Shelby

Just for fun, I made banana bread in the IP yesterday. I don't have a bundt type pan that will fit in there so I had to use my cheesecake pan. I suspect that's why 30 mins on high with NR wasn't enough to get the middle done. I put it back in for another 15 mins and it came out done. It's not pretty but it tastes good.

One thing you two will NEVER be is boring. Trust me.

MEEEE TOOOO. Wow. I think you need to return to that place. Looks very fun.

Yes. I am the keeper of the bunnies lol. They left the plants alone last night...we will hope that the trend continues. Just came in. Got exactly 50 tomato plants in the ground. Have a few left over in the greenhouse that are still too little yet. They will be good for backup in case of eatage or dog steppage lol.

Quoting myself: Ronnie just came home with 4 pints at 1.69. He bought all that were in the case lol.

Regarding the mulching with newspaper, we used to do this and then cover it with straw. Now we just do the straw. Works just as well with less energy exerted lol. The wind was HUGE yesterday. I was going to plant my 'maters and some squash from the greenhouse but opted to wait. I was afraid the wind would break them off. So, I weeded and weeded and weeded. Not a weed left in there. It's always a good feeling when that is done. Oh and then I did plant some seeds. Okra and cucumber. And I threw 7 more brussels sprouts plants from the greenhouse in since the bunnies ate the others sigh. The peas and beans and lettuce and collard greens and spinach have all poked there heads through the dirt. I'm sure the bunnies will eat well. Today looks like a decent day to get back out there and plant. I need to restock my Advil stash. Gardening makes my back sore lol.

Venison taco salads

I've been making pickled eggs using pickled beet juice

Must be salad day SV steaks, taters and salad

jval I would have liked that a zillion times if I could have.

Thanks to you, my husband came home with one of these yesterday. I told him to stock up next time. He said that there were two in the case. Popular item.

SV chicken cordon blue with homemade pasta and more garden asparagus

@ElsieD I've only used whole milk. Here's my process: 1/2 Gallon of whole milk 1 1/2 T. of dry milk Whisk together in the IP. Boil. Cool to 115. Mix in 10 grams of culture--I use freeze dried--this is the kind I use Push yogurt--I checked after 3 hours and I liked it but let it go for 4. Stir, then strain, then stir again.

Oh, trust me, I was too. I actually checked it at about 3 hours...maybe a bit less and it was thick enough for me. If you do make a tangier batch it sure does well as a sub for sour cream. Or in salad dressings.

That looks so good, Anna. I'm craving a bowl like that.

You're killing me.

It was thick. I could stand the plastic spoon up.

Venison and pepperoni pizza with a salad last night. Lettuce from the greenhouse. Asparagus from the garden. Used the last of the homemade Ranch dressing. Need to make more.

Ah, so quite the opposite to what I was thinking. No eating of the pulp.

I've never seen (in person) nor (obviously lol) eaten one. Dumb question: Do you eat the peel too?

French toast using homemade bread that is quickly going south. Would have been better with some crispy bacon on the side but I was too lazy.

SV quail. One of them stuffed with mushrooms. Asparagus, scalloped taters and bread to go with.

Ok, so like I said, these were stuffed with ground pork. I didn't want that so I unstuffed them and saved the pork for another use. Good thing is that they were de-ribbed so they were easy to sear I decided to make a mushroom mixture (mushrooms, onions, butter, deglazed with red wine) to stuff two of them with and I left the other two plain. All packed up with some butter They turned out VERY good. Thank you everyone for your help! 140F for a couple hours and then seared. Could have done better on the searing but we liked them

I ran into some challenges which I will describe later. I just put the quail in the bath so they will be going for about 2 hours at 140....they are a lot smaller than I thought so I think 2 will be just fine. I got sidetracked with horse racing......AND I forgot, these quail were stuffed with pork (uncooked). More later.

Normally they would come from the field, but they were scarce this year so I ordered some online. I think they were tough because I tried to do them in the oven at too high of a temp. I figure that they are close enough to chicken that I'll do 'em like that this time and see. So, I'll go with the 142. But I am going to do the 4 hours. It can't hurt and I want them tender tender. I'll sear 'em right before serving.