lemniscate

Me too!

I swear that is a Marimekko print on that tablecloth.

I am not a gardener. I plant stuff, but don't expect much. This year is an anomaly. I have a 4' x 12' area I have planted a lemon tree, a pomegranate, some sort of a seedless grape vine (thompson?) and cape honeysuckle. It all just overlaps and the lemons and pomegranates do fine and I harvest what I care about. The grape vine has been forgotten for years and just intertwines with the other trees and does essentially nothing. I think I must have hacked back the grape vine in Jan/Feb for some reason because I actually got a harvest of grapes just now. They are small, yet sweet and I probably got about 5-ish lbs. Anything over 7' high and too hard to untangle from the lemon and pomegranate are angel's share for the birds. I'm pretty chuffed about eating backyard grapes.

There's a purslane carpet in my sunflowers. I found a random internet post about pickled purslane. I may give it a go. Have you heard of such a use?

In some years, a fruit that looks like green cherry tomatoes will appear on the vines. DO NOT EAT. The flowers, vines and fruit of potato plants are pretty poisonous. The tubers are the only human friendly edible of the potato plant.

I'd dip french fries in it, half Belgian frite style, half Canadian poutine style. I'd buy it and try it.

Costco.com (US) has a "While Supplies Last" online clearance area. A true deal is a 3 pack of OXO softworks silicone turners . I snagged a set and couldn't be happier. If you are a Costco member, it's easy to order.

Leave it Sub and show me a Redneck Riviera sub sandwich. That's gotta be a thing.

I've had a Breville Milk Cafe for many years. Love it! Mine feels bulletproof quality. And its magic how the discs spin.

At the moment, it's a fruit plate using vacuum compressed watermelon cubes and strawberries along with SV pears and SV pineapple. I serve it with whipped cream or ice cream (neither of which I choose personally). Next time I am going to offer SV dulce de leche as a topping choice. Maybe I will make lemon curd too. Also considering adding a SV Doce De Banana. Next time will probably be Mother's Day. So yeah, vacuum chamber and SV are my prep choices at the moment. To the future and beyond as Buzz says.

@andiesenji Thank you for the update. I have an acquaintance looking for a pod coffee setup, the refillable instructions are a huge bonus. I will pass along your review. On a side note, re: low acid coffee. I recently started patronizing a local roaster here that produces low acid roasts. I like a medium roast bean. I have only tried the Honduran Finca, which I found to be just to my tastes, very smooth. Here's the link to Momentto Caffe in case anyone is interested in trying low acid roasts.

Could you partially dehydrate the SP slices before assemblage to remove excess moisture?

I sliced then put a single layer down in a large cambro, then sprinkled with stevia powder. Next layer over that, same sprinkling, repeat, until all slices layered. I might have done an overnight in the fridge, I can't quite remember. A few hours anyway. I have a small bottle of stevia from Trader Joe's. I find Stevia overwhelming so take care, you need much, much, much less than you think.

Aw shoot, I was hoping you'd be able to catch that deal. It was $241.

New hot prepared chicken offering from Costco, I just noticed it today. Garlic pepper drumsticks. About 10-12 per package. Everyone in the house said thumbs up on flavor and nicely sized drumsticks. I bought 2 trays of them.

I missed the part that this was a roast and not a steak. I think @rotuts recommendation is the most correct.

Here's the recommendation from my Joule app: 134F desired internal temp: Fresh (unfrozen) 1/2" thick = 30 min 1" thick = 1 hour 2" thick = 2 hours Frozen 1/2" = 45 min 1" thick = 1.5 hours 2" thick = 3 hours These are the minimum times. Extrapolate as needed.

i just made a pasta salad with my dehydrated cherry tomatoes. I put a handful of tomatoes in my spice grinder and minced/powdered them and stirred them into the salad along with the dressing along with the other ingredients. I'm using the dehydrated tomatoes more like a spice. It's darn good and you get a real depth of umami and sweetness. I buy the large packs of cherry tomatoes at Costco; use some as fresh and when they are getting close to overripe/wrinkly I slice them and dehydrate. I just packed some in oil to mimic the jarred oil-packed sundried too. Still dehydrating lemons and other citrus slices. People really seem to like those for drinks (and some snack on them). Easy homemade food gift. @kayb You could try an Amazon Renewed Excalibur for a better price on an Excalibur.

Yeah, mine was 2006 vintage. I just assumed it was an issue with that particular model.

I'm sure the ones pictured are perfectly fine. Those look about as good as they can be.

Strangely enough, 2021 wasn't a banner citrus year for AZ. We had no winter rains 2020-2021 and then in July the heavens opened and Monsooned like crazy into Sept. The trees were set with not great fruit at that time and the a lot of scarring happened and the sizes are smaller. The grapefruit are tiny and the a larger percentage than normal of my lemons on the tree are dry pulped.

I had the induction model for years, the first bowl started to peel, despite me following the care instructions (no metal utensils, careful cleaning). I found a new replacement bowl and used that for quite a while, and then that started flaking. By then, my induction cooker was obsolete and no parts were available anymore. I had contacted Zo regarding the flaking coating and a reply came that said essentially the flaking was "normal" and it was not considered a health risk to the food. I was disappointed in that response. I gave up on Zo rice cookers for now and just use the SS Instant Pot now for rice. It's not the same, but works for me.

Still in the honeymoon period with the Excalibur. Lemon slices are the major capacity, grapefruit slices are coming on soon. I used the dehydrated eggplant, zucchini, onions and canned tomatoes to make a ratatouille-style veg stew in the IP. It worked well and I like the texture of the reconstituted vegs. So I know I can make a decent dish using the Excalibur stuff. I've used it to proof dough. The weirdest thing I did so far was dehydrate pickle brine ( with the dill, garlic, grape leaves and spices) at the bottom of Grillo's pickles back into a seasoned salt. I just dumped it in a non-reactive pan and put it in the bottom of the Excal while doing other items. I plan to use it on our cold oil beef tallow french fries we've started making recently. Chefsteps had a technique for turning normal kosher salt into flaked salt using SV, that's where I got the "I wonder what would happen" thought of experimenting with brine in the Excal.

Lemon slices soaked in stevia then dehydrated to a crisp. You can eat them as is or stick them in tea or cocktails. I have a friend in Ohio who has got the seasonal blues, I'm sending the whole jar to them. At least it looks like sunshine.

Orange preserves and cinnamon rolls. Based off King Arthur's Cranberry orange rolls minus the cranberries. I used a homemade orange preserve (not marmalade). The dough is very rich for being eggless. Last 2 at the bottom of the container: