My name is George Maurice Van Aken and I was born in Mesa, Arizona on December 6, 1966. I was named after both of my fathers’ grandfathers. I never did meet either of them. I was married at the ridiculous age of eighteen and sired my first progeny when I was twenty-two. Sabrina Rose is as beautiful as her name. Our second child was born in 1991, another beautiful daughter, April Anne. The girls’ mother and I wondered why our parents divorced. We tried it in 1993. We both remarried and currently get along quite well. The girls’ stepfather treats them much as I would and they are none the worse for wear. They both get straight A’s and I have high hopes. I found my soul mate and married her just as soon as I found out that she was pregnant. She came with a wonderful extra that was two years old when we married. He calls me “Daddy” and without him I would be sonless. His name is Adrian Michael Andrews and he’s now thirteen years old. A better boy cannot be found! When Adrian was thre Food, all food, no food is safe from the heat of my kitchen! I love to cook new things. I really have no FAVORITE thing to cook. (If this was 'my favorite things to eat' then it would take quite a bit more verbiage!) Anything Pennsylvania Dutch, my Mom's nearest kin are the hillbilly-est you can get, and we hail from Norway on my father's side, so anything that is bad for your cholesterol, fattening, or sounding unpalatable is what we grew up on. Goooood eats! I've recently learned to bake and decorate a decent cake! Well, good enough that buying one from the store is a letdown. Nothing beats home made butter-cream, or my personal favorite, cream cheese frosting! I'm also extremely glad to find out that I can make a smooth and delicious rolled fondant that does NOT taste like almonds. Woot, woot! Trying to speed up anything, for example; baby-back ribs. It's NOT going to happen. Yes, they taste heavenly, of course you've nailed the home made sauce this time, tender, well, aren't they supposed to fall off the bone? I’ve been cooking for many years and still do not consider myself an expert. Even when cooking something that I’m told is the best and get requests for that dish at future get-togethers, and as much as I think that I have a specialty dish, I’m unhappy with some aspect of it when I’m done and it’s served. I do enjoy the praise, (even if it’s just kindness), from the eaters, and I love it when they can’t get enough!