MacKenzie

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.

Change of plans, from the freezer came some KK roasted tomato soup- Tomorrow it will be chicken noodle soup. I'm going to start another batch of those crackers in a few minute and let them rise overnight for more flavour. Same as I did with today's batch.

Bosco, it does look wonderful and I bet it's tasty too.:) You are in trouble now.:)

Won't these be good with a nice bowl of roti chicken noodle soup This is my first attempt but it won't be my last. I used a recipe from King Arthur and once I get it perfected I'll post what I did just in case you feel so inclined. This half the recipe and next time I'll make them larger, these are bite size.:) Lightly salted. I bit the end of one of the smallest ones to show the interior. I would like it just a tad more dry for safe long keeping . Solved that problem of not being crispy all the way through by putting them back into the oven at 225F for maybe 30 mins.

Geo, what a beauty and your move was fantastic. Now, let's see some daylight pixs, please and don't tell me you were not up early to check out your new KK.

tinyfish, that was quite the move, nerve racking I imagine and just what you didn't want, a bonus. I hope you and your family get settled in quickly and without too many unwanted surprises.

I agree about the firebox, it could be easily damaged and since does not weigh that much I don't think it's worth the risk, plus it is low in the grill.

Beautiful colour on both the salmon and the greens.

Thanks, Wilbur, but that won't stop me from trying. Once I have that figured out I'm going for the lead to gold.;)

Joe, welcome to the KK family. I think you must have gotten the wrong guy at OneGrill. I bought mine from them and it works just fine. Others did get motors from them that rotated in the opposite direction and I believe one call to OneGrill and they were able to give instructions for reversing the rotation over the phone. My model no. is 4PM05, It has a 40 pound capacity.

Now that I have all that cooked chicken I'll have to put it to good use. Stuffed homemade pita with a mixture of mayo, mustard, balsamic vinegar, minced onion, slivers of carrot, diced tomatoes, shredded lettuce, diced olives, black pepper, a little ricotta and a side of Thai Pickled Red Chilli.

tinyfish, thanks, next time I'll try to remember to think of it caramelized.

Before I started this cook I had a nice breakfast to carry me through.;) Shirred egg, greased a ramekin, added an egg, 1T milk, 1T aged cheddar and pepper. Baked at 420F for 10 mins and if you want a runny yoke do it for less time, eh, Tony and ck.