My Food: I Cooked a Six-course Dinner for My 48th Wedding Anniversary

Cream of Cauliflower Soup, Snow Crab Legs

Strawberry, Spinach and Walnut Salad

Prosciutto Wrapped Asparagus, Balsamic Reduction Drizzle

Lobster Risotto

Dry Aged 28 Days Ribeye Steak, Assorted Vegetables

Brandied Coffee Jelly, Light Cream

What’s for Lunch?

Home-cooked Japanese-style Lemon Chicken Lunch

Character Bento (キャラ弁)

Decorated Cat-face Bread

In Pictures: One-plate Breakfasts