Shelby

No! I missed that part--I had looked up your first post about your fries. Ok. Good to know. I'll do that next time.

No it didn't even cross my mind to do that! But I did make your chips last night They are EXCELLENT Chips and tots and reubens

Thank you for this. I used your method ....I think my fries are thicker than 1/4" ..they took a lot longer to get done. I'm going to try again soon.

Well, my chips turned out waaaaaaay better than my fries did. OMG these are good---I have a new addiction. Thanks a lot LOL.

Needed breakfast last night

Yes Happy Anniversary Mr. and Mrs. Kim!

The usual salad and spaghetti red

Definitely doing this!!!! I'm making corned beef sandwiches soon and this will be the side dish. When I have a minute--hopefully tomorrow, I'm going to describe my french fry process and get some help from you guys.

NICE!

@Mmmpomps Cuba!!! Can't wait to see what you eat!!! Have fun!!! The usual salad Chicken wings And fries done in the air fryer. They look way better than they taste. There is a larger learning curve to the fryer than I thought.

Planting Red Pontiac potatoes today. Question for 'tater planters: Do you cut your seed potatoes? It's been a zillion years since I've planted potatoes. I don't remember what I did last time, but I chose not to this time. I read that there is no horticultural reason to do so....you do, of course, get more potatoes. I also read that by cutting they are more susceptible to disease. Also going to plant the first round of onions. This is earlier than I usually plant. This will mean that we get 24' of snow in a few weeks.

Majorly jealous.

Following the Irish theme. I did mine in the slow cooker. Next time for sure I will SV it. Not that it wasn't good in the slow cooker....it was very good. Had to make more of @Mmmpomps potatoes @Kim Shook's scalloped tomatoes with an addition of cabbage Irish Cream Pie for dessert

No. I'm feeling very sheltered and out of touch

I would be pleased if it's a bit less sweet. I have another pot of red going but white will be next. It's a fun, easy project

Pickle juice slushes??????????? Never heard of it. Need one.

Ok. First batch is out of the IP and into it's fancy bottle . It looks like.....grape juice wine....lol It smells like wine. A little yeasty and it still has fizz to it. We tasted a spoon- full--it's really not bad. Actually I would deem it good. If you don't like sweet red wine, you will not like this, but we do. It reminds me of moscato. Very much like moscato. It's now down in the basement in a dark cabinet to rest. The author of this recipe drinks it after 8 days. I'm going to try to wait a bit longer...but we will see. I have another batch going now. I managed to spill some on my shirt.....I hope I don't get a DUI on my way to the bathroom.

No vegetables were hurt in the making of my last meatloaf.....except for the onion in the onion powder......

Yes--guilty pleasure. I love Stove Top Stuffing.

Our venison burger is mixed with some fatty ground pork I am so glad you posted about the internal temp --I've always pulled it at 160F and I always forget it keeps cooking after that. This was so juicy and perfect!

Ham/venison meatloaf last night.

Quoting myself to say that this turned out really good--I didn't say this earlier, but I was quite skeptical that this was going to work. I was worried about the saltiness and the the dryness but it turned out to be one of the best meatloaves I've ever made. I made very sure not to add any additional salt besides my usual couple glugs of Worcestershire sauce. It might be a tad too salty for some, but we are salt people. I also made sure to do what @rotuts suggested and I pulled it at 140F and let it rest. The mix was bread torn up and soaked in milk, an egg, about a pound of venison burger, a little less than 3/4 lb of ground ham, black pepper, a couple glugs of Worcestershire sauce and a few squirts of Ketchup. The sauce for the top was mustard, ketchup and brown sugar. Baked for about 30 mins at 350 F.

How did I know you were going to say that?

In fewer words. It makes wine. Anna is right. The ease and the keeping things warm are the stand outs. The IP makes excellent yogurt..... And it makes wine.....

When and if I put onion...or the dreaded bell peppers....I cook them for a bit first. Lately, I haven't been putting any veggies in. Dunno why.