MacKenzie

Welcome, talk about good taste, this is going to be a win win

ckreef, what an awesome dessert, who wouldn't love that

Thanks, guys:) tinyfish, I think we are getting your weather tomorrow:) It sure is a cool summer. I can't remember when the temp. was over 70F most days it's in the 60s, polar fleece weather:( CC, I'm really sorry to hear that you are under the weather, nothing like a bronchial infection to drain your energy. I hope you are getting something for it besides this soup:)

Perhaps I should have called it wing soup because that is what I did- I had some Hakurei turnip on hand so thru that in along with some precooked mushrooms, some onions, the turnip greens, spaghetti and Kale into the pot with chicken stock made with grilled chicken. topped with some Gran Padano cheese. with cheese -

Good tip, Tony, thanks, maybe I'll try some of that Steam Roasted Garlic that I liked so much:)

I'll drink to that Dennis

Welcome,aiden:) I, too, am waiting the arrival of my 21 inch:)

Tony, the sauce was uncooked. I've gotten to like this one quite a bit. San Marzano Tomato Pizza Sauce - http://www.thehomepizzeria.com/recipes/san-marzano-tomato-pizza-sauce-recipe/ Note was it says about the garlic because it is soooooooooo true. I keep mine in the fridge for more than 4 days and I also freeze some for later. It does taste better after it sits so I wouldn't want to use it right away. The grated tip you put up is neat.

bryan, now that's a good idea about the cheese, it just may make it possible on the KK:)

tinyfish, that is the only way I would try it but it maybe that the cheese will totally melt and run out while you are getting the dough and bacon cooked. The quick fry may prevent this though.

I'm keeping up my strength for my grill arrival with some homemade spaghetti and sauce. Add some mushrooms, parmesan cheese and call it dinner:)

Thanks, sk. :-)

Bryan, I hope you and your grandson have a wonderful time.

Sounds, great, did you take pixs? If so we sure would be interested in seeing them

I thought it was exciting this morning but I just received a phone call from Montreal so I'm thinking my grill is half way across Canada.They were looking for info that I didn't know and in steps Dennis to the rescue, he is dealing with them for me.

Anticipation is great and the realization should be over the top

Robert, your comment is a slam dunk

Tony, I'm with you on that, it would be a wonderful ending:)

GoFrogs, that sure look scrumptious

I'm not either, ckreef and usually I wouldn't even consider it without the crust, one of the best parts of a quiche I always thought but this one in my mind rivaled a pizza. It had to be the cheese and mushroom combination.

Just call me Olive:)

If you were in Eastern Canada I'd be all over that offer;)

I'll do my best, ck:)

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:)

CC, yes, I think I have a name will do a little more thinking before the big reveal:) Bryan, don't you dare hold up my delivery