I love to bake, especially cake. It's like alchemy. I also like to experiment with healthy recipes that omit the fat and aren't sickly sweet. My mother was a product of 1950's cooking...velveeta, lawry's powdered spaghetti sauce mix, canned vegetables. So I've completely rebelled against that and cook from scratch using as many fresh ingredients as possible. When I was single I used to impress my dates by cooking up a chicken marsala meal. It's really tasty and impressive-looking. One woman I won over with the dish became my wife. My wife remembered my delicious chicken marsala and insisted that I make it for a dinner party. It's sauteed, so I had to make several batches and then keep them in the oven. Unfortunately, my oven did not have a "warm" setting, only a "low" setting which I assumed was the same. I ended up with charcoal briquets. That's where I learned to ALWAYS have a "Plan B."