I am originally from CA. as was my Father. My mother moved to CA. from MO. and my parents met shortly thereafter. The variation in their cooking was a challenge to both, due to the difference of my Fathers California style cooking and that of my Mothers southern style cooking. Although country cooking was my Mothers style, my Father preferred dishes that were lighter and had little or no sauce. To me, that difference was the best chance of experiencing diversity. Additions to our family have brought changes and cultural differences that meant new and exciting dishes! I have had an amazing opportunity to learn and properly prepare Mexican and Italian dishes. My Grandmother was also an amazing cook; especially cakes, pies and her famous fried chicken. I am new to the “all recipes” family and I am excited about learning the many ideas of others and sharing recipes from the cookbook I am currently working on. Authentic style tamales, chili rellenos with there own amazing sauce, enchiladas, lasagna, several pesto’s, spaghetti and meatballs with Italian sausage, linguini with clam sauce, salmon with capers and cream sauce, country fried steak with gravy, several pasta salads, cakes, pies and cookies, etc., etc. When my family gets together, most everyone brings several dishes. Somehow, we all seem to bring our own favorites, therefore rarely duplicating each others. Learning and mastering the preparation and assembly of authentic Mexican Tamales. I am working on opening a business to produce and distribute tamales locally in my area and over the internet. My Grandmother used to make the most fabulous fruit cake that one of my brothers loved with a passion. I once tried reproducing it for him as a Christmas present, but did not allow enough time for all the rum to absorb into the cake and somewhat evaporate; it was a little too strong.