I love to cook, changing recipes in little bits to suit the season's abundance. hors d'oeuvres are my expertise, but one pot meals are my new passion. I am anxious to insure all we purchase is consumed and the prices are right for a family of 2. I start with Irish-American and CT shore cuisine and will try almost anything, including favorites I learned in Indonesia and beyond. I don't know if I could declare a triumph...I compete and cook with my sister and our mother and I learn from every exchange. New favorites shared with family and friends are always popping up the exchange and are most enjoyable. If I were professional I would be a saucier. Baking. I am simply not a baked dessert gal. fter many attempts I will the cakes and cookies to the experts around me.