I enjoy travel as does my wife. We are both teachers. I love Mexico and Hispanic culture in general. I grew up in a home that was grits as well as gourmet. Anything Mexican; home cooking and Southern favorites. Recently, low-fat and light dishes. My father always made gourmet specialties at home on the weekends as a hobby; between him and Graham Kerr on "The Galloping Gourmet" on television, we kids never thought guys couldn't or shouldn't cook. Hospitality to me is the most important tradition. I am most happy when having people over, preparing a specialty that's new or old in tandem with my wife. We also enjoy using my mother's black iron skillets from 1946; keeping alive my dad's flair for finding the dramatic and different in recipes to try out. Developing a quick version of the Mexican dessert Pastel Tres Leches; the first time I successfully prepared Champurrado, a drink made from masa, Mexican chocolate and sugar; finally learning how to make biscuits the right way; serving the ever-popular (in Arkansas) Mexican chicken to my mother from the West and having her rave about it. Bringing some wassail to an office gathering at Christmas and not taking out orange and lemon peels--a bitter experience.