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I recently bought this one from a thrift store for $2.49. It too is over 800 pages. I hope this store gets more of these.

one other thing : isopropyl alcohol , on a paper towel , works nicely at cleaning the window , etc and does not leave a ' perfume ' like commercial branded cleaners. works better , and is cheaper.

Spicy soft-scrambled eggs with onion, garlic, chile serrano, pickled jalapeno, tomato paste, and feta cheese. Served with toasted rye bread. Egg and tomato tastes good but rarely looks appealing.

@JoNorvelleWalker I used the packet that came w the unit , I dont recall what they called it the smoke was sweet , so some sort of fruit wood. did have the aroma of cherry . that went into the several turkey breasts I made. very nice flavor , not harsh , sweet , pleasantly lingering. I two bags from https://cookinpellets.com/ one is https://cookinpellets.com/premium-wood-pellets/ the other 40 lbs is 100 % Hickory. that one might move down to the WHPS some day. I dont know what the shipping charges are for several of their 3 lbs bags. Home Depot sells some , as does walmart and Amazon. look for a fruitwood blend. go for 10 lbs bag , as its considerably cheaper.

Shared on FB by my daughter, the horticulture student...

William Sonoma has the Pizzaolo on sale now.

I succumbed to all the attachments, including the prep tray. Not sure what my next experiment will be. Someone on another forum asked me to try something big that would smoke for several hours. But as you say, not in this heat. What woods have you been using?

A recent post by @blue_dolphin reminded me of these dishes that I've not used in ages. I think I'll use 'em next week when I'll have a guest for dinner.

You'd have to eat a LOT of orange peel to get much K+

We enjoyed her as well. Apparently she was found in the shower with pills surrounding her.

Your yellow plate reminded me of some neat plates that I have squirriled away and that I might want to use when having dinner with a guest next week.

@Dejah, check SpiceTrekkers in Montréal. I have written to ask about their salt-free blends. Will let you know.

Thank you for all your helpful responses. I checked out Spiceology. All look interesting, except they all contained salt and orange peel (high in potassium) But I may order them for myself! I've made a file, so, looking forward to the challenge.

As I thought.

@Neely I'm 99.99% certain that isn't Guinness in your last picture. However, there is Guinness in your first.

@YvetteMTThere's no way I could spend the time or the effort to make some of the breakfasts I see here, as much as I enjoy seeing them and would, on occassion, enjoy eating them. If I want a "big plate" breakfast, I'll go out to eat, although I've not done that in a very long time. The bacon on your plate looked gorgeous. I suspect it's something you made. The folks I stayed with in Chinook had bacon that looked quite similar. 'Twas delicious, even after surviving my cooking.

Gratuitous cute bunny photos. As I've mentioned upthread, we try to ensure that all of our rabbits are comfortable with being petted and handled. Most come to like that (a few remain shy, which is fine), but if you want them to be comfortable with being picked up and held, you have to start early and really keep on it. As it happens, our granddaughter has been madly in love with a couple of the little ones in this litter, so these 7-week does are utterly spoiled (I think of them collectively as "the princesses"). Not only do most of them enjoy being held and cuddled, they'll resist being put back in the cage if they don't feel they've had enough loving yet. In fact, they'll throw tiny, adorable, foot-stamping tantrums over it. This gray one (not backward at putting herself forward, as they say) is our granddaughter's favorite, and has been dubbed Rose. She, and the butterscotch-colored one just visible at the rear (Buttercup), are the most princess-y of all.

That's definitely not Guinness, the foam is too airy and you can't shine light through it without a laser beam. I'd guess it's a dark bitter

I've mentioned from time to time that we cultivate specialty mushrooms from grow kits. We've had a few flushes in the past couple of weeks, so in the absence of much else going on in my garden at present I'll post a few pics of those. Here's a nice batch of blue oysters, which came to almost a pound: Oysters aren't one of those mushrooms that simply pop right up after a rain. Here's a time lapse of our elm oysters, taken over three days: ...and the end result (day five). That's just over a pound, for the non-metric among us. We also had a big flush of winecap mushrooms from our old spot under the apple tree, after a big rain. They didn't come up in the original bed itself, but from the soil under the apple tree. Winecaps grow on hardwood, so this is what we'd hoped/planned for when we situated the bed in that spot. Unfortunately we also had a very large flush of slugs pop up after the same rain, so I was only able to salvage a few. Winecaps, unlike oysters, *are* the kind of mushroom that goes from "small button" to "overblown and sporing" in the course of a day, but for mycophiles spore prints have a certain beauty of their own: They're primarily used as a tool in doubtful identifications (sometimes you can distinguish between two visually-similar mushrooms by comparing spore prints for color, spore shape/size, etc), but I have also seen some very artistic and beautiful spore prints. In those, the photographer chooses a surface (usually paper) with a texture and color that will complement the spores' color, and then lights it and adjusts the white balance to show the spore pattern to best effect.

I have no idea what that is, I had a few bean burritos from Taco Hell perhaps 30 years ago, but I learned my lesson (the white porcelain throne teaches you much!) quickly. If I were to guess, we create a similar experience at home - often taking a crunchy taco shell (guilty pleasure!) filling it with whatever taco night ingredients, then wrapping it in a home made tortilla - usually with a layer of crema / guac in between. Great textural contrast!

@JoNorvelleWalker Congratulations. the two add-ons I think are very helpful : the ( seni ) disposable aluminum drips pans ( line them w parchment paper ) and the non-stick mesh for the shelves. the little plastic slid on ' filter ' for ease of draining the water // spent pellets is nice. I got that as I needed a few bucks for free shipping. now that I have It Im glad I got it. currently my projects are the bacon wrapped boneless country ribs ( pork dark meat , mostly. Set II chilling after 48 H SV 130 F. Thursday in the GE-IDS , as its going to be much cooler then , they claim . the three units will all have ground garlic , ground onion ( powder ) then 1) ' M " ( Mexican ) = adding fresh ground cumin 2) ' F " ( French shy not ? ) = adding dried rosemary and dried thyme , crushed , not ground 3) ' S " ( Spanish ) = adding Spanish smoked paprika flakes . again not ground. from SpceTereckkers Im adding a decent amount of each seasoning , as I want more of that flavor to be evident. set III is in the SV'der , again 48 H 130 f Sat AM Ill go by MarketBasket early ( cooler ) and see if I can pic up a set or two. my plan , over the next 10 days or so , heat permitting , is 6 total sets why 6 ? generic , but god quality bacon , was on sale last week and I picked up enough for 6 sets of something or other and Fz them. P.S.: @JoNorvelleWalker : I coudn't possible run the GE-IDS in this sort of heat.

They are not only gorgeous to look at, but absolutely delicious, just the right balance of heat and flavor. The other issue one runs into when you let them get fully ripe is rot. And (not in Ken's case) bugs, of course.

And the first White Castle (over 100 years old), was in Wichita, Kansas, a mere 200 miles from El Reno, Oklahoma!

@rotuts Yes it does look a bit pale for Guinness but I’m pretty sure we had Guinness at that place. Maybe just the way the light is shining on the glass. At another place I had seafood chowder which was creamy and delicious. By creamy I mean It was made with actual cream. It was served with brown soda bread. I found some of this famous Irish bread to be better than others. Fresh smoked salmon with salad This was a glass of Lucozade for those who remember. Monks at the Pier Ballyvaughan, County Clare, Ireland

This sounds amazing. Especially with something like a brie and a blueberry or raspberry syrup. I'm going to have to make some...