I have finished culinary school and currently working in the Cooking Light Magazine test kitchen. I love to experiment with southern cuisine. I like to push it to the limits and force it to cross over into Caribbean, Pacific Rim and Southwestern type fusions. I guess I just love fusion cuisine. As long as I can remember, my mother has made the best cornbread dressing. I have made it a holiday tradition to recreate it every easter, thanksgiving and christmas. New Years Day dinner is a long going tradition also. We have to have collard greens, black eyed peas, cornbread and any choice of meat. Supposedly, every item has a meaning torwards life in the new year. I tried to make traditional peanut brittle but had no corn syrup. Can you say one big crystalized mess?