Recent trip to a seafood restaurant in Whitefish Montana.  

Grilled French Toast with Sausage and Vermont Maple Syrup

The ABT was on the menu, but while meddling with the freezer, I found that I had some shrimp on hand.  The Bacon wrapped Shrimp and spicy Cream Cheese appetizer was born.  I am sure I did not invent it, but I sure felt like I had.

An attempt at Old Chicago style Pizza on the Big Green Egg.

Taco pizza on the grill with Jalapeño, olive, spicy meat, and cheese on a base of taco sauce.  

Dixon Melon Daiquiris 

I picked up a couple Dixon Melons at the Missoula Sunday Farmers market and wanted to make a delicious end of summer beverage.  I got a Honey O (Cantaloupe/ Honeydew), and a Tropical Sinful melon after tasting samples of each on the back of the melon truck.  

These melons are only around once a year and once they are gone, you are out of luck.  This is how I made the Daiquiris:

Cut the melons in half and scrape the seeds.  With a melon baller, Extract melon balls for the garnish.  Try to make the melon balls as round as possible.  After you get enough sweet orbs to garnish your drinks, take a spoon and scrape out the remaining fruit from the melon and put it in your blender and add the following:

1. One can frozen lime aid concentrate
2. Equal amount rum (optional)
3. Fill blender remaining 2/3 with Ice

I like to pour the rum into the lime aid concentrate can for measuring and also to rinse out  any leftover flavor.  Cover and blend on a high setting for close to 90 seconds or until all the melon is pureed and the ice becomes smooth, to your liking.  Take a bamboo skewer and make a melon kabob garnish with the melon balls.  The garnish is as dramatic as the hints of melon flavor.

Missoula Sunday Farmers Market

Not all the fanfare of the Saturday market but a nice excuse to go to the park.   A vendor was making some kind of waffle sandwiches with a campfire mold that looked like it was used in the civil war.  Will go back to try that for sure-