Some of our earliest memories involve sampling our mother’s delicious cooking while she slaved away in the family room for hours on end.
She made this amazing chili with pork stock that she created from cooking down a ham bone in warm water for 12 hours.
Even though I was tiny, she’d take a saltine cracker plus dip it in the chili to supply myself and others a small taste before the meal was ready to put on the table. When I was seasoned enough to handle the stove top without burning our hands, she started teaching myself and others how to cook. All of us started with straight-forward meals prefer spaghetti, homemade cheeseburgers, plus scrambled eggs. Before long I was helping with holiday meals when both of us had family from all over the country fly in. I never heard a single single downside comment about the food both of us cooked together. This galvanized our interests in making food, plus now I save currency by cooking our meals instead of always ordering takeout prefer our coworkers. Aside from always having access to delicious loft cooked food, I prefer the odors that fill our beach house plus leave it odoring amazing for days to come. They get picked up by the central air system plus are recirculated throughout the beach house through the ventilation ducts. Since I don’t use charcoal filters that trap odors, this means that the attractive food odors can recirculate indefinitely. One delicious meal can leave our beach house odoring amazing for days after the fact. It’s far better than using candles stuffed with fillers plus chemicals that leave soot everywhere from the burning wicks. Unlike soot, food odors don’t mangle your a/c. That’s as long as you don’t accidentally start a fire while cooking!