I don't have a SO, so I'll substitute my best meal. French style pot roast, sauteed green beans with lemon and garlic, and home made mac and cheese.
You can feel your arteries clogging, but it's worth it. Both the pot roast and the beans are from the Cooks Illustrated cookbook which I highly, highly recommend.
For the Roaring 20s themed week, I made a marble chiffon cake. The chiffon cake was invented in 1927 by Harry Baker, making it a good candidate for a 20s themed week.
I had some slight issues with this cake. Most of the chocolate layer sunk to the bottom (the top of the picture because I flipped it directly out of the pan and onto the cake stand). I guess that I over mixed it while incorporating the chocolate mixture, which made the chocolate layer more dense than the vanilla. Aside from the layering issues, the cake was terrific. The vanilla portion was light and moist, and the chocolate had an excellent flavor. This will likely be my choice for next years recipe during re-do week. I would like to make this again to see if I can perfect it because it is truly a wonderful cake, even with the preparation errors.
Recipe from The Cook’s Illustrated Cookbook
Makes one 10-inch cake; 12 servings
Chocolate Marble Chiffon Cake: Combine ¼ cup cocoa and 2 tablespoons packed dark brown sugar in a small bowl, then stir in 3 tablespoons boiling water and mix until smooth. Follow recipe as directed, dividing batter equally into 2 separate bowls at end of step 2. Mix scant ½ cup batter from one bowl into cocoa mixture, then partially fold mixture back into same bowl (so that you have one bowl of white batter and one of chocolate batter). Sift 3 tablespoons flour over chocolate batter and continue to fold until just mixed. Pour half the white and then half the chocolate batter into the pan; repeat. Do not tap pan on counter before baking. Bake as directed.
The recipe in the Cooks Illustrated cookbook is fucking amazing.