FARGO — As I write this, in just a few hours, we will be on the road to Indiana to take our son, Giovanni, back to college. It is past midnight, my family has gone to bed, and the house is quiet after a week of flurry and activity. We’ve been busy shopping for new clothes and supplies, cooking and baking his favorite dishes, visiting friends, going on little adventures and tackling endless loads of laundry.

I have been in a state of flux this week, and I am grateful for this quiet time as I prepare to say goodbye to my favorite human on the planet.

For Gio’s last home-cooked meal before he returns to dining hall food, he requested my Sheet Pan Chicken Thighs with Potato Gratin (last year’s most popular recipe), roasted asparagus and these Mini Peach Galettes.

This should have been an

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