"Spring is sprung, the grass is riz,
I wonders where the birdies is.
Some say the birds is on the wing,
but that's absurd.
I always thought the wing was on the bird."


Spring is the time that a young girl's fancy lightly turns to love, and blokes like me love to turn to light the fire.

Food should be fun, it's Spring, so let the barbecue begin!

I will, as soon as I chisel the ice off the Weber grill.

Just enjoying the first tropical storm of autumn (fall), doesn't feel like spring at all. Looks like we're escaping the worst of the predicted weather here (120kmph winds and 100mm of rain).

Autumn has sprung but we are still getting 32c days 90F not looking forward to winter lol.

Hoppy.

Surely spring can be in the mind, even if it's not in the air. A delightful reason to look forward, happy days ahead, pretty colours, good food, good friends.

I was amazed to learn only last week that almost every state of America has its own recipe for BBQ sauce, and there's even songs about it! That in itself is cause to celebrate, to contemplate just what's next on the plate, and how best to enjoy good company.

Let spring begin.

Yeah, AB, now Bob G. is going to tell you that BBQ sauce was invented in Vegas, but those of us from Texas know better. WE invented BBQ sauce and still have the BEST..  :-*

Melissa wrote on Mar 14^th, 2014 at 8:19pm:

I will, as soon as I chisel the ice off the Weber grill.

My wife and I grilled steaks on the Weber grill in January/February when we lived in Alaska. Have to put the lid on the grill or the steaks won't cook.

FrankF wrote on Mar 15^th, 2014 at 12:33pm:

Melissa wrote on Mar 14th, 2014 at 8:19pm: I will, as soon as I chisel the ice off the Weber grill. My wife and I grilled steaks on the Weber grill in January/February when we lived in Alaska. Have to put the lid on the grill or the steaks won't cook.

Reminds me of a BBQ I attended in New England many moons ago when the owner had to first dig the BBQ out from the snow, but that didn't stopping him doing some great steaks. For some strange reason everyone else spent most of the time indoors.

Barbara, you're right. BBQ sauce was not invented in Vegas. But...
the katsup, or catsup, mustard, onions, peppers and tomato sauce/paste/juice, tabasco were invented in Vegas.  ::)

P.S.  and the salt used in Texas BBQ is grown in the Vegas Valley.

BobG wrote on Mar 16^th, 2014 at 5:49pm:

Barbara, you're right. BBQ sauce was not invented in Vegas. But... the katsup, or catsup, mustard, onions, peppers and tomato sauce/paste/juice, tabasco were invented in Vegas.  ::) P.S.  and the salt used in Texas BBQ is grown in the Vegas Valley.

LOL

BobG wrote on Mar 16^th, 2014 at 5:49pm:

P.S.  and the salt used in Texas BBQ is grown in the Vegas Valley.

Salt is GROWN? Where have I been, living under a rock??

Spring?

I've woken up every day for the past month to 3 inches of sow on my truck. Alberta weather is just..... unreal

WHERE IS THIS SPRING YOU SPEAK OF?!

Climate change is the answer. It's Autumn here down under
and were still sitting on 76F during the day. I'm not
complaining  [smiley=cool.gif] lol

Hoppy.

Schmidt16 wrote on Apr 1^st, 2014 at 8:49pm:

WHERE IS THIS SPRING YOU SPEAK OF?!

It's in my head, Schmitty, forcing out other things that are unwelcome and giving me a reason to smile.

Got a nice recipe for me? I'd love to know how to BBQ fish to perfection. A special sauce, perhaps, or just a picture of some spring flowers.

Such lovely thoughts can be better than medicine.

Well, the weather in East Texas has just been nice. Got all the windows open and the sun's been shinning for a week..... then the sun goes away and we're getting April Showers (to grow the Purdy little flowers).

Guess it's time to have a "changing of the closets" again and get out the sandles.. And am I ready? You betcha.. Remind me not to complain when it gets hotter than hades around July and August..  :)           :-*

That's a pretty special talent Aussie Brian, keeping the unwelcome thoughts at bay just with positive thought. Does it require beer ?

shortstraw wrote on Apr 3^rd, 2014 at 10:52pm:

Does it require beer ?

