GWSmith

I for one am looking forward to these dishes [] .........Gary

Good going Rdmarsiii ! Thanks so much for adding your very nice dish to Fine Food [] Guess I should get off my bottom and post a few recent dinners of note as well.... Lets see more [] Boxx, still waiting to see your new smoker........DO post soon [Y] .........Gary

Thanks so much Jhoak for your dinner photos !!! It is funny, things have been very quiet around here for months. I am glad that I was able to put something up and get you and others subscribed here 'energized' to add their creative dishes once again [Y] Hats off !! I got tonight's dinner in photos ready to upload and download.......... Stay tuned ! .........Gary

Hey there Islander............Which Boulevard did your friend have? C-50 - C-90 - C-109 ? Or, did he have the M series such as mine?? Unless it IS, then I have never heard about transmission problems. I have over 5000 miles on this one now, and that has never been an issue. I had the recent recall of an electronic module that would over heat causing the engine to stop running, but that is the ONLY snafu I know of, and I had my dealer take care of it via NEW replacement... As mentioned, this bike is a one of a kind model for Suzuki. It has NOTHING to do with ANY other Boulevard except for the M-109-R which is STILL being made since its introduction in 2006... Some think it is the same as the 'C' series such as the C-90 which is the 'cruiser' line. Engines are the same size (90 Cubic Inches), but they are TOTALLY different engines AND bikes all together. One look is all it takes to know they have nothing in common... There are more cues and components from the Hyabusa on the 'M' series bikes. The low profile 200 mm. rear tire alone, makes a high performance statement [] Ok, I could go on and on... Enjoy what ever you ride [Y] ..............Gary

Thank you Rick for stopping by... I need to keep this thing rolling [Y] .......Gary

Finally, our VINO selection for this dish................next time, a fine WHITE perhaps? Hope you enjoyed the 'skewered scallop' dish this evening.........my very first attempt at this, and a good success for a first try [] Stay tuned for other foodie adventures...................and lets see some of YOUR dishes as well, from START to FINISH plating on your table.. Until next time, hope this inspires you to take on NEW cooking adventures... ..........Gary

A real closeup to see the detail....

A bit a closer look at my plate...................served on genuine "Fiesta Ware" made in USA !

Our table setting as always []

In this photo............FRESH broadleaf parsley (Italian) is chopped, along with fresh lemon to go on the dishes...

Now, after about 5 minutes at around 600 degrees, side one has browned a bit, and now time for the flip to side TWO....

Now we're cookin' []

In the cage, headed for the pre-heated grill...

Ah.........they are all together and ready for the 'cage'

The THEME of tonight's dish.............these BIG babies [] And, they are being marinaded in XVOO, fresh chopped ginger, garlic, bay leaf, chili pepper, taragon and rosemary for about an HOUR.... (made by Chris)

Hello fellow foodies. I know its been a LONG time since I have posted from this kitchen. However, tonight, I wanted to try my hand at something I have never done before!! Chris bought some VERY nice and pricey scallops of a huge size. Most around 2.5 to 3" in diam. ! So lets begin.... Tonight was grilled skewers with the scallops, grape tomatoes and baby bella mushrooms... Here, some of the ingredients on the bamboo cutting board................. (don't mind the CHEAP 8" chef's knife.............I bought this one down in N.C. will visiting my dad, as my GOOD knives are being serviced at the factory)

Hey there JHOAK, just checking in at LONG LAST to see what has been goin' on here on Fine Food and Music... Thanks for the addition of your Crock potted dish............what was the outcome ? Photos of the plated dish ? DO send along so we can see [] .......Gary

Hello there everyone!, and congrats Shake! Welcome to the Suzuki family !!! I am a newbie at riding only for 4 years now, and on my SECOND brand new Suzki Boulevard... Started with the 'too small for me' S50 805cc cruiser, then went on to a bike that is NO LONGER being made.........The M-90.........this bike falls into the 'Muscle' class much like the Victory Hammer and the Harley V-Rod... It also borrows many cues from your 'Busa' ! Has the same shifter and transmission components as the Busa as well.. I don't believe in bags, windshields either, as this is a high performance V-Twin............. Yeah, they make accessories for this bike if you want them, but, to me, it is like buying a high performance muscle car, putting white walled tires, mud flaps, and a trailer hitch on her !!! Here is a photo of my ENGINE SPECIFIC muscle bike, made for the USA market in 2009 ONLY ... ............Gary

You are VERY welcome... Like you, I don't own a steamer, but some good friends of ours let me use it and its really easy, although, it will add to the humidity in the house. See how they hang over time. [] Thanks for your compliment on the theater. Still fine tuning the audio a bit.... [] ...............G

Ok, here's a bigger photo for you..... [] ..............Gary

Great addition Tasdom......................they need to be steamed and that will improve the look still further and they will hang straight. I have FOUR WALLS of curtains in the theater here, and I had to steam them ALL, they are 8' long ! The results are well worth the effort [Y] I LOVE burgandy, can't you tell ? (avatar) [] ..............Gary

Yes, well, you can count me as the second person ! [] ............g

Thanks for checking in Boxx...........Yes, it was very good. As you know, on certain nights, you just want to heat something up, and Whole Foods always has some great inspiration in the display case that one MUST bring home [] So, I don't mind sharing a bit of HIGH quality dinners made by someone 'else' now and then... I think SUNDAY will be an Italian dish, pasta of some kind and my sister will be coming by. Like me, she is a lover of garlic, so that surely will be a major ingredient in the dish. Keep you posted... ........Gary

A closeup of our wine selection for this dish... Just a short photo tour, but it was time to add to this forum... Feel free to hit your kitchens up for a fine dish of yours to post here, in Find Food and Music... Truly, Gary

For this dish, we added fresh lemon wedges, a fine tartar sauce, fresh broad leaf parsley, along and a nice red wine from our wine club...