I am an Egghead. I cook on a Big Green Egg. I own four. A Big Green Egg is a kamado style ceramic smoker/grill that can trace its roots back 3,000 years to China and Japan. They burn natural lump charcoal and can slow cook at temperatures below 200° for many hours (20 to 24 is not unusual) or medium temps for those dishes that are typically cooked in a regular gas or electric oven, or 750 to 900° for meats that require searing heat like steaks. I also do a little woodworking.

Tuesday, January 10, 2012

David and Rhonda's Wedding

Judy and I drove to New Orleans to attend the wedding of our nephew, David Ranlett, to Rhonda Ramos.  The night wedding took place in the small town of Mandeville which is across Lake Pontchartrain from New Orleans.  There was a great turnout of family and friends in spite of a Saints playoff game that night just a few miles away.  It was a nice wedding.

Here they are as Husband and Wife.



We returned home Sunday to await the LSU/Alabama BCS Championship Game also being played in New Orleans. 

It was a fun trip. 

posted by Spring Chicken at 1/10/2012 07:34:00 AM

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