MacKenzie

heavenlylink, Geo gave you a couple of different methods to use, one of which I use. May I suggest you pick the one you like, use it until you get comfortable, then perhaps you might want to experiment. Whatever you do, Don't give up.

, thanks, Geo.:)

If you put your cursor on the gray icon labelled Activity it will open up options for you. Pick the one you want, I use All Activity and that will become my Homepage. Then when sign into the this page appears and I click on the dark gray icon "All Activity" next to facebook icon and all new posts show in BOLD.

Tony, I hope you like the roti as much as I do. Maybe you could put a little note in your return telling them of your plans. I'm sure they'd speed up the deposit.

Chicken Teriyaki on the dinner menu today, still working on the roti chicken.:) It's a tough job but someone has to do it.:)

Wow, you people sure made progress today, I'm looking forward to after the rain shot.:)

ck, even though I'm not a fish fan, that dinner looks delicious.:)

Thanks, Tony. I am still amazed at how moist my roti chickens are. You could still see how moist this chicken breast was even after being frozen and thawed yesterday.

Roti chicken is back on the menu. Used some of the stock from the chicken to make gravy and that worked well. It was great to have the chicken breasts in the freezer so that a quick dinner was possible. The morning was spent getting a full pork loin 8.8 pounds) into a wet cure. So this dinner was appreciated.:) Now who wants a double espresso.;)

That looks neat, dstr8.

Thanks, Ruth. Those crackers are way better than bought ones. I have made 3 batchs already. Spring is just round the corner.

Thanks, Wilbur, that is a great post, very interesting. I think I'll have to give this a try.:)

My goodness you have a lot going on at the current time and it seems you have some expert help on hand. Both are real cuties. We'll be watching for more pixs as you get the new KK settled.

Great stuff, I, too have been making my own yogurt for years and since getting the SV circulator about 4 yrs. ago it is so much easier. Thanks, Bryan.:)

I used this recipe from King Arthur Flour to make my soda crackers. They are easy to do and are very tasty. I don't need to look further for another recipe. http://www.kingarthurflour.com/recipes/traditional-soda-crackers-recipe#reviews *** Ingredients – Half batch in bold. 101 g (I added a little extra flour.) - 1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour 3.8g - 2 teaspoons instant yeast 1g - 1/4 teaspoon salt 1g - 1/4 teaspoon baking soda 0.4g - 1/4 teaspoon cream of tartar 67g - 2/3 cup (5 3/4 ounces) hot water (120°F to 130°F) 1/4t barley malt or 1/2t sugar - 1/2 teaspoon barley malt extract or 1 teaspoon sugar 10.9g - 2 tablespoons (3/4 ounce) vegetable shortening 15g - 2 tablespoons (1 ounce) butter, melted Instructions In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda and cream of tartar. Stir in hot water, malt extract (or sugar) and shortening. Mix well to combine. Add remaining 1/2 cup flour to form a workable dough. Transfer dough to lightly floured work surface and knead till soft and elastic -- about 5 minutes by hand, 3 to 4 minutes in an electric mixer equipped with dough hook, or 30 seconds in a food processor. Form dough into ball and place in a large, clean, well-greased bowl, turning to coat all sides. Cover with plastic wrap and refrigerate overnight or up to 18 hours (the longer the better). Punch dough down and transfer to a lightly floured work surface. Using a rolling pin, roll dough into a large rectangle about 1/16-inch thick. If dough seems too elastic and fights being rolled thin, let it rest for 5 minutes, then start again; it should be easier going after the gluten has relaxed. Fold the dough in from the short ends to make three layers (like folding a letter). Roll out again, no more than 1/16-inch thick. Make sure surface under dough is well floured, as otherwise crackers will be hard to transfer to baking sheet. Prick the dough all over with a fork. Cut into squares, circles, or whatever shape you'd like. A rolling pizza cutter and yardstick makes short work of this part. Transfer the crackers to lightly greased or parchment -lined baking sheets; don't allow them to touch one another, but you don't have to leave much room between one cracker and the next, either. Sprinkle crackers lightly with salt, and seeds (sesame, poppy, caraway...) if desired. Press salt/seeds lightly into dough with your fingers. Bake crackers in a preheated 425°F oven for 10 to 20 minutes, depending on the thickness of the crackers. Crackers will be lightly browned. Remove crackers from oven and brush with melted butter. Remove from baking sheet and allow to cool completely on a wire rack. Store in an airtight container. The full recipe makes lots of crackers -- enough to fill two half-sheet (13 x 18-inch) pans. Tips: 1. I used Fat Daddio’s baking sheet and set oven to 400F baked for 10 mins. Shut oven off when the colour is correct. Be careful as they will burn easily. 2. After 10 mins. shut the oven off, open the door a few inches and let the cracker sit in the oven while it cools. They should be dry at the end of this process. 3. For cheese flavour add 12g of grated aged cheddar.

Rak, I've had raised beds for many years and only once or twice did the deer eat the tops of the peas. I have the same critters that you mentioned, my biggest problem is with the raccoons eating my bird seed and I did have to stop growing corn because they ate almost all it every year.

ck, it looks like you have lots of flavour on those chop.

For those who stay tuned here are the bigger ones.;) I still think they are delicious and the recipe will be posted tomorrow.:)

Great looking dinner, ck. It looks so delicious.

It sure looks like you made the most of those points, delicious looking ideas.:)

Beautiful.

That is a terrific idea. May I suggest that you try some raised beds inside the fence, I find they make easy work for turning the soil over and very easy to weed and to control some of those herbs that will spread far and wide. A couple of feet high makes it easy on the back too and if water is in short supply the raise beds require less water.

Thanks, PJ, I hope tomorrow's batch turn out just as good, stay turned.:)

I can understand that tinyfish, perhaps you will get lucky and be able to sell it:) I hope so.:)

Thanks, Tony, I am so happy with the crackers that I have another batch rising in the fridge. I hope to make these larger.