Where do you want to fly?

At times, I bring work home. There are stories to complete, pages to proof and interviews to do with people who aren’t available during the day.

I try not to bring work home too often, out of respect for my family, but they understand because they have their own jobs and responsibilities, as well.

Some of the work I bring home is a welcome addition to our household.

Take food, for example.

Sometimes I try a new recipe, just to make sure it’s a good one before publishing it in The Herald-Mail’s magazine, At Home Places.

In the winter edition of the magazine, the food story was “Cooking for Two.” This story also was in the Food section of the newspaper two Wednesdays ago. Prior to publication, the recipes looked so good that I wanted to try them in advance.

One night we had sheet-pan tilapia and vegetable medley, which featured sugar snap peas, Brussels sprouts and radishes. Fish and veggies are my favorite, so I favored that recipe.

Another night we had grilled steaks with Greek relish. Crumbled feta cheese, Greek olives and red onion added a flavorful topping to the steaks. Since my husband is a meat-and-potatoes man, this one was a hit with him.

Our 20-something children seemed slightly envious the night I made chicken quinoa bowls with balsamic dressing. That’s understandable, considering I just recently discovered the rice-like starchy-seed substance quinoa (ken-wa), and we rarely had asparagus and avocado when they were little. This entrée contained ingredients that fit their lifestyles of today, and they seemed sorry to not be at our table that night.

I’ve been working on a new food story for the spring edition of the magazine. The story, on the ketogenic — or “keto” — diet, has been interesting to explore. I spoke with a dietitian and a couple who have been on the diet for a year with great success.

The principles of the diet basically involve burning fat rather than glucose (sugar) for energy. It’s an interesting concept, has been met with some controversy and is turning out to be an intriguing story.

Last week, I brought my “homework” into the kitchen when I carried the bags of groceries in the door. I’m sure my husband wondered about the abundance of vegetables that lined our refrigerator shelves, but he was OK with the nutrient overload because I made biscuits.

While there are “biscuits” that can be made following the keto diet guidelines, ours weren’t.

Perhaps we’ll save that homework for another day.

The “Cooking for Two” article and recipes can be found, starting on page 13, in the winter edition of At Home Places, athomeplaces.com/issues/winter_2019/.

Look for the keto story in the magazine’s spring edition, which comes out at the end of March.

Lisa Tedrick Prejean writes a weekly column for The Herald-Mail. Send email to her at lprejean@herald-mail.com. Follow her on Twitter @Lisa_Prejean.