#TOP instant pot recipes

[whatshouldbuffscallme]

Instant Pot Loaded Baked Potato Soup Recipe This creamy Instant Pot potato soup has a salty, smoky taste from smoked bacon, and can be customized with assorted toppings.

#soup recipe #toppings #instant pot #salt #potato soup cooks

[atoaofficial]

Recipe for Instant Pot Shepherd's Pie with Potatoes and Yams

Let your Instant Pot quickly soften yams and potatoes for the topping and saute the beef and vegetables to make a winning shepherd's pie.

#instant pot shepherds pie #veggies #instant pot #potatoes #recipe #topping #yams

[fysexandthecity]

Instant Pot Chicken Tinga Tostadas Recipe This chicken tinga tostada recipe is cooked in the Instant Pot - perfect for a weeknight meal for how fast it is to make. 1 tablespoon chili powder, 2 pounds boneless skinless chicken breasts cubed, 1 can tomato sauce, 1 package tostada shells, 1 tablespoon butter, 1/2 teaspoon ground cumin, 1 onion halved and sliced, 1 can diced tomatoes, 1 can chipotle peppers in adobo sauce, 2 cloves garlic minced, 1 pinch salt

#pressure #toppings #chicken tinga tostadas recipe #instant pot #chicken tinga

[bohobearsboutique]

Cheesecake - Instant Pot Chocolate Cheesecake

#A luscious chocolate cheesecake is topped with a sweet cherry glaze in this easy recipe for a dessert you can make in your Instant Pot. choc #dessert #peasy #cakes #crust #instant pot chocolate cheesecake

[hellsitegenetics]

Chicken Pot Pie! :D

this is an actual recipe, but I have not tested it so have no idea if its good.

Ingredients

1 tbsp. olive oil

1 1/2 lb. bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1/2 yellow onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 tsp. fresh thyme

1/4 c. all-purpose flour

2 c. chicken stock

1/4 c. dry white wine

1 c. frozen peas

1/4 c. fresh flat-leaf parsley

1 (14-ounce) package all-butter puff pastry

1 large egg, beaten

Directions

Step 1Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high heat. Add oil. Season chicken with salt and pepper. Cook, skin sides down, until golden brown and crisp, 6 to 8 minutes. Flip chicken and transfer skillet to the oven. Cook, until the internal temperature of the thickest thigh registers 165°F on an instant-read thermometer, 12 to 14 minutes. Transfer to a cutting board. Discard skins and bones, and chop chicken. 

Step 2Place skillet over medium-high heat. Add onion, carrots, celery, and thyme. Season with salt and pepper. Cook, stirring occasionally, just until crisp-tender, 3 to 4 minutes. Add flour and cook, stirring, 30 seconds. Slowly stir in stock and wine. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 4 to 6 minutes. Remove from heat. Stir in chicken, peas, and parsley. 

Step 3Cut puff pastry into a circle 1 inch larger than the outside rim of a cast-iron pie plate. (You may need to roll the dough on a lightly floured work surface to get it to size.) Place pie plate on a rimmed baking sheet. Transfer filling to pie plate and top with puff pastry; crimp edges. Brush puff pastry with egg. Bake, until golden brown, puffed, and cooked through, 20 to 25 minutes.

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Closest match: Neolamprologus multifasciatus genome assembly, chromosome: 18 Common name: Many Banded Shell-Dweller

(image source)

#tumblr genetics #genetics #asks #requests #sent to me #fish #ocean #many banded shell-dweller

[raven-at-the-writing-desk]

I've been dreaming of the Benevolent Sovereign of the Oasis.

Sun and shadow. Two existences, locked in a perpetual cycle, unable to be without the other.

It hurts to part ways, but reunion is that much sweeter.

How does a moment last forever? How can a story never die?

His eyes flutter open, and the instant his awareness hits, so, too, does the lightning in his veins. He throws his covers off and scrambles out of bed. His phone is in his hand in seconds, the calendar app opened.

It's just as he anticipates.

“Today’s the day!!”

Kalim's exhilarated shout stirs the entire mansion. Various hired help glance up from their tasks—private chefs in the middle of their prep work, housekeepers tending to the laundry, gardeners watering the flowers—and tut or sigh.

"There goes the young master again," they’d murmur amongst themselves. "He's so excitable."

It's not an unusual occurrence, but this time is especially special. The notice had gone out months in advance, the most skilled laborers called in from all corners of the world for the event. He had counted down the days, cancelled all his meetings.

