Every year around Christmas time, my wife’s brother Marty, flies from Los Angeles to Meadville to cook and bake. He makes main courses of goose with all the trimmings, breakfasts of blini and lox, sides too numerous to count, Danish peppernodder, and his grandmother’s melt-in-your-mouth caramels. I do my best to bake enough breads — this year I made seven different kinds of sourdough — to keep up. Here is my attempt to describe a week of enjoying life with one of the world’s great cooks. Click here.