I WAS BORN IN SAN JUAN, PUERTO RICO. Growing up, I was never involved with the way we prepared our food, and when I married at 19, I had never made a hot meal or evennbsp; baked cookies. But after we bought our first home, a talented neighbor befriended me and through that friendship, I learned almost everything I know about cooking. I was hooked. I took classes at a local kitchen store and developed a fascination for food, for socializing and for entertaining. Soon, my friends and family were popping in to see what was cooking, and quick, improvised meals soon characterized my repertoire.My family moved to Florida in June of 1988, and now my new friends are getting acquainted with some of… my old, favorite, traditional dishes from Puerto Rico. But Irsquo;m not tied to the past. Experimenting has gotten me to where I am today. I still consider myself a rookie, but I am always willing to try new recipes, with simple techniques that yield bold fl avors and elegant dishes.You, too, can learn to cook on your own. If you have a good cookbook, you can choose a recipe, get the ingredients you need, and follow the directions. Cooking is easy. The hardnbsp; part is dedicating a couple hours to pulling out your china, setting a pretty table, and whipping up a menu that combines beautiful tastes and colors. By filling your house with the aromas of what is being baked, sauteacute;ed, poached, stewed or fried, you can heighten the anticipation of a great meal. By using the vast assortment of condiments, herbs, spices,nbsp; and ready-made sauces and dressings, you can make yournbsp; dishes more exciting and interesting. So be brave! Just cook! And always remember to have fun, fun, fun!