I live in the countryside in a rural setting with my family. My husband George paints and is a custodian. He is also remodeling our daughters house who came back home and will live in Kirksville, Missouri. I have a recently married son in Thessaloniki, Greece, and my twin boys Nick and Jim who are still at home and not married. I love to do creative writing as well as cook and bake from scratch. I hope I will be able to do some scrap booking as well this winter. I love to travel and we plan to visit Greece again in about three more years or so. I would love some day to be able to go out on dates like we use to do with my husband when we were young. And my dream is some day to be a published book writer. I love to cook best homemade traditional Greek, Mediterranean foods from scratch using my own recipes, but I do try others from time to time. My baking I love to do, but some of us need to drop some weight and I avoid it, but it hurts me to do that cause I do love it, but I also love to eat it too. My weight and struggle with thyroid disease makes it so hard to bake like I really want to. I love to incorporate Venison a lot cause in these parts you hunt for it and we have our own farm. I am learning to cook more with fish, chicken we all love as a family, my husband George's Greek village white bread which he cooks off in pizza pans, we love stews, lentils, some of us dry beans, fresh green beans, and vegetables from the garden that are organic grown, we love traditional dishes and some non-traditional dishes, as well as many Greek cookies, and various desserts. We make our traditional Greek cookies at Christmas. We observe Greek Easter and paint red Easter eggs, and sometimes cookies. I just feel so proud to have started cooking from scratch since I was 16 years old. I took notes from my mom. I learned to form my own recipes! I made boxed cakes and my grilled bolongi and cheese sandwiches since I was 13-14 years old. I am proud to have been cooking since I was young. For me simple things like tacos and taco salads seemed complicated, and Greek difficult dishes to me were easy. I have mastered simple and easy since then, but there is still many that I have not made I am sure. One of my worst tragedies was when I was making my Greek conserve like a jam from grapes,honey sugar to can it. We at the time had to replace our pump and I had left it to simmer and thicken up and become more better so I thought on the kitchen stove. Come to be I wanted to go with my husband and with all that excitement and ordeal I had left it on the stove, but the bottom was set to full instead of simmer so when I can back my new stainless steel pot was like a black kettle of a combo of tar and molasses. I know uncool, but I felt so sorry for my brew and my efforts that I canned it anyway and put a big X on the jars that were scorched, my poor husband asked me for one, one day when he craved something sweet. I thought i might find some use for some of it and use it like you