ckreef

TY Stile88 - very yummy - would definitely do it again. Sent from my XT1585 using Tapatalk

TY Bosco - I don't think I'll be able to catch up to you and tinyfish in the overall score but I'm trying hard. Sent from my XT1585 using Tapatalk

Those original 2 left some time ago and should be arriving at your house any day now . We now have 3 or 4 permanent guests. The population will build from here out. Last year we had around 20. Shouldn't be long for you. Sent from my XT1585 using Tapatalk

TY tinyfish - the competition is stiff these days - didn't think I was going to win that one but scallops are a popular choice. Saffron sauce is really good and paired well with the scallops. . I'll be honest. I looked up images of Italian food on the Internet and found one that was visually appealing to me and went from there. It worked. Sent from my XT1585 using Tapatalk

Yup, nice use of leftovers. Yummy looking pizza. Sent from my XT1585 using Tapatalk

Nice looking rib cook. Sent from my XT1585 using Tapatalk

Very nice mothers day cook. Sent from my XT1585 using Tapatalk

Great idea and great cook. Going back to the drawing board on my meat and potatoes after seeing this. Glad I didn't post Sunday nights cook. Sent from my XT1585 using Tapatalk

Spiders are our friends - they eat bugs - without them (and bats) we would be overrun with bugs. Male Wolf spiders can get almost as large as tarantulas and don't generally mess with the human population. A funny side story - when Hawke was 7 or 8 there was an extra large (think tarantula sized) Wolf spider in the house one night. We chased him around from room to room for about an hour (Yea they're really fast) before we finally cornered him. We smushed him and I felt bad - he didn't deserve that. Sent from my XT1585 using Tapatalk

It's going good, water plants coming along. Three gold fish in it. In another month or so I'll post some update pictures - should really be going good by then Sent from my XT1585 using Tapatalk

We think it's a female wolf spider with babies on her back - eeeekkk Sent from my XT1585 using Tapatalk

Another guest at Reef's Herb Garden. He's a big one. Sent from my XT1585 using Tapatalk

Dinner looked great but I have a serious sweet tooth. Tell your friend those cupcakes look out of this world. Sent from my XT1585 using Tapatalk

He did. I even made the risotto the way he would like it. I substituted apple juice and apple cider vinger for the white wine and a limited amount of cheese.. He gobbled it up. Plus the lobster was cooked md rare. Juicy and succulent. Me and Hawke loved it, Mrs skreef would have liked it better cooked for another minute or so. Sent from my XT1585 using Tapatalk

Very nice - lets see more pictures. Sent from my XT1585 using Tapatalk

Sorry no recipe this time. I was flying by the seat of my pants. A little of this, a bit of that. I have a general idea what I did but not enough for a recipe until I do it again. Sent from my XT1585 using Tapatalk

Yea dinner an hour late sort of sucked. Glad it was a Friday night and I didn't have to work today. Sent from my XT1585 using Tapatalk

Today was my son's (Hawke's) 17th birthday. I asked him what he wanted for dinner. "Surprise me dad." I hate that but I crossed off items he's not fond of, thought about what he really likes and came with this. . Thick cut (1.75 inch) dry aged Ribeyes, reverse seared and served md rare. Dwell in the Shell lobster tails. Shiitake mushroom risotto. Steamed broccoli. Mrs skreef made red velvet cupcakes for desert. . Only took 2 pictures but here they are. Hawke got to use the big boy plate tonight - LOL. Makes the food look small but that is really a large plater not a plate. .

Can't wait to see some more pictures. If I lived in the area it would already be in the Backyard searing some steaks. Sent from my XT1585 using Tapatalk

Nothing special here, just dinner. Cooked on the 19" KK at 600* for 6 minutes. . . My brain did go left field during this cook. Heat soaked the KK at 600* for about an hour. Added my extra thick baking stone to the upper grate and let it come back up to 600* (didn't touch the vents). Once back up to 600* I knew the stone was ready. Went inside to build/dress the pies. . OH CRAP ............. I had totally spaced out and forgot to form the balls and let them proof. I went back outside, closed the vents a wee bit and let it ride at 600* for another hour (while balls were proofing). At this point the KK had been riding at 600* for about 2 1/2 hours. Sure glad I had totally filled it with lump beforehand. All's well that ends well - just dinner an hour late. Sent from my XT1585 using Tapatalk

They may be meager but they look tasty. Sent from my XT1585 using Tapatalk

Nice read but most of that I sort of knew already. Sent from my XT1585 using Tapatalk

Fantastic cooks and pictures. I remember the day you talked about not knowing how to post pictures. You came a long way from those days. Sent from my XT1585 using Tapatalk

Another great rib cook wilburpan. Sent from my XT1585 using Tapatalk

Nice looking pizza. Sent from my XT1585 using Tapatalk