More Hummers
I found a thing that operates the on/off video recorder function on my phone and played with it a little this morning. It’s a bluetooth button, and it sends an “up volume” command to the phone – the phone needs to be set to record video with a volume press. It paired easily with the phone, and hooks up automatically when the power switches on. Just remember to turn it off when your session ends lest it drain the battery.
Cigar Plant
Mrs J hung a cigar pant near to the nectar feeders, the hummers hit it pretty often. I finally got a shot after a bunch of missed opportunities.
This Year’s Peppers, Last Year’s Tomatoes
I made up a stuffed pepper dish using Anaheim and banana peppers. These are not optimal peppers for stuffing but I have so many I wanted to give them a try. Verdict: Meh. It was just OK, the flesh of these peppers was not a thick as the bell peppers that usually get the nod and their flavor not as distinctive. I did manage to use up the last of the stuffing mix.
Multi-Pot Electric Pressure Cooker: 4-Minute Potato Salad
Photo of yummy potato salad by JeffreyW, of course
At the last-minute yesterday, I decided we needed potato salad at our cookout. Luckily, electric pressure cooker to the rescue. Four minutes cooking time, about 10 minutes prep. I left potatoes and eggs in the fridge to cool while we ran around. Added mayo, mustard, some dill pickle juice just before dinner and served with grilled hamburgers and corn. Yum.
Perfect Picnic Potato Salad
- 6 large potatoes, peeled, cubed
- 4 large eggs
- 1/2 small yellow onion, finely diced
- mayo and yellow mustard to taste – I used less than a cup of mayo and about 1/4 cup mustard – but I know some people like a lot more. I added a 1/4 cup of dill pickle juice
- salt and pepper to taste
Add the steaming basket to the pressure cooker. Add cubed potatoes (and you don’t need to be too fancy with cutting the pieces – just relatively same size for uniform cooking). Place washed eggs on top of the potatoes. Close the unit, set to steam for 4 minutes. When finished, use the rapid release method to ensure eggs don’t over cook and potatoes stay firm.
Add eggs to a cold water ice bath. Remove potatoes and drain excess water. Add to large serving bowl. Peel eggs, wash and cube. Add to potatoes. Let cool completely before mixing so as not to turn the potatoes into mush.
Once cooled, add remaining ingredients and fold until well mixed. Let sit for about 10 minutes before serving.
Serves 6 easily
Patio Garden Peppers
I made a quick pass through the container peppers to collect a nice variety of colors for a slaw. These will be run through a mandoline and the results of that roughly chopped and added to to a head of cabbage that has undergone the same treatment. I like to salt the mixture fairly heavily and toss it in a big bowl to wilt for an hour or two. Rinse the salt, drain , and add a rice vinegar dressing, some celery seeds, and fresh ground black pepper.
