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Last night, while watching the last season of The OC on DVD and dancing to the show’s music with my eleven-month-old daughter, I prepared my family’s favorite meal. I lovingly peeled six Yukon Gold potatoes and carefully washed them before putting them into lightly-salted water to boil. When the potatoes were about halfway done, I pan-fried two beautiful steaks, one medium-rare for myself and one very well done for my husband, and lightly sautéed about half a pound of mixed vegetables in olive oil. As the meat and the vegetables finished, I hand-mashed the potatoes and added a fattening but tasteful blend of Blue Bonnet Butter, Organic Valley Whole Milk, and Borden White American Cheese. After thanking God for providing our meal, my husband and I chatted about the things that had happened during our day and watched as our daughter discovered she could feed herself the mashed potatoes instead of having to wait for me to feed them to her. Love for her overwhelmed me as she made yet another foray into the exciting world of independence. One day, my husband and I will have to let her go into the world, but for now, we have these quiet nights of easy conversation and love-filled meals.