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Makes 4 scones.

1 cup all-purpose flour
¼ cup granulated sugar
1 tsp baking powder
¼ tsp baking soda
1 tsp dried culinary lavender (Crushed in a mortar and pestle)
1 tsp lemon zest
¼ tsp Kosher salt
½ stick pre-frozen butter
¼ cup milk or cream, plus a little for brushing on the scone before baking
½ egg beaten
½ tsp vanilla extract

Icing

3 Tablespoons heavy cream
1 tsp dried culinary lavender
1 TBSP fresh lemon juice
1 cup confectioners’ sugar

Preheat oven to 400°.

Scone

Whisk flour, sugar, baking powder, baking soda, lavender, lemon zest, and salt together in a large bowl.

With a box grater, grate the frozen butter. Add butter to the flour mixture and combine with a pastry cutter until it makes small balls. Place all in the refrigerator while mixing the liquid ingredients.

Whisk cream, egg, and vanilla extract together in a small bowl. Mix into the flour mixture until mixed well.

Pour onto the counter and work the dough into a ball. Press down onto the ball and make a 4-to-5-inch disc. With a bench scraper, cut into 4 triangles. Place the triangles on parchment paper on a baking sheet and brush the scones with cream. Place in the frig for about 15 minutes. The idea is to keep everything cold; it is much easier to work.

Bake in the oven 22 minutes. Remove to a counter and let cool.

Icing

In a small saucepan add the cream and lavender. Bring the cream to a simmer and turn off heat. Rest for 15 minutes. Strain the lavender out of the cream and discard. Add the lemon and mix. Add the confectioners’ sugar and mix into a smooth paste. Spoon the sugar onto the warm scone and let set.

As of 8/5/23

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Serves 2

Preheat oven to 450°F.

Prepare the chicken – Trim the chicken thigh of excess skin and cut 2 slices deep into the chicken cross ways against the bone. This helps the chicken cook quicker. Pat the chicken dry with paper towels and season with salt and pepper. Place in the refrigerator for a little while to dry the outside longer.

Sear the chicken – Heat oil in a large cast iron or oven-safe skillet over medium-high heat. Add the chicken skin-side down for 2 minutes, turn over brown another 2 minutes turn back into the skin and brown another 2 minutes then turn over and brown two more minutes. Remove to a large plate.

Add the onions and sauté until softened, about 3 minutes. Add the wine, scrap the bottom of the pans to release the fond and cook 3 minutes. Stir in the broth and bring to a simmer. Return the chicken skin-side up.

Braise in the oven uncovered until the chicken is cooked, about 30 minutes. The skin should be crispy. Remove the chicken and onions. Over medium-high heat, whisk the smooth Dijon mustard into the sauce, and simmer for about 2 minutes. Turn off heat and whisk in the cream.

Plate the onions, then place the chicken on top of the onions. Spoone the sauce into a separate small bowl. Serve the sauce with the chicken. Spoon the mustard sauce on the chicken as you eat.

As of 8/6/23

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2 lb. Chuck Roast
Olive oil
Herbs
Salt & Pepper (I use Himalayan salt)
2 cups dry white wine (after 2 hours on the smoker add the 2nd cup of white wine)
1 cup beef stock
Apple wood coals
Combine 1 cup apple cider vinegar and 1 cup water in a spray water bottle

In a pan on a rack dry the roast and add salt, pepper, olive oil and dried herbs. Place the roast on a rack and pour the wine into the bottom of the pan.

Place in a smoker and smoke 225° to 230° for 4 hours, checking the coals every 30 minutes to make sure the temp is sustained for 4 hours. Each time checking the meat spray with the apple cider mix. Cook low and slow.

Transfer the meat to a rack in a covered pan, add the beef stock and cook in the oven on 300° for 3 more hours. One hour before serving put the veggies in and cook with the cover on. Render the pan drippings and make 1 cup of gravy. Remove the meat and cover with aluminum foil and let rest 10 minutes before serving.

This meat was perfect with a smoke ring and outer bark.

As of 7/16/23

8 oz. container cool whip
12 oz. Philadelphia cream cheese (room temp)
14 oz. can sweetened condensed milk
½ cup lime juice (freshly squeezed)
Zest of 1 lime (reserve some to place on top)
1 tsp vanilla extract
1 10” prepared graham cracker crust

In a large bowl using a hand mixer and mix all the ingredients except the cool whip and small amount of reserved lime zest. After all is whipped smoothly add the cool whip, fold in and then use the hand mixer and make smooth. Add to the 10” pie crust. Sprinkle with reserved zest. Place covered in the ice box until cold (2 hours).

As of 6/19/23