Spiel

Took a short trip yesterday morning to a friends in the near country. Came home with a pile of assorted peppers, roma tomatoes, spanish onions, vidella onions and way to much corn on the cob. More than I can consume in the time it would take them to spoil so I made a sweet pepper chutney with onion and tomato (sorry no pictures). A big jar of pickled peppers and currently on the BBQ stuffed peppers. Oh and I blanched some cobs (not all) and froze them for future use.

As for the boat. 2006 Lund Explorer 1700. 75 Merc 4 stroke tiller, goes like stink. Two guys and gear with 27 gals. fuel I have had her up to 42 mph. However, hard to handle the tiller with no hull in the water, comfortably 36 to 38 all day long. Now if I could just tap into the extra 15 horse that exists under the cowling....

I'll be there by months end.

Lately not fast enough!

Looks great to me too, I'd be all over that!

I'd have downed all of that happily on my own....

When there's money to be made and an agenda to promote, people will say and do anything to further there own goals. http://www.theglobeandmail.com/arts/books-and-media/book-reviews/party-of-one-a-takedown-of-stephen-harper-that-lands-wide-of-the-mark/article21288613/

How the hell would I know, if I didn't go and learn.

It's not Doug, just need to read the menu and order it without.

Tripe is not food, I stay far and wide from it.

Amen!

Well it's gone, well mostly. Very filling. A big slab of my left over bacon wrapped, mushroom, onion, cheese stuffed beef from the smoker on a a fresh kaiser with my fave toppings along with the pasta salad topped with sun dried tomatoes and cream cheese stuffed bacon wrapped jalapenos. Great meal, rest is now desired and the morning quite frankly scares me.

Ah man, I love Pho.

I don't know yet.

Well the Jalapenos were split length wise, seeded and filled with cream cheese. I then stacked the halves on top of each other, cut sides up and wrapped with a full piece of semi cooked bacon. Is it a good method, I don't know? I've never made them before but I have eaten them....yum! The salad is just pasta of choice (usually rotini or fusilli), with green onion, celery, thin diced carrots, blanched broccoli florets, artificial crab meat and cherry tomatoes tossed in Italian dressing. I seem to change every time I make it. I'll sprinkle sun dried tomatoes on top with some fresh grated Pecorino Romano and fresh cracked black pepper on the plate.

Awesome. I have a friend who makes his very similar, simply called "Ya Man!" Dangerous stuff. I love it!

Tonight's dinner is starting to take shape..... Yummmmmmm......

I'd brine it for 24 hours and throw in on a rotisserie. But I'm guessing you don't a rotisserie?

Oh my, must go get some russets!

Last night's dinner of bacon and more bacon. Some of the left over maple bacon wrapped beef (that was maple smoked) with a side of more maple bacon accompanied with a side of red tater, red onion home fries, sunny side up eggs and buttered toast. Looks like bacon again tonight, hate when that happens.

Ya, me too!

Must walk the dog before I fade into a food coma......

Two hours in the smoker with maple wood to an internal temp of 165* Now resting wrapped in foil for at least 30 minutes.

My first ever attempt at this Herman Munster of meat beast. Thanks Brian. 3lbs of seasoned ground beef topped with sauteed silver and red onions and mushrooms. The rendered juices were mixed into the ground beef. Also added some old cheddar and a few hot pepper rings. It was then rolled up and then placed upon a weave of maple smoked bacon and rolled up again. Must weigh an easy 5lbs. It's now in the smoker with a pan of maple wood...... I hope this works out well. Stay tuned........