Shelby

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!

My husband found some Colorado peaches! Now....what to make....what to make..... I will be canning, too.

I needed a big steak last night. Silver Queen, hash browns (I baked a bunch of taters in the steam boy because they were going to be bad soon) AND AND AND the first (and maybe only) tomato from our garden. It was heavenly.

Kim, you are definitely missed, my friend! Roast beef sandwiches last night. Meat was SV'd for about 8 hours. Thought I had more of @cyalexa 's buns in the freezer, but I only had hotdog ones...so we had to settle for homemade white bread lol.

We got some beef roasts (I think they are rump--I'm too lazy to go check in the freezer right now lol) on sale the other day. Brined one for about 24 hours and SV'd it at 134F for about 8 hours. I wanted roast beef sandwiches. Turned out pretty good. Next time I'll either do a stronger salt mixture or brine it for two days. The tenderness was good. I got the big slicer down so we could make nice, thin slices.

Nice! Happy Birthday to Sartoric's mum! Along with the food, I love that dish in the olive picture--the polka dot one

Yes I'm having a decent eggplant year. I can finally branch out and make some things I've been wanting to try....especially since I have no tomatoes with which to make spag. sauce with (I love eggplant in that). Thank you! No, a potter in Colorado makes a lot of the pieces I use. My mom buys them for me when she sees something she thinks I will like .

Now, that's a new combo to me.