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Some completed pictures. Now I can get back to making more wine!

From Cajun-Creole Cooking by Terry Thompson. I just put it in a large dish and then serve over rice. Real Parmigiano-Reggiano cheese makes a difference. I found it is similar to a dish from a couple of Portuguese restaurants that I used to frequent, although their version used even more garlic...

Garlic shrimp with Parmesan. Another dish similar to a dish I enjoy from Europe. Very tasty.

Thanks for sharing. I had not seen these before.

Yes. 2 angled sections with 2x4 support - each section is 14” (just slightly larger than a 6 gallon carboy).

I’ll keep an eye on it. I should be good as the span is not large and OSB is considered the same as plywood for strength.

Another update photo and wider view.

Yes angled. When racking I normally place a block of wood under the carboy this way it is already at that angle, plus it allows you to reach the back row easily. The “carboy closet” is based on a design in the book “The Homebuilt Winery” by Steve Hughes.

Update. Carboy and barrel(someday) storage. Workbench and storage on left with doors closed. Still some painting to do. I plan to put up some shelves above the counter.

Christmas Ham. Lots of leftovers. Already make sandwiches and bean soup. Today my wife suggested pizza. One with ham and onion, the other with ham, onion and banana peppers. Paired with a WineExpert Forza - disappeared quickly

We moved earlier this year and I finally have some time to set up a new winemaking area in the new house. Here are some work on progress pictures. Sharing to possibly help others and for any suggestions as I go along. 1st - a sink area. There was a small room next to the basement bathroom...

I actually did that for the first time the other day. I made and old recipe I had for drunken fish. Sole marinaded in vodka and cooked in wine with diced ginger, garlic and carrots.

I used a pestle, but on a flat surface. Yes on the BlueStar. It was already in our house we bought this year, but I’m definitely liking it. I feel like I need to up my game to do it justice.

I used to travel frequently to Europe for work. I was missing some of my normal food over there so I made a pepper steak (steak au poivre) last weekend. Cooked in Brandy. 1st time I tried it at home and it turned out pretty good. I need to smash the peppercorns finer for the next time as it...

I’ve made 2 ice wine kits. (Riesling and Cabernet Franc). Mainly for gifts. I’ve avoided the dessert kits as I don’t like artificial flavors...such as artificial chocolate in drinks etc. @WinoDave the 3 you mentioned are all flavors I would like, do the flavors not taste artificial? I might...

Today is our anniversary. Original plan we were going to be in Jamaica, but due to Covid we pushed it out a year. So..surf and turf with some of her favorites. Lobster bisque soup, mashed potatoes, lobster tail, angus tenderloin sous vide. We also made macarons for the 1st time and they...

Very nice!

Sorry to hear about your loss.

I’m good with more sunset pictures. Northeast Ohio the other night from my back patio

Thanks and also to Ibglowin for the link. I remember seeing your project. We moved to a new house and a pizza oven has always been on my plan I’m not sure when it will get to the top of the list though.