Married father of two; my son is 9 and my daughter is 5. I started cooking on a regular basis when I got married, and I'm always willing to try a challenging recipe. The results don't always look like they're supposed to, but we've only had to make an emergency pizza call twice in eight years, so that's not too bad! I consider myself a near-maestro on the grill; I would cook everything there given the chance. I also like to bake bread on a near weekly basis for the kids' lunches, and much of what I cook has an Asian flair. Lately, I've been opting for more classical dishes. I learned to bake from my mom, who remains unrivaled in that category in my book. I get my taste for big, hearty breakfasts from my dad. My wife has taught me a lot about cooking authentic Mexican food. Most people I know think that I make better Asian food than anyplace in town. I'm also always complimented on my chicken from the grill - always moist, never dry - and my flan is constantly requested at morning teas and parties. I once attempted a Tequila-Lime Salmon dish that called for .3 ounces of tequila. I misread that and added 3 full ounces. That was an emergency call for pizza night. A lot of times recipes I try initially fall short on flavor (especially rice dishes), so I wind up with a better result the second time around.