Chemistry?

I have in previous years been a pretty good cook but lately, not so much. I am the bread maker for our families at the holidays or family gatherings. Unfortunately, the last several times I have made bread, it has turned out mealy. The rolls won't rise enough and the bread is very crumbly. I have made bread for years and have always had amazing results. I am usually the queen of dinner rolls. I think that my chemistry is changing and affecting the bread. When my mom-in-law touches bread dough it kills the yeast. She has something in her chemistry that kills the yeast. I hope that is not my problem. I love baking and hope my gift will be rekindled. I made chili for our wards Chili Cook Off. My chili looked great at home but by the time we made it to church, yuck. I think years of cooking skills have been lost in just a few months.

Lately, we have endured the same dismal menu week after week. I find myself making the same old faithfuls. I can say that my family is quite tired of the old faithfuls. My lovely children are a mix of "won't eat anything that looks different" to "I eat everything." So trying a new recipe leaves some of my little ones hungry. If you have any ideas on how to introduce new foods without leaving the little ones starved, please, share.