MacKenzie

Happy International Egg Day everyone. BTW, that is only one slice of my tomato. Right after breakfast started the makings of carrot soup. Fresh carrots out of the ground, garlic cloves and onion quarters and on the KK to roast. Getting there and does my ODK ever smell delicious. Done after 1.5 hours at 365F.

It pays to have cooked KK ribs in the freezer for a quick tasty dinner.

Lunch today included, KK Canadian bacon, micro greens and tomato from the garden and cheddar cheese from Wales, homemade bread and Sriracha Mayo. This is my new favourite sandwich. Offered only for a limited time.

LOL

Some women like power tool too.[emoji7][emoji41][emoji39]

That roast looks soooooo delicious, I could almost taste it. Plated dinner looked divine.

I should have mentioned that if you click on the two flaming shots you will see the real fire.:)

That meatloaf makes me want to do one ASAP. AKM, it is fun, it is easy, just light the fire and cook better than your kitchen oven.

Shirley, you sure were a busy beaver and now you lots of tri trip in the freezer. [emoji4][emoji4][emoji4]

Thanks, Shuley and I have no doubt you will be making fabulous SD bread before long.

Thanks, but I am not going to chance it.[emoji4][emoji4][emoji4]

Planned for a dinner at noon but when I went out to the ODK there were hundreds and hundreds and hundreds of those Asian Beetles, aka as Stink Bugs. They were all over everything including me. They are a recent addition to the wild life around here. I had to wait until the temp. dropped and the sun went down to do this cook. In the meantime I decided to make some sourdough bread with toasted pumpkin and sunflower seeds. This dough is ready for bed and now for a nap. Baked. Sliced. Now for the squash. Clean out the seeds, etc. and a little butter and maple syrup. Cover with foil back at 425F for an hour or until the pulp is soft. Baked. Cured this large pork chop for 24 hours then washed it out for a few hours, dried it off and left it uncovered in the fridge overnight. Sprinkled with a little granulated garlic, pepper and paprika. On the KK until the internal temp. was 146F Did a quick sear. Done. Plated with twice baked potato, squash and pickled beets. The interior has that pink colour of cured meat. Tastes more like ham than a pork chop.

Thanks, Bruce. Here is to your success, Bruce.

Bruce, I can't believe you didn't invite me to the big chin dig. It sure looks like it was a roaring success. Way to go Bruce. BTW, was that the same neighbour that gave you a squash last year?

Fantastic cook. The fun has begun.

bb3, I love the black pebbles on your KK. Stunning and all of the cooks look wonderful, plus those are tasty looking drinks.

It happens to the best of us, it is your turn and it won't take long after tasting the KK food, it won't match either.

It really does, Wayne.[emoji4]

Tony, no trick, knock on wood I have never had anything fall off, YET. Sometimes I tie the item on with cotton twin. It has never burned off but I don't tend to have a rip roaring fire either. I think you idea of checking inside of the motor sounds like a great idea. That jerk would tend to rip at the fresh meat. The sausages are stabbed in the middle and I drive the tine in as far as it will go so most of the sausage is one a tine. I just got home from my day trip and have some DIPA that I'm going to dive into as soon as I hit the SAVE button.

Thanks, Bruce. I have a couple of slices with breakfast and put the rest in my smoothie. Great stuff.[emoji4]

What a beautiful picture, one that will surely be treasured forever.

Grant, you sure are getting things l.

Another easy dinner, IPA spiced sausages and airfryer fries, near the end of my spinnach and homemade ketchup. See that Tony. Getting dark early these days. OctoForks sausage cooking. Plated. Road trip tomorrow for a chocolate making demo and to pick up some delicious craft beer.

Shoot with a camera or shot the spider with...

Great plated shot, dinner looks sooooo delicioius.