Shelby

My husband has been wanting another one of these--I've made probably four and he loves 'em. Anyway, my IP is busy doing a pork roast so I did the banana bread in the Cuis. pressure cooker. Same recipe, same pan, same time same everything except in a different pressure cooker that has a non-stick liner. Well, I'll let the picture speak for itself. I didn't know one could burn something steamed lol. I have to leave for a bit ...when I get back I'll take it out and see what it looks like inside. It's smells like banana gingerbread.

Oh man. Great job on the diet! I should do that, too. Life right now is extremely stressful for us. I took my BP the other day and I about fell over. Hang in there and hopefully you'll be back to 'mater sammies soon. Toasted sweet taters? Sliced thin and then put in the oven?

Thank you!!! I need to post pics from after the hailstorm and compare to now pics. I am amazed at how well it bounced back. It's definitely stunted, but it's trying. The onions were ok anyway....except for the green parts and the cuke plants are kind of protected by a tree so they didn't get hurt too badly. I'm just thrilled to have anything be edible out of there

Wow, John, those look awesome!!! Great job!

Chicken enchiladas. Lightly pickled onions and cukes from the garden.

That does look really good, Rututs. Here is where the Cuis will live. When I use it I pull it out and to the left a bit. It balances out nicely because the Breville is in the exact same place on the opposite side of the counter.

Mom just went to our dark side. She had a gift card from a settlement on Amazon plus this good price. I think it was like $160. I'm so excited for her! Now she can experiment and tell me stuff...

Looks so good, Kay. I've been meaning to do this forever now. I even had a couple heads of cabbage. It's just never happened. I think you should get a shelf in the kitchen so that you can see your canned goods all the time. They do make the prettiest decorations

When it's hot like that no amount of water is ever enough.

The sheet pan that comes with the unit is 10 1/2" x 10 1/2". The inside is about 5 1/2" from the rack placed in the lowest level to where the heating bar starts so really I'd go with 5".

Yeah, I think so too. I meant one of the carts further on down the page.

Ribs, beans, tater salad and ramen noodle salad. Hit the spot for 4th of July.

Oh man that looks so good. I'm a pasta nut as you guys know. You can have my ribs, I'll take the pasta.

How great! I know you are having a ball. I had forgotten all about snakes. Loved those. I've made tater salad. Gonna have ribs, too. And, I'm making ramen noodle salad. Had a craving for that. Oh and baked beans. And homemade ice cream and strawberries. And wine.

Oh nice! I like the mem. of the last settings. And the auto warm being able to be turned off. ******IdonotneedanotherIP IdonotneedanotherIP IdonotneedanotherIP*****

I'm not the stacker....Gfweb is I, too, have wall cabinets. I am going to keep mine under there and when in use I'll move it out from underneath. I think that will work ok. I can post pictures ....... I don't know if you have room for a cart, but one of these might work?

After watching Joey Chestnut eat 70 Nathan's hotdogs I have a craving.......

Geez all that looks so good. I love sushi.

I would also need a contractor to expand my kitchen counters.

My husband smoked a whole chicken yesterday. It wasn't quite done when we were ready for dinner so I put it in the Cuis for a while. OH it was so good. Then, I got to try out the steam clean function. It was fun and easy Cleaned right up just like new.

Well, then, that should do it.

BUMP Boy, my cooking has changed since even last year........ We're cold smoking some ribs right now to be done in the Instant Pot tomorrow. Smoked chicken will be tonight. Still trying to figure out what I want for sides. What is everyone else doing?

I think that basil will perk right up. I'd pick the tops off that are beginning to flower.

My mom has asked the dimensions of the Cuis. I think we have pushed her over to our dark side.

It's just about happy hour.....