I started cooking when I was 14 years old. I loved to get in my mama's well-stocked kitchen and whip something up. I dreamed of the day that I would have my own family to cook for, not knowing that I would not meet my prince until I was 36 years old!! Between the ages of 20 and 36, I was always known as that single girl who could cook, and my only opportunites to show off my skills were at the holidays when I was always asked to bring a dish (or 5!). Because of this, I excelled at making rich desserts, and spectacular showy dishes, but I remember asking my best friend of 25 years how the heck she managed to put dinner on the table for her husband and kids every day. That, I did not know how to do. Well, folks, prince charming was a package deal, and I now cook for him and his 2 daughters on a regular basis. 2 years into the fairy tale, and I am having a blast! I plan our meals on a weekly basis, shop for groceries once a week, and never worry about what's for dinner. Too many to list. Let me say this: my favorite thing is knowing that I am doing my best and showing my love by planning and serving healthy nutritious food to the kids. If they do not like a particular item, I will note it for the record, but they still have to eat it. We talk about nutrition at the table, but never about weight, and nothing is off-limits. I try to teach balance. If I make a delicious meat loaf, there will be no dessert that night. Also everything on the plate must be eaten before there are seconds of anything. If I serve chicken, sauce, brown rice, and broccoli, the kids tend to eat the chicken first, then ask for more. They are told they must eat all of the rice and veg befoe they get more chicken, and by then they are full. We have many food traditions in the family because we are Southern. One of my treasured possessions is a cookbook of my Grandmother's favorite recipes in her handwriting. Hmm... Fried okra Fried chicken English toffee Learning to cook basic but delicious food on a regular basis without serving the same thing all the time. I once spent 3 days cooking and preparing a Thanksiving dinner. The turkey was marinated in 1/2 milk and 1/2 cognac. It came out like a magazine picture. It was the most beautiful turkey I had ever seen, and it tasted good. Every dish was a showpiece. Unfortunately, 3 days of cooking alone turned me against the dinner. I set a beautiful table, served my guests, then poured myself a glass of wine and watched my guests eat and enjoy themselves. I could not eat a bite. I have since learned to balance complicated dishes with simple ones because the grandest meal in the world is not worth it if you are too tired to enjoy your loved ones.