MacKenzie

I'll have you all know that, Jon, was the star baker in the class, just look at those awesome pixs. I'm proud to say Jon, was my student. He is just so humble.

That meat display doesn't resemble what we have available in our area the least little bit. I can only dream of those cuts.:)

I cannot deny my KK collector's item, couldn't be more thrilled .:)

That's $428 per kilo/ $194 LB! That's what I call a killer price.

I am trilled to have a collectors KK, the original high top 21 inch, a real beauty.)

Tony, my basket fits in the dish washer.

I knew I wasn't alone out there about liking the fatter bottom.:)

Dennis - designers and artists are infatuated with the 23" and 32", huh? I love the shape of the 21->22 inch, guess beauty is in the eye of the beholder.

You'd better, if you know what's good for you. Otherwise, I be feeding the first bites of anything that I didn't cook myself to the dog first! Exactly, Tony.:) Of coarse we all knew you couldn't do this by yourself.

Tinyfish, that steak dinner is oozing flavour, just look at that moisture.

I am thrilled that I happened to luck into the original 21 inch, thanks to Dennis. The timing was perfect.

What an awesome feast.

I'm sure you can , Tony, first thing Mon. call One Grill.

Exactly:)

Sounds great, Tony.:)

What can I say, Tony, not a great experience but I imagine the eats were still very good. Tinyfish, called One Grill when his arrived rotating the wrong way and as I recall they just talked him through it. I would try that option before gluing, but that's just me.

Just when you thought you'd seen the last of that KK roasted cauliflower, it's back. This time as a cauliflower melt. Remember that sour dough bread I did the other day, well, it's back too. Toasted a nice thick slice of sd bread, topped with roasted cauliflower, cheese, melted it under the broiler and added, wine soak golden raisins and some pistachios and you have a nice sandwich lunch.

I think it's a grand idea, one that I will try, thanks.:)

Snow is gone, it's nice and sunny so why not some potato salad and warmed up ribs. Now let's add a Maritime Hot sauce.

You are so right, no sense in taking any chances.:)

Well, I'll be, you make just enough of that delicious meatloaf to serve 3, guess that leaves me out.:(

It's a deal, Jon.

Soon I will hang out my humming bird feeders, they will arrive after the first week in May.

Can't wait and I hope you do sellout.:) Glad I bought mine last summer.;)

After shoveling off the deck this morning I decided to spice up some back ribs for dinner.:) On the grill. While ribs are cooking was a good time to bake some sour dough bread. Ribs are done. 5 hours at 275F. Plated. Yes, with warmed over grilled cauliflower.