Shelby

Couldn't wait to get up this morning (and that's saying something). Iced coffee and Rob's book.

Dove season began yesterday.

Heh. My brother-in-law met Ronnie here to go hunting. He left his car unlocked. Never leave your car unlocked during zucchini season.

Happy (a bit belated) birthday, Suzi!!!! What did you end up doing?

Yay, Dejah!!!! I'll take a #31 please Glad you're back! Had to have shrimp because of Liuzhou --mine came straight from the freezer lol. Scallops, too. Over zoodles.

My method is just like Anna's (my notebook has a lot of crossing out of different methods I've tried lol): 1 C. water Place eggs on trivet (I've done from 1 egg to 6 at one time) Manual Low pressure 5 minutes Natural release Eggs straight into ice bath

Consider using natural release and I bet they will be perfect using your method.

I think the tots will push rotuts over the edge.

Amazon just notified me that my book will be here tomorrow!!! My nose will be pressed against the window anxiously awaiting my wonderful UPS man.

Liuzhou, your shrimp are always so fresh looking. Makes me hungry for them. Chris, your ribs look great! The IP sure is a quick way to get 'em more tender. I'm glad you got to have some Silver Queen--you just can't beat it. Sandwich night with mac and cheese and broccoli salad. And a not too bad, but still not great, non-garden tomato.

Hmmmm....could be a weather station? Or perhaps a solar panel?

I have very hard water. No softener. We have a well. I don't have any trouble with my liners. I have less trouble cleaning them than my non-stick skillet.

Here you go It's kind of a different recipe.....I'm not sure it's really even french bread lol. I set my kitchen timer so that I remember to stir it/punch it down every 10 mins.

No noodle lasagna (soon, someone is going to find me face down in a bowl of pasta...) Used zucchini and eggplant this time. Twas good.

I make this bread a lot...it's easy and with the Everything (the stuff you put on bagels and such) Topping it's very good (good plain, too). I bring a couple loaves to most family dinners. Anyway, first time making it in the CSO. My french bread pan wouldn't fit, so I just free-formed it. Man, it turned out good. Very light...the crust was so good.

The red ones are the ripest ones...hence I'm freezing them first. Got a whole load of greenies sitting here.

My mom came up with the brilliant idea of using the CSO to remove the skins off of Hatch Chiles. About 15 mins (I turned mine half way thru) at 500F using the steam broil setting. Skins are very easy to remove.

They certainly do look like two different types of chiles. Like you said, the one on the right looks like the ones I've gotten. For the first time I've been using my Cuisinart Steam Oven to remove the skins. They truly slide right off (mostly). Do you have a steam oven? That might help with the ones that you're having trouble with....... Or, if the skins aren't too thick, could you use a blender and make a sauce?

I think this is a honeydew melon. What ever it is, it's GOOD. I only have one plant...and it gave it's all to this guy. It's the only one that grew. Had to pick it before the raccoons sniffed it out and stole it.

Yeah I have a whole bag of bananas that my husband snagged on sale. Might have to attempt this afternoon.

Spaghetti red using zoodles. Not my favorite. Sometimes you just need real pasta. Ronnie liked it, though. Pork chops last night

@kayb Canned in a very light syrup. I thought about freezing, but I have a feeling that Ronnie is going to up his hunting due to having more free time (hopefully) so freezer space will be needed.

I can't wait to get my hands on it!

They called it a Porterhouse on the package.