MacKenzie

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.

It's a beauty. Time to start cooking.

Looks good, Troble.

Veggies galore. 👍👍

Looks gorgeous, I can't wait until you taste the pizza. It is Labour Day Holiday weekend here and we baked 6 pizzas and some Tahini Swirls. My cover weighs just under 1 pound. It is no KK cover that's for sure, we'll see how long it lasts. Mine is in the ODK so not totally exposed to the weather.

Jonj, you brought back that awful memory of removing the protective film from the stainless steel parts. Looking forward to seeing your pixs tomorrow.

It might take quite some time to heat them up slowly and meanwhile you know who has to be out there tending the fire. I said explode but I really meant crack. I suppose I could put an electric heater in to warm things up before lighting a small fire. In the dead of winter I don't think I'm going to do this though. Although I will be lighting my KK. 👍👍

You can take out the fire bricks from the oven and that will reduce the weight. They probably weigh 15 pounds each. So far 95% of my cooks have been pizza but last evening I was wanting a quick supper and had some beef patties on hand and some small leftover potatoes from my garden so decide to give those a go. Tasty.

@Pouchie, I bought a separate table for my 5 Minuti but really it is no big deal to assemble the table.

Holy Smokes, David, I'd love to eat a few of those, they look delicious.

Matty Matheson, the chef, had a very short lived cooking show on one of our mainstream TV networks. I think it was called It's Suppertime. It was on Prime time when kids would be watching TV . His language was **** and more ****.

I have a wood fired Alfa and the flavour is out of this world. Unlike the KKs, which I love I won't be able to use it in the winter. I think the firebricks might explode.

@Tekobo, I was salivating looking at the awesome pizza until I read the description, tuna!

Maybe you might consider a wood fired pizza oven if you plan on making pizza frequently. Personally I'd would not like to be running my KK at those temperatures. Just saying.

Caputo Tipo 00 Pizzeria flour makes a blue flour for higher temp. Maybe that would be good for your 700-800F cooks.

Yum yum. 👍👍

... and show it off you did, lovely dinner.

"I don't need one." Famous last words, you'll soon wonder how you lived without it.

Maybe I have skinny fingers. Watch me get cut the next time I use them.