Great looking produce.
Thank you for sharing.
( me now looking up USD to Euros)
Cheers!
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Nice rhubarb. I once heard about a lady named Barbara who made rhubarb pies for barbarians in her bar.
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SPARGEL!
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My Father passed in 2011. My Mom ( she is 104yo, I know!) gave me his family famous bbq apron.Dad never grilled without it.
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And those barbarians got some badly needed haircuts from the barber at Barbara’s rhubarb bar!
Strangely, my German cousin (who we’re visiting) had never seen or heard of this song/video. But he served us some delicious spargel & kartoffeln with a nice orange sauce.
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No.
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Maultaschen, large dumplings traditional to Swabia.
On 22 October 2009, the European Union recognized Maultaschen (Schwäbische Maultaschen or Schwäbische Suppenmaultaschen) as a ‘Protected Geographical Indication (PGI)’ and remarked that the dish is significant to the cultural heritage of Baden-Württemberg. This measure provides protection to the integrity of the dish, mandating that genuine Maultaschen are only produced in Swabia, a historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria.
(We’re in Berlin, but my cousin’s spouse is from Ulm, so it’s OK)
ETA: also great fried as leftovers
Recipe:
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The best and the most loved recipes are stained and written on. 
This must be a great one!
Thank you for sharing and Cheers!
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Baby back ribs salt,pepper, garlic powder, onion powder.
From Weber gas grill.
Anything special on your Memorial Day weekend?
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nice!
mum and i just put together a new gas grill. going to cook tandoori-style chicken on it tomorrow. right now, the chicken is marinating in the spices and Kashmiri chili. hoping for good result.
i get many of my recipes from Archana Ministry of Curry. she’s my go-to for good Indian stuff.
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I am a gas grill convert.
After many years of charcoal grills ( I still have a Baby Webber Smoky Joe 14” ) I bought a portable LP gas grill. That helped convince me.
Now its a 3 burner gas Weber. Missing a smoky taste? I have a little cage to put wood chips or pellets in.
The convenience of the quick heat-up and temperature control is a win/win,
Cheers!
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That’s why I went with a pellet grill. Though it’s not as good for burgers or steaks as the charcoal grill, the startup is only slightly slower than a gas grill and it’s turn on and forget until you’re ready to cook. And it’s fantastic for barbecue like brisket or pork shoulder. Though I do use a pellet tube for more smoke when I’m making barbecue or smoking salmon.
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Here in San Francisco, we have “Spare the Air” restrictions, which mean we can not burn anything on low air quality days.
Gas grills are exempt.
I guess burning a steak ( skirt steak ) doesn’t count?
Cheers
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That would definitely put a damper on smoking anything!
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I’ve heard of this method, seems like a pretty easy way to punch up food of a gas grill 
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i did add the smoker tray to our new gas grill and used it yesterday. we even let it sit on the heat to smoke it up and “season” the brand new gas grill before cooking on it. it sits over one of four burners and was loaded with soaked applewood chips. just don’t get it so hot it catches fire! it does add that mild, smoky flavor of fruitwood, without charcoal.
i prefer the apple- or cherrywood smoke over oilier hardwoods like hickory or mesquite.
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“Smoke em if you got em,” my troop sergeant used to say. 
Cheers
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