Margaux’s Orange Marmalade: Named for our beautiful almost-6-year-old “Little Missy”—my granddaughter and Ben and Hannah’s niece by love, I use this marmalade in a host of ways, but most often I use it as a super simple glaze for baked chicken. I just mix the marmalade with some lemon juice, mustard, and salt and pepper (all to taste) and pour over chicken about 15 minutes before it’s done. But, just yesterday, I used it in a very different way. I added it to oatmeal, along with raisins and dried apricots. It was delicious!