OK...So it has been quite a while since I posted to this blog. There is something about being behind that makes it difficult for the procrastinator in me. I think about all the posts that are necessary to catch up, and it seems overwhelming. However, I want to get back on track. So...just one post... all the most recent info and pictures. Then, I can get back to regular posts...hopefully.
This is not really a food thing. Earlier this summer I went to Tucson for business. I visited the airplane junkyard, and Saguaro National Park, and I took some decent pictures. It is a beautiful landscape.
Earlier this spring, Stephanie and I made a trip up to Cleveland. We started with a visit to the Chef's Garden, an incredible farm that supplies top restaurants all over the country. It was an incredible visit with great people. The next day we continued on to Cleveland and visited the West Side Market. A great variety of produce, meats, cheeses and ethnic items. I wish we had something like this in Dayton. I would shop here every day. We also ate at Lola, a restaurant by Michael Symon. What a great meal! Asparagus with pork belly , prosciutto and poached egg was probably the dish of the summer. I'm looking forward to going back.
Earlier this year we went to the Outer Banks in North Carolina with the Garners, some good friends of ours. We had some great food, swam, basked in the sun, and I got up real early for some incredible sunrises. One day we 4x4'd out to a beach north of Corolla, and parked right on the edge of the surf. The kids learned to boogie board, and although the water was freezing, it was exactly what I'd imagined this coast would be like.
So far this summer we have participated in two BBQ competitions. One in Kettering, OH, and one in Madison, IN. The Kettering competition was a new one this year, and we did pretty well. 1st in chicken! that was great. The Madison competition was much more challenging. 64 teams. Many nationally ranked and a few that have made it onto shows on Food Network. We placed dead middle. 32 out of 64. 16th in ribs isn't a bad finish. Overall, both these competitions reinforced my love of the craft. I'm hooked.