A retired aviator and educator, I live with my buddy, "Chon," on my little piece of Nirvana in the Sangre de Cristo Mountains. You name it: From delicate French sauces to Carolina barbecue to spicy southwestern specialties, it's all fun. I do not know the meaning of the words "Healthy" or "Non-Fat". Cookies, cakes and (especially) cheesecakes are often cooling on my racks. Soups and chowders, meats, poultry, a few fish dishes (trout from my little river in particular), chili, beans (not chili and beans in the same pot - gack!), I'll try about anything that sounds good! My mother was not a gourmet cook, and was shackled by my father's pickyness about his food. I left home at an early age and found a whole new world of gastronomical delights awaited! I love it when I make something (certain sauces, citrus curds, perfect cheesecakes, etc.) and someone tells me later how impossible it is to make those things! I have studied high-altitude baking and developed a system for baking at my 8,000 foot elevation. Breads. They don't brown...or they are hard and dense...or they don't rise properly...or...