Not a Hallmark one where the boy gets the girl (or the girl gets the boy) in the end. It is more about the story of friends, who once were close and came together a lifetime later, not to reminisce, but to catch up and fulfill a curiosity.

It all started like all budding relationships, hours and hours of conversations about nothing and everything. Growing and learning about life and at the same time building a friendship that would last a lifetime. And then college, life, jobs and they lost contact.

She, ended up pursuing the arts, painting and then opening a gallery in Paris. He, ending up working for a "Museum" in D.C. His work involved a lot of travel, including Paris. And on two of those trips they had dinner and though the spark was still there, it was rough and uncomfortable.

His real job, though he never told her, was being a spy. And that had kept them separate. Now that he was "retired" he was slowly contacting old friends to see where their lives had taken them.

She was his focus now that November and her birthday had arrived. The weather had shifted and the temperatures had dropped allowing him to wear a trench-coat and hat. He loved Paris, but it was an international city and you never knew who you might run into.

He had contacted her and she had agreed, with trepidation, to meet at a quiet cafe near her gallery in the Montmartre.

It was a grey day with the chill coming down from the north and threatening rain. He arrived early, the place was quiet with just a few patrons. He chose a table where they could speak without being overheard. And he chose a table with his back to a wall and where he could see the entrance. Old habits die hard.

He fidgeted, tapping his toes, with the worry that he might not recognize her. And then, walking in as always, looking taller than her actual frame, she looked the same as if she was still in her teens. His heart stopped and restarted a couple of times. She held back her smile, but for only a moment and, as she sat, she passed him a blue box with a red stripe. She explained it was an amazing chocolate filled with Cherry and Armagnac from a place called Margaux, south of Paris about 600 klicks.

She explained, as he opened the box, to put the whole cherry with the bumps on your tongue, and bite down so all the liquid, cherry and chocolate combine into one heavenly bite. She quietly said it reminded her of him.

He had brought her a Panettone (for her Italian husband) and a small jar of Hey Boo Coconut Caramel Sauce for her.

They talked for hours about what they had been doing, about family, kids and how life was today. He (and she) were pleased with the ease for which they had been able to step back into a comfortable space. They said goodbye, with the bonds from so long ago still intact.

Shop now for Mademoiselle de Margaux chocolate-covered cherries!

This is the Pecan Pie recipe off the back of the Steen's Cane Syrup can. It's super easy! And the best thing about the recipes from the maker is that they always work and success is a given!

See the Steen's Pecan Pie Filling Recipe here!

This very simple recipe is not as easy as it appears to make it perfect, which is why it is fun to do!

Halva (also spelled halwa, halvah, halava) is a broad category of dense, sweet confections found across the Middle East, Mediterranean, Central Asia, South Asia, and parts of Eastern Europe. Because the word "halva" comes from the Arabic ḥalwa, meaning sweet, it refers to different sweets in different regions rather than one specific recipe.

The earliest written mentions trace back to Middle Eastern cookbooks from the 7th to 9th centuries, and from there halva journeyed outward through the Islamic world, carried by the Ottoman Empire and well-worn trade routes into Persia, Central Asia, the Balkans, the Caucasus, and India. Every culture has made halva its own, creating with local grains, nuts, and sweeteners.

There are 2 main halva camps.

The first is the tahini or sesame halva beloved across the Middle East and Mediterranean—made from sesame paste, sweetened with sugar or honey, and often studded with pistachios or swirled with chocolate. It's crumbly, a little flaky, and irresistible with tea or coffee.

The second is the flour- or semolina-based halva of South Asia and parts of the Middle East, created by slowly roasting flour or semolina in butter or oil before folding in syrup. This variety is softer, and warmly aromatic.

Across the regions halva remains an everyday food.

In Middle Eastern and Mediterranean kitchens, sesame halva is a common favorite treat.

Halva also carries deep cultural meaning: it appears during Greek Orthodox fasting periods, at Iranian and Turkish memorials, at South Asian celebrations from Eid to Diwali.

See the Chocolate Halva Recipe here!

Tahini!

It's not just for hummus.

Ask anybody what you use tahini for and they hem and haw and say, uh, hummus?

In half of the world the tiny sesame seed is a giant in stature. History tell us (in a cuneiform document) that 4,000 years ago the gods drank sesame wine. And Herodotus recorded that sesame was grown in the Fertile Crescent as a source of oil.

It has been the food of Kings and a medicine of purity because of its ability to make the body strong. Sesame seeds are a symbol of immortality.

The sesame seed (and thus tahini) is rich in minerals including iron, calcium, zinc and magnesium. Rich in Vitamin E, sesame also has lecithin (which you need to have to absorb the Vitamin E). It is also #6 on the (amount of) protein list of nuts & seeds. You can see why this little seed is amazing.

