MacKenzie

Sounds delicious.

The weather here is incredible, just had the lawn moved first time ever in Nov. Going to be 22C on Sun.

Gorgeous, and with that kitchen you will be able to do year round cooking on your KK.

My bacon story is continued in Everyday Misc Cooking Photos w/ details.

Did a pork belly last week, cured it then smoked on the KK Sunday and sliced it Mon. Today was the taste test. The morning of the smoke was perfect. I have 20 of these piles, 7 strips per pile. Taste test. Double espresso coming up.

I cut the belly into two pieces to make it more manageable for me. I have 20 of these stacks of 7 slices per stack. Yummy.

I have a big Igloo water cooler and just put the pork belly in that, fill with water and let it sit for 2 hours, dump it and fill with fresh water, the batch I just sliced this morning was only in the soakout for 4 hours, filled the cooler let it sit 2 hours, dumped the water out and refilled and let it sit for 2 hours. Dried the pork belly off and put it in the fridge for about 16 hours un wrapped. Stay tuned for pixs tomorrow. This time I was in a rush and only dry cured for 5 days and it worked just fine. Taste test tomorrow at breakfast.

@Tekobo, WOW, what a fantastic batch of peppers and I bet that sauce is to die for.

@Troble, Happy Birthday to your 5 year old. I see she had one of your feasts to celebrate.👍👍

Tyrus, you certainly did get a great smoke ring.

Not only is it budget friendly but it is tasty.

Wow, what a tasty cook. My mouth is watering.

Vermicular has a new oven safe cast-iron frying pan and mine arrived this week so I took advantage of it today to make Pull Apart Bread. Egg wash. These light weight ceramic coated frying pans are amazing. I have one with the walnut handle, which obviously can't go in the oven but it is a thing of beauty. This week I got one with an oven safe handle, it does get hot in the oven but this handle stays cool when used on the stove top as does the walnut one.

Did a pork tenderloin today on the KK. Served with roasted potatoes and freshly steamed beets from the garden.

So I just moved you a little north, it would make you a little closer to me.

@Troble, this one is for you.

You are on such an exciting roll, everything will be astonishing when you have it in your yard, even the fact that you ordered tiles. 👍👍 Everyone knows pebbles cook better.

What a way to celebrate, 👍👍

Thanks, Troble. I was lucky as far as property damage, next to none just a tree on the side lawn and no where near the house.

Knowing that hurricane Fiona was likely to hit Nova Scotia I did some meal preps, one thing I made a chicken stew and had that for breakfast and lunch the first day without power, had the same thing on the second day. It was a case of quick open the fridge grab what you need and shut that door. I wasn't going to touch the freezers. I did have a down comforter to put over the basement freezers. Late Sun. afternoon the power came on then Mon. my internet. I still had pasta and sauce in the fridge from the pre Fiona day prep so that's what I had today for lunch. Picked a lot from the garden before the storm, tomatoes and made sauce, my peppers and cukes. I also made a loaf of bread to use for cucumber sandwiches. I have friends who do not expect to have things restored until Thurs. so I was lucky. Here is Fiona pasta- I went into town to checkout generators and saw this on the way-

They look perfect, Tekobo.

Put together some leftover cooks today, took my chances and it all worked out fine. Previously cooked chicken thighs, summer squash, garlic and tomatoe sauce using tomatoes from the garden, pasta shells, ricotta, Monterey Jack, and diced Jalapeño from the garden, a few spices and when done sprinkled with Parmesan cheese and chives. It turned out to be a winner.

@Troble, looks lovely.

Did some chicken thighs on the KK the other day and today I roasted some cherry tomatoes, tomatillos and garlic. Also roasted a squash that someone had given me.

Wow, first pizzas, and no disasters. I sprinkle my peel with rice flour. It doesn't absorb water like regular flours so the dough tends not to stick to the peel. Another key is don't push, pull when you launch the pizza. If by chance you happen to not quite get it perfect when you launch let the pizza cook for a short period before you try to move it. Have fun, I don't doubt you will.