We continued to eat well. At almost every Thanksgiving Howard made a breast of turkey, along with a savory bread pudding and homemade cranberries; at Christmas we generally dined on leg of lamb or a standing rib-roast; on New Year’s Eve Howard used to make so many different canapés, little ham and turkey sandwiches, scoops of cheap caviar, and fresh-cut salmon that we often had to invite guests the next morning simply to help us consume them. In between we ate, almost religiously on Friday nights, Tacos or Nachos, on other nights various pasta dishes, steaks, chops, lox and bagel, Greek salads with various dips, and Cesar Salad—for which Howard has a wonderfully traditional recipe, including real eggs. We also have blander fare, of course, eggs and sausage, grilled-cheese sandwiches, ham-salad sandwiches, and when there is left over pork, sloppy-Joes. When Howard goes out of town, I grill lamb ribs and, in the kitchen-counter oven, bake acorn squash (something he does not enjoy). We both like to drink.