I had a sandwich with a fresh tomato, Diane had tuna salad in a tomato.
I haven't done it yet this year but if I want pizza without heating up the kitchen, I do it on the outdoor gas grill, which can reach higher temperatures than a home oven can, up to about 800. The big challenge for that is getting the pizza off the peel onto the grill. I use parchment rounds to help with this indoors, but that might not work outdoors because they will burn if the grill is hot enough. The usual technique is to pull the parchment out after a minute or so, but that's a lot easier to say than it is to do--at least for me.
We had chicago dogs--sort of, they were out of the poppy seed buns so I sprinkled some poppy seeds on them at home.
The corn on the cob ears here so far this season have been on the small side, but very tasty. The growing season may be impacted by the weather.
The good news on the 2026 growing season is my tomatoes are doing great this year, far better than last year.
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.
