Shelby

WOOOOO HOOOOOO!!!!!! I can't wait to hear what you think of this model!!!! Yeah, I have the WS credit card too and I LOVE it. You also get $25 coupons off if you spend a certain amount within a certain amount of time (I forget the exact stipulations). I had $50 to use up by today so I bought a lemon press and 4 plates and 2 containers of hand soap. My total was $8.

Hi Duvel! I'm glued to my computer. I, too, love eel. I only have had it when I got sushi years ago. The tempura looks so light and fresh. And the origami is the perfect touch. I got claustrophobic just looking at the train picture On your flight, (remember I don't get out much) I've never seen a mineral water packaged like that. What are the veggies next to the rice? Do I spy soybeans under there? Your kitchen is very very nice and your spices and your fridge are so organized! You've put me to shame...I'm going to have to clean out my fridge today now. In the baking ingredient section, what is the red item with the blue item inserted in the top? Gourmet salted egg crisps???? Those sound awesome. I spy my favorite cookbook--Deep Run Roots I LOVE love love seeing restaurant/airplane food, but I also LOVE LOVE LOVE seeing home cooking! Your mixer is awesome. I've never seen one like that. What kind of fat and meat do you use? Is it similar in texture to Spam? It looks delicious.

One word: YUM.

Ronnie smoked a domestic turkey breast for a bit a while ago and I threw it in the freezer. Yesterday I put it in a water bath at 140F for about 2 1/2 hours. Boy, was it DRY. I don't know what we did wrong. However, with good mayo and a nice juicy tomato, it made a good sandwich.

Franci, your cakes are amazing and I have no doubt that you will have the highest of success. I will enjoy hearing about your business.

Welcome to the Instant Pot club!!! I don't know if you've checked out the extensive threads here about the IP, but here's a link if you haven't. There are 4 other previous threads before this one. Fried catfish from the lake, mac and cheese, fried okra and tomatoes from the garden. Perfect.

Last night I made the Fried Okra Hash located on pg. 402 Very simple and very good And, very similar to how my grammy did it and to how @kayb does it. I could have eaten this whole pan myself.

Reporting back. I planted Clemson spineless seeds. Yesterday I was able to pick enough to have for dinner. Anyway, as you can see, the two bigger ones on the left have the fringe. The four others on the right do not. The two that do were picked from two different plants. I will do further investigation to see if the same plant produces some with fringe and some without. Edited to add: It's the more mature/bigger pods that have the fringe......

Yay!!! Thank you @Duvel for taking us on vacation!!! I can't take one for the foreseeable future so I'm going to ride along with you

I still say it's a corn dog. Oh, and Kerry never guessed me when I did my blog......just sayin'...........

@Panaderia Canadiense?

It's a corndog. Gotta be a corndog lol.

Is it @BonVivant ?

Could this be a happy mistake?

I bet you don't like ketchup with your grilled cheese like I do

Between the ice cream sandwiches and the perfect grilled cheese above, can I be your rugrat #2?

Ok, you do the MW and I'll peel the tomatoes.

Fried wings and boudin balls

Well, keeping in the animal theme (goat cheese stuffed peppers), a Moscow mule might do

I grate cheese ahead, too. Cheddar and parmesan. The parm lasts forever it seems. At least 2 months. I've never had the cheddar mold or anything either, but I use it quite often so it doesn't sit around too long--I know it's fine for at least 2 weeks.

Spicy ham and mortadella sandwiches last night

I prep a lot of veggies ahead. I'm always glad when I do that. I do a lot of onions ahead...I'm not super picky about how big my onions are chopped. I currently am prepping a ton of squash ahead. Nice to have some already diced up to go in sauce or for a side dish. Peppers stay great all chopped up. Oh and I prep lemons and limes, too...though they aren't veggies. I never prep a tomato ahead. I do not want this to go off topic so I'll just say that YES the 'maters taste different after being in the fridge and I don't like the taste.

We always think your meals are worth posting

It was a shoulder roast.

I'd love to have your crust recipe, too, David