Good pulled pork has to be one of the most satisfying meat dishes in the world. I often find myself dreaming of those beautiful strands of juicy, smokey pork mixed with bits of spicy “bark.” Beautiful moutainscapes of steaming pulled pork topped with coleslaw snow-caps. A place where North-Carolina style red sauce flows like a river…. mmmmm. After living in North Carolina for a while I really fell in love with pulled pork. Some of my fondest food memories were had in small BBQ shacks around Gastonia and Charlotte. I recommend that every teenager should move to NC for high-school because pulled-pork sandwiches go perfect with reckless-abandon. Ah, those were the days!

I may really love this delicacy but I don’t get to enjoy it very often. Those BBQ-shacks seem to be hiding from me on this side of the ocean. So left with no other choice I set out to make my own. First problem, what the heck do I ask for at the butcher? Cuts of meat are different in pretty much every land. I wanted a Butt (no, it doesn’t come from that end of the pig) but the butcher had no idea what that was. Thankfully Picnic was something that they know here. To my surprise they are typically about 6 kg. Pigs must be bigger here. I thought that was a bit big for my first try, especially since I don’t have a freezer to hold any leftovers. I ended up ordering a nicely trimmed and de-boned half picnic, weighing in at 2.2kg (4.85 lbs.)

For the first cook I decided to pretty much stick to some standard recipes out of Smoke and Spice. It was time to say hello to “the Renowned Mr. Brown.” I slightly altered the Southern Succor rub in the recipe by adding some onion powder and garlic powder.

• 1/4 cup black pepper (fresh ground)
• 1/4 cup mild paprika
• 1/4 cup brown sugar
• 2 tbsp salt
• 2 tsp mustard powder
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder

The pork was well rubbed with this mixture and placed in a ziplock bag. He hung out in the fridge overnight with the hops and yeast. The next day I started the fire (Minion method fire with a 3/4 full ring of briquettes) around 8am and took the meat out of the fridge. After another roll around in the rub I let the pig rest until the smoker was up to temp.

The swine went on the smoker at 9:10 am and in typical fashion it started to rain. Not wanting to get too wet, I decided to quickly take the burning smoker apart and move it under the awning at the back door. From there on out it was a pretty simple cook. One of the big questions with this kind of barbecue is, to mop or not? Seeing as I was using the water pan in the smoker with water (as opposed to dry, or with sand or terra-cotta pot coasters as some recommend) I did not need to use a mop to add moisture, but I did want to use it to help add flavor. So I only mopped the meat a few times starting a couple hours into the cook.

• 1 cup cider vinegar
• 1 tbsp black pepper (fresh ground)
• 1 tbsp salt
• 1 tbsp worcestershire sauce
• 1/2 tbsp paprika
• 1/2 tbsp cayenne
• 2 tbsp remaining rub

Since this was a somewhat small hunk of meat by pulled pork standards, I took a rough guess that it would be on the smoker for about 7-8 hours until it reached the magic “pullable” tenderness. Seeing that dinner was planned for 7:30 pm this seemed like ample time. Unfortunately I suck at these types of estimations. As we approached dinner time I ramped up the smoker temperature from the 110-120C range (230-250F) up to the 140-150C range (280-300F) to try to finish the pork faster. After 10.5 hours of cooking I had to take the meat off the smoker.  Now I was aiming for an internal temp of around 87-93C (190-200F), but I had to pull the meat off at 84C (183F). The real test isn’t the internal temp but taking your temp probe or a skewer and seeing that it slides into the meat easily, like butter. Mine was almost right there, but I couldn’t wait another 45 minutes or so. Fortunately the pork did pull apart very nicely and easily.

To accompany the meat I whipped up some coleslaw, some cornbread, and a salad. The coleslaw was also a first for me. I was so used to buying it back in the US that I never bothered trying to make it before. I have to say that is was quite tasty! The cornbread was again baked on the OTP. This time I was able to improve the cooking technique and get a very nice browned top on the cornbread, however the new recipe I tried out was not so great. It was just too darn dense. Next time I will use the recipe I used the first time and just cut back on the sugar… and perhaps use a touch more cornmeal.

