Shelby

Canned and preserved all day yesterday and I didn't hardly make a dent. But that's ok . The poblano plants are packed full--they don't get very big, though...maybe because they are too packed lol. And, O M G they are SO hot. Anyway, picked a basket full and steam broiled them in the CSO to get the skins off. Luckily Little League baseball was on to keep me occupied during the tedious peeling. Then I got to use my VacMaster On to the mountains of okra and jalapeños

Holy crap. The price was a total of $13.00 when I bought it. Including shipping.

Hi @Kim Shook it's me again lol. I was looking through my CSO notes today and saw that I baked a banana bread--I'm sure it was just a plain one with no chips or anything-at 325F, steam bake, for 40 mins. My notes say "try 35 mins next time" which means I thought it was over done a bit. I was sure I had a box of those brownies, but I don't. If I did, I could tell you how long and temp I bake mine in the CSO. I will tell you this, though. This pan is the BOMB for making those brownies in there.

Hmmmm.... I can't think of anything else. I guess if I were you I'd check them a lot sooner since Chris' were done in such a fast time? I know how frustrating it is to have to throw out such good veggies.

Are you keeping the jars in the same place as you usually do? Could the sun possibly be hitting the jars? Is the house warmer than normal?

Brisket last night

😳I swear I thought I posted about it. I've lost my mind, I guess. Thank you for asking I liked it. I need to work on my smoking skills, though. I think it needed longer. But, the meat tasted good and it was tender. I made sandwiches out of it. I don't have time right now to do another , but I will do another, rest assured--there's a lot of this going on over here that is occupying my time:

Ditto this for me. As I've said for years...when this blog and trip is over, summer feels likes it's coming to a close for me.

Hmmmmm......that could be! I had it in my head that I used either cider or just regular, but maybe it was sherry. Thank you I will be trying this!

I can't imagine not sharing a technique or recipe. I'd be extremely flattered if someone asked me and wanted to learn how I made something because they enjoyed it. So, I'll take this moment to thank all of my EG friends for teaching me so very much. I read here for probably 2 years until I finally got up the courage in June of 2007 to join as a member. One of the best decisions I ever made. Mine is a lost recipe for vinegar chicken. I made it years ago and Ronnie loved it. I had the recipe saved in my faves on my computer and, of course, my computer died without me backing up or saving anything. I cannot remember what site it was on. I've tried many recipes since then and none are the same. It had a lot of garlic and, unlike all of the other recipes I've since tried, the vinegar flavor was pronounced but not like swallowing a spoon of it.

Cucumber salad and shrimp and scallops

OH ok, duh, I'm sorry. I was thinking the CSO heat, not the internal heat of the bread.

Hi Kim! Your bread looks great. I'm confused--and take this with a pound of salt, I've been canning all day and I'm exhausted--it took a long time to get to 200F? Did you mean 325F?

And did you entertain Anna's ears with this song?

100% the same. I was just using you for an excuse.

Ok. I can't let you do that. I'm canning tomatoes. Even though it's an hour early for me, I'll pour a wine.

I hit the like button for the breakfast, not the packing.

Every time I see corn on something, I think of you @liuzhou.

Fried up a couple chicken legs and thighs

*high five*

I will try to retain this valuable info--truly they look SO good--but I reserve the right to ask you again at a later date how you did them.

Those shrimp look perfect.

Sausage and pepperoni pizza last night

A crock of pickles was done yesterday. I think upthread somewhere I mentioned that my crock pickles are always cloudy. I don't mind it, but in the interest of trying something new, I decided to make new brine to put the pickles in and can them. I was starting a new crock anyway, and I always have a lot of brine left over so why not. They turned out very pretty. We will see if they taste the same as the ones canned in the original brine. And, because I feel I should show the bad, along with the good, I had a catastrophic failure About one minute after I lowered the jars into the pot I heard the dreaded "BOOM" I always ALWAYS carefully inspect my jars but I missed this flaw --if there was one. Some of my jars are very very old. This was one of them. I think I should stop using them. At least it was a clean break.