I am an avid chef but very unusual. I not only find recipes I love but I like a challenge so I will take an ordinary recipe and find an ingredient I don't have and learn how to make that one as well. Recently learned to make homemade applesauce while learning to make a new dish at the same time. It was for a dish called salmon apple-cherry glaze bake. YUMMMMMM I am old school so I like to broaden my knowledge and break the rules and bend to all variances of cooking and authentic foods. However, I believe in healthy eating and refuse to over due any meal with high carbs, fat, and will not prepare a protein enriched meal. All my meals are well balanced and very colorful. Color catches the eye and smell enhances. Bon Appetie I can no longer participate in this as my father has passed away and his family long since moved on, but I loved Christmas. It was a traditional feast for my heritage and every Hispanic and Mexican. Preparations would start a week ahead and was wonderful. The men left us alone in the kitchen preparing tamales,refried beans, homemade flour tortillas, Spanish rice, menudo, albondigos, and Mexican breads and cookies and the traditional fruit cake known as Copiasadea. I am single now and engaged and hope that although we can not have children I can pass some this unto his family. In-laws....hmmmm. For me my cooking triumph was a mistake. I was in 6th grade and we had to make our favorite recipes and bring them to school. At the time mine was London broil and my father assisted. The recipe required a 24 hour marinating and instead I marinated for 36 hours. The marinade is the easiest you will ever find.....1tsp Peppercorn (whole), 1/4 cup Canola oil (smart health), 2 tbsp already minced Garlic, and one package of zesty Mesquite marinade. Final and most important is 12 ounces beer. Warning must tenderize meat first and upon putting on the grill it tends to fall apart. Place foil on rack as not to lose any tid bits. I think we all have this one and it is burnt boiled rice. However, I can honestly, say I never burnt water unlike my brother. I now however, know that to stir the rice occasionally and a splash of rice vinegar makes all the difference in the world. I love my passion for cooking but am blessed I have someone that is my best friend and lover to share it with. We rock in the kitchen together.