I am a 40-something mother of two and wife of one. I love animals of all shapes and sizes. I like experimenting in the kitchen. I work full-time and live in metro Denver, Colorado. I love to make soup and make many different varieties all winter long. I always make a huge pot and freeze some for a quick weeknight supper at a later date. Making my grandmother's cracker dressing at holiday meals is a family tradition. The first Thanksgiving after I got married I wrote to my grandma and ask her for the cracker dressing recipe. She sent the recipe, but there wasn't a precise measurement in it, just vague references like a few hard boiled eggs, some crackers, a couple stalks of celery, enough gravy to moisten, etc. Being very young and new to the world of cooking, I was quite intimidated but tried it anyhow. My first attempt wasn't perfect, but over the years I have gotten the recipe down to a science. The recipe (complete with measurements) is here under "Grandma's Cracker Dressing". Many, many years ago before we were married I decided to make spaghetti for my husband. He is a meat-and-potatoes kind of guy, and I knew he would want meat in his spaghetti. This was back before microwave ovens and we had no sausage or hamburger that was thawed, so I opened a couple cans of tuna and added them to the spaghetti sauce, thinking that I was being VERY resourceful and demonstrating my wonderful culinary skills. However, the result was definitely less than wonderful, and honestly it was just about inedible. He married me anyway, but continues to tease me about it to this day, 26 years later!