My first challenge was cooking at high altitude while hunting. Baby back ribs at 10,600. ft elevation in a dutch oven any one? The dutch oven [sometimes buried in the ground with charcoal] is a great answer to the challenges of high elevation cooking. My wife is an excellent cook and she encourages me with my love of cooking.I have what my wife refers to as the "red neck" kitchen outside under a patio roof. Dutch ovens, griddles, cook-top, smoker,and a gas grill are part of my R.N.kitchen. I love sea food baked coconut shrimp and a crab omelet are some of my favorites. Chicken-Chicken Marsala, chicken fried chicken, and chicken fajitas. Beef--Philly cheese steak and smoked beef brisket. Pork--baby backs, pork roast and chops. Fish--fish tacos. Finally we harvest elk and we enjoy roast, kabobs, and grind our own excellent elk burger with a mixture of pork shoulder. Sunday dinner is a special time of family and food at our house. I could not begin to compete with my dear wife in the cooking dept. She left to visit the kids in California and the realization that Sunday dinner was up to me hit me at 10.30 P.M. on Saturday night. I made chicken fried chicken [first time in our house] which was a huge hit--4 guys cleaned up 3 lbs of chicken breast fillets. We were all grateful when the queen of the house-hold returned. The pay-off was when she asked the boys what they would like for Sunday dinner--chicken fried chicken was the reply--she did not ask for the recipe and made something else. My tragedy was part of the same meal as stated above. I watched chef John's video on making gravy to compliment the mashed potatoes. It was all coming together and just like the video had the look of another home run. My oops was the last minute discovery that we had no cream and I substituted condensed milk for the cream. My discovery was that condensed milk is very sweet which ruined the gravy. My youngest liked as a dip for the chicken fried chicken.