I'm a wife, mother of two very amazing and cute boys, and a twin. I was born and raised in a small farming town in California but moved to Arizona when my husband got a job here on the border. I love reading, gaming (computer, RPG, most "geek" types), spending time with family (harder now) and friends, scrapbooking and card making, and cooking of course. While I do have my BA I'm blessed with the option of concentrating on being a wife and mother right now (and of course the chance to learn more about cooking). I make a decent Chile Verde, shredded beef, and most things Mexican, which my husband loves about me. I'm also fairly decent at Low Carb stuff as I've been on many low carb diets. I love making desserts and eating them which unfortunately means that I can't make dessert too often since my waist line shows my love of cooking too much already. I also love to experiment and make new things and try new styles, especially Asian. I also love everything about tea and teatime. I grew up as a sort of assistant chef to my dad who loves to experiment. He taught me most of what I know about regular cooking. With Dad, besides the experiments with everything else, I learned a lot of Mexican dishes like Chili Verde and some grilling like hamburgers(and I mean mixing stuff in the burgers not cooking the frozen patties). From Mom I learned some Mexican stuff, like salsa and enchiladas, which she learned from Dad's mom, some classic American like casseroles, and making desserts. My favorite family cooking traditions involve our weekend classic American breakfasts which involved bacon, eggs, and pancakes or waffles; our afternoons of experimentation; our extended family bar-b-ques that involved cooking something on a spit and/or grilling carving off it all day; and our fondue nights where every course was fondue. One of my favorite cooking traditions, and where I learned a lot about fish, was cooking dinner for our family with my twin once we were in college. Mastering my dad's Chili Verde recipe, learning how to cook fish, and creative low carb cooking. My best so far though would be my first traditional Thanksgiving meal I made all on my own, from the appetizers to the pie (all of which was my first time making except for the potatoes) even with the power going out the evening before and not coming back on until 2 a.m. and having to make it all before 11 a.m. so hubby could leave for work at 1:30 and taking care of my baby at the same time. Oh where to start...So far the worst was using regular rice instead of minute rice in a Chicken Alfredo casserole. The rice was completely uncooked and it tasted completely bland since I ran out of time and used a jar of Alfredo sauce.