooks. Both of these recipes came out of “tapas” by Susanna Tee. Matt made the Spanish…