Shelby

Another IP banana bread

SV lamb chops

KayB, I have tomato envy. We have gotten SO much rain. The Little Arkansas is at 25.12' which is flood stage. It's now invading my corn crop with more rain forecasted today and all next week. My second round of tomatoes that we planted (to replace the 50 that got too cold and died) look terrible. If we don't get any more rain for a couple of days I would say they have a fighting chance. If we do, I'm going to be on round 3 of planting tomatoes. Never had that happen before. Sigh. This morning I was able to get in there and weed. We also planted 200 seeds of Silver Queen corn and more squash. The lettuce and the onion look good....and that's about it lol.

I hope you'll be taking us along for the trip (hint hint) Have fun and be safe!

I feel like my meals have been boring lately so I haven't taken many pictures. Everyone's food looks sooooo gooooooood. Red beans, rice, andouille sausage with collards from my garden Lasagna using a ton of leftover venison meatballs that I diced up and made small. Looks like a disaster lol but it tastes good. One of the best lasagnas that I've made. Oh and salad using lovely lettuce from the garden that I was able to pick in-between monsoon rains falling.

LOVING this blog. So interesting about the fridge. I can't imagine it not being placed in the kitchen And the food, oh the food. I agree, those tofu noodles look so good. Along with that stuffed eggplant. And, the dough that you dip in beer for dessert! Oh and the food robot. How cool is that???

What Anna said is exactly right. I will time it next cheesecake making day. Just off of the top of my head I think it takes me about 10 mins ..maybe a bit longer to get to pressure using 2 cups of water. Like Anna says it depends on the temp of your water and also the ingredients. Also like Anna says it takes like a couple of mins to get back to pressure if you have to cook it longer after releasing.

My mom lives at 8,661 ft. She takes the time of a pressure cooker recipe and multiplies it by 1.4. This is done loosely, though..... If I were doing a cheesecake at high alt. I'd do it for 50 mins. If it still looks too jiggly in the middle I'd go for 5 -7 mins more.

I have this book too!!!! I laughed my ASS off. It's seriously one of the funniest things I've ever read.

Just got back inside. Planted 40 or so tomato plants to replace the ones that died. If these die then I give up. Also put a bunch of different pepper plants in, some eggplant and replaced some brussels sprouts plants that the rabbits got. All I do is weed, dig holes and re-plant. I'll take some pictures after a few days. Actually I should take them now before everything dies again lol. The lettuce and onions look great. I have little cucumbers on. Collard greens are good. Okra looks good.

SV pork tenderloin, taters, sprouts and pickled beets.

Picture of the above mentioned cheesecake.

Oh wow. I always thought I'd love to be an Anthropologist. I took a class in college. Welcome!

I feel your pain. A lot of mine look just like that. Damn rabbits.

I first fried my bacon in the IP, took that out and put in diced onions. Cooked those for a bit until soft. Then I added the beans and broth. Did that on the chili/bean setting. After the beans were soft I added all of the rest of the ingredients and cooked--cooked using the simmer setting-- in the IP for oh, around an hour (be sure and keep an eye on it and stir often)? Then I added the bacon and cooked probably 15-30 mins more? I then put the IP on the keep warm setting. Worked like a charm.

I made another cheesecake last night. Going to top with with some wonderful cherry topping that I bought online. It's for a belated Mother's Day for my mom who is coming today. I can't wait I just love the IP. Cheesecake is SO easy to make in there.

It's not very big. I did weigh it because I wanted to divide the dough into equal pieces but I don't remember the weight now. This is the recipe I used: http://www.kingarthurflour.com/recipes/water-bagels-recipe

I knew I liked you Yes. That's exactly what I was doing. The non-ooze bagel. Lol

Ah HA! I knew I had done something wonderful LOL. Ok, so everyone, disregard my post above. Look how pretty my rustic bialys are.

I can't believe I'm going to post this picture. I made the ugliest bagels in the history of anyone ever making bagels. There has to be a name for bagels who have lost their holes. You know, so that it looks like I did this on purpose? Not to mention how uneven and just damn ugly they are lol. I told Ronnie to gently discourage me the next time I got the itch to do this. They taste good, though.

LOL. I'm making bagels today. Haven't done that in quite a while. Looks like since 2011??? Anyway, I still have the same KitchenAid 600 and by golly, it still overheats when making bagel dough. I decided to search EG and lo and behold, I had started a thread. Anyway, I guess I just wanted to update. Gives me something to do while my mixer cools down. Sigh.

This isn't at all from the media. But one of the best tips I ever learned was from my mother-in-law. Keep celery wrapped up in foil. Lasts forever in the fridge that way.

Loving this.

Worked in the garden for hours yesterday. The weeds have been prolific. Why can't the rabbits eat the weeds???? Anyway, I was so tired last night. Was happy to have homemade buns in the freezer along with some really good keilbasa that I did in beer with some onions.

Hi Beth! I'm glad you are here with your new IP Here is my take on banana bread in the IP I pressed the manual button, used high pressure and set the time for 30 mins. My pan was not a bundt type pan so I think that's why it took another 15 mins for it to get done in the middle. So, if I were doing it again, I'd press the manual button, high pressure and 45 mins. Also, cover the bread with some foil so that the condensation from the pot doesn't drip on the bread.