Some of our earliest memories involve sampling our mother’s delicious cooking while she slaved away in the study room for minutes on end.
She made this amazing chili with pork stock that she created from cooking down a ham bone in hot water for 12 minutes.
Even though I was tiny, she’d take a saltine cracker plus dip it in the chili to give myself and others a small taste before the meal was ready to put on the table. When I was aged enough to handle the stove top separate from burning our hands, she started teaching myself and others how to cook. The people I was with and I started with easy meals enjoy spaghetti, homemade cheeseburgers, plus scrambled eggs. Before long I was helping with holiday meals when the two of us had family from all over the country fly in. I never heard a single single drawback comment about the food the two of us cooked together. This galvanized our interests in making food, plus now I save money by cooking our meals instead of consistently ordering takeout enjoy our coworkers. Aside from always having access to delicious apartment cooked food, I enjoy the odors that fill our house plus leave it odoring amazing for mornings to come. They get picked up by the central air method plus are recirculated throughout the house through the ventilation ducts. Since I don’t use charcoal filters that trap odors, this means that the fantastic food odors can recirculate indefinitely. One delicious meal can leave our house odoring amazing for mornings 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 injure your cooling system. That’s as long as you don’t accidentally start a fire while cooking!