Shelby

That sounds really good. I have roasted them over the flames from my gas oven...messy, but good and they even tasted a bit smokey--I like to add them like that to spaghetti sauce. If I ever get some tomatoes I'll be doing that for sure.

I now have two crocks of pickles going on the counter. I have one more crock in the basement that I can drag up but my dill has gone to seed in the garden so I'll have to source some from the big city soon. My eggplants have never done this well. I guess they liked the hail lol. Lots of pretty purple hanging down. I think they are such a cool looking plant. Anyway, I decided to pickle some...well, it's more marinated I guess. Years ago I used to go to an Italian restaurant mainly for their salads. They always put strips of marinated eggplant on them and OH they were good. I think these match what I remember them tasting like perfectly. Not so pretty to look at, though, lol. Here is the recipe I used.

I had a few peaches leftover from my popsicle making so I decided on a sour cherry peach pie. Used the convection setting...I think it took about 45 mins at 375F. Had to cover it partway through. We're eating some for breakfast

It looks so lovely and relaxing. Thanks for taking us with you

Have a great time, Liuzhou! Ham steaks, potato cakes....buttermilk biscuits that I baked (heh, I could keep rhyming but I won't)

Oh, sigh, look at those tomatoes. YUM, Chris.

I believe I'd take your meal over the lobster, Okanagan!

NOOOOOOOOOOOOOOO I love all those veggies. I can see that I will be the lone eggplant steamer.........it's ok. I will take on the mission. I am good at being alone. I can do this.

Anyone steamed eggplant yet? I (yay) have a lot of them coming on and one I need to use now.

That looks SO good, Sartoric. I mean REALLY good. I confess, I've never had falafel, but I know I'd like it. Love the blue plate, too.

I need to make flan. I've seen several people make it in the IP....but maybe the steam boy is easier?

Is that purple chex mix on the yogurt lol?

I learned my lesson from not covering the pan that came with my Breville. I ended up ordering a new one and a new toast crumb catcher due to how icky it got. I could NOT get it clean like I like it. So, I really don't consider using a piece of foil now and again wasteful because it saves my time (and money due to not having to buy a new tray lol). But, everyone has different methods

Yep. I like as little mess as possible.

Yep, Little Arkansas river fish

Ronnie caught us some fish on Monday. Fried it along with some onion rings and okra from the garden. And collard greens done in the IP. Chicken done in the steam boy last night.

Did a 3 1/2 lb. chicken last night. It was in a wet brine for a couple of days. I took it out and patted it dry--let it sit out for a while to get maximum dryness. Sprinkled it with lemon pepper and into the steam boy it went. I did what the book said--50 mins at 450F. 18 mins. in it was already scaring me--the top was getting super close to burning. I couldn't take it so I slid some foil over it. Chicken turned out lovely. Just like using my rotisserie only I didn't have to lug it up from the basement AND FAR EASIER to clean. I have the steam cleaning going as we speak. I might have picked a few pieces of skin off before dinner.

Such a good movie......... Anna, that sucks about the goose. You did all you could. On to the next project!

Well, it's not your fault the goose was freezer burned. The grocer knew how old that bird was....and maybe you should tell them about it. Taters, cheesecake and cocktails solve all problems

Well, it sure looks good. You could have just not said anything and we'd have never known. The gravy, the cabbage and the taters look incredible. I now need gravy.

Well, we were thinking alike I was meaning for the breasts and/or leftovers.

I make goose and noodles at least once a winter. It's really good.

It is a grand machine, ain't it?

Well, shoot. I guess it's a little tough, eh? I wonder if you SV'd them for a while if they would tender up? Or, you could IP them and make goose and noodles......

Merry Christmas!!!!! The goose liver looks fabulous.