Shelby

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.

Taking the plunge (thanks Mom) and ordering a pressure canner. Excited to do things like Hatch chiles....venison.... I think I'm going to go with an All American. Do I really need the biggest one that does 19 quarts at once? I don't think so...... Excited to dive into this.

Steak night

It might not be as firm as you like....test it out....maybe low pressure on 0 would be better for you. But yeah manual (high/high) on 0 is what I've been doing...this is for broccoli/cheese on baked taters. I'd do low pressure on 0 and see what you think.

I do broccoli in the IP. It doesn't have any crunch when it's done, but it's not mush. I do high pressure, manual on 0 mins.

Yay!!! We're on the plane!!!!

NICE

That would have made me extremely uncomfortable. I'm shy anyway and someone watching me eat drives me insane. I wouldn't darken his doors again.

Venison meatloaf, taters, brussels sprouts and zucchini fritters

It's super good on a salad, too. I had some last night.....there might have been more of this eggplant than lettuce ingested lol.

@Smithy I've had mine (the marinated eggplant) in the fridge for at least a month and we're not dead yet. I totally understand being cautious, though.

Those be some big squash!

Liamsaunt, I must say that I am a happy homebody.....but your food makes me want to venture out (almost).

I SWORE this wasn't going to happen to me again this year LOL (look away Huiray). I'm getting ready to make a huge batch of venison meatballs...but that won't make much of a dent. The one on the left was a sneaky guy. Really enjoying having them, though. So nice to have fresh veggies at my fingertips.

Can't wait to see what you're making today, David! When you freeze your peach slices do you just simply peel, slice and put in freezer bags?

That was a weird evening, Liuzhou. I'm not sure I would have been able to keep my nosy self from sneaking down to the war zone LOL. At least the food was good! SV'd pork loin last night.

I can't wait!!!

I'm down with that, too. I'll take fresh figs however I can get 'em.

Awwwww, let him have his apples How fun to have so many. I had 3 peaches that were going south so I made a tiny batch of jam a la FauxPas . Had to stop myself from just eating it out of the pan.

FIGS AND TOMATO AND PIMENTO I CAN'T TAKE IT!!!! I've turned green.

Made bread in the Cuis. Steam Oven so had to have sandwich night. Fried up some zucchini and okra ...and fries to go with.