I started cooking when I got married. My husband was a gourmet and meticulously cared about the food we ate. Thus I took some quick lessons on how ot prepare trivial food and kept learning on spices, storing and freezing meals. After a while I started making my own experiments and it turned out that nowadays I have my own secret treats and treasures. I am preparing a full logbook on my experience as a cook. Pasta, Risottos, Exotic food. Brazilian regional exotic cuisine. Curry Meat (it started as a mere recipe handed to me by a Japanese woman after an office reunion party. Now it's become a staple in the history of my cooking experience!). Large diced tenderloin pieces, carrots, green beans, potatoes and Indian curry powder prepared on low cooking style. Carrot cake - because of a mistaken info on the amount of yeast to be added to the original recipe, this became one of my tragic nightmares for -like - 6 years. Now this is a staple for brunch time !