lindag

While I'm usually a very big fan of any of the Zo products I would pass on this one because #1 Too large, I'd prefer a smaller size, probably around 4-qt. #2 According to reviews it is underpowered, unforgiveable when it can't steam efficiently #3 Pot interior is not non-stick. #4 Cannot pressure cook (a multi cooker that can't pressure cook?) #5 There is a better product that does what this one does at a lot less cost.. (and I already own it Cuisinart (eG-friendly Amazon.com link) and it is perfection in a slow cooker.)

What a gorgeous beach! And the house is quite picturesque.

Agreed. Same here.

Zojirushi has just come out with a multi cooker. However, it appears to have some problems. Looking forward to seeing this product when they've ironed out the kinks. See Amazon reviews, lots of issues. Made in Chine.

Last night's dinner was steak kabobs. Here's the recipe I used....They were Damned Delicious! (recipe from DamnDelicious.com) KOREAN BEEF KABOBS 2 pounds thick-cut New York strip steak ½ small pear, peeled and coarsely grated ¼ cup reduced sodium soy sauce 2 tablespoons brown sugar 2 tablespoons toasted sesame oil 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon gochujang, Korean red pepper paste 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds INSTRUCTIONS Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the steak from the marinade. Thread 2-3 slices steak onto skewers. Brush with vegetable oil; season with salt and pepper, to taste. Preheat grill to medium heat. Add skewers to grill, and cook, turning occasionally, until charred and cooked through, about 4-5 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Nectarines are $2 EACH here!

I love the look of those meat buns! I believe you've posted about them before but if you did I missed your recipe. Can you tell me more?

Fresh steelhead fillet for dinner air fried on the Ninja Speedi So good! Slightly undercooked as I prefer. Served with Calrose rice made in the Zo.

I love these wax paper sheets that I use to keep my counters and range top clean although this doesn't look the the brand I have that I got at Costco. Handy for setting down an sticky spoon or knife or drippy lid. Also good for separating sliced meat and burger patties, etc. Cheap and disposable. image from Amazon.

Indeed. I always make enough so that I don't have to cook on another day. Gives me an evening off.

One of my favorites is Shrimp Louie. Tiny salad shrimp that I always keep in the freezer (it thaws in minutes_, bag o' chopped romaine, 1,000 island dressing, sliced hard boiled egg and Salt and pepper and it's ready in no time. Oh, and I like to add grape tomatoes too.

We loved to have lamb chops but DH always cooked them outside on the grill due to the smell.

Here's a nice summer drink: Jack Daniels Sweet Tea from TSRI INGREDIENTS ▢ 2 ounces Jack Daniels Tennessee Whiskey ▢2 ounces fresh lemon juice ▢1 tablespoon honey ▢4 ounces Coke INSTRUCTIONS In a mason jar or tea glass, combine whiskey and lemon juice. Add honey and stir until honey is dissolved. Make sure honey is dissolved, once the drink is chilled it will not dissolve. Add cola and ice. Stir to combine.

OMG, I just fell into this rabbit hole myself...if is hilarious!!!

Anything salty gets me. VA peanuts is my newest addiction...I'm now on my fourth can of them. It's a sickness.

It's BEAUTIFUL!

WOW!!!

Here the Rainier cherries were $1.28 per lb. last week.

I forgot to mention the wine opener I purchased a few months back. It works flawlessly opening each bottle with no effort. There are fancier and more expensive models out there but, believe me, this is one great opener. Chefville (Lose the foil cutter, you probably already have a better one.)

A lovely spot for cooking. You are quite the jetsetters! Bravo.

Me too! John's two locations

Even then I find them somewhat labor intensive. There's still a company in Butte that makes them for retail grocers all over, they are sold frozen. A new-ish company in Hamilton makes several different versions and they are the best. (By the way, since you are quite familiar with both Butte and the PNW, I'd highly recommend the book "The Egg and I" by Betty McDonald. It is the funniest book I've ever read. here.

Everywhere around here (as well as in the U.P.) they are always shaped as an empanada. (Pasties nor pastries as people mistake)

A friend and I lunched at a most favorite Irish pub in Missoula yesterday. I had their Shepherd's pie and friend had bangers and mash. Love everything on the menu there. Their pasties are the best. I do want to make my own shepherd's pie, hopefully adding in some Guiness to add richness to the dish. Looking for a good recipe.

First corn chowder of the season last night. Terrific.