Just for this.

Kalim breaks into a sprint down the corridor, his sandaled feet pounding the polished floors. He skids around a corner and continues his frantic pace, almost knocking over a valet. The servant stumbles, but Kalim grabs his hands and pulls him up into a spin.

"It's today, it's today!!" he squeals, earning a blank stare from the valet.

"Yes, sir. The staff are all aware. The preparations are well underway, so you needn't be concerned."

"Gahahah, everyone's already hard at work this early in the morning!" Kalim’s boisterous laugh bounces off the high ceilings. “Is there anything I can do to help?”

“Oh no, please leave the work to us... Y-Young master? Young master, where are you going?!"

"I'm going to check up on some things, don't mind me!!" Kalim calls back. He has already taken off, leaving the valet stunned.

"... Well, he's certainly become more proactive."

Kalim sticks his head into the dining room. The table is large enough to host his entire family plus several guests, but today it is set only for two. The seats are intimately situated across from one another, their best plates, silverware, and cloth napkins set out to welcome the diners.

The centerpiece, an ice sculpture of a viper with its hood flared out, sparkles in the morning sunlight. It would be a puddle by now, had it not been enchanted to never melt.

Servants are busy setting up a banquet: crisp vegetables, steamed fish, crusted breads, seasoned meats. His stomach tosses uncomfortably when he passes the seven kinds of curry laid out in a row--but he reassures himself with the reminder that his guest is sure to love them.

The kitchen didn't skim on the beverage selection either. There are sparkling juices, rich soups, spiced coffee, and black tea, accompanied by a large pot of white sugar with which to sweeten it. For dessert, fresh fruits (no dates!), flaky layered pastries, ice-creams, and cakes dipped in sugar syrups, topped with crushed pistachios and candied orange peels.

"Care to sample, sir?" a servant asks Kalim. They offer a trey of appetizers, each with an odd stone-colored dollop.

He obliged, popping one into his mouth. "Mmm! What's this gray stuff? It's delicious!"

"The head chef's secret recipe, young master. He thought to bring it out of his recipe cards today in honor of the celebration."

"Wow, he's really going above and beyond for this!!" Kalim glances at his staff. Now the orchestra is filing in with their instruments, and a massive roast duck on a bed of fried garlic and scallions is being laid out on the table. Another team is stringing up lanterns, and a skilled animal tamer enters, hauling a crate of colorful parrots. "Everyone is. I really appreciate it.

"... Oh, hey!" He snaps his fingers, a spark in his eyes--as though he has just come up with a great idea. "I know! Since you've been putting your all into this, I think it's only fair you get to get off work early and have a chance to relax too!"

"Erm, sir--that's very generous of you, but we aren't even done setting things up yet. The decorations especially..."

"It's fine, I've got this!" Kalim turns to the rest of the workers calls out, waving his arms. "Hey, everyone! You're free to go! Grab some nice food from the kitchen on your way out. I can handle the rest!"

The staff look confused, but not one of them protests. Some shrug and immediately exit, others anxiously wait for their peers to go before they follow. Before long, the room is cleared.

"Alright, let's do this...!"

Kalim produces his magical pen and waves it in an arc. Golden sparkles rain down, animating nearby objects.

Plates, forks, spoons, and knives march to the long table themselves. Flowers settle into crystal vases. Banners and lanterns float up, pinning themselves in place.

There we go.

"Squawk, squawk, squawk!!"

Kalim follows the cacophony to the cage of parrots left behind by the animal tamer. They're scrambling around, looking longingly at the decorations that had been raised to the ceiling.

He brightens with understanding. "Oooh, I get it! You want to get out and stretch your wings too!"

Kalim hesitates, turning the choice over in his head. "'Hmm, well... Technically, you're not supposed to be released until he gets here."

A showy spectacle--that is how Kalim envisions it. A whirlwind of flashy feathers to welcome him back. But the longer he looks at the wide, wet eyes of the parrots, the more the sadness swells in his chest.

Poor little guys, bound to a cage.

"... Okay, I've decided! You can come out and stretch your wings, I'll just need you back on the ground before the big surprise. Then you can fly all you want when he gets here."

Kalim kneels, fiddling with the lock on the cage. The door easily slides open, and--

FLAP, FLAP, FLAP!!

The entire flock rushes out, sending Kalim flying back onto his bum. He braces against the powerful beating of wings, the talons and beaks nearly scraping his skin.

A voice cuts through the noise.

"Kalim!"

