Shelby

I'm in a food rut again. Roasted chicken Lasagna--using fresh noodles. Was good. I very much liked the texture of the noodles. Eggdrop soup and broccoli beef

Ohhhh the food....the flowers on the trees.....the food......and the foooooooooooooooooood. THIS is the epitome of food porn.

The ramen for introverts sounds right up my alley.

If I'm not saying much, it's because I'm in too much awe and I've lost my words. And, also I'm very jealous.

Am I the only one that finds the phrase on the can hilarious? "it's the best you can do"

Yay!!! I need a road trip right now so this is perfect timing

@liuzhou NO more of this falling nonsense. I won't have it. My private plane is in the shop and I just can't fly over to keep an eye on you right now Take care and have a shot of something before bed. More pasta testing last night. These were smoked mozzerella. Good, but I liked the mushroom ones better.

I need this.

Oh NICE!!! Did you like the buns? What are they filled with?

Venison burgers

Pizza night And then steaks last night--bad picture, really good steaks.

Sigh. I was too late. Sold out.

Nothing super exciting around here... Sandwiches Chicken enchiladas Last night was a bit more fun...I ordered pasta online. These were ravioli's stuffed with mushrooms. Very good. Two with venison meat sauce and two with a simple marinara.

I planted these walking onions like 10 years ago....they didn't walk...they didn't move an inch. They were non-walkers.

@Toliver I couldn't resist. They aren't too bad, really. Of course, they are very sweet. You do get a hint of "Peep". The frosting taste a bit like a marshmallow and you get a bit of crunch from the sugar crystals on the frosting.

I posted about this in the corned beef topic but I wanted to make a note here, too. I used the IP to make ours. I wanted to test out the slow cook. It did a good job. The veggies and the corned beef were all in there for 10 hours or so (we like our veggies soft). I used the "normal" setting for the slow cook. I think the low is just the same temp as the keep warm button and the high is too high for an all day cook like that. I'd use the high to get a jump start on heating up the slow cook and then reduce it down to normal after an hour.

St. Patrick's Day dinner. Ronnie had taters...I had a craving for buttered egg noodles with my cabbage.

@liuzhou @JoNorvelleWalker @IowaDee I just about fell of my chair just now when I saw that Driscoll brand. We have them here in Kansas, too. And, yeah, they are always a bit moldy. They kind of taste like I imagine those styrofoam peanuts taste.......

How cool! I admire your ingenuity!

Roasted chicken

Bragger

You're not alone, I feel guilty too. I look through it literally every week, though, and every time blue_dolphin makes something I really really enjoy it. I figure that when (if) the garden produces this summer, I'll have more stuff to work with.

Why do I peruse EG when I'm starving?

In retrospect it's only been 3 months...but man I wish they would ship my new blade. I'm actually thinking of just buying a whole new food processor....

Thanks for doing this. I am very interested in what the IP people have to say.