Being a latch key kid in the 50's forced you to either starve or learn to cook. My brother and I started early in the kitchen. We were fortunate to have several creative cooks in the family to learn from. And the rest was pure imagination and some frustration added to keep us going.
Over the years we have put our heads together to compile those dishes we learned as life experience, those, which were heirloom recipes and those dishes that inspiration created. Those from our father and mother's heritage, and those recipes gained through marriage and friends. We have had wonderful success with our on line cook book and hope to finally publish them when we finally complete this task.
I offer up comments and appraisals of food, it's preparation and of course the establishment it's self. I do not purport to be a culinary giant or a chief of renowned and fame, but rather a life experience cook who can appreciate great food and knows how to tell it apart from the ordinary fare presented under the glamour of linen table cloths, and dim lighting. The ultimate choice however is up to you, I offer only a guide though the maze of offerings to help you along your way.