I found some killer pork belly at CAM in the Bethel / Olentangy complex and made it into bacon, I didn't brine it long enough (impatient), but it's still decent bacon. I learned that brinng for 3 days and more is really necessary for a proper cure (prior to smoking). I smoked with Hickory embedded Kingsford to 148F internal.
Here is a sample cooking. Frankie now wants a ham and bacon sandwich for school.
At the end of the last school year, I added a four bread delivery to the silent auction. My last delivery of a "spent grain whole wheat boule" was so late, I tossed in an apple tart. The recipients were tickled.
I tossed a basic wheat/white straight dough in the oven for some pita to accompany hummous for a quick dinner meal.
I always seem to forget how nice a Turkish coffee is, sweetened and brewed with a couple cardomom pods. I got the ibrik last year while in the North End of Boston. This is an easy coffee to make, try Lavash's sometime for a great example of what it should taste like.
I tried out a super duper thin crust pizza. My usual 10" diameter pizza is made from a 200-225 g crust, in this case only 150 g. I had to increase the fat content to keep it tender while in my Firedome. Still might try playing with more dough preps, I really like California Pizza Kitchen's pies. Trish likes it, but I still like a little thicker crust.
Also, Firedome development is done. It's a reliable tool now I. The final snag was simply an apprentice-length period to learn how to cook with a live fire. The equipment design is nearly as simple as the first version and is solid.
I'm crazy about ribs lately; add briquettes, a water tray and don't peek for 5 hours, then sauce 'em and cook another 30 min and done. Less looking, more cooking. Pick the ribs carefully, we prefer a leaner back rib.
We inherited about 50 lbs of these not-good-enough-to-pick pears. They are destined for processing into spirits. The processing will be laborious and an experiment, but with great payoff. While preparing one for a sugar assay (ca. 15 Brix) ...
I shredded my index finger tip. Despite some intense pain, nearly passing out on the way to the ER shuttled by my worried and loving family, the surgeon said I got lucky. I should heal with as much function as I had before.