Mmmpomps

The Man's Christmas present was a starter smoker. I wasn't here so just ordered it for him. Well I've been home for a few weeks now and he decided to give it the maiden voyage! Pork ribs, yellow peppers and asparagus. It was a lot of fun to make. The ribs flavour was delish...very spicy with the rub we made up. A bit tougher then we are used to *IP fall off the bone ribbies* The peppers and asparagus had an incredible smokey flavour. This is an adventure we will enjoy

Yep after we started is when I came here for info I have the IP eggs down pat...but sous vide we are still...eggperimenting

90 degrees for 8 minutes ...most excellent soft boiled egg but hard to peel. Would be perfect in an egg cup! PS The Man peeled it not me so I don't know if he is just getting sick of peeling eggs Now hes trying 62 degrees for 45 minutes.

Goldilocks and the three sous vide eggs Sous vide 75 degrees 13 minutes. Egg yolk is runny. White is snotty and puddles like mad. Second egg Sous vide 75 degrees 16 minutes. Egg Yolk is super creamy, not runny. White is cooked but very hard to remove from shell. Next 90 degrees for 8 minutes! Next 90 degrees for 8 minutes!

On it right now! I'll pop over to the egg sous vide topic! I should have looked on here first.

Sous vide egg 75 degrees for 13 minutes. The white was too snotty for me Back to the drawing board with the Man

Its still winter in Calgary so what to do? Fire up the grill on the balcony! Grilled steaks, asparagus and zucchini! Snow all you want Canada..we are going to grill

Cheese and crackers on a piggy cutting board! Laptop and red wine to the left.....

Half an Instant Pot dinner...Chicken Alfedo-ish with Shitake mushrooms and red peppers and kale....Turned out really good and really filling!

Slow roasted pork belly slices over potatoes with steamed carrots and celery. Very decadent and rich and lovely with red wine.

Final roast of last years piggy...don't worry we have the new piggy in the freezer downstairs! Oven roasted Aunt Doly Spuds, carrots and gravy made with bisto and all the drippings! The Man feels very satisfied based on his sailor / comic book talk: "that was so %$@^(@ good, so incredibly %*$^@*%^ good." Mission accomplished

That empty shelf lasted about an hour

My spices were out of CONTROL...they are tamed now, not perfect but I can find what I need. I combined two pantry spaces into one. My spices I prefer to buy are in the bags , I can reseal them and reuse them. The four black boxes are my spices. I keep a box with Indian spices and jerk, the hot stuff. One with baking, one with daily and a salt basket. I also have a costco set on the counter of 16 jars but the Man prefers that ..I don't really like it. Before and After and I did purge some old spices...and why I had multiples of oregano...I dunno

Easter dinner at my nieces house...braised shoulder of lamb with roasted tomatoes and olives, roasted spuds with tzatziki, roasted asparagus with feta and lemon....carrot cupcakes! My dinner tonite was lentils and rice in the IP lentils are still a lil crunchy Grilled pork chops and brussel sprouts , apologies

I would bring wine for sure, they are new to the area and you are showing them your traditions...oh and bring the nuts too that's a nice touch

The Man did duck on the Ronco Rotisserie....most excellent! My Aunt's crispy on the outside, and creamy in the middle roasted spuds and roasted frozen brussel sprouts....the crispy bits are not bacon BUT CLOSE..its the crispy spud bits from the pan...and a bit of Bisto to make the Man happier

The Man did sous vide ribeyes tonight sooooooooo good! He listened to me and flash seared them...I really hate when they get too 'browned' and you lose all the pink...its my picky thing IP Smashed potatoes and peas. Oh and Ahh Bisto gravy

I LOVE those carrot rocks!!! They would be great to propose with

Back home from Cuba...Shelby unfortunately the resort food was really bad. And I don't say that about much food...but it really was Now the food in Havana and Varadaro was delicious..flavours were good and strong and yummy. The resort was even lacking basic salt and pepper flavour and I saw something horrible in a fish dish on the first day Back home and happy to cook again...played with some Cuban inspired flavours, Rice with lentils HAHAHHA I had no black beans in my pantry, cumin and coriander rubbed salmon and kale. F L A V O U R. I'm really not a food snob and wanted to enjoy the food but even the fruit was not great , it was equivalent to our Canadian winter fruit ..actually it was lesser BUT OMG THE OCEAN, the scenery, the all inclusive pina colada's !

Nope I sliced them in wedges first then boiled them. You can peel them too if you like..they are delish that way as well

Last dinner at home for a week...I'm off to ..............................Cuba.................................in the morning The Man made Ronco Rotisserie Chicken with a jerk rub! I made the steak fries with the same theory as the oven roasted spuds: Cut spuds in quarters boil for a few minutes in salted water until the outside softens. Drain and put lid back on pot and shake the bejeebus out of the pan to rough up the spuds. Oven had been preheated to 425, use a dark pan , cookie sheet or roasting pan and cover with vegetable oil ONLY veggie oil...salt and COAT spuds in oil. Cook for 20 minutes FLIP and cook until done. Salt and enjoy...you are welcome Shelby Broccoli and BISTO gravy made with broc water and chicken drippings. I plan to post food pics from Cuba but not until I get back

The Man made brunch today...toasted BLT's with the mayo I made yesterday with my stick blender...easiest mayo to make ever! Eating while ooogling Egullet

St. Patrick's dinner and yes I am Irish Instant pot 80 minutes manual high pressure left to sit 20 minutes in the IP while I did the spuds , cabbage and carrots in the mini IP for 6 minutes...fall apart meat and a man who ate more MUCH more then he intended because it tasted so good! T'was a fine Irish dinner!

Once again the Man made the meal...I prepped the grilled romaine and asparagus...while he sous vide'ed the pork chops with lemon slices, salt and pepper and garlic and a pat of butter. 57 degrees 3 hours then quickly grilled on the bbq with grilled lemon halves...so SO SO good!

The Man made dinner tonight: Ronco Rotisserie Halal Chicken SOOOO GOOD, grilled asparagus with lemon , olive oil and coarse salt, Cesar salad and Bisto Gravy that he added the chicken fat to....He tossed my salad before I got to take my picture ; /