Shelby

Beautiful distilleries. Everything is so shiny. Charcuterie plate up there looks gooooood. I'm sure the pastry chefs were super impressed with the EZ!

I am not one to tout something unless I'm a believer. The IP totally could replace your crock pot. It is a slow cooker/pressure cooker/saute-er (lol not a word). When I did our ribs, I took them out and turned the IP on to sauté. Right away the BBQ sauce/juices that were in the bottom begin to simmer (I was aiming to thicken it up and pour it back over the ribs). Now that I've read about what Hummingbirdkiss did with her pumpkin, I'm thinking about doing that with this butternut squash that is staring at me. Or, maybe trying it with one of my pumpkins.

I did them for 30 mins using the stew/meat button and then used the quick release method. Very tender. The only reason for the smoker would be to get the "smokey" taste more in them. I'll try some liquid smoke, too, next time.

I finally got the store and bought some baby back ribs. Ohhhhhhhh the IP impressed us. My husband was VERY impressed, in fact. Next time I think we're going to throw them in the electric smoker for like 45 mins just to get some of that smokey flavor. I could have broiled them a bit longer, but they smelled too good. And, the fries were done lol. I did make a salad to go along with.....but I don't think either of us touched it. Too entranced with the pork.

As I sit here eating a bowl of plain 'ole ramen noodles, I am green with envy. What is up there on the plate with the grapes? Pie?

LiamsAunt, that soup looks so good. Dumb question for all of you. Do you peel your butternut squash before cooking? Can you slice it in half, roast and then scoop it out?

YAY!

My husband and I rarely eat winter squash. I guess because it's a bit sweet? I dunno. However, how can I pass this topic up when I have pumpkins from the garden sitting around everywhere? I also bought a butternut squash. It's currently on the kitchen counter, staring at me.

You just can't beat good hash browns My husband worked at a truck stop when he was a teen. He made tons and tons of hash browns. The truck stop always used the leftover baked potatoes from dinner the night before. Using those, you don't have to squeeze any water out. Just grate them up and fry them

Well, I think we finally had a tiny freeze last night, so this is the last of the okra. And, the last of the fish that was caught this summer. A lot going on right now. Sigh. I'm ready for a quiet weekend full of horse racing and good food. Anyway, I bought a rotiss. chicken from the store. I hardly ever do that, but it made for a fast , good meal and I didn't have to clean the rotisserie when it was done.

David, those look so good they are almost obscene.

Yes, I like a bit of sauerkraut in there. Gives it a kick This head of cabbage was really quite small. I gave 4 rolls to my m-i-l, we ate a few and I had planned on freezing the rest. But, there are only 4-5 left so I'll probably eat on them this week.

That all looks AMAZING, sartoric.

Oh I think the thinner ones will work great. Just don't over-soak. I also forgot to add that the 1 TB to 1egg ratio is for one crepe.

Whisk one egg with 1 TB. of heavy cream in a wide bowl. Lay the tortilla in and push it down so that just the bottom part gets covered. Heat 1TB. of butter in large skillet until bubbling. Put tortilla in, wet side down. Pour the remaining egg mixture over and spread it around the top. (The book says Kenny uses his fingers and I found that method the easiest, too. Make sure you don't get the egg mixture in the pan where there is no tortilla or it ends up too eggy. I didn't pour every bit onto the tortilla because mine got too eggy when I flipped it over.) As soon as the bottom of the crepe is brown and "mottled", flip it over and cook until the same way on the other side. About a minute. Kenny says he adds a bit of vanilla to the egg mix if he's making dessert crepes. That all being said, the next time I make these I'm going to try just soaking the whole tortilla at once and see if that works, too.

Oh they were so good. Yes, I filled them with diced ham, spinach, mushrooms and a few onions. I put a spoon or two of béchamel sauce down, then the filling and then rolled them up. Topped with more sauce and baked for about 20 mins. I had the rest for breakfast the next day.

Yeah, I wouldn't use that.....but some ground beef would do nicely

Just a little 'ole cherry pie.

Bump! Venison cabbage rolls. Cooler temps made me have a craving. I love the method of freezing the head of cabbage and then letting it thaw. Every single leaf came off easily and intact. Before baking. I put some ribs in there, too.

LiamsAunt--Spag. and meatballs. My favorite meal. Great picture! Kay--Your grouper looks delicious. TFTC and Smithy--My husband HATES ricotta cheese. I've tried a ton of different commercial brands. He finds it bland (even when I doctor it up) and likens it to Elmer's Glue lol. I've given up and I always use cottage cheese in place of it. Maybe someday I'll make some here at home, but it can't be that much different and then I'd be stuck with a bunch of homemade ricotta lol. Venison cabbage rolls and salad. Buttered egg noodles on the side. Oh and that's a rib. I like to put ribs in-between the rolls. Gives them a smokey flavor. Taco night with a new guacamole recipe

Classic Guacamole From Roberto Santibanez Pg. 45 I wasn't expecting too much from this recipe. I mean, how different can a standard guac. be? I was pleasantly surprised. Roberto's main points are to use a mortar and pestle to make a slurry out of onions, jalapeños, cilantro and salt. I don't have one of those awesome tools so I just used a knife and mushed and chopped. Then he cuts up the avocado making sure to leave the cubes intact. I always like my guac. more chunky than smooth so this appealed to me. Next he folds the onion/cilantro/pepper/salt slurry gently into the cubes crushing some of the avocado only so that it makes it a "dip, not a salad". Finish it with squeezes of fresh lime juice and more cilantro.

Ugh, that is a shame. They have bred all the heat out it seems like.

Welcome to eG! I can't wait to hear more about what you cook!

Thank you for the write-up!

I use parchment when I make pizza. My oven is up as high as it will go (around 525 degrees) I leave it in the whole time. It turns quite dark but I've never had a fire start. And I make a lot of pizza.