[huntress]

lisa,

You and I cook pretty much the same, methinks. Brown some of this in a skillet, dump in some of this or that, season it with whatever sounds good at the moment, serve with something for the guests to fall back on so they won't starve if the main dish sucks. Except your ingredients are generally more exotic than mine (read that, not something you're likely to find in Food World in Wetumpka, Alabama). My ingredients usually center around one interesting thing I couldn't resist buying at the supermarket and a bunch of stuff from the fridge that'll go bad if I don't find some use for it, and something canned to evenly distribute any botulism in the iffy fridge food. And salt and pepper and a just a pinch too much cayenne, garlic and/or red pepper.

Most of the time, the fixins they comes out edible, though. And ain't nobody dead yet. Not from my cookin, anyhow.

d