I was in the restaurant business for over 25 years, even leased/owned 1 each until my health no longer allowed it. One position I held was in prep of multitudes of various pies, cakes, pastries, etc. Yet another was in preparation of gourmet salad bar items. Everything from "scratch" rather than opening cans. Still is the only way to go, but hey... for timesavers, the canned items will work. :) My husband has a huge garden each year so I do lots of experimenting with the harvest. Rarely do I follow a recipe precisely. So many of the recipes here are fabulous and I've been copying tons to check out. Thanks a bunch!