Shelby

I've done the potato thing before. It worked.

Ronnie came home from Sam's with a 4-5 lb. prime rib. I've been begging for it. No one around here seems to sell them except for around Christmas time. If you are lucky enough to find one, it's one that has already been mostly cooked which is so stupid IMO. They are already way too done for my liking. Anyway, I'm trying to decide when and how to make it. Thinking of saving it for NYE. I've always done them in the oven, but this year I could sous vide it..... It's such a treat and I don't want to screw it up.

I'd go even less. Remember it takes heat to get to pressure......

I would hit the like button a million times if I could on this. yum.

It's funny you say that...it crossed my mind that it needed more "umph" or umami or something. Thank you, I'll try that next time.

Oh good! So happy to help I'm just getting ready to make some right now.

I've seen a lot of recipes for spaghetti and meatballs done in the IP. I've thought about trying it, but .....I like the way I make mine on the stovetop so there's that lol. Last night Ronnie had a dinner meeting so I was on my own for most of the afternoon and evening. I decided I would get started on wrapping some presents. I must always have some wine while wrapping....makes it less painless lol. So, by the time I was done it was like 8 p.m. and I was HUNGRY. I've seen so many good looking dishes that @HungryChris has been making --specifically oysters...... I didn't have any oysters. The only thing I have that is remotely close is canned clams. Bingo! Clams in white wine sauce. But I wanted it quick. Yay, I googled and found an IP recipe. It's super easy. I added a can of artichoke hearts. It's lacking something that I can't put my finger on, but it was perfectly acceptable. One pot, fast, quick clean up. I was pleasantly surprised that the texture of the pasta was not mushy. And, It left time for more wine drinking

I have never had a failure this way: 1 cup of cold tap water Place eggs on trivet that came with the IP Low pressure 5 minutes Natural release (usually takes 5-8 mins) Put eggs in cold water bath

I am also enthralled. I've never seen this cut.

Thought I'd sneak in here and give a quick update. We spent this afternoon grinding up venison and making breakfast sausage. We discovered that we have a lot more burger than we thought we did, so breakfast sausage it is! Venison to be ground up This is about 15 lbs. We like to do a 50/50 mix of this with a nice fatty pork roast. We used this mix along with a bunch of added garlic, black pepper and sage. Here's our grinder. It's a heavy beast. Gotta cover it up for the first grind so that meat doesn't fly all over Ground pork Ground venison All mixed together And all packaged up! Got about 30 lbs. total.

Oh they look so good! I'm glad you liked them. I had trouble staying out of the dough, too.

Got my stuff all dolled up for gift giving yesterday. Just some tags from Etsy and then I stamped them with a snowflake and tied with twine.

Chicken steam baked in the CSO

You're killing me.

I'm exhausted just seeing all of this.

The spice really goes with the sweet well, I think. This is the easiest recipe ever. When I make them again I'm going to double the recipe....I think it will mix up better in the mixer. And, I only got 21 cookies....I guess my tablespoon was bigger than normal lol.

Thumbprint cookies filled with jalapeño, cranberry jalapeño and sand hill plum jam. I'm not a good cookie maker but these turned out good.

That wreath is so cool! I throw my shells out in the road that leads to my driveway. Then, the dogs quickly pick them up and drag them back on the porch. Not sure why I bother.

I make a bazillion of @Anna N 's cereal killers for the hunters.......after looking at Anna's, I needed one for myself this morning. I've eaten one half and am eyeing the other one....or maybe I should share with Ronnie.....

Awesome, Franci!!!! Your cakes look soooooo good. We are proud of you!!!

and the mug toppers .....the stale mug toppers ROFL

Time for this years....ahem...."review" ---dying laughing again here http://adequateman.deadspin.com/the-2016-hater-s-guide-to-the-williams-sonoma-catalog-1789529261

Ronnie came home with some ducks yesterday. I already had chicken thawed out, so no duck was eaten except for the livers and hearts Oh and I also did some chicken gizzards. All were fried and then pressure cooked.

Exactly right. They are a cool weather veg. We tried to grow them this spring, but it got hot too soon......this plant weathered the heat. I was shocked when I saw that he had started growing sprouts a few weeks ago.

Couple of meals. Pizza night on Sunday. Really hit the spot and it was fast and easy. The cold weather has hit (YAY!!!). We decided the brussels sprout plant wouldn't survive and so we picked it. Don't get me started on our trials and tribulations trying to grow these suckers lol. One year I had them coming out of my ears and now I can't grow them to save my life. They aren't fully mature yet, but certainly edible. They were very sweet and tender. Aren't they cute??? KC strip and leftover baked 'taters with broccoli cheese sauce to go with