Of course I also had to make up some Carolina red sauce. I used the recipe straight from the Smoke & Spice cookbook. I have to say though that I remember most sauces in North Carolina being just a touch thicker and spicier, but that was a long time ago.

The final accent to the meal was a bottle of Hop Nest IPA. The hops were able to cut through the spice, vinegar and smoke and really worked out nicely.

Of course I didn’t take any good photos of the final product, so you’ll have to put up with a slightly blurry photo of some of the leftovers.

All in all I was highly impressed with my new found pork pulling skills (please don’t take that out of context). I think everyone really enjoyed it but the black pepper spice may have been too much for them. The cornbread wasn’t so much of a success. The meat was absolutely fantastic! Super moist, full of smokey flavor, wonderful rich spice notes and melt in your mouth tenderness. I will definitely be cooking up more of this. Once we get a freezer it will be stocked with pulled pork for those times when I have THE craving.

For more photos of the cook click on the photos or here

Ah yes! Two young hens from Sam’s or Costco for nine bucks, two oranges, one onion, olive oil, salt, pepper and John Henry’s Pecan Rub are all it takes. Fire up the trusty Weber kettle grill with coals in the side rails, add some hickory chips along the way, and you are in for a real tasty, yet inexpensive, treat!

It took just a few moments to clean out the birds, cube the oranges and cut the onions. I put the birds in a small throw-away roasting pan and stuffed a cubed orange into each one. In between the orange and the breast bone I stuffed in the onion pieces. Next I coated the birds in olive oil, then added salt, pepper and the Pecan Rub.

The birds went on the grill at 2:00 PM, and the top vents open about 1/4 of inch each.

Torore is a great South American bar, grill and steakhouse in the very centre of Manchester city. It opened in June 2009 in a basement location on Portland Street that was formerly home to El Macho and the restaurant’s eclectic Mexcian décor has been retained. The food, however, is distinctively Torore with the focus on good-quality prime cut steaks which are expertly cooked by specialist chefs. There’s also plenty of chicken and seafood dishes as well as salads and burgers accompanied by a great range of cocktails, shots, wines, beers and spirits. The French restaurant manager has a wealth of front-of-house experience so you can expect friendly and efficient service. Torore is open for dinner every night and lunch from Monday to Saturday.

103 Portland Street

Manchester City Centre

M1 6DF

Tel: 0161 236 6266

Tell them you saw them on “Modern Eatery”

Nyama Choma - crispy fatty meat roasted to a perfect combination and seasoned with sassy curry flavour.

In Swahili, it literally means “grilled meat”. Using curry powder to marinate the meat, its wobbly fats are further flavored with a sizzling taste.

Back in those days as a volunteer in Bomang’ombe,  Tanzania, I would spend Friday evenings with my local friends munching on Nyama Choma, coupled with ice cold Serengeti beer. They would bring us to the best in town, where the beef was roasted just before we arrived.

Nyama Choma is usually eaten with ugali, boiled cornmeal mush,  the primary staple of the entire Sub-Saharan African continent. Ugali is eaten with almost every other thing, especially soup, stew or sauce, or other dishes with sauce or gravy. As a side dish, ugali is served in a big bowl that everyone eats from.

Where to find it:

Nyama Choma is not available everywhere, and you need to know which ones are good. Always ask a local – they’ll always know the best. Remember to order in advance before you go.

As the trend toward gourmet, chef quality kitchens continues, people are purchasing not only high end large appliances like refrigerators and stoves, but small appliances too. Simple old fashioned coffee pots and toasters are giving way to espresso machines and panini grills. Do you need them? Probably not, but they can be lots of fun and can definitely up the quality of your morning cup of joe and your grilled cheese sandwiches.

regular old ground coffee. What could be better than the promise of a grilled hamburger on a smaller grill like the original George Foremans. A feature that is available on most newer grills is variable heat, which makes your grill much more versatile. Removable plates that are dishwasher safe also make your grill much easier to use and increase the likelihood that they will get you close to a European coffee experience. The coffee tends to be strong, more like espresso, but is very fresh since your serving stays sealed until opened by the coffeemaker.

