I'm just an old country doctor. I love cooking expensive cuts of beef: standing rib roasts, tenderloin roasts, Beef Wellingtons, filet mignons, etc. I also enjoy making breads and pastas from scratch with the assistance of Kitchenaid. Once upon a time, my mixer was the biggest they made. Now, they make one with 25 more watts. Still, my 6 quarts can accommodate most any recipe. I can make my own ground meats, shred a garden full of any vegetables and roll any size pasta you might desire. The only tradition we have is chicken and dumplings. But, then, there are multiple variations on that theme within the familia. Perfect Beef Wellington. Perfect individual Beef Wellingtons. Really fast, really perfect chicken noodle soup. Forget Campbell's. We don't want to go here. Just like any good cook, I learn from disasters. Fortunately for my ego, I haven't had any lately.