Shelby

I think we have the same fridge

Ditto. I love to be able to have time to peruse old blogs. SO fun....and then my brain drives me crazy wondering where certain members are that haven't been here for years.....

Plus, if you live in the boonies, it's truly impossible to find someone to repair these new-fangled things.

I highly recommend trying it. I did way more strips than you think you need...I used a potato peeler so they were pretty thin, thus I layered 2 or 3 for more sturdiness and ended up using them all--I did 2 med. sized zukes and baked mine in a bread pan. I should have done some eggplant in there too but I was rushed for time. Don't forget to salt the zuke and let it sit for a while. Makes it less runny.

This was so good. Seriously. I finally got over my fear and made a lasagna using strips of zucchini for the noodles. As ya'll know I love me some pasta so ....yeah...this was a big hurdle for me lol. However, I was really hungry this morning....I chalk it up to such a healthy meal last night.

WOW you kicked ass! Beautiful stuff! I accumulated enough okra to pickle some. I hope they are good. I used a recipe from my tried and true pickling book by Linda Ziedrich--except I upped the number of hot peppers. We like spicy spicy okra. It says to wait 3 weeks before trying. Our hunter comes in about 5 weeks so I should be able to tell if they are suitable to give him. I hate to make any more before tasting, but I know (I hope) that I'm going to have more okra. Maybe I'll freeze some with breading on it like Kayb described somewhere around here.

I don't know if you have Amazon prime, but this is what I buy.

Ronnie found a house a few towns over selling their tomatoes. He bought us 6. They smell really good. I can't believe I have to buy tomatoes lol.

I think with the 4 mins I'd go with natural release...... Then if they still aren't how you like them, I'd do the instant. But what do I know

I wouldn't think that the freshness factor would matter....... I would reduce time by one minute and try it with just a couple of eggs.

Hmmmm....I've had a few smaller eggs (ones from my wonderful egg person's chickens) that got the green ring, but using large eggs I've never gotten the green. I do 5 mins, low pressure, natural release, into cold water and ice. Did you put them in the cold/ice water?

I made a new salad recipe last night. I really liked it...Ronnie can live without it lol. He doesn't care very much for pesto (yeah, weird, I know). I charred Silver Queen corn on the cob and then cut it off. It needed more cherry tomatoes, but these were all I had. I added some diced red onion. Would be good with some artichoke hearts and some chicken breast, too. Eaten with a fish sandwich topped with vinegary cole slaw. I made fries, too, but ya'll know what those look like lol.

But, eating toast from the CSO does make one more virtuous...........

Toast?

I never thought I was picky about toast, either, but now I am after making it in the Cuis. The toast in the Cuis is toasted on the outside and...not too soft in the middle, but it retains a certain "moistness". English muffins are great in there too. @rotuts can explain it better than I can, I'm sure.

Yes. The 6 qt.  IP lux is on sale for $69.99 today. This one does not have the yogurt function.

You will LOVE this. I have one. I thought I'd use the hell out of it but it languishes downstairs. I know I'd use it more if it were up here......I need to rectify that. It makes really good jerky. I like all of the different temperatures you have to choose from. My first dehydrator didn't have all those options. edited to add: mine isn't the same model but it is an Excalibur.

Thank you! This is definitely going in the line up for dinner. I've never thought about doing the veggies on top.

Oh Elaina that is a thing of beauty. Do you layer the sour cream and egg or is it all beaten together? I must make this.

I had both IP's going yesterday making some zucchini bread. We love banana bread made in there....the zuke bread, not so much. I've used this recipe a zillion times but I've made it in the regular oven so I dunno. The bread is done...but it strangely tastes like flour...or maybe just bland.

Yup, here too. I have to wait until the dark of night to go get mine.....(kidding) but I don't think I'll ever tell them that I eat it lol.

Oh shoot. I'm sorry @Okanagancook it was @cyalexa who was doing the okra. I'm losing my mind. So, @cyalexa , how did the okra turn out?

This link describes what it is. If you google huitlacoche you will get some information, too. If you scroll down on this link from a thread here on EG, you will see my first foray into smut last year I never knew what it was, except it grossed me out when I'd walk in the field corn and see these mutated ears hanging down. Farmers hate it when this happens. The guys that farm our place would freak if I ever told them that we eat it off of our sweet corn lol.

Once he has a piece of toast made in there, he'll beg you to put it front and center in the kitchen lol.

Yes, it does. The new/white ones taste just like sweet corn and are crisp. I eat them raw. The darker ones are more like a mushroom. They more absorb other flavors that you cook them with.