Shelby

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.

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?