Major culinary achievements

Below is evidence of my proudest moment ever: a successful recreation of a Belgian plum tart recipe that - and here's the important bit - involved yeast, which I'd never figured out before. Jo and I had been looking at this picture in a recipe book his brother got us since forever, assuming it was in the realm of the unrealizable. And yet! And, the excess dough, rolled into a ball and cooked for I'm not sure how long at 350 degrees, made a totally passable, if dense, breakfast roll.