Raised by a single dad that worked a lot of overtime and we were effectively latchkey kids cooking from the time were were in 5th grade at least- cooking was always functional and pretty much stayed that way for me through college and beyond.

I did love to make spaghetti and lasagna though and those were my go-to dishes if I had company.

Several years ago, my wife and I went to our favorite restaurant in Grand Rapids, Bistro Bella Vita, for our anniversary. We tend to go to this one every Jan 31st- tradition now LOL. Anyway, she ordered beef bourginon. I am a vegetarian but curious, I took a tiny taste and thought to myself - I can do that. So about three weeks later, I made the attempt and she declared it very close to her anniversary meal. The chef in me took off! Over the intervening years I have done about 95% or more of the cooking, expanding repertoire of dishes.

Kudos on you for your cooking efforts too!