What a difference in the weather between mid week and the weekend. Yesterday morning we woke to a chilly cloud covered sky and by mid morning I had to close up the house and turn the heater on for a bit to get the house back up to a bit more comfortable temp. It was sometime before noon when I got a fire going in the grill for the day.
With the fire going I set about chopping wood into kindling and filling the planting tote bucket. The thing is a 30 gal tote so holds a fair amount of wood.
I got all 12 of the pepper plants in the ground now and that makes a total of 20 in the row. With the cost of bell peppers in the store I hope to get a decent harvest from them all so we can freeze dry them.
In the afternoon I added some more bricks to the grill and stacked the holed bricks in the front. The point of it is I am trying to make a place for me to set a baffle of some kind to sort of bock in the cooking area. Ive been searching for the correct thing to use as the baffle but have yet to find the right piece. I have the bucket of wood set next to the grill for easy access to the wood.
The top surface of the grill gets good and hot and it made me wonder if I could roast an onion in foil on it. I cut a yellow onion in half, removed the skin, salted, olive oiled, and a touch of rice vinegar then wrapped it and let it sit on the grill for a while. I had to go bring it inside before I went to bed and it had partly roasted. I think it will just need more time next time.
@stryeyz made seafood enchiladas for dinner, of which I ate far too much. She hasn't made them in years and when she had before they were always far too rich for my tastes. Likely because she used milk and cheese. This time she used almond milk and dairy free cheese and OMG did they come out amazing. Much more palatable for me and my body doesn't disagree with the dairy.
I woke to it raining this morning, not much just a couple hundredths, which looks to be moving off as I type. With the temps cooler this week I am going to be getting the freeze dryer going with the next batch which will be rhubarb. I am going to cook the rhubarb down to mush level then I will fill trays to run. It will be cool most of the week so I have the chance to get a couple to a few batches run before it gets warm again on the weekend. The freeze dryer doesn't run as well when the ambient air temps are above the 70s.
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