[RiversideLen]

Mike, I've grown 4th of July tomato and it was always my first one to be ready. They would usually start to come in around this time for me. It was always a good producer.

This year I decided to go with slicing tomatoes and didn't do any 4th of July size (another good one in that size is Mountain Magic although it comes in a little later). This year I got a late start due to the cold wet weather. I don't have anything to pick yet (except for herbs) but things are looking good so far.

There is my Early Girl Bush hybrid, they claim it gets 18 inches high but mine is a lot higher. You can also see my overcrowded herb garden. I need to thin it out a little.

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[RiversideLen]

Got this one.

[RiversideLen]

I made spaghetti sauce this afternoon using beef cut for stew. I'm going to have spaghetti and a nice cool, crisp big salad. The salad has leaf lettuce, 2 grated carrots, cucumber (seeded) and tomato. Still have to settle for store bought tomatoes, my plants are doing well but they're not ready yet.

[RiversideLen]

I'm glad it worked for you, Chocomouse. I believe it's the semolina gives the dough a different feel.

[RiversideLen]

Chocomouse, I usually end up adding in some water near the end of the kneading, maybe 1/2 an ounce to an ounce, depending, but i always go on how it feels. The dough should be soft and compliant and almost tacky.

[RiversideLen]

i'm a creature of habit, I made rye/semolina/wheat buns again.

[RiversideLen]

Yesterday I put country style ribs on the BBQ grill. I'll have enough for the next 2 or 3 days.

[RiversideLen]

That's a nice looking loaf, Chocomouse, how long did you bake it?

[RiversideLen]

I made hot dogs and burgers on the BBQ yesterday and cole slaw. Sadly, I did not have my own buns and used store bought ones. Tonight's dinner was a left over dog and burger with the remaining slaw. I make my slaw with a lot of carrots and of course, cabbage. I shred it with my KA food processor which makes a very thin slice on the cabbage. I love it that way.

[RiversideLen]

That's my favorite way of cooking a whole chicken. I always worry about the cavity being properly cooked, spatchcocking eliminates that problem.

[RiversideLen]

I made my cake. Now, I never said that I was a cake decorator. It's funny though, how it looked in my head before I executed it. I think it needs a little help from Betsy Ross but it will have to do.

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[RiversideLen]

Just a burger and big salad today. Followed by a small banana split.

[RiversideLen]

Nailed it!

[RiversideLen]

That looks wonderful, Mike, but it ain't gonna happen here!

[RiversideLen]

It's hot and humid here too, I made burger buns late last week and when those are gone I'll be buying bread for a little while. But I do plan on making a cake for the 4th, I plan on frosting it to look like a flag. I have a picture in my head and a plan on how to do it but I'm not 100% sure I'm going to actually do it as sometimes my plans don't sync up with my actions.

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