ElsieD

I'd go with 31 hours.

I did mine for 24 hours. I must have tried it three times. My notes say: 134F good 135F too cooked (mushy) 133F good, try 132 next time. Hope this helps.

I did know because I tried it once and thought it was great for sandwiches. I'll see if I can find it.

What temp and for how long are you doing the eye of round?

Thatt's sure to fire up Anna's taste buds! 😀

I picked up a jar of this the other day for my husband. It's half gone.

I have to make this as soon as my back is "unwrenched". It looks wonderful.

I hope, Anna, that it was you who took a bite out of that orange!

The food sure sucks.

I am sorry to hear you are in hospital. Lots of very best wishes are being sent your way.

No ideas but the crumb looks good.

Is it this one? https://www.foodandwine.com/recipes/corn-soup-vadouvan

I did this last night. I medium diced a red pepper, medium diced half a red onion and sauted that in bacon fat for 4 minutes. I then added the corn off one cob and sauted that with the pepper and onion until heated through. I then added some salt and pepper. Serves 2.

I may be jealous of your peaches but I certainly don't begrudge you the pleasure of eating them!

I wish. Other than apples, not much fruit grows on trees around here. We do have a vendor from the Niagara area who attends our farmer's markets with fruit grown locally there including peaches. When they first showed up, I was in heaven. They brought lucious, ripe peaches. Now they bring unripe, hard-as-rocks peaches. They tried to tell me to just leave them on a counter for a few days to ripen, but of course, they don't. Soften yes, ripen no. No thanks. I grew up in Southern Ontario and we used to make annual visits to peach farms where we would buy ripe peaches which my mother would can and which we enjoyed during the winter. Wonderful, fragrant, ripe peaches.

Soooo jealous!

I slather mine with unsalted butter because we don't use salted butter. However I then sprinkle it with fleur de sel and pepper.

Worse. I cut them in half and slathered them with butter.😊

Should have said my keeper file not the keeper file.

Mmmm, corn! Just last night for dinner we had soup called Spicy Corn and Coconut Soup, recipe courtesy of the NYTimes. The main ingredients besides the obvious were shallots, garlic, ginger, serrano pepper, potatoes and coconut milk. I added shrimp at the end. Topped the soup with chopped peanuts, cilantro and fried shallots. Served with toutons (fried bread). The recipe is in my "keeper" file.

One year I made hot chocolate mix as per a recipe from Smitten Kitchen. I also made chocolate marshmallows to go with it. It was very well recieved.

To conclude this blog, I give you this picture of some toutons snd tea, made today.

We finished with cappuccino and they brought us these little squares that reminded me of strawberry infused marshmallows. I would rather have had the cookies we had last time.

I don't know why they called it a petal. It had been cooked, possibly in chicken stock, to an al dente texture. I guess they wanted that texture so the broccoli spears would fit under it without the onion collapsing. That's guessing on my part.

That wine was fantastic.