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I flew over it on Saturday and it still looked pretty frozen to me in the middle.

My daughter and I polished off the tray ourselves!!!!! HH

I think Connor Brown killed any momentum at the beginning of the game with his stupid penalty at centre ice. I've said it before but slap shots from the point especially from Muzzin would be nice. Four or five times last night they forechecked the Boston Defence and just bumped them instead of putting them on their butts and that defence man was able to clear the puck. I just wish they were willing to pay the price and stand infront of the net and also hit Boston D more.

OMG, I am already on my way to pick up some mussels. Thanks for sharing!

Joe You can use my spare toon. It comes with oars. Come on up.

Seasoning for the mussels, in a big bowl... -1/4 cup of olive oil -one head of garlic, crushed -1/4 cup of balsamic vinegar -1/4 cup of white wine -5 green onions chopped -one sweet onion chopped -kosher salt and pepper -one chopped tomato -chopped parsley Add the mussels to the mixture and stir making sure all the mussels are coated. Pour onto a baking sheet and cook at medium heat until all the mussels have opened... about 10 minutes. Stir them up and cook for 5 more minutes to ensure that all the mussels are cooked. Dump the cooked mussels in a bowl and serve. I lined the baking tray with aluminum foil for easy clean up. HH PS... I have also seen it done where the mussels are placed right on the grill, no tray. PSS... cooking time will vary based on the size of the mussels and how high they are pilled. Check every couple of minutes after 5, to ensure that you don't dry them out.

I'd be all over those Mussels Joe, mine, mine all mine!

It didn't work out that way. The refs overcompensated from game 2 in game 3 and 4. The 1st crap call in game 4 was against the Leafs and the bruins scored. The 1st goal of the game is statistically really important and in game 4 the best team ended up losing. Incompetent refs being a major factor in who wins and loses, not cool.

You won't regret that decision at all. I've now had propane now for 6 years and I would never go back. The only problem I've ever had was getting the heat down low enough to not scorch the bottom on thick sauces. I have to use my smallest burner on low and then use the warmer shelf on the counter and grate to lift the pot 4 inches off the burner, so Cliff you'll need to consider that and find something to raise your pot off the burner. Cheers

We call this a "mixed grill". When we can't decide what we want, we mix it up! Jerk chicken wings, mussels in olive oil, garlic, tomatoes, onions and one head of garlic, crushed. Brats as well. HH