67 years old. Have never been afraid to experiment with cooking/condiments, etc. Hoping someday to have a gas stove to cook with. Electric is OK, but just not the same. Clam Chowder (New England Style) Chicken Pierre (Recipe on here) Beef Stew Anything Italian I like to use just a "hint" of Cinnamon in most of my tomato sauces. Heres the rule of thumb, if you can tell that cinnamon is used by tasting, you have used too much! Just enough to alter the flavor but no enough to identify the seasoning used.