Someone tackles right into him, forcing him to the ground. The world violently tilts, and suddenly Kalim is staring at a ceiling swarming with golden lights and a vaguely shaped shadow looming over him.

"I thought you had matured a little since I departed, but it looks as though you still have your moments where you're hopeless without me. I didn't think the first thing I'd do when I got back was protect you, but here we are."

He blinks rapidly. His vision slowly corrects, lines drawing together and forming a crisper image.

That face.

He recognizes it.

His old friend, dressed in sandals, khakis, and a bright yellow T-shirt embroidered with pink tropical flowers. He wears a cap that resembles a cartoon character--a dog with floppy black ears. The man had entered with suitcases, which were dropped by the door the instant he jumped to Kalim's defense.

"Jamil...!"

Kalim yanks him into a hug. His face turns, tears welling in his eyes. "Y-You came!! And you came so early...!!"

"Of course I did. I promised you I'd return home after my travels," Jamil sighs, patting his emotional friend's back. "I was planning on surprising you first, but..."

He gives the dining room and its extravagant flourishes a glance. Parrots are roosting in the banners, popping the balloons, or stealing vegetables and fruit from the flatters.

"... It looks like you've beaten me at my own game," he says tactfully.

"Yeah!" Kalim sniffs, wiping at his tears. "I... I wanted to welcome you home with a huge celebration!!"

"... Idiot. I didn't come back for any of this. Not food, not music, not pets, not decorations. There's one thing that the Scalding Sands has that no other place in Twisted Wonderland does: my best friend."

"Awww, Jamil...!" Kalim's eyes wet again. He lets out a happy sob, reburying his face in Jamil's shoulder. "It's good to have you back!!"

He sighs deeply. Despite this, Jamil still manages a smile. "It's good to be back with you, Kalim."

#twst #twisted wonderland #Kalim Al-Asim #Jamil Viper #Scarabia #disney twisted wonderland #disney twst #twst countdown #twisted wonderland countdown #I've been dreaming... #twst imagines #twst scenarios #twisted wonderland scenarios #twisted wonderland imagines #twst anni #twst anniversary #twisted wonderland anniversary #twisted wonderland anni

[feral-enfield-named-rowan]

sharing is caring: spiced chocolate

Bad day or cold or just looking for balanced sweet, this recipe I just made up that is very good needs to be shared

you will need: -water or milk -cocoa powder + sugar OR instant hot chocolate -spices such as cinnamon, allspice, nutmeg, and cloves -salt -vanilla extract

optional -butterscotch chips -marshmallow fluff/topping

So! To make this: -Boil water or milk in a pot, pan, etc. for every 1 cup/8 oz of water/milk, use 1 packet hot chocolate mix or two tablespoons cocoa powder + two tablespoons sugar. -whisk until dissolved fully. Lower heat temperature. -add a pinch of salt and a tiny bit of vanilla extract for each serving (1 cup-ish) -add spices to taste. -add more sugar/more cocoa if needed. This is not precise. If too sweet, more salt.

Variations (less sugar for these) -melt a handful of butterscotch chips into the hot chocolate. -add marshmallow fluff/topping and whisk until melted in for s’more chocolate.

Tags: all the moots @jthehumanbeing @hastalavistabyebye @chaoticgremlin-1 @imobsessedwiththeatre @leota-nexus @yourlocalcorvidcryptid @cobalt-axolotl @percocet-and-fungi @agentldiddy @buffporcupine @cha0s-critter @llabyrinthian @bookshelfmonkey @tomboy014 @keruukat @i-like-swiss-cheese @t0asterdumpy @sifilord @salemsmushroom @jellyfishcaretaker @moontoastt @dudawhenmaybeart @solarfawnn @arcadecarpetgay

#Hot chocolate #recipe #spice chocolate #Smore chocolate #Butterscotch chocolate #Tags #screams #calls #everyonr #mutuals #moots

[oliveo-il]

Surprise cocoa recipe:

- 10 oz milk

- 2 tbsp sugar (mix of brown and regular)

- 2 tbsp cocoa powder (play around with different types!)

- 1 tsp vanilla extract

- 1 tsp instant cofee

- small pinch of salt

- (optional) dash of cinnamon and cardamom

- couple oz of chocolate (any kind mixed how you like)

Start by adding all the dry ingredients to a pot over medium temperature, pouring in a tbsp or two of water and whisk thoroughly till it forms a smooth "sauce." Add milk and heat till simmering. Add chocolate and stir till melted, use a spatula here to get in the corners. In your cup/mug/whatever add the vanilla (to keep it from being cooked off). Pour mix into cup, top with whatever, and enjoy.

