Spice is the variety of life.
Wendy and I love to cook. We send recipes from newspapers back and forth and thumb through cookbooks planning what the next fun will be. We have picked up the vernacular of Asian, Middle Eastern, and Caribbean dishes. We grill and smoke meat and vegetables outside at our place in Maine (running a smoker in a New York City apartment is frowned upon), and we even have a lamb-sized charcoal rotisserie that has produced several memorable holiday events.