Shelby

O M G Norm...those biscuits look AMAZING. I am so biscuit challenged. Is the recipe on your blog? I realize that the flour makes a difference. I will have to find some.

Yeah, ours are never baby back......I guess because the others are always cheaper around here? I don't know what St. Louis cut is exactly....ours are the whole rib--so I guess that would be St. Louis cut? HA nope, I only have my 2 original IPots.....it's been very hard to resist upgrading, but why change when you love what you have....

I concur. Pork ribs are awesome in the IP. We have started cold smoking them at 180F for 4 hours --and that's for a couple of racks. Then I cut them up into portions for two people and vac pack and freeze. When we want ribs, I grab one, thaw it out, throw it in the IP for 45 mins on high (do less time if you like them not falling off of the bone). Then I put them in the oven , cover with BBQ sauce and broil until nice and bubbly and caramelized. Heavenly. Even if you don't smoke them first, they are still really good.

That's exactly what I used--a couple of whoppers that I wouldn't have eaten otherwise. They work perfect. I do slice off the seedy insides.

That sounded really bossy and angry lol. I didn't mean to. I just meant that every meal is always made with love no matter if it's for one person or more or it's a frozen dinner or whatever, it's just wonderful to see all meals here. And, I know that church and other groups have many things going on especially during the holidays but please remember that it's time for you too. I will shut up now.

STOP beating yourself up! I love seeing your meals. And, you'll get done with what you can get done. We all put too much pressure on ourselves and I'm tired of it.

I'm craving tacos. If and when I ever get to the store to get some lettuce, tacos will be happening.

That looks AMAZING

I did that a week or so ago. I thought it was great--especially for how fast it was.

I'm feeling a bit under the weather today and have given myself permission to just sit and read this cookbook. Really enjoying it, too! Maybe it will inspire me to cook something exciting for dinner.

LOL....it really does taste good. I bet'cha you wouldn't know it was zucchini if I didn't tell you

I just bought it, too. Thank you!!

I underestimated my mother-in-law's relish intake. She really likes this zucchini relish and has eaten the three pints I made...so I did a full batch with some of the last zukes of the growing season. This should keep her relished up for a while

These are awesome!!!!

Hmmm...well that doesn't seem like too long of a cook at all and with the natural release....I'm stumped as to why the meat would be dry.

First of all, I'd like to see the recipe and time that you did. Right off of the bat...which, I'm sure you know....I never quick release any meats. Did you natural release? If you natural released, then my next thought is that it's over cooked meaning cooked too long.

Thank you! No, no seeds. I don't like grape seeds either.

So this is probably not a revelation to anyone but me. Grape pie. I have had some green and two different kinds of purple grapes in the fridge for a while now. I snack on them, but I wasn't making much of a dent and I didn't want them to go to waste. My mother-in-law makes a raisin pie (which is one of the few raisin products that I like)...which led me to wonder if I could make a grape pie. Google led me to a lot of pies made with Concord grapes but not many with green and whatever you call the purple ones that I had. So I winged it a bit. I put the grapes in a pot along with a cup of sugar, 1/4 Grand Marnier, 1/4 of honey and tsp. of nutmeg. Brought it to a slow boil and then added salt and cornstarch to thicken. Dumped it in the crust and baked it. OMG. I am in love.

OH these look good. Can you tell me more about how you make them? What kind of dough? The tomato paste and basil is spread on the dough before rolling up?

Just saw another candy that I cannot stand: I never knew the name of them, just always recognized them by their orange and black wrappers. This says they are called Mary Jane Peanut Butter Kisses. Blech.

Nothing very creative happening around here in the kitchen. But, we are not starving or anything lol. The usual roasted chicken Fried catfish and shrimp Venison chili with cornbread and tamales--tamales from a can. Sometimes I just crave those things.

OMG this looks amazing and right up my alley. Want want want.

If I find those nasty, squishy golden raisins in a 20 mile range of me I will run screaming.

I've only seen burrata cheese in pictures here...and it always looks so good. I found some online and purchased it . Tried it last night. OH it was good. Had it along with venison meatballs and my canned green beans.

The French dip looks sooooooo goooooooood.