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@momtochloe wrote:Snort, oh gosh @tiny 2 I am not sure I would call what I do around here cooking but today is shredded pork I made in the IP yesterday and poutine on the side. It's the first time I will be attempting it but our friend @RespectLife has been very generous with her time walking me through the particulars. Fingers crossed, later this week I ordered barramundi and bottom round on sale. I hope at least one shows up as I would love to try the fish in the air fryer and I make a hack of a tomato gravy my mom used to make back in the day that was very complicated. My equivalent of it involves V8 juice, a bay leaf and a little sugar . . . like I said, we use the term cooking around here rather loosely . . .
Not at all my friend!!!
Plus, you are always willing to dive in & try something new!
YOU AIN'T AFRAID LOL!!!
Are you going to do some sort of coating on the fish or just season and stick it in there. LOL.
I am getting ready to do a pork butt for pulled pork. Poor ole Instant pot not getting any love
just great admiration of its beauty and hope for the future that it will be used in all its glory.
@tiny 2 wrote:
Are you going to do some sort of coating on the fish or just season and stick it in there. LOL.
I am getting ready to do a pork butt for pulled pork. Poor ole Instant pot not getting any love
@tiny 2 nope, no coating. There is a BBQ company called Kinder that is trying to making inroads around here so for a while it was coupon palooza and I bought a ton of their products which I like very much. One of the things I bought was some kind of blackened rub which is delicious on fish (ok, I tried it a total of once). I am not a seafood person at all but am trying new things and fish filets love air frying!
And I admire your fortitude in dragging that IP with you wherever you go my friend. Most weenies would have accidently left it behind (see: mtc's beautiful Cuisinart slow cooker) but you are still up for the challenge . . . eventually! 
And @RespectLife and @ChiliPepper , my dear friends that have suffered through my never ending culinary quests . . . you bring that stinky tuna pouch, fruit chewies or the dreaded . . . celery . . . . around here and I will personally force you to eat whatever it is I conjured up for lunch . . . hee!
Let us know how your pulled pork comes out @tiny 2 !
NATIONAL DESSERT DAY
People around the country indulge every October 14th on National Dessert Day! Celebrated by way of the local bakery, grandma’s house or chocolate shop, desserts include candies, pies, ice cream, fruits, cookies, pastries, cobblers, and donuts, too.
The available ingredients affect the range of desserts made in each region. The very first desserts required minimal effort or preparation since ancient cultures were more focused on the nutrition in foods to survive. Over the years, desserts have changed from natural candies and nuts to complex soufflés and multi-layered cakes. In modern culture, there are many more options available in desserts.
Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~ Erma Bombeck
Throughout the year, we see seasonal delights. As we near the holiday season, the flavors change. For some, the taste of gingerbread or fruitcake may come to mind. Others will pull out recipes handed down for generations. Pecan, pumpkin, and apple pies come to mind. Other rich desserts round out the dessert table, too. Flan, tarts, and everything with maple glaze.
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