MacKenzie

Isn't that going to come in handy and it also looks great, nice job,SmokyDave.

Foton, you have such interesting neighbours. They will keep you on your toes.

Now that's a gate!

Smokydave, what a lovely cook.

I wish I could say that Jon, but we had at least 2 we're the birdbaths were frozen over. Ice 1/4 or more thick.[emoji21]

That ice cream bar sure caught my eye.

Thanks, Bruce, after a few more days I should love it.;) Next time I will be more careful with that Harissa.

Tyrus, you bought back some of my most favourite childhood memories. Thanks a million for that. I did not pick these, which I could have had that fun. When we were young my parents and sometimes my grandparents would go mushroom picking. I absolutely loved it, couldn't wait to get home and have those gems fried up and I'd always make a fried mushroom sandwich. Awesome stuff.

This was my first use of my new clay pot and chose this vegetarian stew recipe because I love mushrooms. Last night did a little seasoning of the new pot with onions and garlic. Today it was onto the cook. Unfortunately I needed 3T of tomato paste and there was none to be found in the kitchen. I added 1T Harissa and a little tomato sauce. I should have only added 1/2 T Harissa. Here it is on the KK @ 290F for several hours until the carrots and potatoes were cooked. It is done. Served.

Those pizzas are looking very tasty.[emoji7] I have been tossing the idea of pizza bake around in my mind and they just may have pushed me over the edge.[emoji847]

Those ribs are looking fantastic. [emoji4]

I think I'll try boneless skinless chicken thighs next time. or maybe a small spatchcock chicken. Watch the water level or you'll have burnt juices.

Myen-See Gai ( Bean paste Chicken) Boil/steep/soak in 1/2C water 8 star anise + 2T fennel seeds for 30 mins. Into strained water add 5 minced cloves of garlic 3 heaping T of bean paste 1T oyster sauce 4T hoisin Rub 2/3 of sauce inside and outside of chicken. Roast 350F uncovered on a rack over ½ inch of water until chicken is cooked. Skim fat, make a roux, and use to thicken defatted juice. Add about 1T of light Soy Sauce and +1T lemon juice. I need be you can thicken with a little cornstarch and water. ***** It was suggested that I use Lee Kum Kee Ground Bean Sauce and Lee Kum Kee Oyster Sauce.

Thanks, Bruce. The orange veggie is squash but I'll have to admit it does look like sweet potato.:) tquando, thanks. You would have been disappointed in this skin, not at all crispy. It had the sauce on it for the whole cook as well as a water bath underneath. Right now it is in shorthand that even I can hardly read. It is a recipe from a Chinese friend.:) I will write it up today.

Stiles. I've tried that with some of yours and some how I think sitting at the table would have been much much better.

Spring fever hit Aussie and he skipped the pixs and is now serving leftovers. Good news, the leftovers even look awesome.

Something a little different tonight, bean paste chicken thighs. Ready to come off the KK. Plated.

AKM, I hope you are taking pixs of this rotisserie cook and one thing for sure that chicken will be very moist.

I am salivating waiting for the grand finish and the plated shot.:)

Thank you 5698k, I am thrilled to be a member of such an inspiring and encouraging group, you keep me on my toes.

Bruce, you are always so kind and thoughtful, thank you.

I am hooked on that sandwich. This is 3 days in a row that I had it for lunch.

Tony, you are a hoot. I've been called a few things but that isn't one of them.

In the meantime before I finish off the carrot soup I need another BLT (sort of) sandwich.

Holy Smokes, I think I died and went to heaven, such flattery, Dennis, I am smiling from ear to ear. I just have to do the KK proud. Thanks Dennis for the vote of confidence, it is much appreciated.