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"Bridger,"

Yes, I realized that when I reread it - I just had to laugh at myself for reading/interpreting it wrong!
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NGI, Bottle of formula. Growing but not that fast
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"Bridger,"

I think I need a nap - badly!

When I read "We had Chinese; he had a bottle." I said to myself "he had a bottle of beer ( or wine)???" - "Growing changing." - I'm thinking young adult. I know babies grow fast but, not that fast!

Geez!!!
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Grandson was with us for dinner. We had Chinese; he had a bottle. Growing changing.
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"Elaine" and "NHWM,"

I found my beef brisket recipe that I made years ago and am posting the recipe to try in your instant pot.

Buy a 3-4 lb beef brisket leaving the fat on at this point and season all sides with kosher salt rubbing firmly into the meat; cut in half against the grain (it should look like you have two triangular pieces). Place a little oil in a frying pan on the stove and turn to high heat. Sear one piece at a time, fat side down first pressing down with the back of a stainless steel spatula or tongs; turn over and repeat, take out and set aside.

In a medium mixing bowl mix the following ingredients for the sauce and set aside:

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire Sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 Tbsp. canola oil
2 Tbsp. prepared mustard

I did not use yellow onions in mine but, you can if you want that extra flavor. So you can chop 3 small/medium onions.

Place your trivet in the pot; place one piece of the brisket fat side up and if using onions, pour 1/2 of them on top. Then place 2nd piece of brisket fat side up on top of first piece at an angle (criss-cross). Cover with rest of the onions (if using).

Pour sauce on top of the meat; if onions fall off, place them back on top of the meat; cover with lid and seal. Use the "manual" or "pressure cook" setting. If you want super tender meat, cook for 75 minutes; if you prefer tender meat that is slightly firmer, cook for 60 minutes. When done, regardless of time, natural release for 15 minutes and then do a quick release. Remove meat to a cutting board and let cool slightly.

Mix 2 Tbsp. of cornstarch and 2 Tbsp. of water mixing well to make a slurry. Add to the sauce in the instant pot stirring until thickened (the pot will be in the "keep warm" mode since the meat is finished cooking).

Trim off any fat - slicing meat across the grain and add to the thickened sauce. Transfer to your dinner plates - goes great with garlic mashed potatoes. Enjoy!

Servings: 10-12
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Son is working in nearby town that has Chinese restaurant. So.Chinese it is
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I've been waffling between making a red lentil dahl or a recipe for Thai red curry with chick peas from the back of the V-H sauce jar....?
I think I'm going with the dahl, but I'm going to ad lib the recipe with a few additions and substitutions to make it into more of a soup than a stew. I've got some naan to go with it.
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Stuffed peppers. Mixed green salad.
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Restocking the freezer continues. Today I’m doing vegetable beef soup and chicken and dumplings. Also making individual Mac and cheeses for my youngest son.
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Llama,

I am only taking about older people being transparent in a humorous way. Some of their comments are hysterical! Oh my gosh, some of the things my grandma told me I could never repeat but it was hilarious!

She never told my mom those things. She confided in me and told me all of her secrets and some of her expressions were absolutely precious! I adored her humor and honesty!
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"Elaine,"

So glad to hear that you thought the spareribs came out AMAZING!!! and DELICIOUS!!! I know a lot of people like to put them on the grill in the summertime but now ribs aren't just for summer anymore, with the instant pot you can enjoy them all year long! (I'm starting to sound like a commercial jingle)!

It really doesn't matter what kind of ribs you use - it's actually whatever types someone prefers. I just used what the YouTuber recommended.

Thank you for thinking of my mom -


"NHWM," I bet you're really getting motivated to get those ribs going!


"Llama," A lot of full plates around here - both dinner and otherwise!
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NHWM: I had to laugh about your comment that elders can say whatever they want. My mom used to say that and I said "No, not at risk of offending a bunch of people. That's rude."
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NobodyGetsIt: You're very welcome. And thank you - I continue to have a plate full.
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Elaine,

Fantastic! I want to try those soon.
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Nobodygetsit, I hope your mom is doing ok. Keep us posted.
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Nobodygetsit and Needhelpwithmom, we had the ribs in the pressure cooker tonight for dinner. It was AMAZING!!! SO DELICIOUS!!! We bought spare ribs, the store didn’t have any baby back ribs.
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NGI,

You are very welcome. Will continue to send prayers, hugs and love your way.
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"earlybird," - I will keep you posted. Yes, it's very stressful as the rollercoaster ride begins again. Thank you for your prayers and thank your family too for me.

"NHWM," - I appreciate you joining EB in prayers for our family.

"Bridger," - Thank you for the well wishes. Your pots of chili and cheddar baked potato sound so good - great comfort food.

"Llamalover," - Thank you for praying for my mom and hope you are doing well and life is starting to get back on track after having so many appointments the last couple months.

"Shell," - I appreciate your thoughts, prayers and hugs! Chinese food sounds so good.


Thank you to all of you!
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EB,

Thanks for the laugh! Your mom is a hoot! She certainly speaks her mind. No more avocado in her chili! LOL

I suppose that is a privilege of getting older! Old people are have one huge similarity with children. They are both completely honest and tough to sell on anything that they dislike!

I kind of like that spunk, as long as it is only on occasion.

It does seem like your mom is grateful for all that you do for her. So, she can have a free pass once in awhile. 😊

I do like hearing your stories about your mom.

We’ve all had our stories to share about the elders in our families.

My dad called every man that he didn’t care for a “joker!”

If he told me, “You are not going to date that joker ever again!” I knew that without a doubt he didn’t approve of him.
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Had Chinese food!

Although, Salmon sounds yummy.
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Made salmon pie for my mother and she loved it. No complaints here. Just got her ready for bed and is content resting in her bed. Yay!!
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NobodygetsIt,
My thoughts and prayers are with you and your mom.

Hugs!
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NobodyGetsIt: Praying for your mother.
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Had Chili today, mom loved it yesterday but today a different story. I pureed avocado in it. She said it tasted like S... she ate it all but complained she would not give it to a cow. I gave her a Hoodsie and she was happy. I just asked her how her dinner was and she said lousy. I did just ask her if she wanted more Chili, LOL. Well tomorrow is another day.
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NGI, Hope your mom is better soon.

Must be a chili/soup kind of day. Made a big pot of chili and a pot of cheddar baked potato. Restocking the freezer
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NGI,

Will join EB in prayers for your family as well.
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NobodyGetsIt,
Please keep me posed on your mothers status. Praying she will get better soon. So stressful, isn't it? Family just said a special prayer for your dear mom.
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Thank you "earlybird,"

Out here in the desert SW, we don't get too much cold, cold weather which we've had and even some SNOW in the outskirts of the city! So chili seems to be just what we're in the mood for before it's back to 70 next week!

Mine will be the "dump and throw in" kind of chili!

P.S. No chili tonight - just got a call from my mom's facility and she's not doing well. Off and running now!
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I bought some glass containers and recently started labeling them. I could not tell if the containers had chili or vegetable soup. NobodyGetsIt, the chili you are making sounds so good.
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"gladimhere,"

Yeah, labeling is a good thing especially if something becomes unrecognizable when just looking at the container itself - lol!

Chili is what I'm getting ready to make this morning in my instant pot topped with some shredded cheese, sour cream and guacamole and serving with slices of sourdough bread with dipping oil which right now I'm just putting red pepper flakes and oregano in some extra light olive oil.
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