lemniscate

Rice Stock Hard Boiled Eggs Pasta Sweet Potatoes White Potatoes Assorted Vegetables (cauliflower, broccoli, squash etc....) Chicken thighs Meatballs

In my seemingly never-ending search to use my backyard lemons up (and I am giving them away also at a record pace) I found inspiration for a lemon base Jezebel Sauce. I drizzled a bit on pasta last night with some olive oil. wow. Lively dish.

For US Costco members, the Instant Pot Nova Plus 6 Qt 9-in-1 Multi-Use Pressure Cooker is $25 off online ($89.99 from $114.99). Good thru 4/21.

Maybe "something" corresponds with these holes in the lounge table? hmmmmmmmmmmmm

I think I accidentally made pita bread. I have a slightly unique situation. I built a wood fired pizza oven, but not at my house. It's on a different property. I have romantic ideas of evenings with hot pizza out of the oven and cold beers watching the sunset on the side of the mountain. I am doing my learning curve on how the oven behaves and how to make pizza dough. I've never done homemade pizza. The first try was make the dough and take it to the site and stretch/roll onsite, and cook. Well, that's a pain in the wild I found. Second experiment is make the pizza dough at home, roll/stretch, PAR BAKE, freeze and then take to the oven for ease. When I par baked the pizza rounds, they puffed up exactly like pita breads. (I also have never tried to make pitas before.) Is pizza dough and pita bread dough the same? This is my absurdly simple question.

Ah, I spent time in Rodeo about 10 years ago. I really liked that tiny place. It's a damn shame the Tavern is now closed. The walls are covered with the most entertaining figures from a traveling artist who needed to work off his bar bill, in the 40's or 50's I think. His name was Chas. Campbell. The art was quite risque for the Mormon ranchers and the children were expressly told to not look at the walls when there were community events held in the Tavern I was told by a longtime local. LOL.

Right next to these in the freezer were whole NZ lambs, halal, wrapped in white cloth, piled 4 feet high. Amazing. I didn't take a pic of those.

Speaking of duck. I stopped in at Costco Business yesterday during a break from a work thing. They didn't have the "thing" I was looking for, but I did find this. I didn't have a way to keep them frozen for the remaining hours away from home, but I will be returning to purchase, when I clear up a bit of freezer space......

I have been intending for eons to get to the Saturday sale at HF Coors. I've made up my mind, Star Wars Day (May the Fourth) is the day I will finally make it, as Yoda says "Do or do not, there is no try". I love that second pattern you showed, a lot.

Oh, I know LeeLee's. I am a regular . I was just no where near LeeLee's unfortunately when I started looking for apricot puree. Sprout's had no such thing, I even tried the baby food aisle. Everything is a multi-fruit-vegetable puree now. I was hoping to find the Knudsen's nectar version. No luck. I could have bought some dried apricots and rehydrated/blitzed them, but the preserves were close enough for me.

I bet that rabbit will be talked about for years. Good job! I'd happily buy a raffle ticket hoping to win him.

I made Apricot Chicken (a la Meg, for the final episode of McLeod's Daughters bingeing on Amazon Prime). It's mentioned in the series quite a few times, so I thought it would be fun to eat and watch. I couldn't find apricot puree, so a low sugar apricot preserve was used, Lipton's onion soup mix, boneless skinless chicken thighs in the Instant Pot. A few leftover gnocchi on the communal platter. It was a nice sweet onion sauce. I'd add a little sour to it somehow if I make this again, just my preference. We enjoyed it. Thanks Australia!

Yes, but I will say I used the recipe for "inspiration" meaning I kind of did my own thing otherwise. The texture in the jars that were sous vided is like a soft flan texture, but spreadable. I backed off on the sweetening quite a bit (sorry no measurements) and bumped up the zest amount quite a bit. I was tasting it as I was making it to adjust for my preference. It's tart, smooth and has the adult "bite" of zest. I am going to make it again in the Instant Pot in jars since I had some water incursion issues with the sous vide.

I actually doubled that recipe and used 6 whole eggs, whites and yolks. The color of the curd is a lighter yellow than just using yolks. I was referring to the recipe as a "whole egg" version, rather than the typical yolk only versions.

I had heard there was some type of Company-wide inventory action going on since Sunday and all store personnel were pulled in to deal with that and it caused great upheaval in getting pickup and delivery orders put together and out the door and other normal store functions.

I am in a cycle where I'm just tired of eating out. Like restaurant fatigue. If we do go out, it's for breakfast mostly, ordering the kind I don't make at home (huevos rancheros, or smoked salmon-eggs-fresh bialy etc...). I don't know if its the noise, the struggle for parking, the somewhat "sameness" of design of all the hip local restaurants, I just don't crave the experience at the moment. We ate out, a lot, 3-4 times a week. I bet now its down to 3 times a month.

I used this recipe for inspiration.

If you were closer, I would put buckets full on your doorstep. Lemons/grapefruit are the zucchinis of our backyard produce world around here, don't leave your car unlocked or you will find "gifted" citrus on the seat. People do hoard the Navels, Minneolas and AZ sweets oranges, rightfully so. I haven't been able to get free oranges this year......

I did lemon curd in jars today, 167F for 1 hour (1 pint and 3 half pints). I am still on my tear of using the most out of the free citrus in the neighborhood. I use a whole egg recipe. A couple of my jars let water in, but no curd leaked out. Not sure if I didn't tighten the lids *just* enough or if there were issues with the lids themselves. Despite the water, it did not seem to ruin the curd. Very smooth, very tasty. I'll be making more in the next few days. I might try the next batch in the Instant Pot though.

Looks like one of the bunnies out of Watership Down.

I am constantly gifted "joke" aprons because people know I like to cook, so I guess they think I need aprons a lot. Most are terrible in function and fabric and have stupid jokes, but one of them turned out to be pretty useful. It's a Thinkgeek Tactical Apron, camo. It is kind of heavy, but it covers where I get the most splatters. I find I reach for it when pasta making, rolling out pizza dough, juicing prickly pears (bloody messy). It is a ridiculous garment, but I grin when I put it on.

Noted. Costco had LEM chambers for $600. Couldn't find any info on them. Thanks.

Does anyone have any experience with LEM brand vacuum chambers?

I *had* a Zojirushi 10 cup induction rice cooker since 2005. The non-stick coating in the pot started peeling off within 3-4 years. I hand washed it, never abused it, but the coating flaked and peeled consistently. Zojirushi had the view with complaints that the pot could be used safely despite the peeling coating. I bought a new pot (expensive!) and that one lasted about 10 years before it too started peeling, but now I could no longer purchase the pot for that cooker, end-of-life and out of stock. So I reluctantly got rid of the cooker. I loved that rice cooker, but now I get good enough results in the IP, so I'm not going to invest in another Zo. I wouldn't hesitate to buy another Zo, but I might buy a spare pot, just in case.

@FauxPas Have you tried the TJ's cottage cheese? To me Shamrock and Daisy are such inferior products in taste and texture by comparison.