Growing plants in the Rockies Greenhouse gardening at 8500ft

This bread is great for camping, or if you want a bread you can make on the bbq or in a firepit whilst bbq’ing.

The Oz ealry settlers baked this bread on a open fire, you bake this bread in a regular oven, bbq or fire. A good twist on this recipe is to wrap the dough around a stick and cook over an open fire.

• 2 cups self-rising flour
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 3 tablespoons butter
• 1 cup milk

Mix the flour, salt and sugar together in a bowl. Put in butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board. Shape into round loaf, brush with milk, and bake at 375 degrees F. for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.

If you are to bake this on a fire or in a propane bbq, we wrap the dough in non stick aluminum foil …if its non stick of course you will need to make it non stuck by using flour or a spray on non stick.

One great way to make this a sweet treat is to eat the fresh bread with butter, strawberry jelly (jam) and a dollop of whipped cream .

need to find some interesting indian recipes? look at this great blog I found today: http://simplyspicy.blogspot.com/

We have a Ronco chicken rotisserie oven thingy and its brilliant, even though the door is broken!

We saw on Good Morning America how to make beer can chicken without the stand so we thought we would give it a go, here is what we did…

• Preheat your bbq, we start the fire 1 hr before cooking and get it to around 300 F, we also make sure the pan is full of hot coals like really full, here is the weber bullet we cooked it in….. The rocks around the base are to slow the airflow into the weber, it also makes the fire slow and the beads last longer.
• Remove the nasty bits in the bag from inside the chook, then put salt and pepper in its insides, rub the outside with olive oil and we added some weber chicken seasoning to the outside.

• Drink 3 cans of beer, on your fourth (you need 3 cans I find to make sure its not bad beer) drink 1/3 of the 4th beer and insert up the chicekens ass! NOW NOTE some of the new beer cans have special plastic linings to keep the beer chilled, I wouldnt use one of these cans.
• With beer can still up its ass, carefully place the carcass onto the bbq grill, spread its legs to balance it on the grill, note the time and come back in 1-2 hrs when its thigh temp is 180 F. Of course keep the fire hot and steady at around 300F.

There is no need for basting the bird during cooking.

• Remove your beast with the can up its bum and let set for 10 minutes, remove the beer can from its bum then carve and serve

Your beast will be surprisingly moist, and wont taste of beer!

A recipe inspired by a dish of the same name from a famous Chinese restaurant in Sydney Australia… which we think may not exist anymore (Four Seas Restaurant in Redfern)

This will make 2 big servings or 3-4 smaller servings

Here is what you need:

• 3lb chicken thighs - boneless
• 4 egg yolks
• Corn starch
• Vegetable oil for deep frying
• 0.5 cup ketchup
• 0.5 cup red wine (Shiraz, table wine or merlot… whatever you like to drink, just not Cab. Sav.)
• 1 teaspoon Worcestershire sauce
• white rice (we prefer Jasmine)

1. Put the rice on to cook
2. Get the egg yolks separated and whisk a little with a fork ( whisk them in a soup or cereal bowl… beer is mandatory whilst cooking this dish too!)
3. Measure out the ketchup, Worcestershire sauce and wine and mix. (you might want to up the amount of these if you like the dish to be wet, you can add more sauce after its cooked if you done feel its wet/saucy enough)
4. Measure put about half a cup of corn starch into a cereal or soup bowl (you will coat the chicken with this)
5. Cut the chicken into bite size pieces, at the same time heat the oil in a wok or pan for the deep frying.
6. Now you are going to get messy… dip a handful of chicken pieces in the corn starch, then dip and coat them next in the egg yolk, get off any excess and deep fry the chicken. Once its turned brown and cooked, remove and put on kitchen towel on a plate to drain (repeat the process until all the chicken is cooked, then turn off the oil and get something to put the oil in)
7. Drain all but a tiny bit of the oil (teaspoon amount), try and leave all the little bits of crap left from deep frying in the bottom of the wok.
8. Add the sauce mix, and stir whilst bringing to the boil.
9. As soon as it boils(turn heat to a medium type heat now) add the chicken and stir the sauce into the chicken to coat it, let it heat thru.
10. Presto place rice in bowl and chicken on top