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Post by littlemama on Sept 11, 2016 22:04:15 GMT
I have some cookbooks on my Christmas list. I want great food fast and the great big pressure cooker book. I always have trouble coming up with ideas for myself, but this year may be all about the kitchen lol Great Food Fast is probably my least favorite of the cookbooks I have. The other e you have listed, I do like..
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jayfab
Drama Llama
procastinating
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Jun 26, 2014 21:55:15 GMT
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Post by jayfab on Sept 11, 2016 22:11:06 GMT
I made carnitas today. After shredding I made quesadillas using the carnitas and cheese. They were a BIG hit. They were so dang good. I have a ton left so we'll add some bbq sauce and have sandwiches Tuesday.
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Post by MadamG2U on Sept 11, 2016 22:56:23 GMT
I've been following this thread. Bought an air fryer and love it. Then realized that one is not enough I can cook to things at the same time. So I just ordered the Emeril air fryer on QVC. Now I will have two red ones and be a happy camper. BTW I made mac and cheese with smoked salmon. Hmmmm good! MadamG2U
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ellen
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Jun 30, 2014 12:52:45 GMT
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Post by ellen on Sept 11, 2016 23:01:28 GMT
We made mac & cheese in ours last week. I will never make it on the stove top again. My family loved it. I got the recipe from Pinterest. I made chicken soup with dumplings last week too. Right now I have beef & vegetable soup cooking. I've had my pressure cooker a year and I still love it. I have only used my crock pot for keeping things warm since I got it.
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Post by NanaKate on Sept 12, 2016 0:06:40 GMT
Anyone have a good recipe for making a pork tenderloin in the IP? How long to cook?
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Post by elaine on Sept 12, 2016 0:14:08 GMT
Tonight was an Indian theme.
Diced chicken breasts, browned in the IP, dumped in a jar of Tikka Masala Sauce, high pressure for 9 minutes. It was more bland than when I make the sauce from scratch, but there were no leftovers, so that was fine.
I also tried a recipe for Chana Masala (chickpea curry) in my other IP. The recipe called for Chana Masala mix and in my husband's and my tastes it ended up too salty, but ds1 had 4ths. I won't make that recipe again, but will actively look for another recipe because we do love chickpeas.
As soon as one of liners finishes in the dishwasher, I'll start a gallon's worth of yogurt that can ferment overnight.
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Deleted
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May 20, 2024 21:18:21 GMT
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Post by Deleted on Sept 12, 2016 0:34:09 GMT
First instant pot experience - Mac and cheese! A definite hit! I am just confused about the timer. I actually did a quick release before it was "done".
It looked like I set it for 4hours instead of 4 minutes. Am I an idiot? 4:0 but the colon was not lit up.
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Post by elaine on Sept 12, 2016 1:20:26 GMT
First instant pot experience - Mac and cheese! A definite hit! I am just confused about the timer. I actually did a quick release before it was "done". It looked like I set it for 4hours instead of 4 minutes. Am I an idiot? 4:0 but the colon was not lit up. It only goes by minutes, not hours, unlike a crockpot. Did you set it for 40 minutes? Where did it countdown to before you quick released? Im glad that it turned out regardless!
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Deleted
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May 20, 2024 21:18:21 GMT
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Post by Deleted on Sept 12, 2016 2:07:27 GMT
And now beef and broccoli is done. Trying to get meals prepped for the week.
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Post by threecs on Sept 12, 2016 2:37:11 GMT
There is a tomato soup recipe in the October Food Network magazine by Alton brown that uses a pressure cooker. I got the ingredients to make it tomorrow. So excited!
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Post by gale w on Sept 12, 2016 3:16:16 GMT
There is a tomato soup recipe in the October Food Network magazine by Alton brown that uses a pressure cooker. I got the ingredients to make it tomorrow. So excited! Thanks for the heads up. I don't think I get that through my library so I might pick it up. Let us know how it turns out-my kids LOVE homemade tomato soup. eta: I do get food network mag. Going now to download it.
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Post by Crack-a-lackin on Sept 12, 2016 13:23:03 GMT
I tried squash but ended up cooking for far too long (I think 12 minutes). It's still good....just mashed now instead of chunks.
I also made barbacoa. It was fantastic! I used the stew meat and it is perfectly tender. My favorite thing I've made so far (well, maybe tied with the chile verde).
