Shelby

Thank you! I recommend using the IP...it's easy and the meat is so tender. I do the broccoli first on a trivet for 0 mins on high pressure. Then I remove it (and the trivet) and do everything else. I add the broccoli back in at the end.

Kenneth, you are way smarter than I am. I wouldn't know how to do any of what you're describing! I'm in awe! My seeds should be here next week. I branched out and ordered some new things. I also decided not to delude myself into thinking I can grow peas.

Broccoli beef and eggrolls

Norm that steak looks perfect. Chris, you always make your meals look so perfect and lovely. The choices of dressings ....the table....always so nice

Definitely on my list to make, Andie. Thank you so much for sharing it. I canned quarts of peaches last summer. This will be a perfect way to use some of them.

Spaghetti night

Last day of goose/duck season was last weekend. Yes. The great hunter is sad. I reminded him that in just a few short months (September) he will be off and hunting again. So, goose liver, tenders, heart and gizzard. Twas our first time eating the gizzard. I fried it and then pressure cooked it for an hour. It was good. Even more tender than chicken gizzards. I made a few of those, too.

I'm not but I'd love to hear about your trip! And, I bet I'm not the only one

Venison burgers and pickled stuff

I have a rice cooker and would get the crusty mess every single time I tried to use it. The IP has improved my rice 100%. I, too, am no rice expert and am not picky about it. I just want the rice to not be gummy or on the flip side too al dente. I use plain ole Uncle Ben's. 1 cup of rice to 1 1/2 cups of water. Manual, high pressure, 8 minutes, quick release. Works every time.

Had champagne too. Doesn't get much better than this for me

LOL sink fairies come in handy then..... Those --minus the red---are the exact colors I did in my bathroom/bedroom. The walls are painted in "Calm" which is a white with a tiny gray undertone and the trim is a grayish/taupe. It looks very clean and warm at the same time. I think that would compliment your stone wall. And the reddish color would look good around the window and door.

I love your sink. Was it relatively easy to install? When you say paint colors do you mean for the walls and the window ?

OH! It's a real label! I guess they think it sounds better than feet? lol.

This looks awesome. "Chicken Paws" I found a container of Hatch Chile enchilada sauce in the freezer. So, I made chicken enchiladas. I was craving them and they smelled so good. I took a bite and about died. Holy crap the sauce was like XXXXXX HOT. I don't know why I didn't label it better. Ronnie loved them. I ate the beans lol.

Hey he could have been a really strong swimmer.....and somewhere he evolved and grew legs and then they fell off and he swam more...and and and

Looks a lot like this Shad maybe?

We had salad night....a challenge in the dead of winter here in the sticks lol. I had quite a bit of leftover tuna steaks and decided to make tuna salad. I did some chick peas in the IP --they are Rancho Gordo. I love them on salads.

Beef broth out, chicken feet goin' in.

Lol thank you!!

Oh it's so clean! Now, come do mine

Oh I just lose track of time and get lost in your photos and words. I'll likely never visit India so you are very much appreciated. Dumb question: What do they do with the leaves that you've eaten off of? Throw them away? Burn them? Rinse and re-use?

Ronnie went to the Asian market yesterday and came home with a bag of beef bones. Lovely bones, they were. I salted them and then put them in the CSO to roast for about 20 mins, then I turned them over and did about 20 more. *****side note-the cook took a small spoon and had a lovely treat of marrow...heavenly**** Anyway, I split the bones evenly between my two IP's. Threw in onion, carrot and garlic. Covered with water and let 'em do their thing. I did 240 mins and then kept it on warm all night because I was sleepy and ready for bed. The house smelled really good and I dreamed about food all night lol. Can't tell from the picture but it's a lovely dark brown color and it's very rich.

Wrap your celery in foil. Keeps for weeks that way.

Ham and cheese sandwiches with jalapeño mustard