MacKenzie

Tony, I have made poutine and I love it, maybe now that I have the bug planted in my head...... Jon, you are so correct, we know exactly what's what. I, also, worry about the spill over of the gravy, that is huge no-no as you are clearly aware.

I thought so what a sneaking trick but it works.

Tony, I have made poutine and I love it, maybe now that I have the bug planted in my head......

Beautiful pixs., thanks for posting. Happy Anniversary. Of coarse you realize that from now on I will always think of you as you were in that pixs.

Thanks, Tony.

I will start this post again this morning, started it last night but could not get the pixs to upload even after several attempts. This is pure evil after all those holiday eats. I'm here all by myself. but not for long. I was given a salt plate for Xmas and I thought I'd give it a try to keep some fries warn while another batch was cooking. Heated the plate for 30 mins at 400F so it would be nice and warm. In the end I'm not sure it was worth it. Plated. and dressed. I was visiting a friend yesterday and we decided for lunch we'd have coffee and a plate of sweets, that was the total lunch.:) I better get back to my senses today.

Cherry or peach that is a tough one, I'm sure I'd love either or both.:) How did you do your SV potatoes?

Aussie, you sure did a tasty looking job on that cook.

What a great look cook, the pork looks so tasty and perfectly sized.:)

This is pure evil after all those holiday eats. I'm here all by myself.

ck, that is a nice looking plate.

Your roast looks deeeelicious, that was a great cook and I imagine it tasted as wonderful as it looks.

I am already looking forward to next summer's tomato crop, thanks for the tips.

I sure wish I could have tasted that turkey, it looks delicious and add stuffing and gravy, wonderful cook.

I can see I'm going to have a new use for green tomatoes.

Vacuum sealing really does save the quality, wouldn't be without one.

Those loaves are to die for, gorgeous colour, oven spring and crumb. An awesome bake.[emoji16][emoji4]

Sure looks very tasty, I love chicken.

Beautiful water shots and that is a serious filleting table.

My initial plan was to grind some Durum wheat berries and make the pasta but decided to use up what was on hand and get that package out of the cupboard. Topped the lasagna with some cherry tomatoes for a change of pace. Had enough ingredients for 1 rectangular pan and one smaller square one. Precooked the ground meat with some celery, mushrooms. onions and garlic and layered the pasta, meat, cottage cheese, Monterey Jack cheese and Parmesan cheese. On the grill at 375F for about 1 hour. Plated.

Beautiful, I love it.[emoji7]

Great looking bread and spread. [emoji16]

Doesn't that roast slice up pretty.[emoji23][emoji1][emoji41]

Since it is your first it might be a good idea to do a trial run before you start the fire or maybe you already have. [emoji4]

HalfSmoke, I'd say your family sure does appreciate your cooks and they are expecting many more. Beautiful knife and that baker's couche will come in very handy.