While I was visiting No. 1 in Berkeley, we decided we didn't want to eat out every night and would enjoy a few evenings relaxing at home. We bought yarn (or in No. 1's case, fiber) at different yarn shops, and we wanted to be able to kick off our shoes, watch a movie and knit, and having dinner at home provided that opportunity. Cooking is one of the things I do—I like it, and I like planning, shopping and executing, and I especially like having an appreciative eater to enjoy the results. So, having dinner at home did not inflict damage on my second spring break. No. 1 is a vegetarian, so I had to choose recipes we would both like with that limitation. I suppose plenty of people would not consider a vegetarian diet a limitation, but if you're used to cooking with beef filets or salmon or chicken, having to exclude those things really is limiting, at first. One evening, I poked around the produce drawer of the fridge and found a sweet potato, and that gave me an idea. I did ...