I'm a little confused by the wide variety of cooking times when I research recipes online. Eggs or potatoes, for example, on several sites they cook for 15 minutes but you all seem to cook for 4 minutes. Is there a difference between the types/brands of cookers? Do you ever cook on low pressure? I think one of the egg recipes said to use low but I don't even think mine has that option.
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Post by Skypea on Sept 12, 2016 19:44:56 GMT
I've been following this thread. Bought an air fryer and love it. Then realized that one is not enough I can cook to things at the same time. So I just ordered the Emeril air fryer on QVC. Now I will have two red ones and be a happy camper. BTW I made mac and cheese with smoked salmon. Hmmmm good! MadamG2U I have 1 too and love it! have only used it 5 or so times so far. it's awesome!
as a single person, 1 should be enough for me - - some are larger than others. I got a mid sized one - about 3.4 qt.
could you post your mac 'n cheese recipe for it? thx.
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Deleted
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May 20, 2024 21:18:21 GMT
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Post by Deleted on Sept 12, 2016 20:01:59 GMT
Tonight is chicken and dumplings-same recipe I posted a couple of weeks ago. DH did the happy dance (by text) after checking what would be for dinner tonight. It's turning out to be a dark and stormy evening, so it's good weather for it. I'm ready for some fall weather, so I can cook lots of soups and stews.
For those making the pressure cooker tomato soup, please be sure and report back. We love homemade tomato soup (DH does it in the Vitamix), but I'd love to give it a try in the IP.
ETA: I thickened up the dough, b/c the first time I made it as written, the dough was super soft and sticky and the dumplings took longer to cook/simmer. We like it much better this time around, and it didn't take longer than the recipe time to simmer the dumplings with the thicker dough. I think this will be my new c&d recipe-no more simmering on the stove all day-woo hoo!!
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Post by gale w on Sept 12, 2016 20:41:44 GMT
We're having beans with leftover smoked sausage tonight. I'll probably pick up a premade salad and I'm making cornbread (in the actual oven).
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Post by monklady123 on Sept 12, 2016 21:44:58 GMT
I'm making the carnitas -- finally! after my problem with the pork roast that was bad when I slit open the wrapping -- I'm using the recipe that someone linked here not too long ago. I'm too lazy to go find it at the moment. It has orange juice and lime in it. Or maybe all carnitas do? I have no idea. Anyway...the recipe is a bit too much trouble, but if we really like it then next time I'll just use real-lime juice in the bottle instead of squeezing all those limes. I did cheat on the orange juice because the recipe calls for 1.5 cups and there is NO WAY I was going to squeeze that much. ugh. Also, it uses a cinnamon stick. Well at my grocery -- Giant -- a container that contained FOUR cinnamon sticks was over $7.00! Um, no. So I just put in maybe 1/4 t of ground cinnamon. I figure it can't be bad, lol. I'll let you know what we think, but I'm not sure I'll be making it again. eta: Back to report. We liked it okay, but not raving about it. So I definitely won't make it again because it was a lot of trouble. All those ingredeints, some of which I didn't have (like the chipoltle chili powder, but I did buy that since we use chili powder in other things), and the whole juice thing, then broiling.... nope, too many steps. SaveSave
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Post by elaine on Sept 13, 2016 0:00:40 GMT
I'm making the carnitas -- finally! after my problem with the pork roast that was bad when I slit open the wrapping -- I'm using the recipe that someone linked here not too long ago. I'm too lazy to go find it at the moment. It has orange juice and lime in it. Or maybe all carnitas do? I have no idea. Anyway...the recipe is a bit too much trouble, but if we really like it then next time I'll just use real-lime juice in the bottle instead of squeezing all those limes. I did cheat on the orange juice because the recipe calls for 1.5 cups and there is NO WAY I was going to squeeze that much. ugh. Also, it uses a cinnamon stick. Well at my grocery -- Giant -- a container that contained FOUR cinnamon sticks was over $7.00! Um, no. So I just put in maybe 1/4 t of ground cinnamon. I figure it can't be bad, lol. I'll let you know what we think, but I'm not sure I'll be making it again. eta: Back to report. We liked it okay, but not raving about it. So I definitely won't make it again because it was a lot of trouble. All those ingredeints, some of which I didn't have (like the chipoltle chili powder, but I did buy that since we use chili powder in other things), and the whole juice thing, then broiling.... nope, too many steps. SaveSaveThe last time I made carnitas I used a packet of Walmart's Great Value carnitas seasoning and a cup of broth. That works too!
