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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)

Yes! I posted a picture of the watermelon & parsley pops here. They are very, very refreshing. Almost like a palate-cleanser with that fresh parsley flavor. EDITED TO ADD: Link to recipe for watermelon & parsley pops You just purée the watermelon, sweeten with simple syrup (they used ~ 6 oz simple syrup to 1 2/3 lbs of watermelon, ~ half of a bowling ball-sized melon) and then add finely chopped parsley (recipes says 20 leaves of flat-leaf parsley). They stress adding the simple syrup to taste because the fruit always varies. I always reserve some of the melon to dice into little cubes and drop into the molds. I usually put the pops in the freezer for about an hour so it's starting to freeze and then add the cubes. I recall my parsley was rather float-y so I used the sticks to re-distribute things when I added the cubes. There's a recipe for watermelon & lemongrass pops that's similar but heats the simple syrup with a sliced stalk of lemongrass and lets it steep a while to infuse the flavor. And one for watermelon & cucumber pops that uses ~ 1/3 cucumber : 2/3 watermelon. I was going to try that one but decided to go with the cucumber, elderflower & tequila pops instead. Recipe here. Thanks! Some of the IP enthusiasts over on the Facebook group seem to want to cook anything and everything in the IP so I was very amused by my use of it for popsicles!

Guess what I used my Instant Pot to make???? Popsicles!!! This thing can do ANYTHING! OK, I didn't actually make popsicles in the IP, but I did use it ! The first step in the recipe for pear, ginger & cream pops was to chop the pears and cook on the stove until they were soft. I also wanted to steam some candied ginger to soften it so I could add chewy little ginger cubes (rather than rock-hard ginger pebbles) to the pops. I put the chopped pears into the IP with 1/4 cup of water and set a few pieces of candied ginger on top of the pears. 5 min at high pressure did the job perfectly. I ended up with ~ 1/2 cup of gingery-pear liquid after cooking and used that to make the ginger-infused simple syrup used to sweeten the pops so all the flavor went into the pops. I posted them over in the popsicle thread.

Even though there is still plenty of summer fruit around, I saw some nice, ripe (rather than the usual rock-hard) little Bartlett pears so I decided to make the people's pops recipe for pear, ginger and cream pops, one of the first flavor combinations from this book to catch my eye. The recipe gets its ginger flavor by making a ginger-infused simple syrup. I decided to add some little cubes of candied ginger for texture and more ginger! I've been only making half-batches (4-6 pops) but after making the cooked pear purée, I realized that I had enough for a few more so I decided to make 2 variations. I saw a recipe for Pear, Ginger and Riesling Sorbet that sounded appealing so I substituted some late harvest Riesling for the cream in some of the pops. They all got the little cubes of crystalized ginger. Pear, ginger & cream on the left; Pear, ginger & Reisling on the right: Both are very good. The recipe doesn't call for a lot of cream (2 oz heavy cream for ~ 30 oz of mixture) but adds a lot of richness. The late harvest Riesling was sweet (4% residual sugar) but balanced with a nice acidity that made for a brighter, fruitier pear flavor.