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  Thanks...   That's the kind of lighting ya get when you bounce the Lava Lamp off the mirrored ceiling........ :lol:

Nice work here...   I actually had to look through these a couple....few times before deciding.   I narrowed it down to 3 entries, ..Sum's fresh ingredients looked awesome, cyp's Asian soup/sandwich matched up nicely and JHP's combo of ingredients and presentation worked.   A combo of either a...

Top This.............Smoked Turkey .......BLT               Some of the ingredients that went into this: Bacon, Lettuce, Heirloom Tomatoes, Juniper Berries, Cranberries, Red Naga's, Sour Dough, Turkey Breast, Red Wine Vinegar, Mustard Seed.     It all starts out with the mustard...Soak 2c of...

On a non red sauce pie............Wild Schroom's

    Look at that dough blow..............What a Gas !   Nice..   I use it....but not in pizza dough,..... French Baguettes and other long proofing doughs     Nice pies Grant...   Once you adapt to the new outdoor gear and find the recipe that suits your needs......stick with it   A couple of...

    :P ..........I've had the store bought sun dried and marinaded in oil......those are pretty tough.......and you better sharpen the knife before hand.   Mine were out of my garden and I slow dried them at 95 deg, just until pliable.........I guess they can taste raisin like, probably because...

    No glog next yr...but I'll post a few photo's here and there     I'll still be around....some folks fade away and completely disappear .......never to return............that's not me...     Thanks Scott it was a pleasure participating here !     Thanks for the over kind words ! I'm not sure...

  This pizza will start out with an Italian Starter Culture...far from being San Fran Sour, this particular strain has that nice yeasty smell that you'd get from an Italian bakery early in the morning...before the daily bread baking. I have a few containers in a fridge probably close to 20 yrs...

The season will be coming to an end here this weekend.....no snow on this side of the lake but 80/94 will get the wet mix....salt trucks are ready......... :shocked:    One of the Wallenda bros. will be walking a tight rope between a few buildings 20 stories up over the Chicago...

Look at those plants !  Not a bad spot on the branches or leaves.........all  clear ..Green..captain... Can you keep the plants going with a covering of protection ?

    Great pie...I'm glad to see a non yeast dough. you must have used a high heat to brown the crust, yet keep the cheese intact. I bet the cheese had a nice pull to it.  Onions and diced bacon go great together....the onions on this pie looked to have quick sauteed though , just shy of...

  There's always a time for some home made dough.....there's also the special moment when you use a wild starter that's at its peak.     Running the San Marzano's through the mill, adding a few herbs, spices and cheese can turn a raw sauce into a delight.     Combine the active dough with the...

    What is that ?

    Thanks my friend... The orange pods are pretty cool, they came off the plant that stayed stark green throughout the summer. I haven't seen annuums that small and uniform.   It was a great season from start to finish.... I didn't change too much from the previous years, except I started up a...

Nice recipe......

thanks.....     This time of year produces all kinds of shapes and sizes....This is a Jamaican Bonnet with 5 lobes.....pretty common lately along with the three headed lobed Bonnets.     These came off a plant that was supppose to be a "Nebru" .....it's an Annuum but it does have...

    Thanks Mike, ....I do like the BGE, ..I can fire it up...drop it down to 225, put a pork shoulder in at 10 pm and it's looking good at 8 am. ..with out adding any lump /wood. It's good at 750 degrees also......lol   Try to find the Stout...it's different than most.......smooth notes...    ...

  Thanks Ronan...the Jamaican Stout is actually on the mlid side...somewhat smoother than the usual Stout. My wife's cousin worked at Guinness.........must be nice to have a daily beer allowance while at work...   btw......I'll be dropping off at the postal later this week Update with a few...

    The lake does help keep our temps out of an early frost. Although I'm around 10 miles away from it the lake is actually warmest in Sept/Oct.  We have a high pressure system on the west of the lake..as storms approach    they dissipate and sometimes break up. The weather stays warmer here...

Nice photos especially the shot with the 30 varieties.   Another 3 weeks of growing is fantastic !  You'll probably have a slow steady flow of ripening pods......which sure beats getting whacked all at once with a big harvest.