Shelby

I've never seen mulberries that big, either! Wow! Ours look more like a blackberry only a tiny bit longer.

PERFECT ending I love me some crawfish.

@fledflew Thank you for the write-up! I can't wait to hear more from you and others when you receive it. I'm with @Deryn....it seems Jetson-ish, to steal her words. Especially the part where it sends back reports on what you eat and when. edited to be more clear

Corned beef hash, an egg I overcooked in the Instant Pot, brussels sprouts with a little hollandaise sauce. Pizza night...salad....with a pickled egg and beets

That's what I'm finding. Do you like it? I have a tub of pig's blood and thought this sounded really good.

Bump. I'm looking for a recipe for pig's blood cake that includes rice---I wish this article by Serious Eats contained more instructions. Can anyone help me?

I did them at 125F for a little over 2 1/2 hours. Only large pats of butter in the bag. Salt and peppered right before searing them in a smoking hot cast iron pan.

I don't hate lamb! I don't hate lamb! Lol. I don't know if it was because this lamb was a better quality than I've ever had (not totally sure about that) or if it's because it's SV'd or if it's simply because I cooked it (nah) but I liked it. I didn't eat ANY of the fat--a tip that I never learned until recently. Ronnie declared it the best lamb he's ever had. I made 3 chops for the two of us so I have one more round in the freezer, all tucked into their vac. bag with butter. Deviled eggs with garlic and jalapeño stuffed olives on top Grammy's rice salad Creamed new potatoes and peas Rolls---they were edible, but they were more like small rounds of white bread. Sigh. I am roll challenged. I want fluffy, melt-in-your-mouth, buttery goodness. Also made some breaded tomatoes I SV'd the lamb at 125F for a little over 2 1/2 hours then did the sear thing.

I'm going to take yours, and others advice and try to not eat any of the fat on the outside. Maybe I'll like just the meat.

Drooling...Kay, I'm DROOLING. I love that pea salad. Need to make that. And the key lime pie...ohhhhhh....

I love baked beans. I must do this. The rice brand is Rice Select. The label says "Sushi Rice" and "American Koshihikari". I really like it.

Elsie, that lobster mac and cheese...ohhhh decadent. I want. Kay, your bread looks so good! I splurged last week and bought a rack of lamb and a big 'ole ribeye from D'artagnan. They were having a sale on lamb and since the shipping was the same, I threw in the steak. It is my final attempt to like lamb lol. Mom loves it. Ronnie loves it. Mom's husband loves it. I don't love it lol. But, maybe SV'ing it will change my outlook. Anyway...last night we cut the steaks up. Ended up with 11. Had to SV a couple for dinner. Mashed taters and silver queen corn frozen from last summer to go with.....ack I'm down to only one or two bags of corn...come on summer!

Say it ain't so! It can't already be a week. Thanks so much PanCan You are inspiring.

The breads are beautiful!

Heh. I like the name of that beer.

Corned beef on homemade rye.

David, I think you would like it. I've made that salad a zillion times (a bit different variation...mine has chunks of chicken and no apple). It's best if it sits a bit..the noodles soak up some of the "dressing" and they soften.

Too bad there isn't a lamb truck.........

Sigh. Wish I was sitting there eating with you. Or maybe you could send me a tiffin full lol.

I'd like this 3 times if I could lol. Yep, I know all the varieties are there....they just might not get planted next to each other...I don't care. It's all good as long as they produce. I LOVE the STWIP. Totally introducing this to Ronnie (with props to Toliver of course )

I've been to Aldi's once and I won't go back. Aptly put: Depressing.

When do you sleep???? I'm SO impressed!

Thanks for that

YES PLEASE! I love mandarine oranges. Sadly, I've only had the ones that come out of a can. Beautiful cake.

I made sushi rice in the IP last night. Turned out really well (IMO...I'm no sushi rice expert lol) Rinse rice until water runs clear. Took about 5 times with lots of swirling of the rice in-between. Add one cup rice and one cup water to the IP. High pressure for 7 minutes. NR for 10 mins. Add two TBS. of rice wine vinegar. Stir.