Thanks Seniorgal! I don't think I have time now to use the slow cooker, but I'll keep that idea for the next batch of ribs. I have more in the freezer. I think what I'm going to do today, is put a dry rub on the ribs for the BBQ and while they are cooking, I'll do cabbage and potatoes, carrots, etc, in chicken stock on the side burner of the Q.

Funky- the pecans with the fish, started when I found a Moosewood recipe call Pecan Crusted Fish. It is a really good recipe, in addition to eyeballing all the quantities the only other tweak I make is to spice up the buttermilk soak with a few shots of hot sauce. I know keep the crumb mixture in the freezer and use it in all sorts of things. One of my DHs favorites, is Pumpkin/Butternut Ravioli in Shallots in Brown Butter and these crumbs- yumm- And I live in Maine, and we eat cod with cheddar all the time!!! http://www.food.com/recipe/pecan-crusted-fish-129748 For another yum fish recipe check out this one by Jamie Oliver http://myjamieoliverproject.blogspot.com/2013/04/attempt-47-baked-cod-with-avocado.html

Sounds like it's a problem w/ the muffin pan, not the recipe. If you use a non-stick pan, it most likely would come out cleanly. Alternatively, you might bake the cakes in little ramekins or custard cups and serve them unmolded. Additionally, I find letting cakes & muffins cool in their pans for @ least 10 minutes causes enough steam condensation to make it easier to turn them out. Sliding a thin blade around the edges first definitely helps.

Well, you all have me convinced! I'm ordering one today or tomorrow, along with a grill temperature probe, which I needed anyway. I watched a few YouTube's last night on the Instant Pot and was pretty surprised at what it can do. I'm going to get the Ultra, as it seems to have a few more features for now and later - it does have a 'faux' sous vide setting, which I'm sure is inaccurate, but will suffice for now should I attempt it. I'll get the Anova after reno if I still want it. Hard boiled and poached eggs, fast and easy rice, pasta, proteins, steamed veggies, stock and bone broth, and I can make soups! Soups!!!! So glad this was brought up and I was encouraged to get one. I'll most likely order a pressure cooker cookbook as well. Annie, I will look for Instant Pot recipes too! Snowed yesterday, rain and cold temps for the next week, so clearly grilling is not something I can do always. However, I think I'll start small - I've got chili in the fridge, so next non-rainy day, cornbread in the grill : ) I think, with the grill, the electric skillet (which is quite large), the Instant Pot, microwave, and my sad toaster oven, I should be set. I've so few cooking utensils now, and very little space, it's all I can really use! The induction burner looked great, but I'd have to find and unpack my pans and order skillets - but I'm quickly running out of storage containers and I'm finding they aren't ideal for storage/cooking - nothing is, but I'll manage : ) I know one thing: After we're done with the reno, it'll feel like we're living like Kings! LOL! During the reno, I won't be limited in meals as I thought I might be. Again, and again, I'm so grateful to everyone here at the GW Cooking community!