I started cooking in the 1970's when the McCall's Cooking magazines were popular and the gourmet revolution was beginning. I'm a yeast baker; I like things cooked slowly and are full of flavor; I'm currently trying new vegetable combinations for dinners. We were raised on meat and potatoes. I have a large family and am one of the last cooks that makes things from scratch. I'm always consulted for holiday recipes that use yeast. I can cook almost anything successfully. I've been cooking for 40 years! Not knowing what my guests will eat (such as dinner parties) and preparing dishes people can't/won't eat.