John

A little cilantro to finish it off Raf...

Nice report Raf. Didn't figure you and JP as Lemongrass and coconut milk kinda guys........

"gentlemen".............??...........well............maybe Cliff...........

Save some like that for us on the 18th...........

Hi Cliff, hope you are well. We can take this to PM if you like but if you want to take a small detour off the highway in Burlington we could drive down from there together. Depending on what time we are expected we might even be able to grab a quick breakfast. Really looking forward to it. Looks like it will be my first time on the water this year. J...

Happy Birthday and have a great one Monique, hope he gets you something reeeally nice.

As the replies have indicated so far, other than the instructional sites and videos, the best way is to get out there, and to use a well worn phrase, "just do it"! You will make lots of mistakes but it is the fastest way to get there. Once you have seen the basics on the screen and understand the principals practice, practice, practice. I learned 45 years ago when centerpins were not that cool and fixed spool reels (spinning reels) were taking over, even for float fishing. It's really not that much of a black art as some would like you to believe.

Hey Dave, nice photo's.........you know what, I use Buffalo Airport all of the time and think that it is great! Generally quick in and out. It is one of the fastest growing airports in NA! Buffalo is a city that is undergoing renewal and has some fiercely proud residents.........you know, kinda like Kitchener.

Hi Rick, we have been feeding our dogs (yellow lab and bichon/poodle X) Kirkland food for years. I did some research, probably 10 or so years ago, and discovered that it was in fact a better product than a lot of the $60-$100 a bag foods. Benson is now 12 and although a little arthritic, still thinks he is a pup. I for one would recommend it highly.

A Very Happy Birthday Norm. Have a great one!

As Wayne says Active Release Therapy is the way to go. Under no circumstances would I even think about surgery.

Happy Birthday Wayne. Looks like you were kept busy. Nice cake..........

Dang Steve you are making me look really bad! If I could get down to 225 I could get into a single extra fat rather than the current double extra fat! Congratulations Bud, you should be proud!

I know that there is many schools of thought on this but IMHO charcoal adds no flavour to the food that is being grilled. It is basically carbon. Some professionals use hardwood..........fruitwoods, mesquite, maple, hickory, which does. Most of the flavour that we all love comes from the caramelization of the sugars in the food and the smoke that is generated from fat and juices being vapourized.

My father in law was in the BBQ (Gas Grill) business for over 25 years and the only thing that I can tell you Jer is that most of the imports that CT, HD etc sell are practically impossible to get parts for. They would send their customers to him for parts that didn't exist just to get the monkey off their backs. If you are going to buy an import (meaning China) buy something relatively simple, without all of the back burners and broilers and side burners and infra-red, where all that you will need to replace is burner and grills. In most cases burners can be modified to fit safely and generic grills that can be cut to size can be purchased at most hardware stores. If you want a higher end unit go to a dealer and ask about parts for that particular unit.

Great stuff Tony..looks like a successful winter.

If they are porcelain coated then no problem just get them good and hot before you start grilling. Brush some olive oil or other vegetable oil on the food before you put it on. Word of advice, don't use a stiff wire brush on porcelain coated grills or before you know it they will be no longer. Suggest you wash them in warm soapy water with a nylon scourer. If they get really bad (bbq sauce etc), use a spray on oven cleaner on them but make sure they are cold before you spray it on.

Thanks boss will do....

What make is the grill and what are the grids made from? Never put meat, fish, whatever on a cold grill, it WILL stick. A very hot grill and a little olive oil works wonders. You may be able to get a copy of the manual from the makers website.

Great report Wayne, thanks for sharing.

A great one to you too Maureen.

Be the bigger man and lead by example!

Nice one Carole!

Yeah, I understand that excitement Jim...same thing for me last year and I only had to wait two weeks...

Congratulations Simon, that's great news. Glad that Mom and Jack are doing well. Definitely a keeper!