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Post by betsyg on Sept 13, 2016 2:28:25 GMT
I agree! I've made it twice and love it. The second time I made the oats I doubled the recipe and froze in individual servings to heat up for a quick breakfast. So good! I haven't tried apple yet, just blueberry and strawberry. I want to try a pumpkin pie version as soon as we're more in to fall (and apple, too)! mmmm.... pumpkin! I hadn't thought of that, I'm going to google now. I'm assuming just canned pumpkin with some sweetener? SaveSaveI have made this pumpkin steel cut oats recipe from Pressure cooking today.com and loved it. www.pressurecookingtoday.com/pressure-cooker-pumpkin-steel-cut-oats-with-pecan-pie-granola/
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Post by ellewood on Sept 13, 2016 2:36:09 GMT
Oh goodness. I just posted this in a very old thread and wondered why no one was chiming in! Silly me. Anyways... My soon-to-be in-laws are coming to our place on Sunday afternoon to help with some wedding stuff and I said I'd make dinner. I wanted to do something easy but "Sunday dinner" appropriate. I thought the IP would be great! Can someone offer a foolproof recipe, like pot roast with potatoes? I'll do a salad on the side. They're not very picky but since it will be my first time making a new recipe, I need it to not be hard! Thanks, peas!
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marianne
Pearl Clutcher
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Post by marianne on Sept 13, 2016 3:25:47 GMT
So I made THIS creamy chicken wild rice soup tonight and it was good, everything cooked and turned out the way it should, but it wasn't delicious and I think it should have been. And that's with using homemade chicken broth (which really is quite good) and following the recipe to a tee. If nothing else, it should have been pretty rich, and it wasn't. It was yet another dish that was kind of bland and lacking flavor. I keep reading and hearing how much flavor is intensified in the pressure cooker, but we're not finding that to always be the case. Some things have been tasty, but others are just plain blah. I guess I'll just have to keep experimenting with seasonings and such but I'm at a bit of a loss on figuring out when or if I should ramp things up. I'm usually pretty much of a stickler for following a recipe the way it was written and tweaking it the next time I make it if necessary. Oh well, I still love my pot, I'm just a little disappointed this time; however, the leftovers made it into the freezer so we'll be finishing it up eventually.
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Deleted
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Post by Deleted on Sept 13, 2016 3:43:10 GMT
So I made THIS creamy chicken wild rice soup tonight and it was good, everything cooked and turned out the way it should, but it wasn't delicious and I think it should have been. And that's with using homemade chicken broth (which really is quite good) and following the recipe to a tee. If nothing else, it should have been pretty rich, and it wasn't. It was yet another dish that was kind of bland and lacking flavor. I keep reading and hearing how much flavor is intensified in the pressure cooker, but we're not finding that to always be the case. Some things have been tasty, but others are just plain blah. I guess I'll just have to keep experimenting with seasonings and such but I'm at a bit of a loss on figuring out when or if I should ramp things up. I'm usually pretty much of a stickler for following a recipe the way it was written and tweaking it the next time I make it if necessary. Oh well, I still love my pot, I'm just a little disappointed this time; however, the leftovers made it into the freezer so we'll be finishing it up eventually. I'll take a stab at addressing the seasoning thing, and hope that elaine will chime in. The thing that jumps out at me right away is the lack of garlic. I add some fresh minced garlic (even if it's just a tiny bit) or at least a dash of garlic powder to almost every soup I make. Next, another thing I use in almost everything is onion powder-even if the recipe has fresh onions. My grandma used onion powder in almost everything she cooked/made, and I know a lot of my attachment to that stuff comes from nostalgia, but it really does have a toasty not-very-oniony kind of taste that I don't think any other spice or seasoning can replicate. One time years ago, I mentioned to my dad that I just couldn't get some dish to taste like grandma's (his mom) and he asked me if I had put any onion powder in it. I hadn't, and sure enough, it helped get it closer to tasting like Grandma's Also, if you make your own chicken stock the way I do, and don't put much salt in that (the stock), I'd up the salt a little bit. Finally, since it's chicken, I might add just a dash of poultry seasoning. I don't like lots of poultry seasoning, but I think adding a dash sometimes helps if a chicken dish is tasting kind of bland. ETA on the not tasting rich issue. I was going to suggest whole milk, but since the recipe calls for cream cheese and half and half, I'm thinking fat content of the milk probably wasn't the issue. I think the bland/seasoning issue might have you feeling like it wasn't tasting rich like it should have. DH makes a creamy turkey and rice soup every year after Thanksgiving that always tastes very rich, so I'll ask him where the recipe is and check out what seasonings it calls for.
