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Left accounting as a career and went to culinary school full-time for 2 years (Algonquin in Ottawa, Canada). Hard work! Decided not to do it professionally (ain't no spring chicken!) so decided to return to accounting. Enjoy all sorts of cuisine - don't dislike any food, though I prefer only a modest serving of shellfish of any kind. I like chatty cookbooks and collect old ones from time to time. I like computers and my pet peeves include social conservatism, wine snobs who taste everything from burnt oak to smoked weasel in their wine (but never grapes!), and when my shoelaces aren't the same length.
A well-made Steak & Kidney Pie (or Pudding) has to be right up there. Also like French-Canadian dishes such as Cretons and Tourtiere. Like the Spanish version of Creme Caramel called "Flan".