Shelby

I'm not KQ, but the box is big. 20" long and 6" tall. I don't keep it in a drawer or a cabinet. It rests in the laundry room on a hamper.

Yes! I couldn't find the post but that's exactly the one I remembered. Thank you!

I see great potential there

First time doing salmon. After reading about it at Serious Eats, I went with Kenji's favorite time/temp which is 115F for 45 mins to an hour. I deemed my cuts to be thick...I think I was wrong about that. I loved it, but I think Ronnie felt like they were a bit mushy. Next time I will stop at 30 mins and up the temp a few degrees. Finished picture on the dinner thread.

The other day I rummaged through the freezer looking for the last package of scallops that I just KNEW I had. No such luck. So, since I needed scallops, and it's a bit cooler outside (for shipping purposes) AND I had a 10% off coupon, I ordered from Pike Place Fish Market. For fun, I bought some salmon. SV'd it. I loved it...I think Ronnie would have liked his a bit more done...but he ate his too. Scalloped potatoes and the last of the green beans from the garden to go with. There may be a few more beans, but I'm donating them to the rabbits.

Ditto x 1000. Love this stuff.

Sitting here with my morning coffee just drooling over these market pictures. Those are some long okra! How are the toads used? @liuzhou Are these gorgeous bluish rainbowish colored fish the same kind that you bought a while back?

buyitbuyitbuyitbuyitbuyitbuyitbuyitbuyitbuyitbuyit You will not regret it.

So, Weetabix must keep you quite.....regular?

Those bells will eventually turn red. What will you do with the habaneros? I grew them one year....they were pretty, but they were atomically hot.

That food all looks awesome!

*googling weetabix*

It does look good. Just came in from the garden and I'm starving.

I finally made the jalapeño peach chicken-- @blue_dolphin has already made it using chicken wings. I decided to use chicken quarters...because they were thawed out. I made the jalapeño peach sauce last week. I used peaches that I had canned and jalapeños from my garden. The jalapeños are HOT so I was a bit afraid that it would be too spicy for me, but it was perfect. We liked this a lot. I have almost a quart jar left of the sauce....I'll use it on some wings next. Oh, and I did the chicken in the CSO....I didn't want to unload the cast iron from the oven. I used the same time/temps as specified in the book except I did broil a little at the end to get more color.

Pour a big big glass of wine. Gulp it. Repeat. I'm so sorry, I do feel your pain. I'm almost 100% sure the eggs are ok. I'm almost crying myself over the figs One (maybe weird) thing I do is I always give the door another press and then I give it another one with my foot. It's probably an OCD move, but it does ensure that it's close.

Cheers! I will pour a wine and drink with you.

Blasphemy! I'll eat the beans!

Thank you! Yes, these are ours from our garden.

I just use my shirt-sleeve.

This is not a big deal to anyone but me. After not having enough tomatoes to can last summer, I got enough to do 3 quarts yesterday Also my first time canning tomatoes in the pressure canner. Why I waited so long to buy one of those is beyond me. So much easier than using a water bath. And the kitchen stays a bit cooler, too. Unless, we get botulism and die that is.

I echo Rotuts. SO interesting. The store is so pretty and clean. Interesting that the rice is kept in the refrigerated section.

Pulled all of the onions. Ronnie washed them and we let them dry on these screens for a bit. They are now all snug and cozy on shelves in the basement.

Shrimp with a tiny bit of pasta over zoodles

I don't use that much butter, put I always put a pat of it on my steaks and pork chops before SV'ing.

Loving this. *trying to figure out what the nickname for your work place is......*