FUCK YEAH??

#COCOA ANON??

[grubloved]

Hello <3 you are a big inspiration to me when it comes to the kitchen. I often struggle to get myself to cook, but I want to learn to love it !! Do you have any advice or words of encouragement ?

its good to think about what your barriers to entry are!! is it too many steps, is it too much forethought, does it not feel worth it for just you alone, do you not wanna wash all those dishes, stuff like that. keeping it simple, making big batches and eating them slowly, doing a little 10-minute meal planning session at the top of the week, inventing small reasons to cook for other people, eating out of the pot you cooked in, or even just calling someone you've been meaning to call while you cook are all good solutions to those kinds of problems & can help u get urself in the kitchen!!

as for learning to love it/be excited about it, i think it makes a huge difference to just put it more in your life! food video work on tiktok and youtube can help get you thinking about things you're excited to make or eat and can help familiarize you with techniques and recipes that might otherwise be intimidating. low-stakes messing around with additions to easy food like boxed mac and cheese or instant noodles can start getting you familiar with what it feels like to season to taste. interacting with stuff that explains How and Why things work (lavender loves j kenji lopez-alt for cooking, i love pancake princess for baking) can help you build up skills to make cooking more rewarding.

i said this once but i will say it again giving yourself opportunities to cook with and for people is just so fun. it instantly makes it feel more "worth it". it feels so good to feed somebody something you made, and cooking is a really good thing to take up your hands and work together on while you hang out! you can slowly ramp up difficulty level if you're making meals. personally fucking love attempting a maybe too complicated baking recipe with a friend as a hangout -- if it goes well, you can both be pleased and proud and have a tasty treat. if it goes bad, you did it together and so it mostly just becomes very funny instead of disappointing (and then you can just eat ice cream). i have had so much fun many times in my life attempting to make macarons but actually ending up with some sort of cookie sludge, or One Big Cookie, or what have you :)

#asks #birdenest #birde bakes

[sunny-porridge]

Around a Cooking Pot

The first thing that Link learned after coming out of the Shrine of Resurrection was how alive the world was. Rolling hills and winding rivers greeted him, beating to the beat of his own heart as he adjusted to the blinding light outside the cave.

The second thing he learned was how to roast an apple over an open fire.

Quickly after that, cooking became second nature. He could coax a smile out of a sad friend with a fragrant mix of fish and butter, conspire with his friends in Kakariko Village after offering a couple pieces of honey candy, or boost his strength before a fight with the help of a meaty skewer.

He often got weary travelers to open up and share their stories over the soothing refrain of a simmering hearty soup, quietly delighting in the satisfied sighs of his unsuspecting guests as they tried a warm meal for the first time in days.

He once even made a cake for a Princess, who refused to share a piece even as she sniffled and stubbornly wiped tears from her eyes at the familiar taste of sweet berries mixed in a luscious rich cream in between layers of fluffy white sponge.

It was no surprise then, that when he set off on a journey with eight heroes of courage, he became the group’s official cook at the sight of the simple stew he made on their first evening together, camping on the forest of the Hero of Time’s era. Link often wondered how his brothers had survived their own adventures going on little else than hardtack, milk, and the occassional friendly monster teaching them the recipe for an unexpectedly delicious soup (which was more likely than one would think).

Sure, most of them had some frequent access to towns, merchants, or their own homes, but adventuring meant spending days at a time on their own, fighting hordes of monsters, exploring the most untouched parts of the land and crawling through long forgotten dungeons, and yet his brothers had been rather helpless around a cooking pot except for the most basic of recipes.

Now, the act of cooking was almost as nourishing as the food he prepared. The rancher had told him once, with a grin and a bump of his shoulders, that it looked like he was in a trance. And sure enough, once he really got into it, he felt as if he merely had to toss ingredients into a pot and watch them bounce, becoming meals in an instant as he hummed a little made-up song and lost track of everything around him. Of course, in reality cooking takes a lot more patience and care, and he likes to take the time to make every detail just right.

It had been almost three years since he separated from his brothers and stopped using the name “Wild”. As he sat around the fire making his new favorite recipe - one he hoped he could one day share with the men who had become his brothers - Link once again lost track of his surroundings, this time to the soft hum of a now familiar tune he had learned from the youngest hero on the team.

