I'm a wife, mom, and busy Accountant. I just recently went back to work after being off to care for my newborn son. I have always loved cooking. My Grandma was my greatest cooking inspiration. She also loved to cook and showed me that even a little polish woman could make awesome spaghetti sauce, tacos, and other ethnic foods aside from our traditional cuisine. She also taught me how to cook polish foods such as pierogi, golabki, and kolacz, which I still cook today with my mom. I love to cook a variety of things depending on my mood. I go from appetizers, to pastas, to roasts, to desserts, in a matter of days. Lately, I've been experimenting with the produce from my garden. Cooking pierogi with my mom, aunts, and cousins, around Christmas. We get an assembly line going because we always have to make close to 500. We make three varieties using my grandma's traditional fillings of kapusta (saurkraut), sweet cheese, and potato. It always brings back so many memories of my babcia (grandma) when we all gather to continue this great tradition. I make the most awesome corn fritters, at least on this side of the mason/dixon line. I made pork chops one time and combined two recipes-brined pork chops and smothered pork chops. My thinking was that the brine would just make the pork chops juicier....it also made them saltier than I had anticipated, and therefore I did not adjust the salt in the smothered pork chop recipe. My poor husband silently choked down a few bites before I got a chance to try mine.....Yuck. They were so salty they were totally inedible. We ate out that night.