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I started out baking, and have moved on to pretty much everything, from cinnamon rolls to meatloaf to spinach souffle to crumb cake and french bread.
Ok, so I still do a lot of baking,
I gravitate to simple things like peanut butter and jelly and chicken noodle soupl, but I recently started working in a supernice gourmet restaurant, and my taste buds are opening up to the idea of dishes made with scallops, or gouda...or organic, beer-fed beef bleu cheese burgers.