Shelby

What flavor is it supposed to be?

YUM. Smithy, I think you've started a trend

Kim, I've had the horrid flu for weeks now. Still have a plugged ear, gland and sore throat. I feel for you. Get well soon. Lots of liquids and rest.

I'd say it's just parts of the bean on the side. I'm sorry your chickpeas are mush. I've only done them once in the IP and I didn't soak them first so they took some time but I don't remember how much and I didn't write it down so I'm not any help. Hummus for the peas? Or blend them as a thickener for a bean soup?

I use the really thin, cheap bacon--much easier to wrap around--and toothpicks. I make sure that the slit that I cut in the pepper is as closed and wrapped shut with bacon as I can.

Eggrolls crisp up great in the air fryer. I've also done a chicken. I need to use mine more. Oh I also made potato chips. Those were a big hit. A pain, but a big hit. If you google IP recipes a ton will come up. This site is one I go to quite a bit. She has a lot of reliable IP recipes. We like to do potato salad and ribs. I make these Asian Short Ribs a lot . Pork belly in the IP is relatively fast and delicious. I pour a can of pho broth in the bottom, plop the belly in and do 45 mins to an hour. Then I make pho using the meat and broth over noodles. Beans are excellent in the IP. Creamy and good. I made several cheesecakes--easy and super good. Yogurt.....cottage cheese, ricotta cheese. You get a lot of whey, but there are uses for that too if you google. I know that the threads are many and long, but if you have time, the IP threads here are full of good stuff. I don't do Facebook, but I know there is an IP group there. Probably more than one.

Yellowish is not good. You were smart to stay away. In the stores around here they sell them on the off season pre-packaged like spinach or cole slaw mix. Those are generally good. I also want to add that even after an hour and half, I've had to restart and do another 30 mins with the really tough ones. We like ours very soft.

That is so nice! Kim is awesome and such a great cook, mom, wife and daughter and friend , so to be compared to her is the highest compliment! Collards generally take hours and hours to cook until tender on the stove top. Of course, it depends--if you pick young leaves that don't have the tough "stem" running down the middle, or you tear that part out, then it lessens the time. The IP lessens that time a LOT. If I feel like the collards are tough--meaning big older leaves--then I do an hour and a half in the IP. Not so tough, I do an hour. Natural release on high. I like to put a bit of oil in the IP and turn it on low saute. Wait until that's hot and add some diced onion. If using some diced bacon, throw that in after the onion cooks for a couple of minutes. Then some diced garlic. Saute for a minute or two. Don't burn the garlic. Turn off the IP and put in the collards while it's still hot and toss the leaves, onions and garlic and bacon around. Add a cup or two of beef broth. Some salt and pepper depending on how salty you like it. High for the hour or hour and a half. Natural release. As an alternative to bacon, ham hock or ham bits are great. Add them right before starting the IP for the cooking time with the collards. edited to add---a bit of hot sauce like Louisiana Hot Sauce or Tobasco Sauce put in is good. Some people add a couple splashes of cider vinegar or red wine vinegar to the finished greens.

I'm using citrus more and more lately. Gives everything such a kick. Meant to also say your meal looks soooo good. Do the tangelos and mandarins skins' get tender enough to eat? I love lemons that I can eat along with chicken. Or maybe I'm just weird.

Oh yeah. The best stock I ever make has feet in it. The stock is gelatin -like. Super good.

I love your dishes!

🙋‍♀️

I think if you can, you should.

Italian chicken with pasta and @ElainaA's cherry tomato sauce

I'm swooning too. Everything looks to die for. *eyeing the steaks I laid out for dinner with disdain*

Braggers

Oh I am so jealous. Mine are still up. I haven't had the strength yet. Plus with Scout, I don't know how I'll get it done lol. She's into EVERYTHING. But one look at that face and you can't even work up a hint of irritation lol. Those are cool . Can't wait to read the links you provided Oh I rewrite many times. Like more than three usually. If it's just Ronnie going I have to be veerrrrrry specific.

It was pretty good...needed some salt. It was a creamy slaw and yes, it came dressed in a plastic container in a cooler type thing with ice packs.

Need to find some

Those tiny clamps are a b_ _ _ _ to get on and situated.

Adding this to my list. Thank you!

My mom and step dad gave me a gift cert. from Zingerman's for Christmas. I've always wanted to try their corned beef sandwich kit. I decided to do it and received it Tuesday. Came in handy last night because I needed something easy to make for dinner. They say it's the best corned beef ever. It really was very good. I didn't get a pic of every thing but it comes with all the things you need. Loaf of rye bread, mustard, the meat, dressing, swiss cheese, cole slaw, kraut, half sour pickles, brownies, coffee cake, tater chips, place mats, napkins. You name it, it came with it. 'Twas a fun meal. This mustard is really really good

I did, too.

ITALY!!!! I cannot WAIT. I gotta go pack.

Here is Larry's obituary. He sounds like a wonderful man.