mgaretz

The heat here continues, so cold dinner of tuna salad with carrots, celery, cucumber, red bell pepper and avocado.

Broccoli beef with rice. Sauce based loosely on Kenji's from the Wok Book.

Chipolatas are typically thinner sausages. The Cumberland recipe has a lot of black pepper in the profile, not sure what else.

Grilled bangers (pork and herb blend) with reduced stewed tomatoes. The pork and herb bangers were the best of the three types I ordered (regular, pork and herb and "Cumberland" chipolatas). Bangers with stewed tomatoes and/or baked beans is the way I was taught to eat them by my first wife and her family who were British.

About the 7th consecutive day of 100 degree plus temperatures here, so a cold dinner was called for. Shrimp with carrots, cucumbers, red bell pepper, avocado and a lesson in how not to plate:

Asian chicken salad. Started with a chopped Asian salad kit to which I added grilled chicken, snap peas, peanuts, cherry-flavored craisins and dry ramen noodles (the cheap package type).

Blasphemy ribs for the 4th - two ways - normal and char siu style. Served with fresh-picked local green beans.

Ours is still going strong. Great oven, only a so-so air fryer.

Do they allow visits? Didn't see anything about that on their site.

Tri-tip with artichokes.

Chipolatas (grilled) with baked beans. This was the "Cumberland Recipe" chipolatas, whatever that means. They were good but very peppery. The chipolatas I remember were milder and shorter.

Another burger with more corn from the farm behind us.

It looks interesting but I wonder if they will be coming out with different sized dicing units. The bigger, Paradice 16, offers multiple sizes including a 3mm cube size.

Simple burgers on the grill but with fresh picked Brentwood corn from the farm behind my house (the shot is from my fence). They have harvested already but a lot of corn is left on the stalks so they let us pick it.

Grilled pork chop with corn and butter.