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nothing - i'm dry as dirt!

Welcome - lots of good stuff here!

POUTINE!! - my fellow Canucks on this site knows what Poutine is cheese curbs from our local cheese factory - sliders with sautéed mushrooms, onions, melted brie cheese and pancetta on a brioche bun

thats MacGyer thinking

i smoked pork belly - half way through i pulled it - cut into 1 inch slices fried it up sauted greens and rice

minestrone soup and toasted western sandwhich

went back to my roots - traditional Neapolitian pasta and potatoes - in a cream cause, buffalo mozzarella, pecorino cheese - sauted carrots, celery with rosemary with a prosciutto and melon salad, crushed basil, olive oil, lemon juice and a drizzle of balsamic vinegar dressing sheet pan...

i'm a huge cab franc fan - i get some of my grapes from niagara on the lake in Ontario - always cab franc - - never disappointed with the quality of grapes - nice cool climate that cab franc likes - Ontario cab franc is truly a great wine - if and i say if made up to par - like...

made a steak(rib eye) sandwich with cheese sautéed mushrooms, onions and garlic on a fresh Portuguese bun with mac salad on the side i like spicy food - always grow hot peppers, chiles , jalapeño, hot banana, and habanero don't know what happened with the habanero this year but they are out of...

rigatoni with a bolognese sauce half beef and half ground pork, smoked ribs for 4.5 hours, sauted swish chard and new zealand spinach from garden with garlic and cayenne peppers with thyme and oregano, corn ribs with chipotle sauce and some naan bread and of course some of my 2019 zin...

looks good - washed it down with an IPA?

Falafel burgers with tahini sauce with a old school italian salad - 2 day old bread -cucumbers, cherry tomatoes and red peppers from my garden, olives bocconcini cheese, olive oil dressing with fresh thyme, basil and oregano(also from my garden)

great bark - very nice! i like the St Louis cut - cause of the fat and marbling my wife prefers the baby backs but i say - its all about the fat - fat=flavor

thats on my bucket list to go to Aaron Franklins BBQ - get in line at 4 am - join the block party i follow his smoking style - 2 others i follow are How to BBQ right (Maclcom Reed) and Slap yo Daddy BBQ(Harry Soo) and when i want to get into the science of smoking - Mad Scientist BBQ(Jeremy...

thats too bad about ur Alicante - ive always had good success a single varietal - its a big tannic wine if don't like it too much blend it with your zin get a couple of lugs of Muscat -blend all 3 - i'm sure u will like the outcome being out West ur grapes are in already? here in Ontario...

stuffed lobster mussels and vodka based pasta

its not fast food -its food made Quickly!

made some linguini - with clams - white wine sauce, anchovy, olive oil and garlic friend of mine came back from Pangnirtung(Baffin Island) and gave me an arctic Char smoked it - was out of this world washed it all down with some my Pinot Grigio -2022

great pick - good times were had i'm sure

2 days ago we just lost a Canadian icon this song is special cause the wreck was about 40 miles from my cabin