When we are not out Geocahing with our friends, I can be found in the kitchen. If I didn't grow up to do what I do now, I would have been a professional Chef. I love to cook, bake mostly and I even spend many hours going over DVR'ed episodes of cooking shows. Anything, new, old. I love enthic venues. I will try anything at least once. http://www.weif.net/recipes/ You must go to this web site. Keith has some of the coolest different food. You must try the Persian Green Stew. It is wonderful. And the Chicken from the Oven. All fantastic and easy to do. My grandmothers cooking is my happiest memories. I use to love going to her house and walk in and smell what she was making. She made the best Beef Vegetable Soup. I have never given out the recipe and when she died she passed on to me just how to make this wonderful soup. And I will pass it to my daughter. Some things are best left to the family. Not so much triumphs, but I was born and raised in New Jersey. Only the best place for Tomato's, Silver Queen Corn, and Strawberries. Lima Beans, green beans and beets. From there, I was able to try so many different kinds of cooking. I was a military wife and it allowed me the chance to cook and have someone cook those regions best food. From the south, the best Cat Fish, corn bread, and collard greens ever! From Florida and some of the best seafood, flounder, sea bass, and a little bit of caraibean cuisine. Then to Mississippi and New Orleans. Need I say more. I have a love for creole like never before. I will never look at Okra the same. Then to Europe. For Old World German foods. Spetzle, Zagouner, pickled Herring, Marzipan just to name a few. Then France. To taste a fresh Baggett while walking down the Seine River. How these women still use root cellars and use salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation to preserve foods. When it comes to Eur