I spent my youth in SW Pennsylvania where Scottish/Irish and Polish cuisines prevailed with a solid dose of Colonial Americana (All sorts of various berry and fruit dishes in season, pies, stews, game, preserved goods). The greater part of my life in Florida enjoying Southern delights and seafood. I had the fortune of going to college Summer programs in Paris, Vienna, and Athens, with found memories of the foods and beverages in each place, including the Beaujolais and Heurigen wine festivals, or a lemon chicken by the water in Greece on a cool late evening with a nice clean Retsina. I've been blessed, and there is still so much left to enjoy!
My favorite things to cook
I cook by moods and cravings, but primarily Greek and Italian favorites and a lot of Northeastern recipes, like meat stews and shepherds pies, cabbage soups with kielbasa. My "herb of the day" usually influences what I cook.
My cooking triumphs
Greek lemon chicken. Crispy baked chicken you can cut with a fork. Various meat stews. Savory sauteed beef dishes with peppers, or broccoli, etc. And growing my own herbs and being able to successfully combine them while maintaining their character.
My cooking tragedies
Fish of almost any kind. Lamb dishes of almost every kind. Getting the gamey tastes out of most hunted meat (venison, boar, etc.)