MacKenzie

You can call me Jez for short.

CC, it's going to require more than a "pretty please" to get your wish. Here is my lettuce.

Maybe those hummingbirds will start to hang out at your house.:) I like having them around. G&T on the deck sounds wonderful, I'm heading there myself with a local IPA. My dinner is in the Sous Vide bath so it can hold for a while.:)

Beautiful and a fitting home for the KKs.

I'll bring the pie.

dstr8, the biscotti looks very tasty and it sounds wonderful. It has been ages, years, since I made biscotti, now I'm wanting some, mostly yours.

Fantastic looking chickens.

We did have frost last night, there was a sheet of ice on the birdbath. Fortunately I had blankets over the flower pots. This could go on until the middle of June. ;( Sliced the bacon this morning, and packaged it all up. Here is the stack of slices with the ends piled on top. They could go into making a pot of beans. Sliced layed out for vacuum sealing. Looking good to me.:)

Sorry to hear about your heavy frost. It's good that you were able to recoup. Just wait until I slice it tomorrow morning.

Sounds fantastic, are you planning on just a snack or something more substantial?

Geo, you are very welcome and I sure hope Dan loves it and I'm sure he will be thrilled since you are going to make it for him.

CC, it's so simple I can remember it.

Started the morning smoking 5 pounds of pork belly that I had curing. Ready for the grill. Smoked. Looks good to me, now I just need to cool, slice and package it, tomorrow.:) Let' try a trick a good friend of mine suggested, a touch of Sambuca on pineapple, not enough so that you can identify the Sambuca. Since the KK was still hot after the bacon, let's try some grilled pineapple with a wash of Sambuca.:) Both are delicious but I think I liked the warm grilled the best. Time for dinner, cooked up some mushrooms, noodles. Hot Thai pepper and added some of that pulled beef. As an after thought I wish I had sprinkled it with cheese, no matter it was fast and very tasty. It has been busy, while the KK was working I also finished planting my garden, just in time for a frost warning for tonight, but I have it covered.:) A woodpecker who frequents the suet feeder is feeding. Red maple tree at sunset.

Didn't play here.

Thanks, Geo. This is my Mum's recipe and the same one that I use. The filling: 4C rhubarb 1.5C white sugar 3T flour 1 egg Pinch of salt Mix all ingredients together and pour into a pastry shell. Cover with lattice and bake at 450F for 40 mins or until cooked, nicely browned. * I used a lower temp so mine took almost 60 mins. to cook.

You need to send that snake packing.

No suprise, that chicken will be more moisture when cooked on the KK. Dinner looks delicious.

I totally agree about the sour cherry pie, come the end of July I hope to be posting a cherry pie. As a child I used to climb my grandmother's s. cherry trees to pick cherries for her to make pies and jam, but that was after I ate my fill. :)

Thanks, everyone. I highly recommend rhubarb pie if you haven't tried it before. It is delicious.

Fantastic first cook on the KK, everything looks delicious. :):):)

It really is a beauty and it will be a real pleasure to cook on.

It sure looks good from here.:)

Yes it is done and very nicely if I may say so, well worth the effort.

I couldn't wait to try the espresso with Kahlua and the Jameson Irish Whiskey. Kahlua and Whiskey but there is no room for the espresso - Just Kidding, where there is a will there is a way. Smooth, tasty and lots of body.

It is beautiful, just like the topside.