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Taking advantage of climate change weather. 61 degrees on November 8th in Michigan begs for chicken over the fire. That lid allows for slower inderect heat while still having a nice fire.
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“Free” is my favorite flavor. 
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Looks lovely too.
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Quince jelly FTW!
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A few people have written here about growing culinary mushrooms. I’m looking for an entry-level mushroom-growing kit for someone for Xmas. Any suggestions? Something for a complete newbie.
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I’ve used kits from a vendor at my farmer’s market several times. They will ship! The shrooms were very tasty.
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These guys are local to me but also ship and have a few options:
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Looks like you cooking over hard wood?
That’s flavor plus.
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Whoot! Found that my pizza stone fits the Weber gas grill.
Trying a few mini pizza crust tests.Tiny tomatoes, and a baby calzone.
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Raising a glass to a recently departed friend.
The Gin Cinders (for Cindy K.)
1.5 oz gin
2 oz Prosecco
1 oz St. Germain
big squeeze of fresh orange
sprig of rosemary
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Perhaps inspired by this?
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Cheers.
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I couldn’t resist whipping up a little something special to celebrate the Senate.
I even got champagne*!
*Actually, it’s sparkling wine because real champagne from the Champagne Region of France is expensive.
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I made rosé sauce Tteokbokki yesterday (Recipe ) because I like hot creamy food. (I don’t eat instant ramen with the exception of Buldak ramen, and while the original or extra hot is very good, Carbonara Buldak is outstanding).
I was kinda underwhelmed by the rosé sauce. It tastes like a gochujang-flavoured alla Vodka sauce, and I find myself more and more bored by gochujang as a main flavour.
If I ever make it again, I will replace the gochujang with Buldak sauce.
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Clove-hibiscus liqueur. Made today it sits for a month or so., with some dried hibiscus steeping in there. It should be ready just in time for the holidays.
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