Shelby

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.

More white bread. I love this oven.

Can you do popcorn in there? My brain isn't on full go today so apologies if that has been mentioned.

Yeah, really tore me up.

I'm not a huge ginger fan but those look scrumptious! Any recipes that use watermelon? Have a half that I need to use up.

I'm out of yogurt

Sigh. Thank you. I really hope you're right! I still hold out hope for a small miracle......if it can just stay hot for a while we might get some....but it's not looking so good. The bought tomato is from someone selling them a few towns over. I was initially excited to have them....but it's obvious that although they look good, they picked them when they were green as hell so they do not taste anywhere near like homegrown Host's note: this topic is split into segments in order to reduce the load on our servers; the next segment is here: Dinner 2016 (Part 8).

This is waaaaay better than it looks. I took some Silver Queen and roasted it on the top of the stove then cut the kernels off. Mixed those with diced red onion and jalapeños from the garden along with salt, garlic and a lot of fresh lime juice. OMG good. I could have just eaten this on some tortilla chips all night. Little bit of salsa made with a tomato that we bought. Venison taco salads

NOOOOOOOO embrace the tomato--never never plant fewer plants...always more plants!!

Must be. My husband came home with a LOT of eggs. He can't pass up a good deal lol.

Breakfast last night.

The whites were perfectly set. No slime. It's hard to tell that in the silicone container but you can kind of tell by looking at the egg on the toast.

Alright. So, yesterday, I made a vow that I was NOT going to stop trying to make a poached egg in the IP until I got it right. Large eggs were 29 cents a dozen so I felt ok about burning through a few if I needed to. Thinking about it now, I should have weighed the eggs but I didn't. The first egg I used was one of the store bought ones. I had excellent results on the first try: I placed one cup of water in the IP. I placed a buttered silicone holder on the trivet that comes with the pot. I placed the lid on and closed the vent. I set the time for 4 minutes. Low pressure and used the Steam setting. Quick release. Perfect placed egg. We had breakfast for dinner so I used the same method only this time I did 3 eggs--in 3 separate silicone holders. Same perfect results. If one uses ramekins or some kind of bowl, this method would have to be adjusted to a shorter time, I think.

Norm, your son is a lucky guy! Looks amazing!