He sat on a trunk in a nameless island in the North Akkala Sky Archipelago - whoever named the Sky Islands had clearly gotten bored after the masterpiece of Lightcast Island - preparing a pizza, a brand new recipe he created with Koyin after helping her recover the recipe for cheese. The rancher had introduced him to cheese before, and he sometimes missed the soft, pillowy Ordon Goat Cheese, but the more fragrant version they made in Hateno melted perfectly over the disk of soft bread and thick, herby tomato sauce.

He had already tested a few different toppings to place on top of the pizza, trying to find the perfect companion for the savory cheese. Strips of roasted vegetables where a sensible option and offered a fair variety, but Link didn’t get to where he was by playing it safe. Today, he was testing thin slices of cured meat, and although the result was quite satisfying, he found himself wishing he had saved more of the sweet-and-tangy fruit that grew in the warm islands of the sailor’s world. The pineapples would complement nicely with the rich, fatty tones of the meat.

#listen #look at me in the eyes #there is no point to this #just my rambling thoughts #through Wild’s lens #linked universe #lu wild #totk #totk zelda #totk light dragon #pineapple pizza supremacy #fight me #ramblings #cw pineapple pizza

[evelyn-art-05]

ooo if it’s not too much trouble, could you please share the recipe? even thought i’m sure i’ll fail (by my standers bc if it’s not perfect i failed lmao) i’d still love to give it a shot

ofc!! it's no problem :D and don't worry mine wasn't perfect either!! it was my first try

ingredients:

* 3/4 cup warm whole milk

* 3 tbsp white granulated sugar

* 2 and 1/4 tsp active/instant yeast

* 1/4 cup unsalted (or salted doesn't matter) softened butter

* 1 large egg

* 2 and 1/3 cups flour

* 2 egg yolks

instructions:

* pour milk into small or medium saucepan/pot, and place under medium heat until it is warm to the touch (wash your hands!)

* pour milk into large mixing bowl or the bowl of a stand mixer, and add sugar and yeast. lightly whisk, and leave to sit for about 10 to 15 minutes. mixture should double or triple in size! (make sure there's a good layer of foam on top from the yeast)

* once the mixture is done sitting, add in the softended butter and egg, and whisk together (the butter should not be melted, and it will likely be in chunks in the mix. that is okay!)

* using a stand mixer (or a wooden spoon if you're me), mix in flour until it is tougher to mix. then, using the hook attachment (still a wooden spoon for me, my arms hurt [you can also dip your hands in flour and mix it that way! much easier for mex even if it's a bit messy. just keep kneading and squishing the dough together]) to knead in the dough until soft and smooth

* the dough should still be sticky at this point. place it on a clean, lightly floured surface, and knead the dough (adding bits of flour as desired) until the surface is no longer completely sticky to the touch (feel free to knead for a while! it's relaxing and the longer you do it, the more the bread will be able to soften and rise when baking)

* place the dough in a lightly greased bowl with a rag or towel covering the top and let it sit for an hour and a half to rise. dough should double in size (don't panic if it doesn't fully! that's also fine)

* when the dough is done rising, remove from the dough and separate it into 8 or 9 balls of dough. you can do this by either cutting it or ripping it and then smoothing it out

* line a 9x9 baking pan with parchment paper (or just grease it), and place the dough balls inside as desired. preheat your oven to 350° Fahrenheit. Using two large eggs, separate the egg yolks from the rest of the egg and spread the mixed yolk on top of the rolls before baking (this will create that perfect golden brown top! it will keep it from being crunchy and will instead be bouncy)

* Bake the bread rolls for 20-25 minutes, or until the tops are golden brown and have a decent resistance when pressed. remove from the baking pan and let cool until no longer buning to touch, and then enjoy! :)

#let me know if u have any questions #i quite literally just wrote this from memory so im going to double check the recipe in the morning #but it should be right #i have to write jt down lmao

[theshitpostcalligrapher]

This is the easiest thing I’ve found to make recently. I stick a layer of drumsticks in the bottom of the pressure cooker and tweak amounts for a 3 qt instant pot:

~2 lbs chicken drumsticks

Half a 28-oz can San Marzano tomatoes, squish them by hand

1 medium onion

Idk potato size, like 4 small/medium yellow ones

More than a big pinch of salt, idk 1-2 Tbsp diamond crystal kosher salt, experiment but don’t skimp

Prep and assemble takes me 20-25 min. Still cook 25 min on high. Don’t worry about filling the pot close to the top with the onions, they’ll break down into much less liquid. If you happen to leave it on keep warm for like 4 h the potatoes will fall apart more. Fish out the drumsticks before serving.

