What's to tell? I work from home. Cooking is excellent procrastination. And luckily, I've got a husband who would eat an old piece of Wonder Bread and tell me it was good, so I get to experiment a lot. (Although he does have this freakish aversion to sweet potatoes . . . working on that one.) I love anything I can do in my slow cooker, since there's nothing like the feeling of already having cooked dinner at one in the afternoon. Mostly I love to cook food that's either homey, like chili, mac & cheese, or meatloaf, or healthy, like low-fat high-veggie dishes. So basically, I'm Dr. Jekyll and Mr. Hyde. Enchiladas, tacos and my dad's homemade refried beans on Christmas Eve. My sister-in-law is Italian, and every year she ditches the Feast of the Seven Fishes to come hang out with us. Risotto! Took me two tries - didn't have the heat up high enough the first time, and even though all of the liquid was absorbed, the rice wasn't cooked - but now that I've got it, it's one of my favorite things to make. The baked beans recipe in my Joy of Cooking. I've tried it twice, and both times it's come out a watery, bland, thoroughly unappetizing mess. I guess there's a reason most baked bean recipes start with "Open a can of baked beans."