we had canaloupe and salami tonight
We had corn on the cob and I had a sandwich.
Do you have an infrared thermometer? If so, you can use it to check the temperature around the edges, to see if there may also be a gasket issue. (I do that with my oven from time to time, too.)
I had a small sandwich and some fruit.
The missing element is an instant pot air fryer lid, if that makes any sense.
I've used an air fryer a few times at my son's house, was only so-so on it. I've got a 24 quart pressure canner, a bit large to crank up for most instantpot type items.
I have to be careful with cookies, because I can go through a stack of them (think Girl Scout Thin Mints) quickly. I'm back on a keto-ish diet (and down over 10 pounds in a month), so I limit myself to one small cookie (made with a #100 scoop) every few days.
My wife uses them to keep her blood sugar numbers from dropping too low and is using Noom for nutrition monitoring these days. I'm sticking with CarbManager, I like it's recipe builder/analyzer.
Doing some googling, apparently some instant pots have a bread mode but most are just good dough fermenting places. I'll stick to my mixer and oven.
I picked 3 small tomatoes from the garden today and used one for a tomato and salami sandwich.
Have you thought about par-baking the crust in the toaster oven, flipping it over, quickly adding toppings and finishing it in the toaster oven?
The recipe I was using for pizzas on a gas grill last summer used that technique.
I've got a couple of small chestnut trees that aren't doing well, either. I was hoping to replace one of them this spring but the arboretum I get them from didn't have any available because the squirrels ate the seedlings.
Looks like I'll get 3-4 small (golf ball) tomatoes tomorrow from the 4th of July plants.
The pork loin came out great, I coated it with some mustard and then rubbed a mixture of salt, pepper, mustard powder and thyme on it. I also put a little orange juice in the sous vide bag.
We both had a little with supper (tuna melt), but the majority of it will be thin sliced for sandwiches, salads, omelets, etc.
I'm making a pork loin sous vide today. I cut off the fat and the chain and will use it for something like lard or suet for the birds.
We had Chicago dogs from a take-out place tonight.
I did a better job shaping this batch of honey wheat bread, the last two had significant cavities in them, sometimes running 2/3 of the length of the loaf.
