Shelby

Good theory, but no, no sprouts. I have so many tomatoes that I decided to look inside and then discard this one. Just in case they are alien probes.

😳 They might already not be themselves...like invasion of the body snatchers 😂 I'll ask him if he has back issues. This could solve the mystery.

While picking the garden this morning, I found this tomato with these odd "hairs" poking out of it. I hope the photo is clear enough. These "hairs" have a "ball" on the end and are a little less than a half an inch long. Any ideas as to what this is? Some kind of bug that lays "eggs" like this??? Or maybe aliens testing out my garden produce?

Using regular Uncle Ben's rice 1 cup of rice 1 1/2 cups of water Stir 8 minutes on high. Quick release. I am sure I've done jasmine in the same manner but I must not have written it down. I would bet that I rinsed the jasmine first.

I've both ordered frozen and roasted my own and then froze them. They are de-skinned and stemmed but otherwise left as whole as they can be. I don't think that freezing impacts the heat factor.

😊I LOVE it. Your boards are gorgeous.

Maybe lol but I don't use it for that...... I put the rice right in the bottom of the IP pot.

I'm curious about this too. I have a set of these (maybe not the same ones, but I did get them off Amazon) and I love them but have been hesitant to try in the IP.

(((hugs))) Kim, I feel for you! You have a lot on your plate and quitting smoking on top of that is hard! Rant all you want! Have you tried using your Instant Pot for rice? I've been rice-challenged my whole life until I started doing it in there. Using regular Uncle Ben's rice 1 cup of rice 1 1/2 cups of water Stir 8 minutes on high. Quick release. Turns out good every time for me. PS. I swear there was pepperoni under there--probably not enough, though. Ronnie likes a really meaty pizza....me, not so much. PPS. Your chicken looks perfect and I now want ice cream. Ice cream is something I can't keep in the house very often. I will eat it all. In one sitting.

Made a brunch the other day. One of the guests has some major dietary restrictions right now, hence the addition of the rice crackers, pork rinds and hummus..... The sausage is homemade venison. Wish we would have made more...good stuff. Not pictured, boudin, scrambled eggs and turkey bacon (not too bad, if you are craving bacon but can't have it)

Hatch chile and chicken enchiladas with RG beans Fried bass, mac and cheese, zucchini

Got my chiles. I ordered medium-hot and was a bit nervous that they might be super hot. They are not. Debating on ordering another box of hot...... Meanwhile, I roasted and peeled a bunch and made enchilada sauce which is resting happily in the freezer

DITTO!

I would do "thick and flowing when warm".....I think the mac and cheese sauce would be a bit too thin.

For sure.

I wish I was your neighbor....how would you feel about moving to the middle of no where and making me popsicles? 😁

Thank you for the kind words @HungryChris! I had been craving a Greek salad for a few days. It hit the spot. @Kim Shook made me hungry for roasted chicken in the CSO. Didn't have time to thaw a whole one out, so I did quarters last night

Good job on all of your canning, @Darienne! 1. Do you have anything like butcher paper that you could place with the slick side up and tape it down to put the grapes on? That way you could just toss the paper when you're done? I don't have experience with your kind of counter top, but if it were me, I'd probably clean the stains up after each time....If you get a stain on a stain, I'd think it would be harder to clean off? 2. Over the course of 20 years of canning, I've given tons of jars to people without problem (that I'm aware of anyway). Tomatoes, pickles, pickled okra, jelly, mustard, pickled jalapeños, green beans etc. If your jars are sealed--meaning, after it's processed and when you press down on the top of the lid with your finger and it doesn't spring up after you remove your finger--then you should be good to go. If there is something wrong with a jar of jelly, it will smell funky and it won't look right. People would know. Don't be afraid. People will love all of your jelly and they will know how much work it is and appreciate it . If you're still nervous, don't give away your jelly just yet and open one in a few weeks to test it. Betcha it's great

Greek salad and pepperoni pizza last night

You've got me wanting roasted chicken now. So glad it was good

Thanks to @blue_dolphin, I was forced to buy this cookbook and it was delivered today. No matter how hard I try, I just don't super enjoy cookbooks on my Kindle. Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁 First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin. I'll be back on this thread soon

Yes, I do and it's very handy. Excuse my messy cookbook stacks. It's 24 inches wide, 20 inches deep and 36 inches high. Here is a link to it on Amazon

Gosh, I don't find them that way at all. I think they are very sweet and fresh tasting. You might want to purge your crawdads for a while in the sink in water with a bit of salt. Or if you have a big batch, in a tub outside minus the salt for a couple days.

If you like lobster you will like crawfish

Venison taco salads again along with a Hatch (not really truly Hatch because my brother-in-law grew it here and I'm super jealous because peppers just do not grow like that for us) chile . Fried crawfish tails, shrimp, mac and cheese and fried okra oh and squash