Hello, all you chefs!
Since I'm new to this site, I thought I'd introduce myself.
As "readncoffee" you can, perhaps, see that my abilities in the kitchen are not of an Emeril or Iron Chef caliber. However, I have been cooking for a long time, and pride myself on using my grandmother's old recipes. You know the type: no actual measurements, but more of the "pinch of this, about a walnut-sized bit of that."
I look forward to learning from all of you, and, perhaps, I'll be able to pass a hint or two along to you as well.