MacKenzie

Aussie, you gotta love that new internet speed. I wish I had that. Your cooks are looking tasty.

Pequod, that looks lovely and I know how those fresh grain flours impact the flavour.

I hope you take a crumb pix.

@Pequod, I have been eyeing these for some time and they are now available. How was the oven spring, more or less than you hoped for?

Thanks. That was a full meal deal all in one, grapes were the dessert.

It was a beef rib cook today. Sprinkled with equal parts of garlic powder, freshly ground black pepper and chili last evening, vacuumed sealed and put in the fridge overnight. Tasty or what, rendered edge fat!

I am smacking my lips at that pix.

Couldn't wait, you just had to taste one before getting the plated shot. I bet it was as tasty as it looks.

Charles-

That's the pits.

Not me, but I don't see why there would be any problem doing 2 at once.

I can remember this, it seemed like a mile from the garage to the ODK, it took trip after trip after trip but it does allow you to get just the fit you want.

Everyone gets their own pizza, what more could anyone want.

You guys just keep buttering me up, I love it.

Thanks a million, Bruce. and eeeeehaaa. Mac rules!

Holy smokes what a well documented cook. I can taste it, it has me thinking and salivating. Just one thing where's the first slice? Waiting, waiting, waiting!

@ ThreeDJ16 and Tony, oh my goodness, I just read your messages before retiring for the night. I will fall asleep with a big smile on my face thanks for the compliments. Sweet dreams to you both.

Thanks, Bruce. Come this fall and winter I'm really going to miss getting fresh from the garden. Have a great weekend yourself.

Some just out of the garden fresh Swiss Chard with leftover pork and some d fries.

Yes it is,Tony, maybe even narrower than that, it might be a Maritime thing but I think they may do it in Maine.

Leftover fried bean, potato and onion breakfast, the first of many, well until the beans run out.

Alimac, that is a fantastic cook, looks deeelicious.

The first yellow beans of the season. I wait for them every year. Tomorrow I'll fry some up with potatoes and onions for breakfast.

Are you still using it? It looks fantastic.