Started cooking last year and really enjoyed it. If I'm coming up with an idea a hardly ever measure, I just go for taste in the end result and refine it as I go. It works best for me... but sorry, most of my measurements in my recipes are approximate. I'm studying Photo and Art History in Rome for 9 months. When I get my degree (BFA w/ Minor in Art History and Teaching Cert) I want to teach High School art. Teaching is anothing on of my passions. Whole meals for small groups of friends! I want to learn more side dishes! Well, Thanksgiving and Christmas Finding ingredients in Rome, Italy (speaking very little italian) Good thing it's Rosemarino (rosemary) Timo (time) and Basilico (basle). Nothing tragic yet... knock on wood. Although pork tenderloin in italian is Arista and beef tenderloin is Bovine Adulto.