Tyrus

Looking at your machine on line and mine I truly can't find a difference. I believe at one point Craftsman had MTD make the blowers for them. The same electric start, gas tank positioning, plate covers, spark plug etc all match up. I have chains on my tires, brutal grab and it has a 26 width bite 8HP. So if your akin to mine I can understand your devotion.

Mexican pizza, have you done this or heard of it? The idea came to me for using Rotel tomatoes and green chiles with some black negro beans. Empty the can, add a dollip of tomatoe paste ( overful table spoon ) and blend by machine. Add this to your dough, then the beans and taco hamburg that you just cooked. Cover with cheese of your liking grated and cook. Now I didn't cook this on the KK because of time constraints so I used the Ooni with the new gas attachment. Brought into the house and covered with sour cream, lettuce and tomato. The pizza was spot on, top and bottom with beautiful leoparding all around...however the middle was a bit gummy. I attribute this to shopping at another store other than my go to for dough and I noticed the dough also didn't have a good rise. Although the pizza was very good besides this gummy it could of used a twist of Taco Sauce as olive oil is applied to a Margarita pizza, preferably after the cook. First time for this, has potential. I will go to confession for not cooking on the KK

Well gcb, it's kinda like this...I asked my wife to wake me up while I was sleeping downstair in a recliner ever "poised to" at a moments notice attack this storm. So at 3am my first glance wasn't as impressive as expected, by 6am the tide had changed immensely and I was out for a series of 3x during the day front and back doing the snow blower/shovel thing. Snow like we experienced as I last remember from 1978 is a rare phenomenon, still thankful it couldn't kick our spirit. That old Craftsman snowblower resides in the garage, I'd put him up against any of todays models,,,it's a beast.

Wings again! Now just hold on a second, it's not the wings, it's the sauce...yep a peach sauce I found on a shelf at a distant brewery/winery out in the Berkshires., not far from Arlo Guthrie's house. If you don't remember him just do a Google. Wineries and breweries are an attraction I'll spin the wheel over for a look and taste, while inside finding local treasures people are making up at home in their kitchen and resting comfortably on shelves could be considered a bonus find So if your in a position and wondering what to cook for dinner, well that old bottle on the shelf you might have forgoten about could be a mix it in thought. Don't tell the wife though if it's gone past the date of expiration, nope you don't want to go there...trust me, besides it's still good way past the date, trust me, research supports this or a finger taste will suffice. Nothing special, it was tasty but it was just a reminder for you to by something next time your out and about or cruisin to no where, so take a chance...you never know.

Nice cook, I recognize the weave...it's called the basket weave or plain weave the simplist of weaves but perfect for your wrap.

An historical piece, not quite an antique but you'd make a great witness Toney if anyone was stangled in a murder case and asked if, "Can you identify this Mr Toney?" A little off script, but good eyes.

Here's a few pics in Mass gaining access out to the cooking areas. The backyard, whatever you don't see will be revealed in the spring.

That instantly brought me back to when I used to change my own oil. Craftsman made the tool, I have another larger one with a red handle and a longer wider strap somewhere in one of my tool boxes, but you get the idea. 8 1/2 years I haven't succumed to that demise, I spin the top to close but always remember by habit now to back off the cap to a touch. Then again my settings are generally a 1/4 to 1/2 turn at the final setting when closing so I'm not going far to that touch.

Disappointing storm, up at 3AM to get a head start and only a few inches. The KK was fine though.

How desperate are you, are you Jonesin and seeing racks of ribs? The fix my friend is a good sturdy shovel, cut a path and the rest is all down hill. C6Bill and I are sitting in the sweet spot for this storm 12-18, he's probably doing the no snow go away dance in his living room. Ain't gonna work, but I'll be cookin. Neither snow, nor rain, nor heat, nor gloom of night shall keep you from your appointed rounds of tending to your KK.

Wings tripped with an everything seasoning and cooked top shelf to mature. Then split, one side left alone the other swashed in a Chardonnay rosemary and thyme jelly after cooked. The thing is, any jelly will do for flavor especially for wings, a little heat on the stove in a sauce pan with a splash of Chard wine, and brought to temp..leave, then toss at end. Any jelly will do, red to fig jelly, grape jelly to merlot etc. The sweetness is suttle but obvious, you can double the exposure by thickening the sauce, your direction. I did add a bit of dry blended rosemary and thyme to spark the sauce while heating and in addition you can lightly sprinkle those crushed/blended dry herbs over afterwards for some taste, they'll stick to the sugar....be careful.

Haven't made these in a while, sweet stuffed peppers with Italian sausage and things, topped with fresh mozzarella and cheddar.

That chick is sitting in a Lazy Boy, and she is lookin b e a u t i f u l.

A nice rack of ribs. 10hrs of anticipation

What? No butter on my toast! Sinful