MacKenzie

I used a 2X4 on mine and just gently wedge in to spread the handles. Worked perfectly.

Absolutely stunning. You must be thrilled and grinning from ear to ear. i will be watching for that first cook.

Took some pixs this morning of what's happening in my garden. Seeds that were thrown out over the winter have come to like in the compost pile. These are free range squash. The bees were busy in my cultivated squash collecting pollen. This one is having a pollen bath. The wild ground cherries starting to fruit. This one is among my blossoming oregano. I have already taken off enough to get 3 large jars of dried oregano. The potato plant has little potatoes forming under the plant which is in blossom. The parsley is nice and green. That is some of the things that I took pixs of this morning. Nice way to start the day.

If you peel the red carrot it looks just like the regular carrot. Like they say beauty is only skin deep.:)

Another easy summer lunch.

Here is the recipe I use for Tomato Galette and the link for the original- http://www.pbs.org/food/blogs/kitchen-vignettes/ If you do a search for Tomato Galette the recipe should pop up but there was trouble on the web page when I tried. Cherry Tomato Galette from PBS For the Pastry: 150g unbleached white flour chilled in the freezer for 15 minutes 1.75g salt 105g (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water For the Filling: 1/2 cup ricotta cheese 1/2 cup grated parmesan About 1 pound of cherry tomatoes, halved 1 tbsp. olive oil Freshly minced basil for garnish (4 or 5 basil leaves) Salt and pepper, to taste For the Glaze: 1 egg yolk 1 tsp. water Directions First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes. Bake in a 375 F oven for about 45 minutes or until crust is golden. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

Keep those gorgeous pixs coming, we are all eyes:)

Thanks, CC, a nice cold beer would have been great. Sent from my SM-G930W8 using Tapatalk

Thanks, everyone. I always keep Canadian Bacon on hand, that and regular breakfast bacon.

Two more days.

Beautiful and no doubt delicious. Sent from my SM-G930W8 using Tapatalk

A quick sandwich here today, a CBLT and cheese- Canadian bacon from a previous KK cook, some lettuce from my salad garden, tomatoes from my Tiny Tim plant and Syzyygies' bread-

You are not alone, I was sick when a child and blamed it on a tomato sandwich which I had when I was out visiting with my grandparents. We had tomato sandwiches just before leaving for home and I was sick on the way. Turned out to be measles but I thought it was the tomatoes and never touched them for probably 30-40 years. Fortunately I got over the association.

OMG, it's coming, I can hardly wait for the pixs.:)

I will post the entire tomato galette recipe ASAP. I promise.

Steve, that is a beautiful plate full right off the grill.

tinyfish, things on your grill are looking very tasty, a very nice assortment.

We knew you'd say that.

I'm sure the mud slide would be my favourite part of that gorgeous dinner, closely followed by the peaches.:)

Aussie, beautiful looking dinner and perfectly plated.:)

qundoy, your bread looks lovely This is late, some nameless person forgot to click the Submit Reply button until now.:)

Tasty looking ribs.

slu, that looks perfectly delicious.:)

Jeff, that is one fine looking chicken and dinner. Great job.

It looks gorgeous and a warm welcome to the forum.(from Nova Scotia)