Shelby

Thanks, Alex. I'll try that site. No, there are no identifying marks on any of the set. I think that's odd.

My mom is starting to go through some of my Grammy's things. She had like four complete sets of china (if not more lol). I have one set that has never been unpacked. Anyway, we are trying to figure out who made the following so that we could see if it's sellable (I really like the pattern....I'm debating on keeping the set for myself but I'm trying very hard to stop my hoarding tendencies lol). Any help would be appreciated. I did a google picture search but it didn't come up with anything even remotely close to the pattern. Front Back

Thanks, all for the rabbit suggestions. I have one in the freezer and I fried and then pressure cooked the other two. We didn't see a single bunny last night. Maybe the rest have learned a lesson. Sigh. @Thanks for the Crepes I have nothing but good memories about peonies, too. My mom worked part time at a peony farm when I was tiny. She brought me a long sometimes. I loved the big walk-in cooler that displayed row after row of peonies all wrapped up in plastic and tied with string. Once in a while they let me (with a lot of supervision) do the machine that tied the string around the stems. I thought that was the coolest thing ever. I worked in the garden all day yesterday. Got it all weeded again. A lot of our tomatoes do not look good at all. Yes. Someone please remind me not to plant until after the 10th of May. Sigh. I'm going to have to replace some plants with ones from a store. Oh well. The onions are doing well. And, we may have brussels sprouts yet.....the beans and peas are growing. So, all is ok

This thread has some good info I keep a little book with times/temps that I've done and/or read about here. Feel free to pm me if you need a quick answer. Chicken breasts are phenomenal when done this way. I never cease to be amazed at how moist they are. Pork tenderloin too.

Glad you're home safe, Liuzhou! I never make couscous. I need to branch out. HungryChris, I think I'll make tacos tonight. You've inspired me Oh LiamsAunt I want pizza now. And I also want Gfweb's short ribs. So, we have a zillion rabbits here that are decimating our garden. I've been lamenting over on the gardening thread. The other night NINE of them invaded as we watched. So, we are having to exterminate a bit. I had three last night to do something with. I wanted to sous vide one last night but my husband really wanted fried rabbit so I froze one and fried and then pressure cooked the other two. Marinated in buttermilk for a while

First peonies of the year. My all-time favorite flower, hands down.

One rabbit has multiplied into three that are now in my fridge. Will be thinking how I want to make them for tonight.

Thanks, guys, I feel better knowing you understand. All rabbits will be eaten, I promise.

Gorgeous gardens everyone. I love seeing all of the baby plants Sigh. I hate reporting this. But, something had/has to be done. The rabbits have eaten SO many of my tiny plants. Just a bit ago we were enjoying a glass of wine...looking out on the garden and nine rabbits shot out. NINE rabbits went to the garden. I hate shooting them. I really do, but we won't have any garden if we don't. So, rabbit for dinner tomorrow.

Well, you tweaked and you shared so in my mind it's yours now

I follow her instructions to a "T" and they come out perfect every time

Made a double batch of @cyalexa 's buns. Freezer is all stocked up now

SV bbq pork sandwiches on homemade buns with fries and baked beans made in the Instant Pot.

I made baked beans again last night. Very successful. I pressure cooked the beans first and then added all the brown sugar and molasses etc. afterwards and let it simmer. Thanks to all that helped.

It was downright cold yesterday. I hadn't made chicken noodle soup for a long time so that's what we had. With toasted cheese sandwiches.

I spy a Kentucky Derby glass up there. Bet it didn't come with milk in it

Yes, put some belly on the list I was going to try the eggs in the IP but I didn't have time so I did the old stovetop method. Bring a pot of water to boil. Drop eggs in. Boil for exactly 6 minutes. Take them out and put in ice/water bowl. Perfect noodle bowl eggs

Noodle bowls last night. I SV'd some pork belly at 157F for about 17 hours. One half of the belly was simply seasoned with hoisin sauce in the vac bag, the other I did with green onion, ginger, soy and garlic. We liked the hoisin one the best...the soy needed something. Maybe some sugar or fish sauce or both. Anyway, the SV part turned out lovely. Crappy picture.

I'm doing that on a small scale. I did two tenderloins last night. One is in the freezer...right now I have pork belly going that's been going all night. Might have one for dinner tonight...or might just freeze them too.

It's hard to change my mindset regarding cooking times. Yes, I agree about the times. I tend to never be on time finishing side dishes so my SV meats tend to go longer than I planned lol.

Thank you Sorry. Pork tenderloin. 137F for a little over 4 hours...maybe more like 4 1/2. You can't tell but I seared it for a couple minutes on each side. It was very very good. Juicy and fork tender.

SV pork loin, taters, stuffing and sprouts.

That pho looks SO good. *jealous*

Some of the older/worse Aldi's stores would be prime for an episode of Undercover Boss.

Because sometimes you just need a big plate of asparagus And last night boudin, fried taters, fresh egg and hollandaise