Now is a transitional phase in my life. I'm rolling along slowly ahead, not parked but not on the gas - just going with the momentum and trying to steer. I cook for my 3 kids and my parents nearly every day and am ever attempting to expand my horizon. Using my own personal recipes, I love making lasagna, spaghetti, baked potato soup, and many other dishes I add my personal flair too. I use my grandma, mom's and dad's tried and true recipes for baking cookies, breads, rolls, etc. and making hearty breakfasts and countless other delights. For Christmas, I fill bakery boxes with assortments of cookies, pies, fresh-baked herbed bread and other such goodies. My Thanksgiving specialties are a fantastic Sandra Lee turkey, pecan tartlets and roasted brussel sprouts. Everyone loves my pasta salad and Jell-o flag cake at the 4th of July. Growing up, we often had taco or enchilada bakes, chili or spaghetti feeds, breakfast for dinner, authentic Chinese (NOT American Chinese) meals and BBQs. For Christmas and Resurrection Sunday we had the traditional ham dinner and for Thanksgiving and Independence Day, a huge family reunion and giant potluck meal.