Love learning new techinques that change texture and flavors. Steak marniated in my Ginger/Soy marniade. My father and mother are both exceptional cooks. My Grandfather was a chef at a hotel in Battle Creek in the 1920's. My mother is from Tennessee and brought all the wonderful foods with her when she came to Michigan in the 40's. Learning to cook healty but with great flavors and textures. Still learning as we all are. Anyone who cooks alot will have these. The biggest joke was the lovely pumpkin pies I made for the holidays. They came out lovely, like a picture in a magazine. I had to tase one and that is when I found out I had forgotten the sugar. They were a bit on the tart side. We all laughed and I made some new ones but still had a slice of the sugarless ones. I now use alot less sugar in mine as I like the pumpkin taste.