| You Are an Excellent Cook |
 You're a top cook, but you weren't born that way. It's taken a lot of practice, a lot of experimenting, and a lot of learning. It's likely that you have what it takes to be a top chef, should you have the desire... |
Speaking of cooking, last night I made a tasty improv pasta: penne (the fiber-fortified kind, but not whole wheat. Suspicious, but tastes like the real semolina kind and has 5g of fiber per serving--not bad!) with italian chicken sausage, artichoke hearts, fennel, sage, and pine nuts. Finished with a bit of cheese, a glug of olive oil, and a little lemon juice--presto! That's a thirty-minute meal I can get behind.
