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We had to say goodbye to our boy Winchester last Thursday, he was 9. He was diagnosed with a high grade aggressive MAST cell cancer back in June. He was doing okay and then suddenly overnight he wasn’t. It was a hard decision, but the right one. He passed peacefully with dignity.

We’re having issues with things freezing in the fridge(KitchenAid) as well and the ice dispenser doesn’t work. I’ve repaired the overhead microwave(GE) once and have replaced a burner and an element in the electric oven(Maytag). The only thing that hasn’t given us any trouble is the...

I love drinking the juice too, it’s so good! I love full sours, thanks for educating me on how easy they are to make.

In honor of National Pickle Day today. I started these a week ago Sunday using @Brett-EDH recipe. Moved them into the fridge yesterday. Tried one today, it’s a good batch! https://www.nationaldaycalendar.com/national-day/national-pickle-day-november-14

The last 3 years I’ve done the bird on the rotisserie, I do a Cajun dry brine. https://www.dadcooksdinner.com/rotisserie-turkey-with-cajun-dry-brine/

It smelled waaay better than it tasted…

We’re in a small neighborhood (20 houses) with only about 15 kids. Our house is the last one on a dead end street, we have a fire out in the street and our immediate neighbors come and hangout. This year I made a big pot of chili for everyone, smoked a couple chucks for the meat.

That’s funny, but they should at least use turkey dogs!

Same here. After some nice roast beef sandwiches, it gets used in French dip sandwiches with au jus or Philly cheesesteaks. It great for a quick beef stroganoff too.

I wouldn’t want to be behind this guy!

Lucky you! One of our favorites. We usually do a version with broccoli or asparagus and sun dried tomatoes

They certainly look good! I’ve only ever done ones from WFF, they’re always amazing. Done on WSM.

We celebrate that day probably way more than we should in this house. Last night was chicken parmigiana over pasta, tonight is cabbage noodles and kielbasa. (Haluski) https://plowingthroughlife.com/kielbasa-and-noodles-with-cabbage/

Excellent! I just took one out of the freezer last night. It’ll be cooked the same as yours.

It sure is! I’d be all over that if I wasn’t on the opposite side of the country.

I can handle a decent amount of heat, Scotch Bonnets or Habaneros are plenty for me though. Plus I really like their flavors!

Nice cook! I can’t remember the last time I’ve bought sliced roast beef from the deli. I do mine on the rotisserie, that hot metal rod through the meat really speeds things up. Usually only takes about an hour, we like it pretty rare. Next day it’s sliced thin as possible for sandwiches. We use...

We don’t have a lot of kitchen storage space, no fancy pantry etc. Just two cabinets for spices, oils & vinegars etc. We try to alphabetize the spices that aren’t used everyday.

He’s making a sissy!