I, like so many others, had lots of good food to enjoy during the holidays.  This is probably why my jeans were a little difficult to zip this morning.  I pride myself on being a pretty good cook and taught my daughter, Joy, some things about cooking such as how to make biscuits etc, but Joy has gone way beyond what I taught her and thus the word exceptional.  She not only looks at recipes but she also is studying the chemistry of how salt, fat and different ingredients work in cooking. She fixed a delicious beef tenderloin with a device called Sous Vide.  She seasoned the tenderloin and put it into a zip lock bag and submerged it in a pot of water.  The sous vide is attached to the pot and it cooks the beef inside the bag.  The beauty of this, according to Joy, is that it never overcooks the meat, even if it is left for longer than recommended, it will not overcook the meat.  The results were outstanding.  I had some left over tenderloin on a sandwich for lunch today,  and it was perfect.  I am going to check out getting sous a vide, the brand name of her sous vide is Joule.  I can learn a lot from my daughter.