Okanagancook

BUMP It's that time again. Here are my stuffed "babyish" zucchini. Leftover rice and spinach, Mexican Chorizo sausage sautéed and shredded mozza on a tomato puree base and sprinkled with the rest of the mozza. Made eight portions. The sausage is pretty hot.

Yesterday: IP eggs; fried garden potatoes/onion/prosciutto; garden tomato Today: IP eggs mixed with homemade mayo(!); prosciutto; toast; and a peach not shown.

Norm, that is a fantastic way to cook fish. Whole trout are good too. Nice.

Good try Anna N. You are to be commended! A for effort. In the bin, then. Too bad.

Sous vide Berkshire centre cut pork loin chop with peach preserves on the side; corn sautéed with onions from the garden and piquillo pepper butter (Bobby Flay); garden green beans in garlic butter with chopped shallots; and grilled mushrooms. The pork chop was almost perfect. I did them for 45 minutes at 135 F but next time I will go down to 133 as they were just on the verge of being over where we like pork.

Not sure that 450 might be too high and the outer layer would dry out. The steam is a pretty potent cooking method. Maybe 400 for your time and check after 45 min depending on how big your tatters are. .? Other input.

First a comment on the potatoes. CI's take on twice stuffed spuds is to put the shells back in the oven for several minutes until they firm up a little and a little crispy depending on you preference. as far as what I have in mind for the dinner. First put the Brussels sprouts in the compost........hate, hate bs. grill steak and make your fav finishing butter, includes the garlic instapot mashed spuds topped with sautéed onions Salad using the lettuce and tomatoes and fresh basil from the garden if you have it you could make a cold yogurt cucumber soup to start....just a little tasting cup

Professional hobbit, be sure to check your teeth for herby bits before heading out! that is my kinda breakfast. Nice job.

Blue-dolphin, wonderful, and for first thing in the morning admirable! I am heading to the pantry to see if I have a muffin tin that fits in the little oven.

Are you 'bining' the meat or going to dazzle us with some clever use for it?

That looks like a good recipe because the breasts will not be over done. Good luck and looking forward to seeing the results. It's a big job.

IowaDee, a whole lamb really isn't a lot of meat. Most are around 45 to 50 lbs in our experience. We get two lambs a year from a free range organic farm up the valley. We used to get them whole and cut them up ourselves but that nearby slaughter facility closed and we have to have it cut up and frozen. But I must say, the butchers do a great job. The meat is so very tender and not gamey in the least. Can't imagine the smell of those drying lamb!

Salad from the garden and leftover chicken. It was a BIG bowl of greens.

And a lot of slow cooker recipes....not really taking advantage of the quick cooking aspect of the po

Hummmmmm http://www.thekitchn.com/50-recipes-that-you-can-make-in-your-instant-pot-233637

Thanks Shelby. I am in awe of your tomato canning marathons. I'm not that keen so I usually skin them, slice them and dry them. They don't take up much room and they do hydrate quite well. The rest get frozen after they have been skinned and seeded. The juice from that operation is reduced and added back into the package with the tomatoes. This year I dialled back my garden so I am not a slave to it. Much better.

There's a farmer at the Penticton Farmer's Market who asks you when you want to eat the peaches being purchased. With the time in mind he goes to a different box of peaches that he has categorized as eat today; eat tomorrow; eat in three days....all depending on the hardness of the fruit. I just had a beauty for breakfast that we got three days ago so they are ripening fast.

"Sometimes the bear will eat you, sometimes you will eat the bear" thank you Joan Armatrading.

I lived in Toronto as a child and had Niagra peaches. Since then , living in Edmonton I had not had a peach until we moved to the Okanagan. oMG, a real, juicy, peach is a thing of beauty.

cheese, bacon, tomato toastie, delicious

sartoric, no I actually don't eat a lot of jam so these are gifts but I want to use them more to marinates/glazes/sauces for summer BBQ. My DH again says 'where are you going put them"? He had a great idea. We have two spare bedrooms that are for visitosr and rarely do we need both at once (two bedrooms connected with a Jack and Jill bathroom) and they both have walk in closets with shelves perfect for storing jam....that's where they are going. I did have more than two beers at the pub and told our neighbour who kindly gifted us with the peaches that if they gave us any more, they were coming back at them ala Monty Phyton castle battle via sling shot! Ha, ha. They have been so generous and many at our table said take the extra peaches to them to the local soup kitchen which they will. Several at the table will be stopping by tomorrow. They mentioned that they will take out some of those trees and then we talked about grafting some plum and apricot branches on the the trunks of the cut down peach trees......that works but you need someone who knows how to do that and there are many at our table who know how to to do that. Sounds like a plan if they plan on cutting down some of the six peach and four cherry trees they have.

FINISHED!!!! TWO DAYS OF DEALING WITH PEACHES AND APRICOTS. 9 peach jams 4 BBC Hot Peach Chutney 6 Vegetarian Epicure II Peach Chutney 11 Apricot Jams 5 Peach-Chipotle Jam from Serious Eats, 6th (I added more adobo sauce than called for) 6 Spicy Peach Preserves from FoodinJars, 2nd pic and 3rd 7 Peach-Habanero Jams from Serious Eats, 4rd pic and 5th pic I need a beer .

Nice job. Looks pretty 'adequate' to me!

Apricot jam with some gifted apricots made in my copper jam pot. Here is an article from Bon Appetite about these beauties. http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/mauviel-copper-jam-pan It is 15 inches in diameter and 5 1/2 inches deep. Pictures of it in action and then all cleaned up. The clean up I do in my dog bath in the utility room.

I'd be very happy with a sandwich like that for dinner! Forgot, again, to take pics of dinner. Smoked chicken legs, rosemary/sherry vinegar marinated peaches, Ottolenghi peas, sorrel and green onion side and Instapot steamed garden potatoes. We bought a new digital Bradley Smoker to replace our old original model. The new one is like the Instapot, load it up and walk away. I will be doing more meat in there this summer which by the way looks like it is finally arriving in these parts. Unseasonably wet and cool. Should be low 30's with sun.