I hope everyone had a good Father’s Day. We had a fabulous ham dinner at my parents’ home and enjoyed spending time with the family.

My 3-year-old grandson, Atlas, made a Father’s Day card for his daddy that is sure to be a keepsake. The teachers at the school asked each child some questions about his or her dad and then those responses were recorded in the card. Atlas did pretty well for a little guy. Dad’s height and weight: 10 feet tall and 140 pounds. His eyes and hair: Black. His favorite television show: White. I love it when my dad: Takes me to the hockey game. My dad is really happy when: The dogs poop. It’s funny what goes on in those little heads.

I know you have been anxiously awaiting the results and after highly scientific tests conducted in my very own test kitchen, here’s my evaluation of the green bags. For fruit, forget it. I tried apples, bananas and pears. I think the bags may have actually sped up the ripening. For vegetables, they seem to add life to fresh vegetables. Carrots, celery and lettuce will stay fresh longer. They may take away a little of the flavor but they look good. In light of my findings, I give the green bags 3 stars out of 5. You are probably better off buying just what you can use in a couple of days and keep a fresh rotation going in your refrigerator instead of buying in bulk and trying to fool Mother Nature.

You can’t imagine my delight when I went to Long John Silver’s in Carthage last week. They not only said thank you when I ordered, they thanked me when I paid and picked up my food. And it was a sincere thank you, not one given just because you have to. I loved it and certainly left there smiling. The same goes for Chick-fil-A. I had dinner there last week for the first time and not only was the food great, so was the service. I will be visiting them regularly. Both places revived my faith in customer service.

Instead of “Singin’ in the Rain” we have been “Grillin’ in the Rain.” It still tastes just as good no matter if it’s rain or shine; it’s just not as much fun cooking it. The new potatoes in garlic-lemon butter recipe is from “Grilling America” and is melt-in-your-mouth delicious. The pasta pizza recipe is from “Favorite Brand Name Pasta Collection” is a fun dish to serve with its pasta crust. Or it can be prepared in a casserole instead of a pizza pan if you prefer, and it will still taste just as good. Fix the very raspberry cake for a shocking pink summer dessert. Yummm. This recipe is from “The Dinner Doctor.”

I hope you have a wonderful week and happy eating!

New potatoes in garlic-lemon butter

2 garlic cloves, minced

1/2 cup butter, softened

24 new potatoes, about 3 pounds, cut in half

2 lemons, cut in quarters

1 tablespoon ground sage

Salt and pepper, to taste

In a small bowl, using a wooden spoon, mash the garlic into the softened butter until well mixed. Arrange half the potatoes in a single layer on top of two layers of heavy-duty aluminum foil. Dot the potatoes evenly with half the butter mixture. Squeeze the juice of one lemon onto the potatoes and drop the lemon quarters into the mixture. Sprinkle with half the sage and salt and pepper. Seal the foil package securely with a double fold. Repeat with remaining potatoes to form a second package. Roast directly over hot coals or on a grill at high temperature (500 to 600 degrees) for 40 to 45 minutes, or until tender, turning package frequently. Serves eight.