MacKenzie

Thanks, Foothills and Tony. [emoji4] Keep your fingers crossed for a fix tomorrow. Looking forward to you Peking Duck, Tony. I'll keep my fingers crossed for good weather for you. :smt023

I am so glad my skill set doesn't include fixing pumps. We have been out of water in the kitchen and bathroom vanity since right after breakfast. I wouldn't want to be the one out in the freezing cold trying to find the problem with the pump. It is not going to get fixed tonight but hopefully tomorrow. We have water in the shower and toilet from another well but the water from that is not good enough to drink, a little salty. SV time it was, the food is in the bag so doesn't matter if the water is a little too salty on the outside. Fried the potatoes and onions in the toaster oven, had enough good water to do the carrots. Yes, Tony, that is ketchup.:)

Thanks, phone pics., no they are parsnips, turnips were in front. [emoji4]

Well, if she says she's not related to you I'll tell everyone we are.

Love those plates too, they were my Mother's and we ate many a Xmas dinner off them. Thanks for noticing. [emoji4] I discovered some shears that I have that work better than the cleaver. Thanks for the wood chips too. [emoji4] Bruce here is the gun with chips ready to light- Nozzle in the bag and ready to smoke some potato chips. Smoked chips they look like normal but they do have the smoke flavour. [emoji4] One thing that needs to be done is to put a non slip surface on the bottom of the gun. Are you listening Breville?

ROFL, just so long as we don't get asked to leave.[emoji4] Looking forward to seeing your pixs.

Jon, do you think she'd notice if we just popped in?

sf, I would dearly love to have some of your dish right about now. Lovely bake.

Thanks, Bruce. I will do a pix of the gun, stay tuned.;)

It didn't take much pushing to push me over the edge this morning. It is extremely windy and very cold so why not make some whiskey kindling. It is not for the wood stove but for my new toy, the Smoking Gum. Took the cleaver to some whiskey barrel wood chips. These are really just slivers, about the size of a tooth pick. That was enough slivers to fill the hopper. Cooked the egg and took the shell off. Put it into the bag and added the smoke, left it for a few mins. That's it. The smoke can clearly be seen on the egg. Served with some Purple Crack and Sriracha Sauce. Very pleasant change. [emoji4]

Aussie, your plated dinner looks very appealing, extra tasty looking.:)

While I am on the Xmas theme, this was my Xmas dinner at my brother's. Cranberry pudding for dessert, not a great phone shot but it is the best I have.

I did wonder about doing my egg at breakfast tomorrow. I need to find a source of smoking wood. I really want to get whiskey barrel wood.

My nieces gave me a smoking gun for Xmas so I just had to try it out. I will say right up front this is no way a replacement for smoking on the KK but it is fun, quick and easy to do in a pinch. I have cheese and salami in the bag that is filled with apple smoke. It only takes a few mins. to do this. Served with some extra tasty beer made by a friend of mine. The salami was actually improved by this little addition of smoke.:)

Dinner is looking very tasty to me.

Oh, wow, I like the look of that feast. [emoji4][emoji4]

[emoji319]Dennis, All the Best to You and Your Family for 2018.[emoji4] While those pixs you posted are very beautiful, the situation is even more dangerous than I imagined. [emoji44] VOG, who would have guessed. It is great to hear that you are on the mend. Let the trend continue.[emoji4]

]What a great way to spend Xmas.[emoji4][emoji4][emoji4]

That ham bag is a keeper just like the famous KK sign.[emoji4] Your ham cook looks wonderful. [emoji4][emoji4]

ROFL, good one Aussi.[emoji4] Happy Holidays and All the Best for 2018.[emoji4]

Aussie, what a tasty looking cook.[emoji4][emoji4][emoji4]

And a Milwaukee blower. We could have a stand off.[emoji4]

Wonderful cook.[emoji4]

I am glad it turned out for you. [emoji4] I have never cooked lamb.

The first big cook is on New Year's Eve for 50-70 people depending on who turns up. I think a low and slow on the 21" and grilling on the 23" may be the way to go. I am hoping to arrive on time and will report back on what is going to be a stellar cook. Stay tuned.[emoji4]