Shelby

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.

Oh shoot! I HATE it when stuff like this happens.

The last of the cave man steaks with potato stuffed mushrooms Fresh salsa and chicken enchiladas

Andie, you are so amazing I would give anything to give you one!

We planted ONE watermelon. It is a beast. Lots more to come.

Well, like 20 years ago it was usually around the middle of October. Lately it seems to be after Halloween--into November.

How much meat do you think you'll be grinding? If it's a minimal amount, then I think you'd be ok with the KitchenAid attachment. We grind up quite a bit of venison every year, so we have a Tor Rey model # m-12 and it's 3/4 HP. We also have a smaller LEM grinder if you're looking for more get-up-and-go than the KitchenAid but not as much as a commercial type. This thread from June of this year might be helpful for you, too

Time has really gotten away from me this year. I would have forgotten if not for you!

Thanks for the reminder! I want to get some

Sous vide then fried chicken with stewed okra and tomatoes, @Jaymes squash (can't get enough of that stuff it seems) and taters and gravy

@blue_dolphin Your guests were some lucky people! I need to make that watermelon pork soon--while I have some watermelons. Potato salad (Ronnie thought my last one was too dry, so I showed him lol) The usual veggies Hot wings, fried okra and @Jaymes squash Salmon with alfredo and spinach and beans Yesterday was the first day of dove season. Not many around, but enough for dinner. Chum had a ball. Tomato pie from Deep Run Roots This stuff is so rich and so good. Salad

Nina!!!!! I've missed you so much! I hope that you are ok? PLEASE post again. Your eggnog is epic around here

No shape or form of GBP's for him. When I show I pic of a pizza I've made, I be sure and explain that the green things are jalapeños lest he run screaming from his computer 🤣 @liuzhou detests corn @rotuts detests GBP's @Ann_T detests salad I keep a running list in my mind in case we all get together for a meal lol.

Green bell peppers are not his thing lol.