It really was a dream dinner for me. We had such a fun time that I would like to go back sooner than later. I'll need to wait for another special occasion...My daughter turns 30 next year!! LOL barnmom! Frank was as wonderful on the inside as on the outside! Cathy, Raymond is so funny! I LOL and Charles had to come see what I was laughing about. We both laughed! Peppi, I wish you all could have been there with us. Especially your Mom. Hey who knows, maybe she was:-) Sherri, Yes, I am spoiled to the core by that wonderful man of mine. Thank you for the sweet comments. Thank you everyone for all the birthday wishes and nice things you all have to say. Tonight it will be cake and ice cream with my Maggie!

I have the master chef 30" with moisture plus and the CSO. I tried the bread programs that primarily use the moisture plus. They worked ok but not as well as the CSO. I mainly bake sour dough, baguettes, and yeast breads. I rarely use the moisture plus as I honestly don't see other than bread the best way to use it. I do use it to freshen up a "dry" topping on reheating such as pizza that you would not reheat using the CSO combi mode. You can also add a burst of steam with the CSO in certain modes. I am certainly open to feedback and suggestions as how to use the Moisture Plus. One of these days I will make my way to a Miele Design certer and try to find out what I am missing out on. I do use the Master Chef modes for like "bake cookies", "bake Cakes", auto roast etc. A miele tech suggested I use them as he says Miele put a lot of time into perfecting them. I have been cooking/baking for over 50 years and once I better understood all the different cooking modes - I have been pretty successful in selecting the correct mode. I LOVE my CSO. Use it almost everyday in the combi or steam mode - you will enjoy it! I also made the switch to induction. LOVE IT! Would not go back to gas. Like you we live in a 4 season climate and have 2 charcoal grills and dual gas side burners in an outdoor kitchen just outside my kitchen area. Occasionally I use my side burners to use my old griddle that doesn't work on my induction to fry bacon to keep the fumes/splatter out of the kitchen. I have also used it to warm tortillas quickly without starting the grill.

You might mention the location in the column's title. Will you draw recipes from the whole state? Part of the state? Your county, or your city ? Knowing that, we could generate more ideas (though I do like some already suggested).

e g - With that sheetpan tweak (removing the back bar of the sliding rack), you have just sold a Lacanche! (They should pay you a commission - just sayin'). Thank you! That was my biggest hurdle. Well, I also let go of having an induction section 'cause it seems there needs to be an added fan(s) to keep the induction components from being roasted by the oven, and I like things pretty quiet in my kitchen, so added noise doesn't work for me. Someone said the noise was *really* loud. Maybe that has improved? I was a pastry chef for a few years and have several recipes that are specifically for a half sheetpan size. Smaller sheetpans just wouldn't work. While I know how to mathematically adjust recipes to fit different cubic inches of baking space, it's a pain in the patootie. I won't be able to order 'til next year when I'm back at the house where it'll go, but that's peachy. I'm just so excited there's a way to make a Lacanche work! Thanks for your clever solution.