MacKenzie

Great spur of the moment cook and we'll see a second side table in the future.:)

Thanks, EGGARY, I enjoyed the read.

Looks like everything was a roaring success with the first cook.:)

Syzygies, that bark looks wonderful:)

That would be great to see.

Hector, those beef ribs are stunning.

This is exciting.

The rhubarb in my garden is perfect for a pie right now so- made the filling, sugar, flour, salt, egg and rhubarb. Now for the crust, the bottom is easy- Pour the filling in- Now for the hard part, the lattice top. Add the edge protector- Put it on the KK @ 425F for 50 - 60 mins. Baked. Slice removed and look at that juice. A slice (if you can call it that) of warm rhubarb pie.

Tinyfish, you do have lots on your plate and keeping up with the challenges after the house move must have been the real challenge. Your steak dinner looks perfectly delicious. Break a leg.:)

and so it starts.

Dennis, funny how it's only fun going down. :(:(:(

CK, sounds like a recipe that I really need to get working on.

Yes, we are anxiously awaiting the cold smoking machine.

Beautiful pond flower. :):):)

Those tri-tips and corn look soooooooooo delicious.

Lucky you. I hope they are Bay of Fundy ones, they are the best but I'm not sure their season is open. The ones from the Northumberland Straight are also very good.

Beautiful shot, SK.

SK, wow those ribs and the mac & cheese look delicious, yummy.

What a wonderful way to celebrate your anniversary, a beautiful meal that you both created. HAPPY ANNIVERSARY

I use 100% Canadian bread flour for my pizza dough.

Some times I just don't know when to stop;) Pulled beef, portabella mushroom, cheese, tomato slices on a homemade pretzel bun- Time to eat.

I decided to make breakfast using some of the pulled beef. Around the edge of the egg is some melted KK smoked cheddar cheese, much like those cheese tacos I did. Add an espresso. Before the espresso there was a large freshly made fruit/veggie smoothie.

Ed, no it was cooked at the lobster pound. It was very tasty.

CC, around here, lobsters when cooked are bright red and delicious.:)

Pixs are fine from here. Dennis, I hope you are planning to cook that wonderful rib find soon. I am looking forward to seeing them ready to eat.