I am a seasoned vet to impromtu dinner parties, and last minute entree requests. I am in my element, in the kitchen. I am always happy to cook crawfish etouffee, gumbo, gateaux de sucre,or a pig in the ground... anything that reminds me of home. It's gotta be a cross between world class cooking, and "down home" cooking. I also love restaraunts "knock off" recipes. Any meal in which everyone wants seconds,no left overs, and you are asked to make it again...soon! About 22 years ago, I was making a box cake mix. Instead of using water, I used milk, and had cake run all over the pan into my oven. Whatta rookie! lol