blue_dolphin

Chocolate-dipped peanut butter & banana pops: I got the recipe for these over on The Kitchn. It's basically that one-ingredient frozen banana ice cream that was all over the place a few years ago with the addition of some peanut butter and frozen into popsicle molds.

That was my reasoning in choosing the IP over some of the less expensive knock-offs that have non-stick pots. I have a few non-stick skillets for some things but don't consider them "durable goods" . When I first got the IP, I thought it might be handy if they would offer a non-stick insert as an accessory, but now that I've been using it for a while, I don't think it's something I'd spring for.

@liamsaunt, your photographs are just stunning. Granted, you've got some pretty wonderful subject matter in those gorgeous dishes, but you've done a magnificent job in capturing them. Thank you for sharing.

The rest of the farmers market strawberries went into these strawberries & balsamic vinegar pops:

Welcome/bienvenue to eGullet, @Suzanne B! I'm afraid that's about as bilingual as I can get ! Please do jump right in and post what you are cooking or have questions about.

That looks like a fabulous lunch! I'm afraid I'd need a bit of a nap before getting back on the road!

Strawberries & cream: All of the _________& cream popsicles I've made from the people's pops book have been delightful and these were no exception.

I don't think you can go wrong with either one of them, both are authored by eG members: @JAZ and @pazzaglia. I decided to go with Hip Pressure Cooking first because I'd used and had success with a number of recipes from the website and I liked the way the recipes were given for both conventional and electric pressure cookers. In addition to the recipes, there are useful tables in the back of the book that provide quick reference for various types of foods and there are multiple pages of useful and educational tips interspersed with the recipes. It's the book I've recommended to friends who have purchased IPs. I still plan to purchase the Healthy Pressure Cooker Cookbook but am trying to limit my cookbook purchases. Sorry I can't offer you a direct comparison of the 2 books.

Thanks for posting this, @Okanagancook, making cultured butter has been on my list of things to try from the Artisan Cheesemaking at Home cookbook. I made whole milk ricotta and crème fraîche and then stalled out! The sources they give for the starter culture (they call for Aroma B powdered mesophilic starter culture for butter) are: The Beverage People in northern California Dairy Connection in Madison, WI - http://www.getculture.com is their "consumer/hobby" retail site Glengarry Cheesemaking and Dairy Supply in Lancaster, Ontario in Canada I need to get an order together and start trying some of this stuff - thanks for the nudge!

Small batches of blackberries & lemon verbena, on the left, and blueberries & cream on the right. I wanted to try the blueberry & buttermilk combination but that will have to wait as the sweet cream was at the ready and that sounded pretty good too.

One of my favorites, always a treat to see an update posted to this one.

I'm all packed and ready to go - really looking forward to this!

Last year, I used the Instant Pot to make the Pressure Cooker Ragù Bolognese from Serious Eats. Gathering all the ingredients was, for a mostly non-meat eater, a bit of a production. However, the final product was excellent. I had a couple of groups of carnivorous house guests whose plans were unclear. My usual quick dinners are vegetarian and I appreciated being able to pull some of that sauce out of the freezer and put a flavorful, satisfying meal on the table in half an hour or so. I plan to repeat the production again this fall. @rotuts, I purchased this pasta that I served with my ragù at Trader Joes: They don't always have it, but it pops up from time to time. Here's my post from the TJ's thread so you can see the package.

Over on the Facebook group, someone posted a link to this list of accessories that may be helpful for new IP users

Bwaahaahaahaah !!

These are roasted peach & bourbon pops with a little ginger: I had a couple of ounces of ginger-infused simple syrup and a few pieces of candied ginger that I'd steamed to soften, both left over from the pear & ginger pops so I threw them into this batch. The ginger isn't as strong here but works well. I do like those chewy little bits of candied ginger in there.

So, I decided on oatmeal for breakfastl this morning. Perfect with a nice ripe peach to slice up. When I got it out of the cupboard, I started thinking about the peach crisp for one that @Anna N posted over on the summer fruit cook-off thread, here and here. And....well....this is what happened next: You might call it a single serving peach crisp with heavy cream. I'm calling it oatmeal with fruit. And yes, with heavy cream to pour in.

Thank you! The recipe calls for 1-2 teaspoons of ground chile (piquín, guajillo or árbol) and 1/2 t salt to be sprinkled on the diced pineapple before they go into the molds. I've got the whole chiles but am also lazy so instead of grinding, I used some of the ubiquitous Mexican chile-lime "fruit seasoning". I have the Valentina brand but Tajín is probably more popular. I sprinkled on a little more when I ate one. I was going to dip them all but it's probably best to let the eater determine how much they want to add - that first lick could really put someone off if I over did it !

There is a thread here, Pickling Nasturtium Seeds, and it sounds like it would make an interesting condiment. As you know, if you already read through, no one mentioned curing them in salt alone but it also sounds easy enough that one could try small batches with different variations without too much trouble.

I labeled and packed up most of the popsicles in my freezer and delivered them to my cousins yesterday afternoon. I like to make them and see how they come out but I don't need to eat them ALL....well, except maybe for the roasted peach & bourbon ones ! Reducing the batch size helps but they were still piling up. Now, I have more room. These are the spicy pineapple pops (paletas de piña con chile) from the Paletas cookbook. In exchange for the popsicles, my cousin gave me a bunch of nice ripe peaches. I stopped off at the liquor store on the way home to replenish my supply of Elijah Craig and another batch of those roasted peach and bourbon pops will be in the freezer shortly.

Just baked almond croissant, fresh peach and black coffee: Some freezer rearranging yesterday revealed a couple of those TJ's pastries that thaw/proof overnight and for once, I remembered to set one out last night and popped it in the Cuisi steam oven to bake while I sorted recycling and wheeled out the trash bins. Coming back into the house to the aroma of fresh baked pastry and coffee was a treat!

This is such a great line . I keep trying to compose a response but it stands on its own so well - nothing I could say would improve it! Thank you!

I'm pretty much in awe of anyone who does one of these foodblogs. They are so fun to follow but must be an absolute ton of work. I can barely manage posting my breakfast and a random popsicle! I remember when I first joined eG, I was traveling a lot for work - usually a few days in Seattle, a stop in San Francisco and then back here in SoCal every other week. I thought it might be fun to blog about. Then I started to think about how I would actually do it - ha! No internet posting allowed from work sites was the least of it - when would I actually have time to work! Yes, there's a big boring factor with me as well . Living alone, I very often cook a dish and end up eating the same thing for several meals. I don't mind but it wouldn't make for particularly interesting blogging! Not sure who our next intrepid blogger will be, but many thanks from me in advance!

Beans on toast: Rancho Gordo Yellow Indian Woman beans smashed on to toasted ciabatta topped with artichoke and red bell pepper tapenade. Thin slices of Pecorino Romano.

Could the blogger be @ElsieD? I think she asked for recommendations for a trip to Newfoundland last year and mentioned a bringing bakeapple home from a previous trip. (what can I say....I'm a looker-upper)