I’m in my 6th year of retirement and have spent much of that time learning more and improving cooking skills picked up over the previous 40 years. My favourite pastime is charcuterie. I make sausage, hams, bacon and more in the second kitchen we had installed in the basement. The smokehouse is just outside so as long as the weather isn’t sub-zero, it’s in fairly steady use. Gourmet cooking and baking skills have been vastly improved as well. I’ve been compiling what may become a cookbook someday. So far there are over 300 tested recipes. I’m looking forward to learning more from you all and sharing my knowledge where appropriate.