Since my cancer kicked in, I cook a lot more (now that I am able to). I am getting really good at it, and it helps my wife as well as my self-esteem! :) Here's my new culinary gear: a tajine - also spelled tagine - Morrocan clay stew pot. Photo angle / view is deceiving, making the dish look smaller / with a bigger lid than it really is. Check there for tajine photos on the wikipedia page to have a better idea: Tajine on Wikipedia It takes very little energy / heat to cook things, and it takes around 2½ hours for a chicken dish (more like 4 hours for a lamb or beef dish), is inexpensive and low tech. I used it once already, and cooked two chicken legs with onions and carrots, seasoned with Ras El Hanout (Morrocan traditional spice blend). Ras El Hanout: The Secret Ingredient in Moroccan Cooking; Lifting Chicken and Vegetables from the Ordinary to the Sublime It also is a "short prep time, set and forget" kind of cooking style, as the tajine cooks slowly and keeps the steam in, because of the conic lid (which has a small hole for extra steam to go out), so I used the cooking time to make naan bread to go with the chicken dish. (Moroccan traditional bread is different than naan - traditional Indian / middle eastern bread - but we love naan, and it did go awesomely together. :) It was positively DELICIOUS! The chicken was moist and oh so tender, the meat pulled from the bone with no effort, and the veggies were awesome too. I definitely will use my tajine often to cook from now on! :) Previously: "Jean-Luc's new gear" href> href>