In Europe these have been popular for a while, and they will get you close to a European coffee experience. The coffee tends to be strong, more like espresso, but is very fresh since your serving stays sealed until you make it, unlike that big tub of Folgers. They are more common now, but finding the pods can still be difficult sometimes, and you may not have as many varieties available to you as there are for regular old ground coffee. What could be better than the promise of a grilled hamburger on a smaller grill like the original George Foremans.

A feature that is available on most newer grills is variable heat, which makes your grill much easier to use and increase the likelihood that they will be used often. Some of the spectrum. If you are looking to add one to your kitchen stable, here are some factors you’ll want to look at. One is size, at both ends of the grills with removable plates also come with several sets of plates so your grill much easier to use and increase the likelihood that they will get you close to a European coffee experience.

The coffee tends to be strong, more like espresso, but is very fresh since your serving stays sealed until you make it, unlike that big tub of Folgers.

After being poorly (I feel a lot better more of the time now) I have had the urge to clean the house meticulously and start creating decorations and presents for Christmas. I am rather excited about Christmas this year; I am never really over-the-top excited about it, but this Christmas will be the first in our new house! I put the tree up last night… a lot of people have said that it is far too early, but my family is coming to celebrate Christmas a week early, so why cant I put the tree up a week early!? It is just inspiration standing in the corner now, I cant wait to start putting presents under it.

Yesterday Ryan came home with a new frying pan, which was on sale in Debenhams:

So this led me on to looking at all the kitchenware that Debenhams sell… There are quite a few things that I love, which I am sure you can get elsewhere too, just they are all bundled together in one shop! Here are my selections:

1. Dark grey Roast ‘n Rack by Maxim – I love making roast dinners so much, but I still dont really have the roasting trays for all the ingredients.

2. Cream plate with glass dome lid – I just love the aesthetic of having this in the kitchen with cakes under it!

3. Teal rectangular stoneware dish by Le Creuset – maybe for pasta bakes

4. Cream stove kettle by Prestige – I adore the lines and the shapes that make up these retro-style kettles. I even love the fact you have to put it on the stove, so amazing! There are some of the same/similar style that are electric, but its not really the same thing is it. We also need an upgrade from the £6 kettle I bought a few years ago from Woolworths haha!

5. Azure cast iron casserole dish By Le Creuset – for casseroles of course. Winter is drawing in and I am always a sucker for homemade comfort food. For some reason all the Le Creuset items I have picked here bar one are in blue; I actually like all and any of the colours in the range that they make.

6. Ken Hom 5 piece Wok set by Tao – because I dont have a wok, and I really feel like trying to make stir fry and chinese style chicken.

7. Teal cast iron 26cm square grillit by Le Creuset – because it would make amazing steaks, and you can pour out the juices from the pan afterwards… mmmmm!

8. Spring form cake pan by Kitchen Craft – because I have none!

9. Volcanic regular cast iron grill by Le Creuset – I believe you can either put this in the oven, or as a hot plate on the stove… I love that idea.

10. 5 piece stainless steel set by Prestige – because all of my pans are leaving black flakes in my pasta yuk! Not necessarily this set, but something similar that wont ruin my food.

11. Blue Icona 4 slice toaster by De Longhi – so yummy looking! And blue again… why!?? We need an upgrade from the £5 toaster from Woolworths I bought 3 years ago…

12. 14cm microwave saucepan – when I saw this I thought of Ryan. He always eats beans, and always cooks them in Tupperware pots without handles or spouts, and it looks like a very awkward process to try not to burn your fingers, so this could be ideal!

13. Assam teapot by Bodum – I am never any good at judging how long to leave teabags to steep in the water before pouring, and it either comes out too weak or too strong. So… if I can see what is going on inside the pot I will be ok! It also has a plunger to stop the process when it is right for you, and you can use teabags or leaves and it works!

14. Cream food mixer by KitchenAid – how gorgeous is this machine! We have one in the kitchen at the bar that I work at, I might see if they will sell it to me as it is not really in use.

.

I am also in the process of designing some quilted Christmas stockings for myself and Ryan, to hang on the wall (where the mantel should be if the house still had one), some knitted presents for my grandparents, maybe some other presents too, and some decorations for the house! I am thinking garlands, and wreaths, and paper chains of course.

