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Last eves dinner.

Baby backs, home made baked beans and home made potato salad.

Baby backs on the Q over a pan filled with baked beans (catching extra piggy juiciness) and chunks of oak wood on coals for smokey goodness. Cooked low and slow.

Ribs are done.

Beans are done the bacon bits on top of beans crisped up nicely and adding extra flavor.

In case anyone is curious, Maple Snickers Gelato is probably the most epic ice cream I ever put in my mouth, and it was spun at home using a little cuisinart machine.

I've had ice cream on the brain lately, and have been doing a ton of R&D on the subject, both at home and at work. There's so much cool science that goes on when formulating a spun, frozen dessert, that I've become completely infatuated with the subject.

Hi there,

I'm making a lemon "bread", but the dough appears to be quite wet.  I even added more all-purpose flour, but the dough doesn't have the consistency I'm used to when baking bread.  I followed the recipe, my question is, is it normal on some types of bread recipes to have a wetter dough (almost sticky)?