Shelby

I do have some pickled and canned....yeah and that would add a good kick to the flavor. Excellent idea.

Actually that might be an innovative idea....but I won't have fresh available when I plan to make this.

I have a long tall angel food cake pan...and I have a smaller glass type bread pan ...I think either would work well. Thank you for that idea--I don't think I would do well with free form.

I'm feeling pressure already To my credit, I DID make the savory cheesecake..... I've written it down on my appetizer idea list....so I think it will make an appearance.

I will be making this the end of November....I bet I can get fresh green beans from the store. Good idea!

I need to think of something besides asparagus to use. I don't care for canned and I doubt the grocery store will have fresh....if they do it will be a million dollars a pound.

I am so doing this.....might be fun for deer season when the hunter comes. Thank you so much!

I've always wanted to make one of those pressed bread terrine things.

Can't wait!!!

The mussels look divine.......who knew they had Miracle Whip over there? We must commission someone to do a bust like this of you, Kerry. Lokum is like Turkish Delight maybe? Am I having deja vu? Have I asked that question before?

LOL really cold=75F to you....that=too hot for me to turn off the air conditioner Lovely treat. Doesn't it feel good to get that all done? I love when my fridge is all clean like that.

You will be brilliant! Can't wait to see your menu

$175 to park for a week

Beautiful beautiful things everyone! @ninagluck It's time to start eggnog

Glad I'm not the only one--it doesn't happen all the time and I can't tell you why it does when it does. I usually wake up around 3 in the morning craving whatever I had cooked lol. I would say that it does happen more with long cooked meat based things though..... Please please please contribute. My meals are never sophisticated! I like the wide range of fancy fancy meals to home cooked and not fancy. No one will be derogatory. If they are...well, I'm short, but I'm mean lol.

Salad to use up some cheeses, steak and shrimp

Maybe it's just so common place here? Maybe it stems from people not knowing how to cook it properly? I dunno....I do know it leaves more for me

Thank you so much! I like it when someone says they would try the game --many people around here turn up their noses. I served venison chili at a family get together years and years ago--along with potato soup. Thank goodness I made the tater soup or some people wouldn't have eaten due to the chili being venison. But, to each their own I know just what you mean about your doggies eyes lighting up

I stared at this for a good two minutes wishing that it was sitting in front of me. Had some leftover ribs and scalloped potatoes and beans from when our hunter was here. @suzilightning and I suffer from the same thing sometimes which is after cooking all afternoon we sometimes don't want what we cooked--which sounds incredibly weird but it's true. That happened to me on rib night. They tasted really good last night . Also had some broccoli that, as @chromedome said, was very well intentioned, but was getting ready to die.

Dropping a link here for Muffuletta Cheesecake--20 mins on high. Natural release for 10 mins.

Crap, I forgot that they took pictures of the lone fish yesterday Couple of nice filets

A few weeks ago I had wanted fried shrimp and was sure I had Panko crumbs. Well, I didn't so I decided to sub crushed Rice Chex. I like using the cereal better than Panko now. Anyway, as I said above, I had some wonderful shrimp so we had that along with the two fish and three doves. Frying with the Rice Chex is more steps than a beer batter--don't get me wrong, I still love beer batter, but sometimes you want more of a crunch, you know? I seasoned some flour with Lawry's Salt and black pepper, I beat three eggs in a separate bowl and then I crunched up the cereal in a ziplock. So you dip your shrimp and fish in the flour, then the egg and then the Rice Chex and fry it up. There was no point in starting the grill for three doves, so I wrapped them in bacon with a jalapeño and did them for ten minutes at 425F in the CSO. To go with I made mac and cheese And, I had two bags of fresh spinach in the fridge that needed to be used, so I threw them in the IP with lemon pepper, salt and butter. Perfect. And, that's it for this trip He will be back at the very end of November for deer season. Hopefully it proves to be more successful than this time--however, since there were no birds, our wonderful hunter friend helped us remove our zillion pound big screen tv that didn't work anymore and installed a new, much lighter one so I'm not complaining No game=chores done for Shelby. See you back here in a couple months and as always, thanks for hanging out with me!

Good morning!!! The fishing trip yesterday yielded one keeper catfish so that brings our grand total to two fish and and three doves . But, before we get to dinner we have to talk about this appetizer I made yesterday afternoon. On the IP thread @Anna N made a savory cheesecake a while back and I've been meaning to make something similar for a long time. I ran across this recipe for Muffuletta Cheesecake and being that I love muffulettas, I decided to see if I could make it work in the Instant Pot. I halved all of the ingredients, I used one egg and instead of provolone, I used mozzarella cheese. A picture of the ingredients --minus the cream cheese because it suspiciously snuck out and was hiding on the stove. I like to wash as few dishes as possible, so when I made the crust, I melted the butter in a ziplock and then added the crackers right to that. Just make sure you get it zipped shut all the way....I've had to wash butter out of the microwave a few times. Sigh. I put a piece of parchment paper in the bottom of the springform pan and then mushed the cracker/butter mixture in. I decided not make the crust go up the sides of the pan because the condensation from the IP would make it soggy. Here it is right before spending 20 mins. at high pressure in the IP. And here it is after. Doesn't look much different lol. There was a bit of condensation on the top so I gently used a paper towel to soak it up. The recipe says to let it rest in the fridge overnight--I only chilled it for about three hours due to not reading that far ahead. But, it was just fine. Seriously, this was so fun and easy to make and it is EXCELLENT. I didn't make my own olive topping--I use Boscoli Olive Salad Mix which I think you can get at most grocery stores. I toasted a bunch of bread in the CSO to go with it. This is definitely a keeper.

I sent bierocks along with the guys for lunch today. They just got home and were unloading the boat and placed an uneaten bierock on a table in the garage. Roxy has now had a really great dinner.