Ryan is dying my hair for me tonight, so if I think I look semi-unpoorly afterwards I shall take a photo and paste it to the end of this blog.

[Edit - photo!!!]

Jenn xx

P.S I am now down to 4 hamsters… It seems to be a sad time in Hamsterville. I have not changed anything about their living conditions… maybe it is just that time of year Rest in peace crazy dude who bit me really hard…

Welcome to Anthony’s Woodfire Grill! This restaurant features specialties from its custom-built rotisserie, applewood-burning oven and an applewood grill. As a part of the Anthony’s family, Anthony’s Woodfire Grill serves signature fresh Northwest seafood selections such as margarita crab, as well as applewood roasted St. Louis style ribs and sirloin beef kabobs. Explore the culinary delights while enjoying a great waterfront view. When the weather allows it, you can also dine outside and relax in the fresh, clean air. Visit Anthony’s Woodfire Grill on Sundays to enjoy a rich brunch! It is located just off the I-5 corridor in the Everett Marina Village next to Anthony’s Home Port Everett. For more information, visit the Snohomish County Destination Guide.

Last week, everything was unplanned when my family and I had a glutton’s gastronomic adventure from breakfast at Starbucks Coffee and lunch at Filipino restaurant, KKK,  to ultimate dessert at  HAAGEN-DAZS and ending the day at YAKIMIX!  

My wife, Tina, our son, Gabby and I, all came with hungry tummies with my youngest brother, JC  for dinner to this buffet-and-grill-all-you-want-restaurant that we’ve been wanting to try for several weeks now.  Initially, we planned to try it months ago as we spotted Yakimix in their branch along Macapagal Avenue in Pasay City near those seaside-’dampa’ restos. But unexpectedly, after long hours of strolling in SM-Mall of Asia last week, finding difficulties in deciding where to chow down from so many choices, we’re just lucky to find Yakimix’s  posters at the entrances of the mall as one of its newest food places. 

We had to wait for few minutes when we came to Yakimix-SM-MOA before 5:30PM as it re-opens in the evening.  When we’re ushered in to our table, we saw this impressively spacious buffet place…

This was just one view taken from where we’re seated. Another section is available to accomodate, more or less 60 to 70 pax inside and few more tables are outside catering to those who prefer al fresco dining.  Believe it or not, before we get to taste our first choices from the spread, the place was packed in a heartbeat…

I know you’ll agree with me that whenever an oriental food place is full of chinky-eyed diners, then it verifies the taste of Japanese and Chinese foods it offers.   That was so apparent when we dined at Yakimix; the more we got excited to try all dishes at the buffet table.

I got this plate filled with raw seafoods and marinated meat for us to cook in our smokeless grill at our table…

Soon after the wait staff smeared oil on the grill and turned it on, our little ‘chef’, Gabby became too busy

Obviously, our son enjoyed cooking for us   Look at his ‘masterpiece’…

We’ve tried Shabu-shabu few times before and still enjoyed Yakimix for it’s purely grilling pleasure.  Everything was browned by Gabby to almost perfection

There were more seasoned cut meats and seafoods on the buffet spread; skewers which we failed to sampled; there’s always a next time.

It may not be the best Sukiyaki in town but it satisfied my craving for that sweet and salty Japanese soup. For me, UMU in DUSIT THANI, Makati City serves the best Sukiyaki.  My brother, JC had the other bowl of Hot and Sour soup which was also just OK.

I got few sushi and two slices of sashimi

On Tina’s ONLY plate :  ebi tempura, fried unbattered prawns, california maki, bacon-wrapped shrimps,  crab sticks, mushroom and veggies,  and according to her, the best among she tasted from Yakimix were those “seafood balls” .  I cannot agree because I failed to bite at them

On my plate : almost the same thing but I got to try the noodles.  There were more on the spread that we passed on simply because we’re so satiated already. And unlike what you might be thinking, we don’t have bottomless gastric pits, LOL.     There were just so many dishes, but so little time!

There were salad bar, fresh tropical fruits and yes, cakes and pastries too, mostly from Red Ribbon and Goldilocks.

