On the other hand, there's COOKING, which I love! I'm fascinated with creating new recipes, varying others to make them look and taste just a bit different, or using ingredients in new ways.

For instance, take that good old American standby, potato salad. Most of us have our favorite recipe, but have you ever thought of some ways to vary your version? Take potatoes, the main ingredient. Do you go with Russet, Yukon Gold, White Rose, Baby Reds, or some of the more than 40 other less known varieties that are grown? And what about the onion family? We have lots of choices there too: white, sweet, and red onions, scallions, chives, or shallots, to name a few. Dressings are another story. Some people prefer mayonnaise; others, salad dressing, a creamy sour cream mixture, French dressing or a light vinaigrette. Then there are the add-ins, which can vary greatly. Some people don't consider it a real potato salad without the addition of chopped, hard-cooked eggs. Others prefer crumbled bacon bits, chopped pickles, sweet relish, or a variety of crisp vegetables. You get the idea—with cooking, there's room for innovation, and that sparks the creative side of me.

I am definitely a Cook as opposed to the esteemed title of Baker. My motto is, "a pinch of this, a smidge of that, a little bit of that spice to kick up the flavor, and don't forget the lemon zest."

Which kind of culinary aficionado are you—a Baker or a Cook?

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