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Post by gale w on Sept 13, 2016 3:44:03 GMT
Does anyone have a good recipe that uses swiss steaks (tenderized steaks I guess)? Preferably without any cream soups.
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Post by elaine on Sept 13, 2016 3:52:35 GMT
So I made THIS creamy chicken wild rice soup tonight and it was good, everything cooked and turned out the way it should, but it wasn't delicious and I think it should have been. And that's with using homemade chicken broth (which really is quite good) and following the recipe to a tee. If nothing else, it should have been pretty rich, and it wasn't. It was yet another dish that was kind of bland and lacking flavor. I keep reading and hearing how much flavor is intensified in the pressure cooker, but we're not finding that to always be the case. Some things have been tasty, but others are just plain blah. I guess I'll just have to keep experimenting with seasonings and such but I'm at a bit of a loss on figuring out when or if I should ramp things up. I'm usually pretty much of a stickler for following a recipe the way it was written and tweaking it the next time I make it if necessary. Oh well, I still love my pot, I'm just a little disappointed this time; however, the leftovers made it into the freezer so we'll be finishing it up eventually. I could see how that might be bland - there isn't much seasoning. I'd double the salt and pepper; add a teaspoon of tarragon or thyme; instead of red pepper flakes, I'd add 1/4 teaspoon of cayenne pepper. I'd also add a teaspoon of garlic powder. I'd replace 1 cup of the broth (since you have 3.5 cups of broth) with a 1 cup of dry (not sweet) white wine. Finally, I'd add 1/4 cup of chopped dried mushrooms (shiitake or porcini). All of that would punch the flavor up a bit for you. I think that many pressure cooker recipes are written somewhat bland, leaving it to the chef to add the seasonings her or his family likes.
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marianne
Pearl Clutcher
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Post by marianne on Sept 13, 2016 3:54:39 GMT
Thanks @ilovecookies - all good suggestions! I hadn't thought about garlic or the onion powder, but they both make sense. I actually have some Paula Deen house seasoning that I made precisely for spicing things up and I totally forget to use it all the time! Creature of habit I am! I do make my broth with little to no salt, but I also usually add more when I use it in a recipe because of that. I did add more salt and pepper to this recipe, but didn't help that much. I'm not fond of poultry seasoning either but that also makes sense. I'm thinking maybe a bit of thyme might be helpful as well in some chicken dishes. Thanks again!
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Post by elaine on Sept 13, 2016 3:59:03 GMT
So I made THIS creamy chicken wild rice soup tonight and it was good, everything cooked and turned out the way it should, but it wasn't delicious and I think it should have been. And that's with using homemade chicken broth (which really is quite good) and following the recipe to a tee. If nothing else, it should have been pretty rich, and it wasn't. It was yet another dish that was kind of bland and lacking flavor. I keep reading and hearing how much flavor is intensified in the pressure cooker, but we're not finding that to always be the case. Some things have been tasty, but others are just plain blah. I guess I'll just have to keep experimenting with seasonings and such but I'm at a bit of a loss on figuring out when or if I should ramp things up. I'm usually pretty much of a stickler for following a recipe the way it was written and tweaking it the next time I make it if necessary. Oh well, I still love my pot, I'm just a little disappointed this time; however, the leftovers made it into the freezer so we'll be finishing it up eventually. I'll take a stab at addressing the seasoning thing, and hope that elaine will chime in. The thing that jumps out at me right away is the lack of garlic. I add some fresh minced garlic (even if it's just a tiny bit) or at least a dash of garlic powder to almost every soup I make. Next, another thing I use in almost everything is onion powder-even if the recipe has fresh onions. My grandma used onion powder in almost everything she cooked/made, and I know a lot of my attachment to that stuff comes from nostalgia, but it really does have a toasty not-very-oniony kind of taste that I don't think any other spice or seasoning can replicate. One time years ago, I mentioned to my dad that I just couldn't get some dish to taste like grandma's (his mom) and he asked me if I had put any onion powder in it. I hadn't, and sure enough, it helped get it closer to tasting like Grandma's Also, if you make your own chicken stock the way I do, and don't put much salt in that (the stock), I'd up the salt a little bit. Finally, since it's chicken, I might add just a dash of poultry seasoning. I don't like lots of poultry seasoning, but I think adding a dash sometimes helps if a chicken dish is tasting kind of bland. ETA on the not tasting rich issue. I was going to suggest whole milk, but since the recipe calls for cream cheese and half and half, I'm thinking fat content of the milk probably wasn't the issue. I think the bland/seasoning issue might have you feeling like it wasn't tasting rich like it should have. DH makes a creamy turkey and rice soup every year after Thanksgiving that always tastes very rich, so I'll ask him where the recipe is and check out what seasonings it calls for. LOL! I was typing my response and putting a teenager to bed while you were writing yours! Great minds think alike.