On our table :

Yakimix offers Selecta Ice Cream included in the buffet! Gabby went several times to the dessert table for these ice cream sprinkles…

Although I found Yakimix’s dishes plain and ordinary,  it gets our nod because of its wide-array of choices, better traffic of diners and spacious ambiance.  Our drinks were refilled at an instant even without asking, but nothing special for the commonly tasting instant juices and iced tea.  Far from the other blog reviews of Yakimix-Macapagal branch,  service at SM-MOA was quick and friendly exceeding my expectations.  :)   Yakimix’s buffet costs half as hotel buffet prices and can surely give Dad’s Saisaki Kamayan Ultimate Buffet a stiff competition.

Another reason to give Yakimix a try :  where else can you find an eat-all-you-want-Selecta Ice Drops ? LOL

We’ll visit their branch in Tomas Morato, Quezon City whenever possible because it’s closer to our place.

Have you been to Yakimix?  How’s your experience ? 

————————————-

YAKIMIX /Unit 122-126 Ground Floor SM Mall of Asia, Pasay City /

Yakimix Weekend Buffet rate : PhP 580 per pax; bottomless drinks at PhP 55.

PS : Gabby ate for free (children below 4 feet get to dine free of charge)

Here’s the great Pig-Doctor cartoon!

Diamonds on the Grrrrrrill

The killer giant horn assures that even those lost in the woods would find safety. Even while parked, this workhorse could still bravely serve those in need.

Few days ago, while the family was watching TV programmes, YS, who was reading a local TV magazine saw an article about barbecue chicken wings and mentioned that it has been a long time since we had some. She asked me if i can make some at home. The idea sounds good to me and i said “ OK ”.

Haha, since i had promised her, i decided to deliver my promise as early as possible as she may start to pester me everyday about it. So, with the chicken wings bought, i marinated them with my ‘ basic instinct ’ ( i randomly add the condiments which i have on hand with a rough estimation, thinking they should blend well ). After marinating for a few hours, onto the grill they went, and within a few minutes the whole kitchen is filled with an aromatic flavour that makes my mouth watered. I couldn’t resist and grapped one to bite, hmmm… Yummy, Yummy!!

During dinner, YS asked me how many was she allowed to eat, and i said “ How many do you want? ” Half an hour later, when BG was having her dinner, she said that it was delicious and asked how many was she allowed to eat too!

Hahaha! So pleased with their reaction, i replied that both she and YS could have all of them if they could finish them. Never mind the rest who haven’t eaten it yet, for those who didn’t know about it, they wouldn’t feel the lost. YS immediately agreed; as long as they destroy the evidence ( chicken wings ), no one would be the wiser. This made them very happy and they immediately got down to it.

Seeing their happy faces, i promised them i would make it again soon. And they asked, “ When? ”

“ …… …… ”  I should have kept my mouth shut.

Grilled Chicken Wings

Ingredients:

15                        chicken wings mid-joint

3 tbsp                oyster sauce

2 tsp                   garlic oil

3 tbsp                 brown sugar

1 tsp                    5 spice powder

1 tsp                    ground coriander

1 tbsp                  hua tiao wine

Method:

1.    Mix all ingredients together in large bowl. Cover and let marinate in fridge for 4 hrs or more.

2.    Drain excess marinate and place chicken wings onto grill pan and grill in preheated oven

        at  250°C for 18 minutes, turning chicken over at mid time.

3.     Remove from grill pan and serve with sprinkle of lime juice.

.

After one unfortunate (and quite stupid) accident I had to replace the front bumper and grill… well… of course I opted for the Avantgarde front grill. The new grill radically changed (improved if you ask me) the way this car looks. No more “Mr. Niceguy” it’s time to get some street rep.

