There was one button on my grandmothers OKeefe Merritt double-oven I was allowed to touch. Pushing it lit the interior lamp, allowing me to watch a collection of ingredients transform. Stationed in front of the Tel-U-Vision window I called out, How long do you bake a cherry pie? Grandmothers answer was accurate, but elusive. Until its done, she said. That defining moment set me on the path to becoming a food journalist with recipe development and writing skills. Creating a recipe that conveys the pleasure of cooking and allows others to successfully reproduce it is technical. Anything that requires my full attention for hours and hours. My husband and I became a family at the table. Our favorites are "Make Up" Roast Chicken, Vitello Limone (veal ragu and pasta) and Rogan Josh (Indian lamb stew). My Sauce Bolognese No tragedies. It's all learning.