I'm a young chef who's really into cooking! I'm recently married and enjoying converting my new husband to new cuisines. I'm discovering that delicious food does not necessarily mean expensive ingredients; I think the test of a real chef is what you can do with a fridge full of leftovers. I also love pigs (that's right, to look at, not just to eat.) Game (husband's a hunter). We eat a lot of venison and moose. (I'm probably perpetuating some Canadian stereotypes, eh?) I also love to make homemade breads, heck, everything -including spice blends, dog biscuits, salad dressings and ketchup, from scratch. Cooking with economy but not having anyone be able to tell. Huge, tender, company-freakin' cinnamon buns with vanilla glaze; banana cream pie, moist chocolate cake, restaurant style fettucine alfredo, chili, luscious game meats, soft chcocolate chip cookies, tender chicken in homemade barbecue sauce, etc. Sigh...do we really have to go here? Once I made a beautiful homemade vegetable soup for dinner. It was my first time making it and it was perfectly seasoned. Then I preheated the oven for some hot biscuits, and left the room. On the other end of the apartment, I smelled something really raunchy. As I came out, I saw navy blue billows of smoke pouring from every crevice of the stove. I had sprayed it with oven cleaner the day before. My soup was ruined by the fumes, my asthma forced me to evacuate, and my husband and I went out for dinner.