Shelby

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

Nah, you have cool kids!

I haven't used mine since the CSO. Cover the tray with foil and you'll have less clean up too

Hi Kim! I would be a nut, too. Hang in there. Drink wine. Here is a link to my first chicken done in the CSO and I've done it the same way ever since--steam bake at 450F for about 50 mins (depending on how big the chicken is)--I use my thermapen to make sure the internal temp is 165F. I like the crispy crispy skin, but if you leave it uncovered the whole time, it will be burned. So, I cover it with foil--just a square laid on the top of the chicken, and then take it off when there is about 20-30 mins left. Or you can do it the reverse way, but it's easier to put the foil on before it's so hot in there.

I do the dishwasher method--before I had a dishwasher, I would do the boil in a pot (hated that).

Crawfish tail ravioli last night

I, too, made @ElainaA's slow roasted cherry tomatoes. Good stuff. I'm letting this first batch cool off and then I'm starting another. I have a bunch of little 'maters to use up Had to have some on a piece of bread

@ElsieD I think we are married to the same person. I actually found a wad of corn silk in our bed after a morning of shucking.....and he had a shower before bed......

SO good to see you @Franci!!! I hope life has been treating you all well and I'm glad you're back.

If he's anything like my husband, there are now husks and silks stuck all over the front of the house.

Interesting! I tested with a leftover roll from my FoodSaver when I first got the VacMaster. It didn't seal, but I didn't realize that if I changed the time it might work. I'll have to mess with it again. Sorry for the mis-information!

Bags with texture like that will not work in my VacMaster 215. Not sure if that is the case for different brands of chamber vacs, though.

Ugh. Such hard work making it. I feel your pain. P.S. "Shoot" wasn't the "S" word that I really said in my mind.