My wife stared coaching full time and moved to a new facility with later start times when my two youngest were in MS/HS and my oldest had just gone into the Marines. They are athletes and voracious eaters, so it was me learned to crank out volume of any way chicken and pasta could be served. When my daughter went to college, I was able to step back and start thinking about cooking things I was interested in. I got out an old Cooking Light Mediterranean cookbook and figured out a few things I like and that are reasonably healthy to eat. I had been traveling to Hawaii for extended periods and got interesting in cooking ahi and mahi mahi in various ways. Have also been through through figuring out ribs and stuff in that genre. This was also about the time I had to retire from the mat due to numerous surgeries and needed to change how I eat because I was not burning calories like I was when I'd do an hour of Filipino martial arts, an hour of krav maga, and an hour of BJJ three times a week. I've never been much of a liquor guy, but I somehow got into making Wisconsin old fashioneds when my son moved there a couple years ago and have finally figured out the formula that works for me (it's hard to get Korbel brandy in Northern VA!). Never thought I'd be a wine guy, but I also started dabbling in that. So this Summer the SGT has not been working on Fridays and my daughter is coaching with my wife, and they are home on Fridays. I have to say I miss having the house to myself Friday evening to get my funk and metal on and cook for myself.