Love to cook, now I am starting to grow my ingredients. Since February I have been making wine. Mostly whites like mead and peach chardonnay, but also rose petal wine from my own roses, strawberry, and even blush from Trader Joes organic white and red grape juices. Hard to find enough time to do it right, but I try anyway ;) I am a bricklayer turned management executive with no free time, very little money, and massive amounts of can-do. My kitchen was designed by me, myself, and I. We love it. I never burn anything, but from time to time certain things will acquire a nice char. I am my fiercest critic.
My favorite things to cook
chicken and dumplings, roasted birds, baby back ribs, king crab, lobster, burgers, steaks, standing rib roast, breakfast foods, and anything with wine in it.
My cooking triumphs
Most recently, I made a seafood gumbo that was off the chain. Parmesan chicken and lemon butter chicken always make good impressions. My homemade sausage gravy is better than anything I've had in a restaurant.
My cooking tragedies
Bread. There, I said it. I've kept a sourdough starter going for close to 6 years now, probably wasted 300lbs of four, and have never ever ever made a loaf of bread, sourdough or otherwise, that met my expectations. I cannot pull it off for some reason, and have often considered counseling (i.e.; cooking classes).