Sharon, the key ingredient in those cookies was melted semi-sweet chocolate which helped bind all that yummy coconut and pretty sprinkles. I was a kid during the no-bake cookie era, so I knew if I sent you out in the driveway with a bowl of melted chocolate, you and Maggy could hardly go wrong. I was so confident you two would deliver, I even handed you a baking sheet to spoon the cookies onto.

It was the early 90’s and crazy time for our family. I was working at Restaurant Business Magazine in Manhattan (a 2 1/2 hour roundtrip commute each day). David was totally engrossed in his new job.

That memorable night I was having people over. David was out of town, and I had to play host and hostess. Fact is, I really needed you two to make dessert. It’s pretty cool that my moment of desperation resulted in such a confidence builder for you two (especially since I apparently caused such serious mental and emotional damage in the fashion department).

That period in my life has always made me sympathetic to working people trying to make family dinner. I support their doing whatever they have to. By including the kids in the process, you just never know what might happen!

Everyone always says to me things like, “Wow, your mom is a cookbook author, you are so lucky” or “Your family must eat so well” or “You must have learned so much from her over the years.” Yes to all of the above. But I think we can both say, without hesitation, that the best lesson we ever learned from mom wasn’t how to cook (which I feel is an individual journey), but how to be a laid-back cook and host. I remember reading the Introduction to Perfect Recipes for Having People Over and thinking: “My God, my mother’s a genius!” Why do people put themselves through such torture when there’s an easier way? Forget profiteroles, tomatoes cut into roses or making your own short crust pastry. Being at ease and putting your guests at ease is the most important lesson for a cook to learn. Because let’s face it, much like my psychedelic tiger t-shirt and black stretch pants, the 80s are over. Fussy French cooking is out; simple, well-cooked food is in. I think we can all feel grateful for that (although I do love Fondue and that boneless Coq-au-Vin recipe you modernized and simplified, mom.) But if the food has evolved, so too should the method of serving it.

I’m in my fourth year or marriage now and I love having people over to our house. It doesn’t usually stress me out. When our friends arrive they generally head straight to the kitchen (because I’m still there). In fact, most people never see the rest of our house. I’m always doing a few last minute things, Andy’s sitting on the counter or setting the table, but I think this scenario puts people at ease. It’s casual, it’s easy, it’s fun. We’ve got good music going, a good drink in our hand and good company. And if you don’t know people particularly well or have new friends over, there’s nothing worse than sitting around a coffee table staring at each other! When I go to other people’s house, I love nothing more than “getting stuck in” as the Brits say.

In this and all respects, thank goodness I am like my mother. I just hope our next house has an island to congregate around. I do miss that island.