I'm a Texan, urban student living in East Memphis. I spend a great deal of time writing fiction, non-fiction, and poetry. My current major is aerospace engineering, minor, geoscience, specifically, volcanology. I'm hoping to get my Bachelors in Aerospace Engineering. However, some of my other career interests are the Airforce, Cosmetology, Culinary School, and composer. I play the piano, acoustic, and electric guitar. I spent several years as the head of a death metal band. I love animals, sports, tools, and fast cars. You can check out some of my photography and poetry at http://charrlie.deviantart.com/ I root for the Longhorns. I enjoy couture, street, and menswear fashion. I love cooking Tex-Mex, Mediterranean, deli, and pub foods! I think homemade pizza and gourmet sandwiches probably top my list. I make a mean Cajun Turkey Melt, Muffaletta on Pumpernickle, Superhero Submarine, and a downright kickass egg on sourdough with tapenade, hot pepper relish, and fresh spinach. Greek pizzas are definitely my favourites! I adore mushrooms, as well. My family is Tex-Mex to the max. My dad makes buttermilk corn bread, Hoppin' John for New Years, and a new, but-beloved cream of chicken and verde sauce creation that I suggested. My mother makes Chicken Parmesan, egg and potato burritoes, and stroganoff. They worked together-while my two siblings and I were little-to make taco meat, homemade salsa, and other accoutrements of Mexican night. I shouldn't leave out barbecued brisket, Napoli burgers, or grilled fish. Some of my biggest triumphs have been my original creations and interpretations. I mix my own sub sauce for my Superhero Submarine, subs on French bread, layered with Provolone, cheddar, turkey, roast beef, black olives, and sweet, plum tomatoes. My Chicken Passata is a popular family favourite. Homestyle Chicken Florentine and spinach and artichoke dip are easy staples. My beandips are party essentials. I gilled salmon recently, and served it with a blueberry sauce. The leftovers made salmon fajitas the next day. I adore pico de gallo, and I make many forms of it. A favourite was with nectarine and banana pepper. I think the two biggest mistakes I ever made in the kitchen were lemon-garlic pasta and fried okra. My lemon pasta was a briny, oily, inedible mess. My fried okra was essentially the rough dough of an unleavened bread that stuck to the skillet. I used way, way too much flour! If only I had trusted my instincts and used breadcrumbs without batter.