MacKenzie

That is great, the article gets read when the read has lots of time to think about what was just read.

Well I just hope you don't do too much tasting along the way and end up with an empty barrel before the due date.

CK and SK, that just had to have been a lot of fun.:) Fortunately you got pixs to prove it.

That is gorgeous, Kevin. Mine is in a pot and it's about 4-5 feet tall. The plant itself certainly lacks something but more than makes up for it with the blossom. I keep mine inside and sometimes I put it out during the summer but I have to be careful not to sun burn it.

Thanks, dstr. It is my first year for the salad bar and I just started it over for another round. It is self watering but I find it is very hot on the deck and I usually do add water every second day. Even though my garden is not far from the deck I find if I can just go out the sliding glass door and walk a few steps to the salad bar I'm not apt to put more greens on the dinner plate. I bought it at Lee Valley but the unit is made in the USA, not screws, mails or any fasteners necessary to put it together. Here is the link http://www.leevalley.com/en/garden/page.aspx?p=74022&cat=2,44663,71822

Yes, there isn't much better than watching the wildlife while cooking on the KK.:)

Thanks, CC. I had fun doing it all.

Shuley, that is another very fine cook.:) I'm afraid that I have such a love for corn on the cob I'd probably stack 4 more cobs on my plate.;)

CK, you are so right, I would have posted pixs last year. I've had this plant for many years and last year was the first time it ever blossomed for me. I was thrilled stayed up late to see the whole show. I looked for the little sign of there might be a blossom this year and thought I did see it but weeks went by and I couldn't find it. Then all of a sudden it is huge and going to open. It blooms only at night so you have to stay up to see it or miss it. Thanks, Shuley and Aussie, can't beat pizza on the KK with that baking stone unless it's thin crust on the new carbon steel one.

CK, wow that is some tasty looking pizza. It looks delicious. :)

This going to be huge because there is so much to share. It all starts when I discovered my night blooming cereus was going to bloom this evening. Slowly over the evening it opens starting about 7-8 o'clock and finally fully open about mid night. There is a rather nice fragrance throughout the house during this show. This is 6AM the next morning. It is just hanging straight down and will soon dry up and turn brown. About 24 hours later from the start of opening it looks like this. Now that I'm up early, let's get a pix of the salad bar that I've been posting greens from. It is about to be emptied and I'll start a new batch. Since I'm on the way to feed the critters might as well get a pix of the chipmunk and squirrel trail. Hard to believe they made this trail. For breakfast one of my favourite summer time meals, fried leftover yellow beans, potatoes and onions. I love this stuff. Lunch time. I'm saving myself for dinner so this is really light. Heirloom green beans that are huge about 8 inches long and 1/2 to 1 inch wide. They were very tender and mild tasting, I liked them very much. Now for dinner- chicken shawarma pizza. The dough, started it last night. Spread on some pizza sauce and layered on the slices chicken shawarma and hot Thia peppers, mushrooms next and then cheese. Some Tiny Tims from the garden. Ready to bake, Baked @ 460F for 15 mins. Could have done it a little hotter. Plated. End of a very long story. I hope you made it to the end.

Tiny Tim's are a small variety of tomato, bite size and grow very well in pots on the patio.:)

Sk, well, I'm glad you remembered it because it looks wonderful.:)

Shuley, I'd say that's a winner dinner for the Happy Anniversary event.

Looking very tasty and it was quick too.:)

I have been making sour dough bread for years using the same starter.

So you are just a "Kid"

I only have one, the 21 inch high cap so I can't actually measure it but if you look at the pixs of both models you can see that there appears to be a big difference. The high cap is really good for getting things like pizza/bread up higher into the cap. That was my reason for buying that model.

Kevin, because our KK tops are different, mine has the high cap, so I think our breads would be a different distance from the inner surface of the top so this make a difference in the browning of the top crust. We just have to work out the time for our own breads.

Gorgeous pix Aussie, enough to make anyone want to make the trip to work.:)

Kevin, your first calzone looked like you had done many before. I hope I'm able to show my first one. Yes even 450 F might be a tad high but what the heck there is only one way to find out for sure.

Thanks, Shuley. By mistake I added double the amount of cayenne pepper that the recipe called for but it turned to be just the right amount for my tastes.:)

Gorgeous, Shubey, I don't know how much longer I can resist making pizza after seeing yours.:)

Thanks a bunch everyone, you are making my heart beat faster. @CC, you should hear me sing and dance, well on second thoughts, maybe not.:)

You guessed it, as soon as I saw that in the fridge I though, "Ohhh, Tony B would love this."