I have three grown children and 5 grandchildren including a set of twin boys. As the children grew up I enjoyed doing new recipes from Bon Apetit magazine. I like to make out a menu for the week and buy groceries accordingly. I now am learning more cajun style recipes and loving it. I grew up on pinto beans and cornbread. My husband loved rice and gravy & gumbo type dishes so my taste changed and my cooking has evolved from not just east Texas style to a mixture with a cajun influence. I would guess that would be braised short ribs, roast, chili, & soups. I also love to cook fig cake and cinnamon rolls. Sweet bread and loaf breads are in the list also. The kids always loved Sunday mornings when I would get up and put on a roast that I had stuffed with garlic, onions and seasonings then cook in rich gravy. The smell would fill the house. The other favorite was the cinnamon rolls I would cook whenever the mood would hit. Another tradition was to make a monkey bread for my youngest daughter and her friends when they got out of school. Christmas always brought a yeast bread candy cane with dried peaches and marachino cherries inside. The roast for a main course, cinnamon rolls for a breakfast and yeast rolls for dinner. Specialty was the Christmas candy cane breads. They were always a hit. Any meal when my husband would say, "That's a keeper". When we first married I really wanted to impress my new husband with fried chicken. I learned to cut up a whole chicken and fried it to a beautiful golden brown. No one told me how long to cook it so I thought the color of the chicken was good enough. Needless to say one bite brought blood and I was devastated!! Another tragedy was trying to follow a recipe for a casserole dish. I thought a small t meant tablespoon. A tablespoon of salt does not do well in a dish. I worked evenings at the time and couldn't wait to hear from my husband how good the dish was that I prepared for him. When I didn't hear from him I finally called and asked how enjoyed the dish. He relunctantly told me it tasted like brine! That was a lesson well learned!