Otherwise the car feels just right, it still puts a smile on my face when I drive it like I’m sitting on a wasp while it can be a perfect cruiser when traveling with my family. It’s like a women with good looks who cooks and cleans

C320... Bad boy looks

C320 CDI HDR

Avantgarde grill

C320 CDI 4-matic

Burger & Grill, Depok memang pantas menjadi  salah satu Top Place versi Koprol, Kalau dilihat keunggulan dari sisi lokasi yang mudah dijangkau di kawasan Margonda, ruang  yang cukup luas  dibagi untuk smoking and non smoking area (disediakan Ac yang lumayan buat ngadem), bagi yang ingin buat acara khusus ada beberapa event package yang ditawarkan, free Wifi (berikut tempat buat steker  charge batere notebook), musik dengan lagu-lagu yang sedang trend, televisi, juga ada layar besar yang biasa dipakai untuk acara nobar pertandingan sepak bola dan yang menarik adalah bebas nongkrong disana sepuasnya selama masih jam buka tentunya , ini alamat lengkapnya :

Burger&Grill
Jl.Margonda Raya No.7, Depok
Telpon: 021-7875507

Beberapa menu yang sempat saya abadikan dalam kamera saku :

!!!

Untuk Harga makanan cukup bersaing, misalkan:

*Harga bisa berubah sewaktu-waktu, data itu diambil 08/5/2009*

Bagi yang ingin tahu tempat mana saja yang jadi favorit di wilayah kamu, atau pengen ikutan vote tempat nongkrong, atau mau daftarin tempat nongkrongnya… Langsung aja gabung ke Koprol tapi kalau yang belum tahu apa itu koprol bisa baca-baca di sini

I have always wanted to make my own grill with an empty beer keg. I was given a keg about two months ago, and have been wanting to cut this thing open and get some fire burning. I tried using a grinding blade with my air compresser, but got about a 3 inch cut in 45minutes. Not so good. I made some calls, and a friend finally got his hands on a plasma cutter. We drove around for some tips and then got our “cut on.” It is amazing how fast this thing can cut through the metal. After an hour or so, we got the top off, some cuts in the sides for the bars that are in place to hold up the bottom grill which will hold the coals. We then made a couple of holes for some air to come in underneath and keep the fire burning hot. Check out the pictures of the cutting, and the finished grill. I do not have the top grill for the steaks yet, but will be burning the grill tomorrow, to get all the rust, old beer and all the other junk in the metal out, before the meat gets fired up.
More pics and videos to come of cooking and eating!

Christmas is near. Have you written your letter to Santa yet? I’ll be writing mine soon, but first I have to figure out what I will ask for. The list of possible choices is too long.

For the fiery side of life:

• Pro Q Cold Smoke Generator
• 4 griller’s joy (german site or find the US site here)
• a good cast iron skillet
• DigiQ II automatic temp controller for my WSM
• permission to cook all meals outside

• 27 liter electric canning kettle (To use as an HLT or as boil kettle for smaller batches)
• 20 liter french oak barrel or 32 liter chestnut barrel (found a good deal on them)
• 50 liter brew pot (sometimes you just need to brew a bigger batch)
• march pump
• a bottle of 1980 De Dolle’s Speciaal Brouwsel
• a job at a small brewery

hmmm, perhaps that last one sounds the best. Now I just need to write Santa a very convincing letter.

So what are you thinking about asking the big guy for? Anything beer, brewing, fire, or cooking related? Come on, let’s hear from you. I know there aren’t a whole lot of readers of this fine blog, but I’ll be sad if only my wife responds (he says, setting himself up for failure).

Le Creuset Cast Iron Rectangular Grill, Graded Blue Review

Feature

Overview
Le Creuset Rectangular Grill comes with integral lifting handles. A contemporary range of coloured grills with stylish, integral handles for easy and safe lifting. Excellent for lower fat cooking, the ribbed base gives characteristic char-lines and flavour. Le Creuset is consistently used by the World’’s leading chefs all of whom appreciate its superb performance and good looks. Each piece is hand crafted to perfection. Suitable for all heat sources. Rectangular Grill Size:- 32.5 x 22cm / 12.75 x 9″ Square Grill Size:- 24cm /9.5″ Please Choose Sqaure or Rectangular from the list below -
Specifications

Nov 21, 2009 13:15:10

• 2 Tablespoons Black pepper
• 2 teaspoons Celery seed
• 3 Tablespoons Kosher Salt
• 1/4 cup Brown Sugar
• 1/4 cup sweet paprika
• 2teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper

Nach einer strengen Woche!!!

VORHER

NACHHER

Wohlgenährt ins Wochenende, yummy! Än Guätä!

