I'll be honest with you — I had this thing for a while before I ever touched the pizza oven function. I'd been using it as a regular grill and griddle, and it was handling that job just fine. But the pizza oven part? I kept putting it off. Setting up the stone, sliding pies in through that little front door... it just seemed like more steps than I wanted to deal with on a weeknight.
But I finally did it. I shot the whole thing on video so y'all could watch along, and I want to give you my full thoughts here too — because a 30-second clip doesn't cover everything you'd actually want to know before buying or using this thing.
I had just picked up the Cuisinart 3-in-1 pizza oven, grill, and griddle, and right away I could tell it needed a proper home outside. It's a tabletop unit, which is great for portability, but you still need something sturdy to set it on — something at the right height, with room to work. I wasn't about to spend money on a new cart when I had an old grill base in the garage and a stack of leftover wood just waiting to be used.
So here's what I did, why it worked, and what you should know if you want to try something similar.
Fast forward almost a year, and I pulled those jars out to show you what happened. If you haven't seen dark vanilla extract before, you're in for something. That clear rum we started with? Deep, rich brown. Almost like molasses. You can see the vanilla specs still floating in it and the beans right there through the glass. That's when you know you did something right.
We bottled it all up as Christmas gifts — and this video is us doing exactly that, with Tytus helping every step of the way, a year older and still just as much my kitchen partner.
We got there early, which I'd recommend. The morning light was beautiful, the crowds were still thin, and the whole place just had that crisp fall atmosphere you can't manufacture. By the time you're reading this, you might already know about Lyon Family Farms — they've been drawing families from all over the Tennessee Valley and North Alabama for years. But if this is your first time hearing about it, let me give you the rundown.
Early morning at Lyon Family Farms — the best time to arrive.
Last year I decided Tytus was old enough and mature enough to start coming alongside me for real. Not just watching, not just tagging along — actually working. Cutting, prepping, cooking, serving. And he has risen to it every single time. I'm proud of him in a way that's hard to put into words. Watching your son understand at a young age that his time and his skills are worth something to other people — that's the kind of thing that sticks with a kid.
Tytus putting in work — this is what showing up looks like.
This is one of those kitchen habits that once you start, you can't stop. Tytus and I knocked o
ut a whole jar of mixed pickled vegetables in the time it takes to chop everything up. Here's exactly how we do it.
If you didn't know, Aldi has a ready-to-bake pizza dough they sell right in the store — and it's actually pretty good. We've used it a couple of times now and it's become our go-to for a quick lunch that gets the boys involved in making their own food. This time around we put it to work on calzones, and let each of them build their own from start to finish.
Tytus, Ezra, and Kyle all got in on it — and let me tell you, the personality differences between these three showed up immediately the moment they started choosing their fillings.
Another Saturday well spent — feeding neighbors and showing up for the community.
Every first and third Saturday, Tytus and I show up to cook. No matter what the weather is doing, no matter what else is on the schedule — we load up the gear and we go. It's become one of the most important things we do together, and honestly one of the things I look forward to most on the calendar.
The command is simple. Love your neighbor. For us, that looks like firing up a grill in a parking lot, standing over a smoker for hours, or setting up an assembly line to make sandwiches for a crowd. Food is how we serve, and food is how we connect.
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Three years in the ER, through a pandemic, and she landed exactly where she was supposed to be.
I want to take a minute to brag on my wife, because she deserves it.
Stephanie just landed a new job as a school nurse — and if you know what she's been through over the last three years to get here, you understand why this is such a big deal. Three years working in the Emergency Room. Three of those years overlapping with a global pandemic. The things ER nurses dealt with during that stretch — the hours, the weight of it, the decisions made under pressure — most people have no real frame of reference for what that actually looks like up close. Stephanie does. She lived it, and she handled it with grace every single time.
Earlier this year Ezra decided he wanted to take karate. We were quite surprised! But he loves to go and has been sticking with it for a few months now. He has even made a few stripes and one belt.
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| Is that a frywall on his head? |
@essentialmcdonalds #mcdonalds #onions #howto ♬ That's Not My Name - The Ting Tings
By now I think I have seen it all...BUT wait! Here's a new kitchen gadget that's about as useful as a lid. It's a cozy to seal in steam and help food to continue to cook. Like a lid. Yes, you too can wash your winter hat and put it over your pots and pans to harness the power of escaping heat to cook your food. Or maybe, use your lid! Basically, to make this product I think they relabeled some winter hats for people with ponytails (or man-buns). Read the full article here >>> https://www.irishtimes.com/life-and-style/spend-it-better-the-simple-kitchen-tool-that-will-change-the-way-you-cook-1.4778730
Most people don't realize how simple it is to make real vanilla extract at home. You need two things: vanilla beans and alcohol. That's it. No preservatives, no artificial flavor, no mystery ingredients. Just beans, rum, time, and a little patience — which honestly is the hardest part.
Tytus and I kicked this whole thing off together, and I'm documenting it from the very beginning so you can follow along and do it yourself. We're going the long route — letting it sit for a full year — because the longer it goes, the deeper and richer the flavor gets. You can do three months or six months and have something good. But give it a year and you'll have something great.