I was a pastry cook for 15 years. When I lived in the Bay Area, I worked in the Mark Hopkins Hotel in San Francisco. I learned a lot about fine pastries. My husband ( a chef) worked next door at (what use to be) the Stouffer's hotel. Needless to say, we are both foodies! Pastries, naturally, but with only two of us at home, I try to only bake desserts for family gatherings or dinners (which is often) so that everybody eats the majority of the dessert. I also enjoy canning! I make my own sauces based on whatever is harvested from our vegetable garden (we have an acre of yard to play with). This year, I made tomatillo salsa, and will be making marinara sauce as well. Since they are both canned, I can easily use them as part of my christmas food gifts that I provide for family and friends.