Retired airline reservation agent. Spend time in my boat and at the race track. Salads! Anything with ground beef. Ditto potatoes. My family is German, so a lot of what I cook has German roots. I like canning. It gives a nice feeling of accomplishment. Raspberry Charlotte. Pie crust--it took me thirty years but I finally learned and can turn out a Lemon Meringue pie that never makes it to the table at ice cream socials. They wait for me and snag the whole pie before I get through the door. And a potato salad the family is still raving about years later. I did something different with that one but can't remember for the life of me what it was. Pie crust. (see above) You could've shingled a roof with the first years' output. Same with liver till I learned to soak it in milk.