I think I love cooking because both my mother and father loved cooking. The sweet and sour pickerel cheeks, the baked whitefish, the pickerel fillets, were all made with love.
My father came in from the lake, cleaned the fish, filleted it, if the pickerel were big enough, cut out the cheeks. The whitefish usually came as a gift from someone fishing further north on Lake Winnipeg. They made the various pickerel dishes together but it was my mother who made the bread stuffing for the whitefish, then baked it.
My parents were adventurous cooks.