curls

Made some stuffed bell peppers in the instant pot. Using this plate lifter to help get things some things out of the IP (worked quite well with the springform pan).

Just have a few tomatoes and herbs this year. Think we have figured out a spot in the yard to turn into a vegetable garden... a project for next season. Thrilled that the tomatoes are ripening - starting to enjoy the smaller varieties. Looking forward to the mid-sized maters and the beefsteaks.

Did you let the pudding mixture come to a boil and let it boil for a minute? Since cornstarch is the primary thickener, this is the necessary process to make this pudding. Don't know why they don't mention this in the recipe's directions. More about cornstarch here http://www.argostarch.com/movieviewer3.asp and http://www.finecooking.com/articles/thickeners-food-science.aspx.

Just heated up some pasta sauce for tonight's dinner in the IP because... well I just got an IP. ;-) BTW as many of you already know, the sauté function works very well.

I've had soooo much fun with my new toy today! Water/pressure tested, made two perfectly hard boiled easy to peel eggs, and cooked up the most delicious red bliss potatoes! Boy oh boy, am I impressed with those potatoes. Definitely going to make some mashed potatoes soon and hoping to IP a cheesecake tomorrow. Glad to be part of the IP gang.

My prime day Instant Pot arrived yesterday! The Hip pressure cooking book & Shelby's springform pan for cheesecakes are scheduled to arrive today. Planning to experiment with it this weekend!

Thanks and drat... I couldn't resist that price this time. In a few days my new Instapot should arrive! So... any recommended books or accessories to go along with it? Guess I'll have to read through the Instapot topic more thoroughly this time!

Thanks to @patris for sharing your marshmallow bars at the workshop in Toronto. This weekend I made two batches of marshmallow bars... - vanilla marshmallow with peanut butter, chocolate and graham crackers - cinnamon marshmallow with chocolate and graham crackers

@blue_dolphin, yes those scones are delicious and so easy to make! I think I'll be trying a few variations myself. Hope everyone at the office enjoys the extra goodies that will be coming their way! Also nice to have the recipe available for house guests - much easier than making waffles, pancakes, biscuits, french toast, etc..

@tikidoc's cream scone recipe with bits of Jarlsberg cheese. Don't know why I waited so long before trying this recipe (link to recipe in the breakfast thread). Delicious and super easy to put together!

Been meaning to try @tikidoc's cream scone recipe ever since she mentioned it in Kerry's 2012 blog. Finally had some cream on hand that I had no other plans for and made some scones with bits of Jarlsberg cheese to serve along side of soft boiled eggs. Goodness these scones are dangerous to have on hand!

Yet another attempt at recreating the classic (and more & more difficult to find) Baltimore chocolate topped cookie. Still more tweaking to be done... they're tasty but they are not what I am trying to recreate.

@Kerry Beal did they invite you and Franci for a kitchen tour? Did it look like they were taking any of the guests on kitchen tours? Hope you enjoyed the meal; it looked delicious (especially the duck and the morels)! I enjoyed a lunch there once and really enjoyed the meal, the service, and that serene dining room. Thanks for letting us ride along on your trip.

The Aw reading was .86

Will hunt down that Aw reading and report back... might not have time until this weekend.

Congratulations! Very impressed with the amount of progress for one month of work. Hope you'll be enjoying your new home soon.

In cooking, blitzing refers to mixing something up usually with an immersion blender or in a food processor or blender. To puree a soup, you might blitz it with an immersion blender.

You might want to get a few issues of "So Good" magazine. Also, check out Melissa Coppel and Ewald Notter.

Thanks Kerry! I didn't hear him mention how he did the stripe; hopefully there is an explanation in his book.

Ah yes, and on the drive home, I stopped for some maple syrup and enjoyed some good meals in the Corning, New York area -- Jelly Beans, The Restaurant and Sorge's.

And of course there was some swag from some very generous companies (much more than is pictured here)! Last but by no means least, thank you Kerry! Yet again, you have arranged one of the most wonderful gatherings and made it appear effortless. Brava!

And we made (and ate) a few chocolates & confections. :-)

Saturday's dinner! So many thanks to Rodney and Kat for all the amazing meals! The breads, pastries, passion fruit ice cream, everything was delicious! Thank you for welcoming us into your shop and being so willing to share your knowledge with us. And Saturday's dinner, oh my! Thanks to Jessica's dad, Rodney's mom, Rodney, Kat, Jessica, and anyone else who helped with this amazing meal.

Thursday - 12 May visiting Toronto's Distillery District It was a beautiful sunny day. Those who were not attending the master class at Goûter enjoyed lunch at Cluny Bistro and surprise dessert trays from their amazing pastry chef (a friend of Rodney's). We visited a number of shops in the Distillery District and I purchased some items at Soma and Roselle. Stephanie Duong, one of the co-owners of Roselle, worked at Jacques Genin and makes caramels in his style (more about Roselle).

Thursday - 12 May visit to Soma's factory - bean to bar