What does all this mean? Eating tahini can help with liver detoxification, better looking skin, weight loss, fighting anemia, and overall help with healthy cell growth!

And it tastes really good too! We have tasted lots of tahini and they varied from "gross" to "eh" to "ok".

Don't limit tahini to hummus; it makes excellent sauces and dressings!

The best Tahini is made with the best sesames. And the best sesames are Ethiopian White Humera seeds. Soom Sesame Premium Tahini uses single-sourced Ethiopian White Humera sesame seeds to create their amazingly delicious Tahini.

Shop now for Soom Sesame Tahini!

These are the best. Somehow they are the perfect combination of roasting and salt. If I could I would eat them by the bagful!

The nose tells you wonderful things. Toasted black sesame has a distinct, and to me, a distinctly different aroma from white sesame.

I love both!

This is just right, perfect really; salted and toasted sesame seeds are the bomb (that is so 80s.)

To the mouth, the tongue first gets this wonderful, pleasant salty hit, and then the toasted sesame comes thru in the bite. It's good!

Shop now for Wadaman Salty Roasted Black Sesame Seeds!

Stop and eat the Rose (buds).

The rose is one popular herb! Perhaps not here in the Northwest, but to 100s of millions in other parts of the world, it is part of the regular garnish.

To be clear, the roses you get for your birthday from the local florist are not the ones to eat. Those have been grown and sprayed with chemicals. If you grow your own, without fertilizers and they smell great, chances are they will taste great, too.

Rosebuds, not to be confused with Rose Petals, are used a bit differently. Think Rosebud Tea. (6 grams of Rosebuds steeped with lemon verbena for 8 minutes, add honey to taste). There is some belief that the rose can heal and help your physical heart.

It is common knowledge and proven that the emotional heart can be elevated with just one of them.

Of course, you can mix gin, vermouth, elderflower, rose water, shaken not stirred, and topped with a rosebud in a martini glass. It's another way to elevate one's spirits.

To finish the day, make Rosebud Milk Tea. Add 1/2 cup hot milk and 1/2 cup hot water to loose leaf rose tea with sugar or honey, topping with a few buds. Luxurious! Time for a snooze!

Shop now for Edible Organic Moroccan Pink Rose Buds here!

Fresh alternative to your green beans. Pistachios and lemon give an updated twist to a green bean casserole.

See the Green Beans with Lemon & Pistachios Recipe here!

This recipe comes from The Seasons of Parmigiano-Reggiano by Nancy Radke. A wonderful guide to the king of cheese - Parmigiano-Reggiano. Along with a number of delicious recipes.

See the Two Potato Tart Recipe here!

Potato Lasagna with caramelized onions from Chef John Howie's cookbook, Passion & Palate.

See the Potato Lasagna with caramelized onions Recipe here!

Mashed Potatoes go with almost everything, you just need to add the right notes to pair it well with some dishes. This particular version goes great with lamb, steak, or even a dish that needs a side that's going to add some flare to your meal.

See the Mashed Potatoes Flavored with Horseradish and Porcini Oil Recipe here!

This is an easy recipe and amazingly delicious. Simple and perfect!

See the Carrot Soup Recipe here!

A nice fall and Thanksgiving recipe.

See the Cranberry and Wild Blueberry Pie Recipe here!

Found my Mom's recipe card. Of course for her they are notes because she had made it so many times. So we fill in the blanks and hope it is right. You can halve this recipe with no issues.

See the Sticky Rice Stuffing Recipe here!

Sometimes, when you see something, you know right away that it's going to be good. And that is the case for Yuzu no Megumi.

The frosted glass bottle makes you want to hold it in your hand and rub the surface because it feels so good.

This delightful sweetened liquid syrup is made with yuzu juice, citrus natsudaidai juice, granulated sugar, honey, and millet jelly.

Pop the top and take a very deep whiff. It is this enticing combination of citruses that creates a vapor that is super twisty. It is not easily describable yet very desirable.

When you cautiously take your first sip, you'll experience a silky smooth, sweet, gentle liquid with a hint of tartness. Then you'll have to taste it again to be sure that it's not too tart, which it isn't. You take a big swig, swirl it around, and realize this yuzu juice is super fun. There are three tasting moments: First, the sweetness of citrus; then the tartness, and finally, some lip-smacking, tongue-smacking joy.

At first, you think about just sipping it straight up or over ice. It's that good. After the third sip, you start thinking it's like an after-dinner drink. And then, the ideas start flowing!

Mixed drinks, drinks of all kinds, any that would benefit from aromatic citrus with a little sweetness.

You could also add a splash to vinaigrettes and other dressings or to sauces to finish a dish. The possibilities are endless. You will be so happy with this yuzu treat that is so gosh darn delicious!

Shop now for Yuzu no Megumi Syrup!