Kan ni tro, det regnar här i dag också. Börjar bli en vana att dra på sig regnstället när man ska ut. Glad ändå att jag inte bor i södra delarna av vårt avlånga land, för där utlovas ett nytt blåsväder idag. Inte lika blåsigt som senast, men blåsigt! Är det något jag inte gillar så är det att vara i blåsväder!

Själv ska jag strax ge mig ut på de djurrika vägarna häromkring för veckans sista jobbardag. Skönt med lite vila ska det bli, eller vila kanske inte är rätt ord. Man har ju en hel del att hinna i kapp som man inte hunnit under veckan! Rådjur är det ju gott om på vägen där jag åker, ser nästan sådana varje dag. Läste nyss om rådjuret med nio liv. Först blev det påkört av en bil och fastnade i grillen. Föraren körde till en polisstation för att få hjälp eftersom rådjuret fortfarande levde. När man fick loss rådjuret skulle polisen skjuta det, men blev själva beskjutna så rådjuret hann ge sig iväg. Detta inträffade i Delaware USA. Ganska otrolig historia måste jag säga!

Ibland blir man så arg när man läser nyheterna. En gravid kvinna i 20 års åldern har blivit våldtagen i sitt hem av någon som ringde på dörren. Hennes graviditet är långt framskriden. Vem fan gör något sånt? Just precis när jag läser har jag en massa tankar om vad den personen borde få för straff, och det är inga trevliga tankar – lämpar sig inte i skrift kan jag säga!

Men nu ska jag ge mig ut på vägarna genom skogarna! Förhoppningsvis hyfsat djurfritt i dag också!

From sumptuous crab cakes on the waterfront to a great pizza; from authentic Southern cuisine to show stopping Japanese tableside performances, St. Mary’s serves up a smorgasbord of great dining experiences. The restaurants and cafes of St. Mary’s dazzle diners with the warmest hospitality and the freshest seafood including our world-famous Rock Shrimp. When in town, visit Trolley’s Seafood Grill for casual waterfront dining! Try the best seafood in town and enjoy a fun time while visiting St. Mary’s, Georgia! For more information, visit the Georgia Coast Destination Guide.

  Resultatet av arbeide rundt den nye avlastningsveien gjennom Ila bydel i Trondheim vises tydelig. Flere “grønne lunger” er dukket opp. Den siste er i Skansenområdet. Her er det satt opp mange bord og benker, bålplasser og grillsted. Her har vi fyrt opp en av grillene.  Grillen blir fylt med “sjokoladebaner” og så, – vente i ca 15 minutter……Da er det bare å spise!  Det smaker herlig! Du kan også lage denne desserten hjemme i stekovnen. Da kan du i tillegg legge på et par kuler is…..herrrrlig!! Oppskrifta? Enkel, – en banan, ikke for moden, sjokolade, nøtter og peanøtter. Det hele pakkes inn i aluminiumsfolie og grilles i ca 15 min. (må bli litt myke) I stekovn: Grilles i 15 min, eller med over/undervarme 220 grader i 15 min! Prøv det til helga!!

Jäger und ihre Feuerstellen.

Sie lieben es.

Wir Frauen nur Sammler ?

Jaaaa, das denkt auch nur Ihr.

Was gibt es Schöneres als Grillen für Männer im Sommer?

Grillen für kleine Lizchen im winterlichen Schnee. Oder Picknick. Oder beides.

Im Sommer kann jeder.

Jetzt fehlt nur noch der Schnee. Dann wieder Picknick und Grillen im Schnee.Picknicks im Winter gab es bei uns schon auf der Walhalla und den Stufen mit Schau-Ins-Land, auf dem Monopteros, oberhalb des Starnberger Sees (Ostseite natürlich) , Ammersee und an diversen Platzerln rund um und oberhalb vom Staffelsee, ausserdem nah beim Ettaler Mandl und anderem mehr. Mehr ? Vorschläge werden noch entgegengenommen. Männer mitgenommen. Manche.

Also – Petrus rubbel mal am Thermometer ! Wird eh längst Zeit, sonst schmeckt ja nicht mal der Glühwein zum Christkindlmarkt.