I'm 57 years old, retired Air Force, starting with 2 years in Vietnam, a whole buncha stuff in the middle, and ending with Desert Shield/Storm...21 years. Moved to the north woods of Wisconsin to fish my life away, but that didn't seem to work out...too much work to do around the house. I work in a fire tower 3 months every spring, so the challenge for me is to cook gourmet meals in a 6X6X6 cab 300' up in the air. I'll cook anything and everything. I really enjoy grilling and smoking, but kind of a short season up here. I'm a pretty mean meal-maker inside the house too. I like trying ethnic recipes, from asian to european to mid eastern. My mom couldn't boil water, so I took it upon myself to learn to cook. First generation traditions start with me. Making a 5-course Easter dinner in my fire tower with nothing but a 2-burner propane camp stove, a 1-burner butane stove, a wok and a cast iron frying pan. Can't think of any...not brag, just fact. Unless this counts...when I concoct recipes I never write things down always using the LST-method, Looks, Smell, Taste. Makes it difficult when people ask me for the recipe.