Sally's GF3 thread

@drstratton, I make to do lists for each day. Some things are little (empty the dehumidifier) and some are big (bottle a batch of booch). It makes me feel like I accomplished something by the end of the day when I look back at my list.

But by this time of year, yeah, I'm looking forward a bit to being done with the garden. In the same way that I look forward to getting into the garden in the spring.
 
I'll be doing the Tomato Two-Step today. One step to the right to the stove for scalding, one step back to the peeling pot and the tomato holding pan. One step to the left for another tomato, repeat.

The tomatoes are starting to gang up on me! I will be picking a couple of buckets and canning 7 quarts. I used to sometimes do 14 quarts in one day, but man, that is hard on the old feet and legs now.
 
I'll be doing the Tomato Two-Step today. One step to the right to the stove for scalding, one step back to the peeling pot and the tomato holding pan. One step to the left for another tomato, repeat.

The tomatoes are starting to gang up on me! I will be picking a couple of buckets and canning 7 quarts. I used to sometimes do 14 quarts in one day, but man, that is hard on the old feet and legs now.
Congratulations on the tomato harvest!
 
@drstratton, feel free to post your saffron rice recipe here, too!

Here you are. 😊

Instant Pot Saffron Basmati or Jasmine Rice

Servings: 4-6

INGREDIENTS

1 cup Rice

1 Tbsp Olive oil

1 clove Garlic, smashed

1-2 threads Saffron

Pinch of Cayenne Pepper

1 cup Chicken stock

1/2 tsp Lemon zest

Salt and freshly ground Black Pepper

STEPS

1) Rinse rice until it runs clear.

2) Place all ingredients in Pressure Cooker.

3) For Basmati Rice cook on HP for 6min

4) For Jasmine Rice cook on HP for 3min

5) Turn off heat and use NPR for 10 minutes!
 

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