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I've had lots of pastry so decided to make a crustless mushroom spinach quicke- Covered the bottom of the pie plate with 10 ozs of cooked spinach from my garden, spread on 8 ozs cooked mushrooms and 1 clove of garlic. Sprinkle on 2 oz fresh mozzarella. Beat 4 large eggs and add 1C milk, a little ground pepper, salt, 2 ozs of Parmesan cheese, Mix and pour over the spinach and mushrooms. Sprinkle on 1/2C mozzarella cheese. As you can see it fills a 9 inch pie plate. Carefully put it on a 350F grill for 45 mins - 60 minutes. Make sure the centre is firm before removing from heat. Baked. Plated with a garden fresh salad. The white pieces are new to me, Hakurei turnips. They are moist and more like a radish than turnip. I have to admit that I went back for a second piece of quiche just to make sure it tasted as good as I thought:) I almost forgot this pix, I captured it when I was in the garden getting the spinach:)

Robert, your comment is a slam dunk

Yeah! I watched all of LarryR's videos and he's the guy along with 5698k who pushed me over the edge. I'd still be using a decidedly less well made kamado if not for those two guys. Then the call to Dennis and, well, all y'all know the rest of that story!

Porchetta

No, but love to do oysters in the half shell, Drago style. Doesn't get any better. My challenge is getting oysters in the shells here. I've cheated and used shucked ones in muffin tins, but it just doesn't come out the same - still good, but not AWESOME, like at their restaurant in Metarie!

The problem is I just don't want to donate the time to taking pictures. At 78 I am selfish with my time. I love the pictures on site and believe in the theory. Just stingy with my time. I take no offense at comments about my lack of posting pics.