There is nothing quite like sitting down at the end of a long stressful day and chowing down on a great meal, is there?

In my opinion, there's not.

It doesn't matter if it's cooked by a loved one, yourself or the local fast-food place down the road, it doesn't get any better than taking that first bite of a burger, steak or salad and hearing all the annoying chatter in your head flutter away, even if it's for a second or two.

Like anyone else, I have my own list of "comfort foods" that I gravitate toward.

Tops on the list are chicken wings (any flavor), anything from Taco Bell and beef brisket.

Nothing against breaded pork tenderloin, but for me, brisket just has a great quality that somehow makes everything better.

Problem is, since moving from Texas, I have missed out on one of my favorite foods, but luckily, my wife is an amazing cook, so it lessens the craving.

While she has become known for her cooking through posting recipes and related family stories on her blog, what isn't as well known is that I love to cook as well.

Now, there will not be a recipe at the end of this blog, but that's because I never write anything down, or really measure anything to be honest.

Typically, I take the approach used by famous Cajun cook Justin Wilson and just add a little here and there until it tastes right.

Don't get me wrong, I don't just throw things together and hope for the best, I usually have a plan for what I want and slowly add the spices until the flavor is at the right spot.

I have to give a lot of credit to my wife, but also my parents for helping expand my culinary exploration.

I never cooked much growing up, but I always paid attention to what my parents did to make food taste so good and it is paying off today.

There has actually been a couple times when I have brought something to pitch-ins and had people ask me for the recipe, but they always went away a bit frustrated because I had no exact measurements. Part of the reason is that I almost never make the same thing the same way twice.

I'll usually give out the list of what I used in that specific concoction and tell them to add what they like to make it their own.

That is the beauty of cooking, you can take something familiar, tweak a few things here and there and before you know it, you have another "comfort food" that is personal to your own specific taste.