Shelby

We got married on New Year's Eve, so it's a double special day This marks 17 years. We bought a nice prime rib (no bones) the other day and cut it in half. I froze one half and the other has been in the fridge on an open tray covered with salt and pepper for a few days. Here he is out of the oven. Oh it was sooooo good. Twice baked taters and brussels sprouts to go with. I had planned on piping the potatoes into the skins but I couldn't find my thingy that does that so I settled for a ziplock bag with the corner cut off.

My sink is full of dishes as I type. I'm in deep trouble. I'm not exactly sure what I'm making. I must have black eyed peas. I have some lovely country ham that I will probably put in with them....or maybe I will use some wonderful thick cut bacon. Will do them in the IP. I have city ham which may make an appearance. I have a bag of frozen collards from the garden that might come out....or I might save them for when I make red beans and rice.... I have a craving for cornbread so that will happen later. I want deviled eggs, but I'm dangerously low on 'em and my doggie needs to eat them more than I do. Maybe mac and cheese????

Happy New Year to those that are already there!!!! And, Happy New Year's Eve to those that aren't!!! Hot wings and tots last night

This might not look like much, but after a stress filled LONG day, it hit the spot. I had some crab legs in the freezer that have been in there a loooooong time, so I thawed them out and made an alfredo with shrimp over spinach that had been quickly done in butter with a splash of vinegar. Today is going to be another looooooong day. Hopefully better than yesterday, though.

I don't think you made enough food lol! Beautiful spread!

We had Christmas dinner at my brother and sister-in-law's house at 1 yesterday so we weren't terribly hungry last night....but hungry enough for something. So, I made shrimp cocktail, oysters on the half shell and some foie gras that I had in the freezer. Foie was served on sourdough bread toast along with some jalapeño jelly.

I got a couple of cookbooks and some awesome measuring cups. Also some chile infused honey which sounds interesting. Santa gave me a neat electric cheese grater --yay, my hand gets so tired doing that. Some nice wines.....a gift certificate to Kansas City steaks which Ronnie already used and got some NICE ribeye steaks. 12 of 'em! AND an awesome shipment from Bentons from a special Santa. I couldn't believe it. Bacon, a HUGE leg which is to be used like prosciutto and some country ham steaks. I'm in heaven. edited to add: somewhere around here I mentioned that my mom and stepdad sent us a nice big bag of oysters--soooo good. and Santa gave me some cool rubber type "gloves" to protect my hands while taking out the liner in my IP

Cornish game hens done in the CSO for Christmas Eve dinner.

This was brunch. Had Ronnie's kids over to do our Christmas. Venison sausage breakfast casserole, roast beef/pickle roll ups and Knorr veggie dip in a sourdough bowl. We had mimosas to go with. I now need a long nap lol.

After a day of cleaning out closets and purging (yes, yes I do pick weird times to get stuff like this done lol) I needed something fast and easy. Tomato soup made from one of my hoarded jars of juice and roast beef sandwiches on sourdough bread...lots of gooey cheese and caramelized onions on there too. Oh and some homemade pickled beets.

It worked, it worked!!! Thank you so much!!!

Well, Christmas is over lol. I got FOUR seed catalogs in the mail today.

Got this email yesterday. So, it seems that even if I didn't get an immediate confirmation from Cuis, I'm still on the list for a new blade. December 22, 2016 Thank you so much for your ongoing patience. We want to keep you advised of the status of your free Cuisinart replacement blade. Our blades are fabricated using precise manufacturing processes, which of course means, that they take some time to produce. We are producing new blades as rapidly as possible to meet the demand resulting from this replacement program. When your blade is about to be shipped, we will send you an email so you can anticipate when it will arrive to the address you indicated on your replacement blade registration. In the meantime, you are able to use all other cutting implements and accessories that may have come with your Cuisinart food processor. Cuisinart strives to provide you with the best service possible and if you have any questions or concerns please contact us via our email address: Cuisinart_Cserve@conair.com Sincerely, Cuisinart

I have an addiction to beets. Weird, I know. Beets made any way (as long as they are tender). I love Aunt Nellie's brand pickled beets but I couldn't find any in the big city store that I went to last week, so I purchased some fresh ones and made my own. The IP worked like a charm. 15 mins on high and NR. Skins peeled right off easily. My fingers, however, are still pink.

And after Ann's beautiful pictures we get down and dirty with a chili cheese dog last night lol.

I love the gumdrop lady out front

Thank you so much! So, I don't have to hit the 235F, just melt it again?

It's sugar, butter, Karo syrup, buttermilk, soda and vanilla. Yes, you beat it just like fudge while it's cooling. Then you add the nuts and vanilla.

My mom and stepdad sent us a gunny sack of oysters for Christmas!!!! Yay for us So, for the first day of winter we had oyster chowder and oysters on the half shell.

I figure this fits here....you make chex mix by baking it Sriracha maple snack mix. Going to make another batch today and increase both the sriracha and maple. This stuff is good.....

My Grammy always made buttermilk candy this time of year. I found her recipe in a box that my mom gave me so I decided to give it a go. My first batch last night set up beautifully. My second batch, done this morning around 6:30 did not set up. It's more like caramel sauce with nuts in it. Sigh. I have no idea what I did wrong. I boiled it until it hit 235F just like the first batch. The only different thing I did is double the recipe..... Need to google to see if it can be salvaged somehow. Any ideas? This is my good batch: Lessons I learned: Never make candy early in the morning.....and I do way better at candy while drinking wine.

Mine aren't Trader Joe's, but, I also use the IP for heating. Makes the BEST tamales that way. From frozen I do 5 mins on high using steam function. QR.

Me too.

Lol, I'm sure there are things that I don't know yet, either. Glad I could help I don't want you to have to dirty up another pan by sautéing on the stove

When I push the 'SAUTE' button then I can push the 'ADJUST' button and that changes it to either 'LESS, NORMAL OR MORE'. The 'LESS NORMAL OR MORE' is located right underneath the 'LOW -HIGH' pressure indicators.