We poured the concrete counter top for the oven last night. It came out beautifully. I did a little stop motion to capture all the excitement.

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I’m living this oven. Such a pleasure to cook in on these warm spring nights.

I tented this chicken and all the vegetables and cooked it at roughly 400 for about 2 hours with air flow. Then browned it with the foil off and let the chicken rest while browning the vegetables in the chicken juices.

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Had a craving for lamb tagine so I made some in the wood oven at the loft. It came out really well. Also made a fava bran and cucumber salad and a mint yogurt sauce. And citrus rice. And Mariel made some dough to make flat breads.

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