When I made the sweet potato wedges they were just sprinkled with parmesean cheese and broiled. Here's a great recipe I have started to get hooked on, would be fab for a dip for these kinds of potatoes or even a dressing for a sweet potato salad. I make it in batches and freeze in ice cube trays for little flavor chunks to pull out. It keeps a relatively bright cilantro taste, which is unusual for that herb in the freezer. Probably due to all the citrus and the dried corriander. Thai Curry Paste (From Moosewood Restaurant Lowfat Favorites) 1/4 cup chopped scallions 1/4 cup fresh cilantro, basil or Thai basil, or a mix 2 TBLSP minced garlic cloves 2 TBLSP minced fresh ginger root 1 TBLSP freshly grated lemon or lime peel or minced tender inner stalk of fresh lemongrass 1 TBLSP brown sugar 1-2 fresh red or green chilis, minced 3 TBLSP fresh lemon or lime juice 1 TBLSP ground corriander 1 tsp. tumeric 1/2 tsp. salt Combine all ingredients in a food processor or blender and puree until quite smooth. Here's the sweet potato salad recipe. I don't make it on the grill, (don't have one) I roast the sweet potatoes, usually parboiling them in the summer when it's hot to run the oven. I also sometimes add corn and red or green peppers, depending on what else I'm serving. Adds great color! Grilled Sweet Potato and Green Onion Salad Recipe courtesy Bobby Flay Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 50 min Level: Easy Serves: 4 servings Ingredients 4 large sweet potatoes, do not peel 4 scallion, used both parts, green and white 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup cider vinegar 2 tablespoons balsamic vinegar 1 heaping tablespoon Dijon mustard 2 teaspoons honey 1/2 cup olive oil 1/4 cup fresh flat leaf parsley, coarsely chopped Salt and freshly ground black pepper Directions Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender! Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes. Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature. Here is a link that might be useful: Food Network - Grilled sweet potato and green onion salad, ala Bobby Flay

Oh Alexa, now you have done it. I've got a craving for Chicken and Sliders. One of my favourite dinners. Daylily, I call them dumplings too, but whatever you call them they are wonderful. I can just imagine a few years from now, Alexa's boys saying that their mom makes the best chicken and sliders ever. LOL! Ann

Just to respond to myself...I found out he uses a local glass co. with a good rep.-which makes me feel much better. Still considering using him vs. going with fleetwood. But I think my question is answered. It will come down to if I can lift and slide arcadias or possibly folding sliders and who has the best price if so.

Hey...where is your sliding door from? I am asking because I would like how much depth you have between the sliding panel and the fixed panel. If you have 1 inch, you could install bottom up top down pleated or honeycomb shades. No need to compromise privacy and light - these blinds do everything at one. But the available depth is crucial. If you want to go with roller shades, we have a portfolio of 700 fabrics available - translucent or black out and up to 120 inches in width...challenge us. www.PleatedBlindsStore.com