That does look tasty.

Had a ham bone with lots of meat on it so had ham and beans for lunch with a homemade bread stick.

I've started to soak my beans for red beans and rice tomorrow night. Ham hocks are thawing, and Andouille is sliced. Pictures to follow.

May be the best I've ever made.

Oooh, that looks so good.
Dang, now that's something else I gotta make. 

That went so well today I'm going to try White Chicken Chili Game plan is to sous vide chicken breast at 145° for 2.5-3 hours, refrigerate, rewarm on smoker back to 145° then proceed to shred and make the chili. Since I'm using canned beans, I'll boil a couple of small ham hocks in chicken broth in advance and use the liquid and meat in the chili.

Change of plans, I did not look at our calendar, wife made other plans for last night and I forgot. Chili today, maybe.

I some how missed this on the 1st go. The reason I like gumbo more is that it always seems to have more broth.  I really like the looks of this, maybe I will start making Jambalaya without rice and serving it over the rice!

My hand at jambalaya.

My wife is on a low carb diet so I added diced peppers instead of rice. She really liked it.  Seafood boil coming up for Good Friday!

Hugh, Those beans are looking good. I sure am glad Camellia ships their products.   

Hugh, Those beans are looking good. I sure am glad Camellia ships their products.   

I actually bought them from Amazon.

I made gazpacho again today, this time for a pot luck on top of a mountain. I needed something that I could carry that would survive the drive and the hike to the top.

This got me thinking that I should add a link to my gazpacho thread here.

The big difference with my gazpacho today is that most of the tomatoes were heirlooms from our garden. I added two vine ripened tomatoes from the store since I was a bit short.

My previous gazpacho had kind of a metallic flavor from the store-bought tomatoes. I got a much better tomato flavor using home grown.

I also blended it more since this was going to be served to folks that may not know gazpacho. I went for a smoother version. I also wanted people to be able to drink it from a cup, as is done in Spain, where gazpacho originates from.

I'll add a picture from my previous post. Hopefully, I will get some pictures from the mountain.

If you have not tried gazpacho, it is an excellent cold summer dish, especially when served in a bath of crushed ice.

The link it to a post where I go through how to make it step by step.

https://pelletfan.com/index.php?topic=7300.0

This is my previous gazpacho.

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Here are the tomatoes I used with my gazpacho today and the end result.

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Sitting in an ice path after 15 minutes in boiling water. I have peeled the homegrown tomatoes. The store bought tomatoes have not yet been peeled.

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I made this less chunky than before. I am tempted to blend it even more next time.

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