For supper tonight for Carole and myself I'm going to do NY Strip steaks rubbed with Phil's Awake-A-Steak, Grilled asparagus, and twiced baked potato. I thought I'd share my plans for the potato with y'all. I'll rub a russet with bacon grease and spinkle with some Cajun Seasoning then cook it in the SRG until done. While it's cooking I'll carmalize some Vidalia onions, grill some bacon, and grill some shrimp. After the taters are cooked, I'll scoop out the pulp into a bowl. Into the pulp I'll mix the carmalized onions, crumbled crispy bacon, chopped grilled shrimp, some sour cream, shredded extra sharp cheddar cheese, smoked salt and pepper. Then I put them back in the SRG for a few minutes to give the cheese a chance to melt and the flavors to get to know each other. The tater is a marvelous invention with so much variety in ways of fixin'. Frozen peanut butter pie will be desert. Dee