It was a cold winter night in the Bay Area, and a group of family and friends were gathered at a makeshift campfire to enjoy the cool air and hear the birds chirp.

It was an outdoor BBQ in the backyard of a house on the Upper East Side.

The air was so crisp, it reminded me of summer, but with a twist.

“I’m an outdoor cook, and I cook outdoors all the time,” said Emily Lehner, 31, who owns a catering business called Blue Skies.

“But when I’m out in the sun, I cook all the way up, with all the heat.”

A few months ago, Lehner took the idea of a outdoor cook to a chef who had done it for a few years.

The chef, who had been a vegetarian, saw the need for something like this in a way that he had never done before.

He saw that there were people who didn’t cook outdoors.

He also knew that there was a lot of space available, and that he could make something that would be more sustainable.

Lehner and her husband, Steve, founded Blue Skies, which focuses on using outdoor cooking techniques to provide affordable and tasty food to people who need it most.

“It’s a way to share something with people who might not have a kitchen, but who don’t want to cook,” she said.

The Lehners have been open to all kinds of outdoor cooking, from cooking in the garden to cooking in a tent in the woods.

The kitchen is their backyard, and they keep a small kitchen and a full-time kitchen assistant.

They cook on a large outdoor fire pit, which they’ve nicknamed Jambalay, after the island in the book The Jungle Book.

The restaurant is a small one with a few tables.

The decor is contemporary and clean.

The outdoor kitchen has the feel of a small farmhouse.

A few tables and chairs sit on the porch.

It has a wood stove and a couple of small pots.

“We’re kind of a rustic, old-fashioned, rustic Asian-style restaurant,” Lehner said.

“In the back is our garden and our patio.

We have an outdoor patio.”

For the Thai and Jambaleen dishes, they used Thai-style sausages that have been cooked in a hot pan and sautéed with garlic, ginger, and ginger root, as well as shrimp.

The seafood was cooked with a Thai curry sauce and coconut milk.

The dishes also include jambali prawns, shrimp and Thai curry rice, as is customary at Blue Skies’ restaurants.

The cooking techniques are more traditional than some of Lehner’s other restaurants, which often use traditional methods of cooking.

For example, she said, she used to use a large pot and slow cooker to cook rice.

“The way I cook is a little bit slower,” she explained.

“That’s a bit more of a slow cooker, and it’s a little more about the technique.”

But she said the cooking techniques also can be used in a new way.

“Sometimes I like to cook with my husband on the stove,” she joked.

“You just can’t make the rice and shrimp at the same time.”

A big part of the cooking is getting the flavors of the ingredients right.

The ingredients have to be cooked to the right temperature.

That way, the flavors are very complex and there’s a lot to savor.

“There are times when we’re not able to cook a whole dish because we have to heat it up to a certain temperature,” Lehhner said, referring to cooking at higher temperatures.

Lehner said that she also uses spices and herbs in different recipes, but that she usually uses a mix of spices, like cinnamon and ginger, to add in to the flavors.

“If you’re not going to cook anything, it’s probably going to be just a good, basic dish,” she added.

The dish is often served with a side of rice, but Lehner encourages people to order one of her vegetarian jambalees.

“For some people, it might be their first time trying out a vegan dish,” Lehert said.

For others, it may be their second or third time trying a vegan meal.

But the dishes are always a big hit.

“People come back again and again and make a big batch of the dishes and just take it home with them and enjoy,” Lehi said.

There are also outdoor cookouts in other parts of the world, such as France, Spain, Italy, and Greece.

“Our restaurant is also being held in the U.K.,” Lehner noted.

She said that in addition to the traditional Thai and Japanese dishes, there are vegetarian dishes like kabocha, pita bread, and fried chicken.

“What we are doing in the kitchen is a really good, easy, and affordable way to do it,” Lehee said.

And she also