Five years ago, I began teaching in a few of Washington DC's title 1 schools -- teaching literacy and English to at-risk students is one of my passions. Now I am working hard at education reform and no longer in the classroom, but my interest in cooking began with my teaching career 4 years ago. Teaching -- especially working with at-risk students -- is exhausting and I wanted an outlet. I turned to cooking. And that's how it all began. I never knew I liked fish, until I began working with it. Lately, I'm interested in a lot of different salmon and ahi dishes. Additionally, I love to grill and am always searching for unique grill recipes. I have deeply southern roots -- so the dishes I grew up with were homemade buttermilk biscuits, fried okra and anything else that came from our garden, venison, quail, pounds and pounds of collard greens, and fresh trout or bass my dad would catch on fishing outings. I make the world's best Ahi Tacos. I'll post the recipe soon. My first lasagna. Once upon a time, brand new to cooking, I attempted to make what I thought would be a delectable mushroom and spinach lasagna. Only, half of my recipe printed an instead of 2 TB (the measurement didn't print), I added 2 small cans of tomato paste. I thought, "surely they make these cans for a reason. They must be just the right amount of paste for lasagna." It was truly horrible -- and completely inedible.