I retired from the Army in 1996 after 20 years of proud service. Worked as a lab manager for an optical retailer afterwards for a little over a year. Left that and started working with a uniform company that has since grown to be the biggest in the country. Been doing this now for 11+ years and love it. Mon - Fri, every weekend off, paid holidays and paid vacation. Great fortune 700 company. I'm very happily married and have been with my wife for 24 years. We have an outstanding 23 year old son who's a senior in college at the University of Nevada Reno. Marinated grilled shrimp from the all recipes web site. Twice baked potatoes of my own creation. Shrimp and Chicken Carbonara of my own creation. Rubbed Ribeye steaks. Marinated Ribeye steaks. We like to call them, our Sunday afternoon culinary excursions. Done right here in the comfort our our home. My wife and I decide on a recipe and spend the afternoon in the kitchen whipping up good stuff. We're best friends as well as a married couple so we have a great time together in the kitchen. I created a recipe from scratch for twice baked potatoes. Everyone that's ever had them loves them. I don't measure the ingredients so I haven't posted it on hear yet. I've got another recipe for a marinate that I love but I can't take full credit for. It's 1 bottle of Black Butte Porter beer, and equal amount of terriaki sauce and cajon seasoning. Marinate any beef in it for 24 hours and enjoy something great. My most recent and greatest creation thus far was done by studying seveal Carbonara recipes for ingredients and procedure. I used diiferent ingredients from the various recipes, my own quantities and some ingredients on my own. I've done it for the family twice and for a dinner party once. It got rave reviews from everyone. I submitted the recipe to allrecipes.com for posting but it's yet to be posted. I hope one day it will be posted, because it's absolutely delicious. To many to list. I guess the worst ones are cooking on the grill and not paying close enough attention and coming back to find a flaming mess of charred meat. Doesn't happen anymore. I use a timer if I need to step away from the grill so I don't loose track of the time.