Cooking in my home is more a matter of survival than choice. All three of my children have substantial food allergies, and I am constantly looking for creative ways to give them "normal" foods that won't make them sick. That means I have become Very good at substituting, editing and adjusting recipies. When it was just me and my husband I made asian dishes all the time, and truely enjoy that style of cooking. Then for a time we cooked vegetarian because we believed one of our children was allergic to meats. I then learned that they were allergic to most everything I HAD been cooking. Now I am a fix it and forget it type of cook, using my slow cookers several years before the cook-book by the above name made them popular again. If I can make a one dish meal that is healty, tasteful, and my kids will actually EAT it, I am THERE With three young kids we have a rotation for the week, so that on two days of the week, each one gets to help me fix the meals. It works well, most of the time, except when I'm working pizza crusts, or baking cookies. The Ice Shaver is the kids favorite apliance because we have snow cones all the time, and they can do that themselves. When I had to I figured out how to make GOOD GF bread in my bread machine, and how to make and dry GF, rice free, corn free pasta so we could have spegheti. Now I am EXALTANT when they will eat what I have fixed and I don't end up having to make a ketsup sandwich for my youngest. With all the experimentation I have had to do, there have been too many to enumerate. My Latest, and most disapointing for my girls... I found the necessary ingrediants to make them tapioca pudding, which I then promiced I would make for several days before I actually got it made. Unfortunately, the almond milk I used as the base for it scorched, which I didn't notice until AFTER I served it to the girls as a "treat". They didn't like it, and I can't blame them. The problem is that now I don't think they will even try it when I do get it made right.