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
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Location: right smack dab in the middle of SC
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Post by marianne on Sept 13, 2016 4:01:34 GMT
I could see how that might be bland - there isn't much seasoning. I'd double the salt and pepper; add a teaspoon of tarragon or thyme; instead of red pepper flakes, I'd add 1/4 teaspoon of cayenne pepper. I'd also add a teaspoon of garlic powder. I'd replace 1 cup of the broth (since you have 3.5 cups of broth) with a 1 cup of dry (not sweet) white wine. Finally, I'd add 1/4 cup of chopped dried mushrooms (shiitake or porcini). All of that would punch the flavor up a bit for you. I think that many pressure cooker recipes are written somewhat bland, leaving it to the chef to add the seasonings her or his family likes. Thanks elaine - all great suggestions too! We love garlic and onion and I really like the wine idea. I guess I just have to be more adventurous, trust my own instincts more, and stop worrying about messing up a batch of food! lol
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Deleted
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Post by Deleted on Sept 13, 2016 4:06:49 GMT
One thing I forgot to mention that's kind of a twofer with the spices is Tabasco spicy salt. A long time ago, I got a container free when I bought some variety of Tabasco sauce, and I ended up loving that stuff. You might give that a try sometime if you ever run across it. A shake or two can pep up almost anything.
That reminds me that I haven't been able to find it in my Publix and I need to put in a request for them to order it so I don't have to mess around with going to a different store just for that salt.
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marianne
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Post by marianne on Sept 13, 2016 4:17:14 GMT
One thing I forgot to mention that's kind of a twofer with the spices is Tabasco spicy salt. A long time ago, I got a container free when I bought some variety of Tabasco sauce, and I ended up loving that stuff. You might give that a try sometime if you ever run across it. A shake or two can pep up almost anything. Hmmmm... spicy salt - that sounds interesting. I have bacon salt... I guess that wouldn't work, huh? lol
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Deleted
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Post by Deleted on Sept 13, 2016 4:34:03 GMT
One thing I forgot to mention that's kind of a twofer with the spices is Tabasco spicy salt. A long time ago, I got a container free when I bought some variety of Tabasco sauce, and I ended up loving that stuff. You might give that a try sometime if you ever run across it. A shake or two can pep up almost anything. Hmmmm... spicy salt - that sounds interesting. I have bacon salt... I guess that wouldn't work, huh? lol My bacon-loving DH would insist that you can never go wrong with bacon. I'm still kind of gobsmacked that he hasn't bought bacon salt or other bacon flavored condiments For two or three years now, DD and I always consider getting him bacon flavored lip balm or something like that for his stocking, but so far, it hasn't happened. I almost caved on bacon band-aids last year, but decided not to pay the crazy price they wanted for something he would probably never use. When I told him about them, his reply was about what I expected "Yeah, just buy me a pack of real bacon." The kids did buy him a big pack of Wright's applewood bacon from Sam's for part of his father's day present this year, though. Artist DD also made him a little painting with a cute bacon guy and proclaimed this 'the summer of bacon.' He's ruined those kids, I tell ya!
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marianne
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Post by marianne on Sept 13, 2016 4:55:17 GMT
My bacon-loving DH would insist that you can never go wrong with bacon. I'm still kind of gobsmacked that he hasn't bought bacon salt or other bacon flavored condiments For two or three years now, DD and I always consider getting him bacon flavored lip balm or something like that for his stocking, but so far, it hasn't happened. I almost caved on bacon band-aids last year, but decided not to pay the crazy price they wanted for something he would probably never use. When I told him about them, his reply was about what I expected "Yeah, just buy me a pack of real bacon." The kids did buy him a big pack of Wright's applewood bacon from Sam's for part of his father's day present this year, though. Artist DD also made him a little painting with a cute bacon guy and proclaimed this 'the summer of bacon.' He's ruined those kids, I tell ya! LOL! My grandson has a thing for dill pickles - I did cave last Christmas and bought him dill pickle lip balm and chewing gum! Ewwwww! lol
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