I started experimenting in the kitchen when I was in my early teens. I progressed from snacks to full-blown fancy desserts to Main dishes and meats. I dont do alot of desserts anymore except during the holidays. I consider myself a bit of a daredevil with food because Ill attempt anything. Cooking is my passion and Im always looking for great recipes and tweaking the ones I use. I would change only two things in my life. One I wont tell you about because its irrelevant. The other is that I wish I had gone to culinary arts school instead of cosmetology school. I was introduced to German cooking by my husband when we first met 4 years ago. His mom was born and raised in Manheim, living there during the 2nd world war until she married his dad at 22 and moved to Maine. I have some amazing sources for rich, hearty German cuisine and its my specialty. My husband and I share a love of great food and cook together most of the time. We both come up with ideas and try them out. Cooking time is our time together each evening. We rarely eat before 7 or 8pm because we get pretty elaborate. My biggest triumph in the kitchen to date is mastering spatzle. I learned how to make it hand-cut from my mother-in-law. I think I have to say that teaching myself how to make rouladin after she passed away is right up there too. Oh dear, not sure Im brave enough to admit this one...Ever try cooking with TVP(textured vegetable protein)? I was semi-vegetarian for a few years and used it for all sorts of things. I found out the hard way that it doesnt make great pizza topping. I will never live down that mistake because I subjected my husband to it and it was like eating dogfood(or as I imagine) pizza! Never again.