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We ate farfalle in cream sauce and tiramisu, huddled under quilts, watching “The Blues Brothers” on a laptop.

The cream sauce is steeped with flavor from the flambéed Grand Marnier, as well as fresh orange segments and zest, shallots and tomatoes.

It tastes like a steamed fish curry custard, with soft pieces of fish steeped in a mild coconut cream sauce.

But what if a piece of chicken, drenched in a sun-dried tomato cream sauce, was the best shortcut to the altar?

Sometimes it was the kind his maman made for him, served with a cream sauce seasoned with tarragon, and sometimes with the flavors of her Puerto Rican and Cuban heritage.