Hummus, focaccia, winter stew, eggplant, chili & cornbread, peach brownies, zuchini bread, Sparkling Coolers, broiled tomatos, guacamole, salsa, pasta salads, fish cakes, potato & vegi pancakes. My family has always loved food. When my maternal grandfather was a young man needing to feed his family, he started a lunch counter. Over the years he needed more space as the people of Eugene learned to eat at Willies. By the time I was born, he was running the Kings Table buffets and taking them public. Those restarants have been out of my families hands now for 20 years or more, but I still have some of the origianl dishes. We are very proud of him, and when we get together for holiday meals, we always ask him to make our gravy. We are all capable of gravy making of course, but no one makes gravy like my grandpa. I began cooking by myself very young when my mother, who was raising us alone, became ill and was bedridden for two years. I would run upstairs to her room, ask how to make the meat brown and run downstairs and fry it like she explained. She would yell down the stairs after me, "You don't need any oil, honey!" One day I decided to make mom's best ranch stew with dumplings. I was a very thorough "stirrer" as a 10 year old child. I never wanted to have to clean burned anything off a pot. So, I stirred those dumplings right into the stew and of course, they broke up into tiny little bits of white all throughout the soup. My big brother was very angry that I had destroyed his dumplings. We still laugh over it.