Work is the curse of the drinking man!

And for those who wish a little help with spring - START PRINTPAGEMultimedia File Viewing and Clickable Links are available for Registered Members only!!  You need to or END PRINTPAGE - and click on the black screen.

The State of Denial is a wonderful place to live.

I think most of southern England is hoping for a dry spring, time to dry out a bit before our wet summer gets started!!!

I'll drink to that Shedz. Well, I would if I thought it wouldn't bring on a cluster.

I don't have much growing in my garden at the moment, but I do have a new swimming pool
[smiley=vrolijk_1.gif]

Hi Maz,
I'm in the same boat, I planted all my winter vegetables.
Now we are in the middle of Autumn and it's 92F outside and their already cooked  [smiley=wtf.gif] [smiley=furious.gif]

Hoppy.

Hi Hoppy
Want to swap?
Maz

Hoppy wrote on Apr 10^th, 2014 at 3:38am:

I planted all my winter vegetables. Now we are in the middle of Autumn and it's 92F outside and their already cooked

Does that mean they are now ready to eat?

Hi Maz & Mike,

Hoppy, [smiley=lolk.gif]

If it will make me journey to another hemisphere in my mind, I'll have whatever Brian is having to drink! :D

Cheers Dauber, and welcome. We all have our own ways of coping.


"I think that I shall never see
A poem lovely as a tree.

A tree whose hungry mouth is prest
Against the sweet earth's flowing breast;

A tree that looks at God all day,
And lifts her leafy arms to pray;

A tree that may in summer wear
A nest of robins in her hair;

Upon whose bosom snow has lain;
Who intimately lives with rain.

Poems are made by fools like me,
But only God can make a tree.

(Joyce Kilmer)

Cheers to you as well Brian. Please forgive me but you didn't answer my question. Was it cryptically nestled within the poem about lovely tree? Pass it to the left...

Bump!

Sorry, Dauber, I missed your question but it's springtime again for me so I'm moving back towards the crisp, bright beers just as I'm sure my many friends in the northern hellisphere are seeking the darker, maltier varieties to keep the home fires burning.

I also take very seriously my responsibility to drink the health of every CHead who'd join me in a toast if they could.

While I'm planning my Spring to revolve around tropical fruit, salads and freshly caught seafood I notice Halloween is coming up for others. Anyone want my private recipe for making punkin soup?

Cheers and beers,

Brian down under.

AussieBrian wrote on Sep 18^th, 2014 at 1:26am:

Anyone want my private recipe for making punkin soup?

[smiley=sayyes.gif] Yes please!

Open a can of beer.

In a large saucepan, lightly saute heaps of sliced onions in a little butter. Add a bucket of peeled punkin, cover with water plus a bit more, a goodly splosh of chicken stock, and boil for 20 minutes.

While this is happening, drink beer and fry up some good bacon, set aside.

The contents of the saucepan then need to be pureed through a sieve (of course, rich people have food processors) then add the chopped bacon with a bit of salt and pepper to taste.

It can now be reheated and served immediately but it's best left to cool for an hour or a day and then re-cooked.

Fresh parsley, a dob of cream and a cold can of beer.

...not enough beer....

Thanks Brian, its the time of year to start planning a fruit and vegetable garden where you live . What do australians  commonly grows? I just picked my last watermelon and tomatoes yesterday. I miss summer already.

AussieBrian wrote on Sep 19^th, 2014 at 6:54pm:

Open a can of beer. In a large saucepan, lightly saute heaps of sliced onions in a little butter. Add a bucket of peeled punkin, cover with water plus a bit more, a goodly splosh of chicken stock, and boil for 20 minutes. While this is happening, drink beer and fry up some good bacon, set aside. The contents of the saucepan then need to be pureed through a sieve (of course, rich people have food processors) then add the chopped bacon with a bit of salt and pepper to taste. It can now be reheated and served immediately but it's best left to cool for an hour or a day and then re-cooked. Fresh parsley, a dob of cream and a cold can of beer.

How interesting. Thanks, Brian! :D