60+ and semi-retired. I live alone but frequently cook for others as well, having friends and family over or taking food to gatherings. I enjoy poultry and seafoods. The slow cooker was one of the best inventions ever. I often cook for 2 or 3 and then freeze leftovers in serving sized portions for later use. I learned cooking and baking from my paternal grandmother. She was an intuitive cook who seldom used measuring tools. Instead, it was a little of this and some of that. I have converted some of her more special recipes to traditional with quantities to assist my children and grand children. It's still fun to have someone watch me throw something together without measuring and have it come out near perfect. Years ago I enjoyed competing in county and state fairs. I think the proudest moment was when I won first place for canned goods display at the Montgomery County Fair at Dayton, OH. It included 25 varieties of pickles, jellies, preserves, conserves, vegetables, and meats. I also enjoyed head to head competition with some of the well-established farm bakers with pies, cakes and breads. Chiffon and molded cakes such as lambs and Easter bunnies seem to present a challenge that has more frequently then not escaped my attainment. The chiffon doesn’t rise evenly if it does rise and the lambs come out dissected. Thank God for simple pan and bundt cakes instead.