MacKenzie

Gorgeous.

Now THAT is a roast.

Lovely, Tony. It appears that we are having the same weather. Got love these spring teasing days.

@Basher, I'll say you nailed it.

Looks deeeeelicious, Aussie.[emoji39]

Gorgeous dinner, Tyrus.

With bait like that it's no wonder friends came crawling out of the woodwork.

I'm looking forward to the garden too, Bruce. Some days are diamonds and some days are stones. I guess you and I had that covered yesterday. Tomorrow it could be the other way round.

Tyrus, you need a bigger KK.

More indoor cooking, it is really cold outside, feels like -25C so the kitchen stove was looking pretty good. Made some whole wheat pasta today and sometimes things just work out and today was one of those days or maybe I was just starving. Those tomatoes are from last summer's garden. They were partially dehydrated and then frozen, delicious.

Nice job on the ravioli. I still have some in the freezer from my last batch. It is nice to be able to pull them out of the freezer for a quick and very tasty dinner. Those ribs looking perfectly delicious.

Thanks, Basher, we don't get really warm and humid days here, just the odd one and I melt. My pizza dough is from Serious Eats, NY style pizza dough. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html I have adjusted it to what suits my needs. Makes 2 x 10 inch pizzas. 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g virgin olive oil This will vary depending upon the oil you use so perhaps you should use 1.5T 213g lukewarm water 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into two even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. Notes: This dough will be sticky, so I pull it to fit the size I wanted. This dough is light and chewy, I love it and so simple and fast to make.

Likewise, Bruce and non finer than you.

Pizza day here, I had some previously roasted tomatoes, and some grilled chicken drumsticks so decided to do a pizza. Started the dough yesterday and used half today for the pizza.

That's a tasty sandwich that I wish I was having.

Happy Valentine's Day everyone! My friend gave me a gift box with this inside. Everyone needs a friend like this. Carrot cake and cream cheese frosting. Yummy yummy. and I'm not telling anyone about the box of homemade chocolates that she gave me. I've hidden them.

Exactly.

Alimac, lovely meal, looks wonderful and fresh.

Love that dinner,Aussie.

Alimac, tasty looking cooks, brisket and pork belly both look nice and juicy. Speaking of juice I'd like to try that porter too.

Tony, what an awesome dinner, my mouth is watering. MMcjudsten, what a fantastic cook. Did they have a snow fall warning out for that snow? LOL MMcjudsten

Did another sourdough loaf today, no yeast was used and the bulk fermentation was in a coldroom at the ideal temp. of 55F. The fermentation was for 16 hours. Immediately after that I took the dough to the kitchen, formed the loaf and set it to prove in a pan for about 4 hours. Then baked. Had to figure out a taste test for this bread which is sour, how about a smoked cheddar grilled cheese sandwich?

That looks interesting, Basher. @MabelLouHoo, thanks, nice to see you back.

What alimac said.

That's kids for you, one day that will all change for the better.:) Tasty looking kabobs.