A creature of habit, my mom tended to stick to the limited set of dishes, seasonings and even oven temperatures she was comfortable with. When something went into the oven, it was almost always at 350 degrees. Her staple seasonings were seasoned salt, seasoned pepper, garlic salt and a sprinkle of paprika (mostly for color). Our dinners featured a steady rotation of comfort and soul food dishes, including spaghetti, pot roast, meatloaf and baked and fried chicken and pork chops. This formed the foundation of my life as a cook, which led to the comforting, soulful thread you can often find woven through many of my recipes to this day.