I retired in 1997 after 21 years of work at our community college. My beloved mother-in-law taught me everything I needed to know to begin my cooking adventure. Going from novice to a well seasoned cook was a challenge I avidly worked at, and my three daughters have picked up the family tradition of great cooks, and are teaching my granddaughters to follow in their footsteps. Our family specialty dishes, smoked meats, barbequed ribs with our secret family recipe, dishes utilizing good spices and rubs, new desserts. Eggs benedict on Sunday mornings, Thanksgiving and Christmas with inlaws, with favorite family dishes,summer ribfests with inlaws(private sauce recipe). Ribs - the family says I make the best ones of anyone. Salads - everyone raves about my salads chock full of goodies, and my world's best potato salad. When newly married and unskilled in the kitchen, I tried to make baked beans and ham. When serving them, they clunked on the plate like pebbles. Another time, making key lime dessert, I thought the flavor was too mild so added more lime juice - it turned out so sour we could hardly eat it! Another time, making barbeque sauce, I added what I thought was vinegar-it turned out to be clear lamp oil!!! I discovered the mistake only minutes later, but shudder to think what could have happened!