I've been cooking for the past 35 years, since I was divorced and had to learn how. I enjoy cooking chinese, italian (Marcella Hazen's books), some Jaoanese, and anything that picques my curiosity and doesn't require a page-sized
list of ingredients. I am retired now but still do the cooking which my wife enjoys. I experiment by putting together anything that strikes me but of late my leukemia medication is death on raw veggies and fruit so I'm becoming somewhat limited. I would like to delve into comfort food more -- any cuisine but solid-type food.