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been in and around greece since last week. good thing about coming in april is the hotels are cheap and there aren’t many people. bad thing is its not beach weather and half the shops are still closed..

Homemade lasagne

While not in the same league as these restaurants, I was inspired to make a batch of Peruvian Chicken with Green Crack Sauce for dinner last night. The chicken had been marinated for over 24 hours. One of my "cheats" on the green crack sauce is that I like to add in some Trader Joe's Jalapeno Sauce. Adds a nice kick and has a similar texture to the mayo/sour cream base of the crack sauce. Direct, 325F, 30 minutes. And springtime means asparagus!! Plated with roasted potatoes and the crack sauce.

Only been there once, but it was great! The grilled octopus that I had in Thessalonica was probably one of the top 5 meals that I've ever eaten!!

Troble, the food looked outstanding. I couldn't make heads or tails of what you were eating and then you posted the menu. After I read it I couldn't tell heads or tails what you were eating. But I'm an uncultured savage. I'd love to visit a place like that. Tony, your food always looks yummy!

First attempt at a Meat Church Dr. Pepper Chicken. Made the sauce after lunch while waiting for the 32 to get up to temp. High;y recommend, I will be making this again, extremely moist and tender with a little added sweetness 👌

Iberian pork presa with a simple smoked paprika rub. Delicious, just slightly pink. First time I had used my KK in weeks. What a joy.

After seeing the pic of the Parthenon an old song called Blue Sky came to mind. You had a few things going on in the last pic displaying nice technique using balance, space and distance, not to mention a pair of happy content feet. Enjoy

Store-bought chocolate milk frozen and spun in the Creami Deluxe. Used the "top" setting so it only processed the top half.

"very similar to Dr. Pepper" - them's fighting words to Cheerwine fans! It's always been a bit too sweet for me, even before I quit soft drinks several years ago. I glass of it would probably melt my teeth now.

Pulled some CostCo wings out of the freezer yesterday for dinner. Built a pretty raging fire on one half of the 32 and hit them direct for a couple minutes, then moved them to the cool side and closed the vents a good bit. Brushed with sauce a couple times while on the indirect side, as well as after pulling them off and wrapping in foil for a few minutes. Still floored at how easy cooking on the KK is. These were insanely tasty

I had a little bit more time than normal to cook lunch the other day. I beat up a pork chop, breaded it with Panko breadcrumbs before frying in butter and serving with black pudding and stir fry broccoli with oyster sauce. Yum.

It's 7 am here so no pics of freshly made ice cream but here is my set up. As Jeff says, once you make and freeze your ice cream or sorbet mix in advance it is very easy to just reach in the freezer and present the perfect ice cream every time. One really fun combination that we like is fennel ice cream with a chocolate brownie cake. Never fails to please. Papaya and chilli sorbet does mess with your mind, especially when I used a particularly hot Borg 9 chilli in the mix. The PacoJet fits neatly into a small corner space in the kitchen. The canisters of made up ice cream/sorbet are stored in a tray in the freezer. The frozen mix looks like this. Magic just waiting to happen.