Shelby

I've had mine filled to the brim every time I've used it and nothing like that has happened. edit: should have kept reading glad it's solved.

Wait wait, I'm confused. When you say reservoir do you mean the tray in the bottom that catches the water?

I finally feel brave enough to post some hail pictures from June and then post some pictures that I took today of the same plants. Truly, I can't get over how great they came back. The poor corn. This was after gently lifting each piece of green out of the mud that it was pounded in to. Now look at that Silver Queen go (excuse the weeds, please, the bastards are bad this year) I guess the onions don't look so bad in this picture, but trust me, the greens had tons of holes in them. Zuke plant after hail--look at those poor leaves Same plant today This was the worse tomato plant. To add insult to injury, if you look close you can see one of those damn nasty green horn worms munching away. Same plant today. Ok, so he's not huge or anything but he's sure trying. Anyway, so you get the gist. Here are more pictures from today. I think we still have about 50 'maters. Still working on getting fences around them. We ran out of posts so gotta go get some more. Peppers Eggplant Okra Cukes These guys grew FAST. The one on the far left was just a baby yesterday.....now he's a big guy. The one second from the left is kinda different....two zukes fused together. Let the squash eating begin

Thank you!!! I am about half-way through the book. I have marked countless recipes I want to try. I can't wait!

LiamsAunt, I'll take a sushi bowl please Chris, OH fried green tomatoes. One of my favorites. Lovely ribs, Steve Homemade ranch with onions and dukes from the garden Made a double batch of @cyalexa 's buns. That recipe has never failed me. We think they are the best buns ever. I was hungry for a roast beef sandwich--with cheap deli meat from the grocery store. Don't judge lol. I sautéed banana peppers and onions from the garden and slathered on Cheese Whiz. Yup. Twas good. Toasted the buns in the steam oven and then wrapped the sandwiches in foil and heated them up in there, too. Love that steam oven.

I'm SO jealous of your basil. I've lost my damn mind. I didn't even buy any basil to plant this year. I'll enjoy your pictures

I wouldn't believe those were chocolate unless I knew you guys. Very cool. Anna, how long did you do the lamb in the IP? I've yet to make venison stew and I need to do that ( once we quit living on the surface of the sun here in Kansas ).

Does it have hamburger in it?

I want to do one soon, too, so I will await all advice.

You're off and running with a bang! Ohhhhh I'm ready for another cheesecake, too...and I have some fresh berries to put on top. Shoot. Might have to join you.

Oh that looks GOOD. Bet you could use all different kinds of berries to make that ?

Nice!!! Now do the hardboiled eggs

You and me both! Nice pickage

I'll have a go at it again tomorrow, probably, and try the super steam. Maybe that'll do it.

We must like our corn in very different ways. Did your method. Husk off. Only one ear that we were going to split. Turned out raw (to us). Didn't do the high steam though, was that the difference?

Did you do a tracking on the ship? It should be there by now?

I'm very excited to try some new stuff! Thanks, Rotuts for all of your help

Jo did hers at 140 degrees for 12 mins on steam, is that what you do, Oakanagan? (in the cuis, not the MW)

Elaina, your pesto has me drooling. I wish my husband liked it.....I don't know how one doesn't like it, but he's one of them lol. First crock of pickles started today No pictures because you've seen it a million times from me.

I just ate the best english muffin ever. I bought some Wolferman's at the store. I usually only eat a half at a time. I'm eyeing the other half...... toasty on the outside, moist on the inside. Have some corn to make in there tonight.....husks on or off?

Just got my Mod. Cuisine book. Didn't realize it's so big and heavy. I am getting a work out just holding it lol. Can't wait to dive in....even though I'm so late to the party.

Kenneth, again, thanks for showing us all of this beautiful country and wonderful food. How COOL is it that your wife's friend ended up being an EG person???!! I could really use that rice wine drink about now. I'm parched!

I see. Thanks! I like the porterhouse cut better

I had to leave the house yesterday (yuck) so I stopped by the grocery store. I was hungry. Ran across these huge steaks. They called them porterhouse on the package. I call them t-bones. Same thing? I dunno. But they were good. SV'd then seared. Made fries because yesterday was National French Fry Day.