Shelby

Around 5 pm last night we decided we wanted taco salads and RG beans are a must. I didn't have any already cooked and frozen so I busted out some Ayocote Morado. Threw the bag in the pressure cooker along with a quart and half of broth or so. I pc'd them on high for 40 mins and used the natural release method which took another 32 mins. Beans were still hard. You could bite one in half, but they were not the pillows of goodness I was looking for. So, I did another round in the pc for 30 more mins. Let it try to natural release...decided we were too hungry to wait and did quick release after 15 mins. Edible, but not as done as we like. So, after dinner I did it once more for another 30 mins and did quick release. Perfect. So, not counting the minutes that it took for natural release I pc'd these beans for an hour and 40 mins. Reminder to myself that these big beans take a lot more time. I cannot fathom how long they would have taken on the stove. OH and I obviously didn't pre-soak so that probably added a lot more time. (I squished that bean open so you could see the goodness inside )

OMG those look amazing.

We like our Brussels sprouts, too. They have to be soft...but not a ball of mush. I steamed these with butter and lemon pepper. Probably too much butter and it negated the vegetable benefits lol.

@liuzhou I don't like it when you're quiet Lovely looking meal. I am hungry for shiitake 'rooms. To keep the celebration going I thawed out a couple of beef steaks (part of a prime rib) to SV. First time doing steaks. The one that is pictured was a thinner cut than the other one. This one was a little too done for my tastes, but it was so tender that I could ignore that. Ronnie's was perfect.

Forgot to add. Here in Kansas it's more about the pancakes (not for me, but for most). In Liberal, KS the Pancake Race will be this morning. Women race with skillets, flipping pancakes to see who finishes first. It's a competition with Olney, England which is pretty cool. The race has been going on for 60 years. Here is a site that explains more if you wish to read about it.

HAPPY FAT TUESDAY!!!! I'm staring at some blueberries that were left over from a cheesecake I made.......I suppose I should make pancakes this morning, but I'm feeling lazy. I know @kayb made several King cakes......I had toyed with making sort of a version of that only doing a monkey bread and rolling the dough in the different colored sugars. We shall see how adventurous I am today.

Those pitas look delicious! The one on the right just has a little bit more "character" than his partners on the left lol.

But, did you lick your fingers?

It's already been quite the FABULOUS beginning to the week (Broncos Nation--parade tomorrow...hoping they show it on the NFL channel) and now we have Fat Tuesday tomorrow!!!! What'cha making???? I have all the fixins for muffaletta sandwiches. I cannot wait. I am also going to bust out some fresh (frozen) oysters. Been hoarding them specifically for tomorrow.

WHATTA GAME!!!!!!!!!! AND THAT'S HOW IT'S DONE!!!!!!!!!! One of my guys, Talib said "There ain't no Easter Bunny, there ain't no Santa Claus, and there ain't no Superman" LOL Yes, I'm on cloud 9. My mom woke her household up by playing Queen's We Are the Champions Roll-ups had cream cheese mixed with a bit of sour cream, diced onions, green chiles and black olives.

Alrighty, here's the rest. The chili and pork verde and the tamales are prepped and ready to go ...prolly will eat right after halftime. Salsa Guac Tortilla rollups Annnnnnnnd, the first of many glasses of wine in my Broncos glass

Oh most definitely --we have a big bowl of tortilla chips going......I have more pictures to post.....just not yet. Gotta get everything done, get my wine, prop my feet up and focus on the game

Really hungry for pasta, CHMike. Kinda jealous over here

Ok, the super difficult to make cheese dip is done. Munching on that .....I've looked forward to this for weeks. Made a cheesecake in the Instant Pot. Glazed with some peaches I canned last summer (orange) and blueberries that I froze last summer (blue).

Just to clarify, the oil doesn't have to be cold...like cold from the fridge. Room temp oil is fine And, when the fries get brown..or golden...I usually gently stir them around a bit. You'll be able to tell if they are fried enough to move safely without breaking them up.

Yes, spuds into cold oil. Just enough oil to cover the top. We usually do 2-3 taters. Put heat on medium. Let taters just sit. Do not stir them or they will break up. The oil will start to simmer ....let taters be until they get slightly golden then turn heat up to medium high until they get crisp and brown. I'm always doing other parts of dinner while these fry. I'd guess it takes about 45 mins to get them done, but I never rush them so you might be able to do them faster if you want to. edited to add: Yes, I use Russet taters.

Franci, I'm wowed! Each cake looks perfect. One can tell that you really enjoy what you do . When you start selling over the internet, I'll be your first order.

Oh but they are so easy. Seriously, if I can do it, you can certainly do it. Chop your taters up, fill a pot with oil, drop the fries in, turn heat on medium, let 'em sit there and simmer for a bit, turn the heat up a bit higher, let 'em cook until they are as done as you like (my husband likes them kind of crunchy...I like the squishy ones).

+3 Good to see you RRO!!! I wanted some good deli meats and cheeses to celebrate Fat Tuesday with (making muffalettas) so I used Mr. Google. Landed on a Polish deli . Everything looked good so I ordered an assortment of meats and cheeses, a link of kielbasa and 3 lbs. of their barrel sauerkraut. If their kielbasa and kraut are an indication of how good their deli meats are, I'm going to be a happy camper. Soooooo good.

I get it...it's not as fun when you don't have a team that you're passionate about playing. I've been a Broncos fan since I was old enough to know. My drawing is all free-hand...I love to draw If nothing else, cheer for a good game

I would GLADLY take any and all snow. I just want one huge one before spring. Sigh. Yes, they are fried. Oh yeah, your way sounds SO good. I actually wanted to sous vide some last night too, but Ronnie wanted fried. Will try with butter and capers soon. Thank you!

I should have gotten some orange juice so we could have mimosas (orange for my Broncos) but it didn't occur to me until now. I do have 3 fresh grapefruits....maybe Greyhounds for a cocktail? Got my chalkboard done:

I know you would like them. They are tender...with a texture like chicken only a bit more fish like...but not flakey. I've cleaned all sorts of game in my day and I am not a squeamish person. However, bullfrogs did me in. I won't do those again. The smell bothered me to the point that I didn't want to eat them....and getting the skin off....just...no. I will leave all future frog cleaning to my husband lol.