Just got done making your Chipotle Bacon Bombs from Tailgater Magazine March / April 2013 issue...those are AWESOME!!!. I did make them in the oven and it took much longer than a grill would but still very yummy. I used thick cut bacon but next time I will use regular cut. Thick cut made it a little fatty in some spots but still delicious. We will be making those again next month when we are at the Nascar race in Talladega. BTW.. I have leftovers tonight that I will be bring to work tomorrow. Thanks again.

I have been following you on fb for a few years now and it's always thrilling to see what you will come up with next!

thanks you two appreciate the site.

Hey Ken.... Modified your Shrimp and Linguini.... Used Brown Rice...added Lemon pepper seasoning and green onions......Frank can't have pasta.... Made the shrimp a little more watery.....more wine and butter.....bad me. and cut the red pepper flakes to half...for my taste..... Had to finish the bottle of Pinto Gregio and start on a Saugion Blanc however... But it was fantastic...... Thanks for not having to come up with another thing for dinner...... NOTE TO THE WISE....get your shrimp peeled and divined...you'll save a bunch of time. Your friend Judi

Hi! I've been following you on facebook from Japan where my husband and I are stationed with the USN. Great job! :)