FauxPas

Measure the bag and find a container that size or larger. Or, for a standard-size bag of flour, King Arthur has done the work for you. http://www.kingarthurflour.com/shop/items/lock-top-container-flour

I bet they miss your personality, also. I suspect they find you guys fun to be around!

Do you mean this one, Tere? -- Good Food: Pressure Cooker Favourites?

@ElsieD and @demiglace, I should mention that I find both recipes have too much sugar in them. I made a half recipe of the Canadian Living version and halved the sugar and I would do the same with the Akis recipe.

I posted about some Canadians loving Bick's red hamburger relish on the Dinner thread, but thought I might add it here, also. Bick's Pickle used to be based in Ontario, Canada but was bought out by a US company, which moved production to the US and discontinued the red hamburger relish made under the Bick's label. We really missed it, as it used to be a summertime staple on burgers in parts of Canada. Anyway, I tracked down some recipes and found a couple that are pretty good. This Canadian Living recipe for Red Hamburger Relish was pretty close to the flavour I remember from Bick's - probably even better! (Although I halved the recipe and reduced the sugar further to 1/2 cup, because I don't like too sweet condiments.) And in the Victoria, BC paper, Eric Akis wrote a column on reproducing the same relish. His recipe is similar but adds cauliflower and more peppers and skips the celery and onion. And I still think it has too much sugar, but maybe that's just me. We grew up with this stuff and really missed it at times.

Is it still warm and humid there? Looks like a lovely evening to be out on the water!

@ElsieD, here is one more version. Eric's Red Hamburger Relish, by Eric Akis who writes the food column for the Victoria paper. He adds some cauliflower.

Ribs, definitely. Both pork side or baby back ribs and beef short ribs. Stews, tenderizing tough cuts. Soups. Potatoes. Eggs. Rice. Beans. The ability to sauté in the same pot before using the slow-cooker function.

Sailing? Sounds like fun! Will you take Kira again?

A few nights ago, we had burgers for dinner. There wasn't much of anything that was special about the burgers - we were in a hurry to have dinner that night, the patties are ground chuck and I didn't shape them very well, the buns are store bought, a slice of tomato, some mayo, melted cheddar. But we also had red relish on them, something we have both been missing on our burgers. Other Canadians may remember the red hamburger relish that Bick's Pickle (of Ontario) used to make, before they were bought out by US-based Smucker. Smucker continued to make it in Canada, or for the Canadian market, for awhile but the grocery version has been completely discontinued now. Both my husband and I (and some of our friends) grew up on this red relish and we associate it with back-yard burgers and we missed it! Finally I got around to doing a search for a recipe that might be similar and found one at Canadian Living. And it's really good, probably better than the original. And this weekend, the local paper featured a similar version, which I will also try soon. Funny how these little things can take you back and make you smile. A very unglamorous burger. But it had this lovely condiment on it, ha!

One of my favourite summer salads - peach, golden beet, sweet onion, red pepper, goat cheese, fresh basil and an orangey vinaigrette over mixed greens. Perfect on a warm day when we wanted a light dinner. (Though we will have fresh strawberries and ice cream for dessert, so not all that light, ha.)

It would kinda be a case of Physician, heal thyself. Ha. Sorry, couldn't resist.

I frequently use foil or parchment to line the CSO pan. I hate sticking, clean-up, etc. I keep meaning to spray a bit of vinegar in the CSO before steam-cleaning, I think it might help a bit with cleaning, restoring the shine, etc. Has anyone tried this?

Serious Eats says it goes well with chocolate - maybe a type of mole [sauce] or use in some chocolate-making? SE also has a recipe for a vinaigrette over avocado and red grapefruit. Or Peruvian Anticuchos de carne or de pollo - either beef or chicken, marinated and cooked on skewers? Though these may be the most obvious uses! Sorry I can't be more original, but I'd love to see you try the paste for something!

Heh. I agree, it's often the times when things go wrong, rather than right, that I most remember with fondness. (After the fact, down the road, etc as sometimes I need some distance from them first before I can laugh, though.)

I'm still laughing over the image of Kerry sneaking into the hospital kitchen and wondering if she'd set off the alarm.

Tonight I used the IP to make slow-cooker Cobbler, specifically Slow-Cooker Peach & Blueberry Cobbler from The Kitchn. It was pretty good, although maybe not quite as good as oven-baked. But tasty enough that I might try again. I reduced the sugar considerably in the fruit mix, because I just can't handle that much sweetness and I really like the fruit taste. And I also reduced both the amount of fruit and the amount of batter somewhat, as I didn't want quite that much cobbler, but added in some pecan pieces. Cooked on high setting for 2 1/2 hours. It didn't have any real browning but the topping was still pretty well cooked. It felt a bit dense, but maybe it could have used a bit more milk in the batter or maybe it needed a bit more baking powder. Not a bad way to cook a cobbler when you don't want to or can't use an oven.

Could we let people volunteer, if the 'winner' doesn't quite have time or doesn't need cooking suggestions right away? And that soup looks fantastic, as do the buns!

Yeah, I'd prefer someone else take a turn! Isn't there a backup person, as you chose something from someone else, also? Please, somebody? Hahahahaha PS @Kerry Beal, I adore your photo credits!

Don't see why not, Lisa did that and it worked out really well. It gave either Smithy or me the chance to do the next turn and Smithy was busy with some stuff, so I went next. But I defer to Sartoric's rules! Ha.

I'm really falling asleep right now, but wanted to at least post the dinner pics. We started with a basic salad with red-and-green butter lettuce, kohlrabi, cucumber, sugar peas, radishes, tomatoes. Instead of an egg-based casserole, I went with a layered veggie casserole based on a Herbed Summer Squash and Potato Torte recipe from Smitten Kitchen. I added a tomato layer, and used the herbs I had (basil and parsley). Served this with some green beans cooked with onion, garlic and tomatoes. Neither of these look very pretty in the pics, but they were both very tasty! I made a berry torte for dessert, it was lovely! Based on a King Arthur Flour recipe. I used raspberries, blueberries and cherries. Delicious, we had it with a bit of ice cream. I feel like I made a pretty good dent in all the produce I had around! Thanks again!

@Anna N, too bad you don't have more shrimp to make a seafood stock. You could make a nice seafood chowder, perhaps? A creamy one with the scallops, shrimp, corn, potatoes, garlic, bacon. And isn't whey a pretty good addition to some stocks? (I don't know much about using it, I'm afraid, but read that it's good in stocks somewhere.)

You guys are amazing!!! What fun to participate in this and I am going to try some of those suggestions another time, but for tonight I am going with @Kerry Beal's suggestion, partly because I also have some eggs to use up. I think it's also the most manageable as I have to be out quite a bit today. I really appreciate the suggestions for the country-style ribs as my husband won four packages of them at a meat draw. Four generous packages, at that. So I will be coming back for those. Every one of you gave me things that I think I could make and enjoy. Thank you so much! So @Kerry Beal, if you can find time in that busy schedule, give us your list!!!

I really like these ideas! We are going out for dinner with friends, so will check again later tonight.

That's sometimes true for all of us!