@Rosepot
Professional Pastry Chef, Attended Culinary School Have satisfied my artistic side with very large cakes...I mean for 400 to 500. Superstructure is everything! Enjoy all kinds of cuisine, I use fresh herbs from my garden and couldn't cook without them. I dry what I can during the season to use all winter. I purchase most vegetables although I do grow garlic, several tomato varieties, beans, snow peas and of course a wide variety of herbs. I enjoy educated experimentation...cuts down on the disasters! I use a thermometer religiously! I freeze leftovers to enjoy again whenever I don't cook. I do not exactly make meals for a month but I freeze many dishes made in quantity. I always have home made stock on hand (I have the canned variety too). My son has a lobster boat so I frequently have fresh fish and lobster.