Shelby

No question in my mind: Hard boiled eggs They peel SO easy.

Venison meatloaf using some of the cocktail tomatoes from Deep Run Roots.

I had a revelation last night. Long story short, I was going to make a huge batch of venison meatballs and freeze them, but yesterday got crazy and I didn't have time. I had no idea what to make for dinner and then I remembered I had thawed out venison burger so I decided on meatloaf. I spied the leftover cocktail tomatoes in the fridge and I thought "OMG these might be wonderful in the meatloaf"--they have brown sugar, ketchup, worchestershire sauce, all stuff that I put in my meatloaf...so I whizzed it up and added it to my panade. Quite a lot of it, actually. Then, I made a sauce to brush on top of the meatloaf --I added a bit of ketchup to thicken it. OMG this is the best meatloaf I've ever made. Pics on the dinner thread.

*drooooolig*

I feel you. For what it's worth, a lot of them fall off during the roasting process and I pick them out.

You must be my twin. I read like that, too. I get lost in books. Two hours feels like two minutes when I'm reading. You will not regret buying this book. Like @rotuts said, it's the best cookbook I've ever read. Well, besides the White Trash cookbooks.......

I knewwwww it I knewwwwwwww it

Don't worry. Those are coming soon

Thank you for the warning. I braced myself with a hearty drink of wine. Ugh. I feel bad for your friend.

This doesn't look like much, but it is. Oh it is. Homemade bread, homemade mayo, homegrown tomatoes. Many napkins lost their lives during this meal.

Fried catfish, okra, mac and cheese and tomatoes.

I know it looks like a lot of work, but it's truly not. Especially if you make the enchilada sauce one day and then you could do the rest another day.

Aw, thanks you guys Whenever I have leftover roasted chicken to use up, this is what I like to make. This particular batch used Hatch chiles that I had frozen, but you can also use canned green chiles of any kind. For the filling: Saute chopped onions in a bit of oil until soft. Add in some chopped garlic and some chiles. (If I have available sometimes I add a chopped tomato....corn....whole black beans--or sometimes I don't--tastes great either way). Add diced up/shredded chicken. Season with cumin, chili powder, garlic (if you didn't use fresh), dash of cilantro if you like it, salt and pepper. Of course, you can kick up the heat by adding hotter peppers and hotter seasoning. Stir in a dollop of sour cream ( you could also use cream cheese, but I prefer sour cream) and remove from heat. For the enchilada sauce: I double or triple this basic recipe so that I can freeze it. It freezes well. 2 TB oil Chopped onion--a cup or so Spices--garlic, cumin, salt, pepper, cilantro (if you like it) 3 TB flour 1 cup or so of chicken broth (I used tomato juice because I had some left over from canning) Hatch chiles or poblano...or anaheim or a couple cans of green chiles (if they are the small ones, I would use 3 cans) 1 chopped up jalapeño (if you want to add spice) Saute onion in oil until soft (if using fresh peppers and jalapeño, add them now so they get nice and soft, too--I'm assuming most will use canned chiles so those can be added at the end). Add spices. Sprinkle flour over the onions and cook and stir for a minute or so. Stir in chicken broth (or tomato juice). Stir and cook until no clumps of flour are there and it's thickened. Stir in chiles. Now, here is where you can either whizz it up in the food processor or your vitamix to make it smooth. Sometimes I do this...sometimes I leave it chunky. This time I whizzed it up. Assemble the enchiladas: I use flour tortillas. Put a bit of the filling on the tortilla--closer to one side and roll it up (sometimes I add shredded cheese --makes it extra good). Place in baking dish sprayed with Pam. Repeat until you have the amount you want (if I have a bunch of filling, I've rolled up a bunch of enchiladas, wrapped them in cling wrap and stuck them in freezer bags--they freeze well too). Pour sauce over the top and put a ton of shredded sharp cheddar cheese on it. Bake, covered with foil, at 350F until bubbly--30 mins or so.

@liuzhou Your life is never dull Glad you weren't too injured. CSO roasted chicken Chicken gizzards and fries Chicken enchiladas A Caprese salad and venison meatball fettuccini This was supposed to be beef and broccoli but when I looked closely at the broccoli, it had grown very fuzzy so this turned into squash, pepper and shiitake mushroom and beef.

Spaghetti night with a Caprese salad

Thank you so much for your advice. I think you are probably spot on. I don't know why I didn't have trouble with my green beans, though. Maybe because they are pints...I dunno. So, maybe you can help me a bit more. I have gas burners. After I screw the lid of the canner down, I turn the burner on high, wait for the steam to come out of the vent thingy for 10 mins and then I put the weight on --I am at about 1,300 ft. so I do 15 lbs. for 25 mins. I keep the heat on high until the first weight jiggle and then I turn the heat down to medium. Is that too big of a change? I thought I was supposed to do that because it says to turn the heat down until the weight jiggles 1-4 times a minute. Or should I turn the heat down slower? If I turn it down more gradually, then the weight jiggles a lot more than 1-4 times a minute. Is that ok? Should I be more looking at the gauge that shows the pressure and keeping it at 15 lbs rather than worrying so much about the number of times the weight jiggles?

You said this so much better than I ever could. This is why you are an author and I am not.

Sure, it's possible that too long of a time could do that. How long did you cook it? That being said, IMO, pressure cooker pork will never be the juicy/tender stuff that it is when you SV it. SV method corrupted me on doing pork other ways lol.

After many, many heartfelt talks with myself and making many, many heartfelt promises to myself, the zucchini have once again overtaken me. I was doing so well. I don't know what happened lol.

This is a step by step tutorial on making rice using the PIP (pot in pot) method.

Correct. Gotta always have water in the inner pot. Edited to add: You always want to set your bowl on the trivet. So, you would put your trivet in. Add your water--I do a cup. Then set your bowl on the trivet.

I can't think of why it would have done that. I switch from saute to pressure all the time just like that. Maybe it was just having a "moment".

And, don't forget to add water to the inner pot.......

We have tons of deer, but they haven't discovered this .....yet.... The tree is pretty close to the house so that might be the saving grace.

Thank you! I'm going to print this out so I can show it to someone there if I need help