I am a work from home mom with my own business. I married my college sweetheart and have a baby girl named McKenna . My theory on cooking is that you should enoy the art of putting ingredients together and trying new flavors. I believe in finding the balance between a recipe being the healthiest it can be without sacrificing flavor. Sometimes using all the fat and eating 1/2 of the dish instead is well worth it. Food should be savored. Pizza, fresh summer vegetables using fresh herbs, spaghetti sauce, breakfast omelettes and scrambles for my husband and dad Chocolate Bourbon Pecan Pie with bourbon whipped cream (my husband makes it - it is amazing) on Thanksgiving and Christmas. I finally made a really good lasagna that stayed together, had enough sauce (which I made) and tasted great. I think it was because I layered slices of sharp white cheddar and provolone in it as well as the normal ricotta mixture. And I used italian sausage. Also, my family has perfected spinach dip! I cannot make a pot roast! It is supposed to be very simple and I just cannot make it! It has no flavor, even when I pile on the salt and pepper.