I am an avid gardener..I love to cook the things I grow. I am addicted to fresh herbs and use them in every dish I can. Dig making breads..mmm...I also adore fresh tomatoes and look for any recipe that includes fresh tomatoes..My friends call me the salad queen. I also am a hunter and I am always looking for new wild meat recipes. I have 2 boys and a husband who all are big meat eaters..but I have gotten them to appreciate the fresh foods from our gardens too..I also like to forage wild mushrooms and any edible berry that grows near me and like to incorporate them into all our wild meat dishes if I can..So if it is fresh and grows near me I want to cook it..:) PS I also make many wines. I love to make fresh salads and all my own dressings..I make most of my own vinegars infused with many different herbs and spices. I wish I could make cheese..lol.. I live for quaint dinners in my home with close friends and gourmet food..with many courses of course and many wines to go with them. I also live for big raucous outdoor dinners that I may BBQ, or cook over an open fire, or in a deep fryer..or even on a spit..with many salads and breads and appy's, and beers, wine and cheers..lol..I pretty much like to cook anything..I am not big on making desserts unless I am in the mood, then watch out I will make too many of them.. Well that has to be the famous roasted turkey dinner I make for my family(s) on Christmas Eve..been doing that for many, many years now, and I am told I am not allowed to stop.. The other one would be the famous deep fried turkey dinner I do every summer..We call it Christmas in July..mind you we serve different side dishes with this one..but I have been doing this now for many years also. We also have the famous seafood weekend at our cottage every long weekend in August..We serve over 40 people crab, lobster, oysters, prawns and any other fresh seafood we can get our hands on.. Hmm..well that would probably be when I cooked for a world renowned chef and I caught him dragging his finger around the bottom of my roasting pan and licking up the sauce..after we had already eaten dinner. I had served a pork roast harvested from our farm with a blackberry sauce I made and canned earlier in the season..That was a HUGE compliment to me :D Well the one that comes vividly to mind was the burnt angel food cake..I had broiled something prior to cooking the 12 egg angel food cake..and of course just the top element was on and TaDa..burnt cake..LOL.