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@chileheadmike I follow a recipe posted on pressurecooker.com except I cook them on high pressure for 45 minutes, NPR. Total time 2 1/2 hours. I use beef broth instead of the bullion cube. http://www.pressurecooker.com.au/lamb-shanks-recipe

Actually, position 4 o'clock does not like mushrooms (note the fork on the plate) and so put it on one o'clock's plate while they were temporarily absent.

The person sitting at one o'clock seems to have two.

Looking forward to this. I agree, her recipes are great.

@Anna N Thanks for this, I've saved the ribs recipe.

In what way is the recipe you used different from say, a white sandwich bread recipe? From the description, yeasted bannock reminds me of Newfoundland's toutons, which I love.

@CantCookStillTry I'm with Captain No Carb on the eggs.

Wow, I could take one huge bite out of that! Looks delicious.

Mushroom and sweet pea risotto. I also added a chopped Andouille Sausage.

Mushroom and pea risotto. It also has some chopped up Andouille Sausage.

We had the coconut-lemongrass chicken bowls again that we had a couple of weeks ago. This time, instead of using the slow cooker, I made it in the mini instant pot. There are rice noodles in the bottom of the bowl and I added the carrots for colour. The link to the recipe is below, in case anyone is interested. http://www.myrecipes.com/recipe/coconut-lemongrass-chicken-bowls#add-your-reviews

Dinner tonight - Coconut-Lemongrass Chicken Bowls. This is a Cooking Light Diet recipe that is meant to be cooked in a slow cooker but I was in a hurry so I gave it the Instant Pot treatment. There are rice noodles on the bottom of tte bowl. Hard to believe diet food can be this tasty.

Can you provide the link to the recipe you used? I found several but would like to follow the recipe you made.

@Smithy I just looked the recipe up. Looks good. How filling was it?

I am sooo looking forward to this!

I'd never heard of this until weinoo's post.

Looking forward to following along. Can you say where you are?

That's a great review. Congratulations!

Tonight we had a repeat of Feb. 2's dinner, Turkey ricotta meatballs and pasta.

Leftover turkey ricotta meatballs and pasta.

@Smithy I think the gochujang sauce is critical to the dish. It is both sweet and spicy, but then you probably know that already. As Heidi mentions, the addition of fermented bean paste in it is also a pretty big deal. You could try mixing some miso, sriracha since you have it (I'd prefer sambal oelek) and some sugar or some sweet bean paste. I'm not sure if that would give you an approxmation but that's what I'm thinking. Korea restaurants use vats of the stuff so if there is one around, chances are they would give/sell you a tablespoon or two. That sauce was awesome - I plan on making up another batch of it to use on green beans.

What is an airline breast?

This is sesame-hoisin cod, the recipe calls for salmon. Served with BSOXL fries and asparagus with gochujang sauce.

This is sesame-hoisin cod with fries cooked in the BSOXL on the air fryer setting as per @mgaretz The asparagus was a new to us recipe for Asparagus with Gochujang sauce. I had ketchup with my fries (not pictured, due to some people's sensibilities). Edited to add: I'd inadvertently given credit to @Norm Matthews for the fry cooking method, it was @mgaretz who in fact had perfected the technique. . My apologies to both.

Ah, that must be why I always felt so comfortably at home there.