-----

ouuuu thank you i am still Ill (tm) at the moment and a stew recipe is quite welcome

#submission #resippy tag

[copperbadge]

Well, my technique needs some work, but they taste delicious. 

Today was my first try at making tamales; I’d been intending to try with parchment paper instead of corn husks because I was having trouble sourcing husks, but I managed to snag a bag of them when I was in Texas, go figure. 

I made the dough from a King Arthur recipe, but I stuffed them with my own mixes: most were pulled chicken in enchilada sauce, but I also used the last chopped up bits of my Italian Beef roast from the other day, and I made a few “pizza” tamales by stirring pizza sauce into a mixture of shredded cheese and leftover sauteed mushrooms.

With a steamer basket and a non-sealed “slow cooker” lid, you can steam tamales in the Instant Pot using the sautee function, but with the pressure lid you can also pressure-steam them. The recipes I’d looked at said to steam on high pressure for 25-28 minutes, but I may have overcrowded the pot, and when I opened it at 25 minutes the dough was still a bit soft. Another ten minutes on high did the trick, and now I have delicious tamales for like...ever. It made so many tamales and I am one mortal man. 

But I will rise to this challenge. It is my purpose in life, at least for January, to eat a lot of tamales. 

[ID: six images; the top two images are an “action shot” of my kitchenaid mixer, aerating the masa dough, and a pizza tamale getting ready to be folded shut and placed in the steamer. The middle image is the tamales post-steaming; there have been a few accidents, and pizza filling and masa are scattered around, but for the most part everything looks fine. Bottom three images are the various types of tamale: on the left is a pizza tamale, center is a chicken-enchilada tamale, right is a steak tamale. All of them are somewhat poorly made with the filling leaking out of the uneven masa dough, but they do look like they’d eat well.]

#food #sam cooks #tamales #not quite ready for a red cooler yet #but my ugly tamales and I will be very happy together

[foodffs]

Instant Pot Pressure Cooker Pad Thai This Instant Pot / Pressure Cooker Pad Thai recipe with Chicken, Pork, Beef and Shrimp, is Top Shelf Restaurant Quality good.

Recipe => https://thisoldgal.com/pressure-cooker-pad-thai/

[rjalker]

easy ""recipe"" for disabled people.

at least 1 can great value / store brand roast beef, or whatever meat you want instead.

you can add vegetables if you want but I loathe them.

instant mashed potato flakes, or actual mashed potatoes.

milk, or heavy whipping cream or water, or whatever you put in mashed potatoes. Anything that's not plain water will make them taste a million times better. (especially if you have shitty tap water like we do)

butter or whatever else you put in mashed potatoes

can be done in the microwave or on the stove top.

dump can of roast beef into bowl or pot, break up the chunks of meat. (or don't, if you like big chunks)

Add butter and milk, stir, and heat until warm. Not boiling. It's unnecessary.

Add the potato flakes a bit at a time and stir in each time until it's as thick as you want it. Feel free to add more milk or whatever.

There you go. roast beef and mashed potatoes. without having to use a giant heavy crock pot. or chop potatoes.

Tastes good cold too.

if you want to figure out actual proper measurements, go ahead but I'm too lazy. I'll just wing it each time.

#food #recipes #actuallyautistic #actually autistic #cripplepunk #actually physically disabled #actuallyphysicallydisabled #disabled recipes #low spoons recipes

[trivialbob]

Few people load a dishwasher as well as I do.

I get it full (so efficient!), but not so much that plates crowd each other and fight for that that cleansing water. Cups and glasses never overturn and end the cycle full of water and a little crud in the bottom. My coffee mugs with an ever-so-sleight concave bottom get angled into the wire rack so they don't retain even a few drops of water when the job is done.

Last night Sheila made Butter Chicken. It's my favorite dish that she cooks. The recipe requires two Instant Pot pots. One is for rice, the other for the chicken and sauce.

I'm getting hungry for some Butter Chicken just writing this.

When she was done I went in to clean up. It was like the Bat Signal appeared. Except instead of a winged mammal on the clouds it's just a boring block of stainless steel. Doesn't matter, I know I'm needed.

Items in the narrow top rack for utensils got lined up like a tray of medical instruments waiting for a life-saving operation. Contrary to popular belief, it is possible to efficiently load the dishwasher AND have it look neat and organized.

The middle rack was neat and orderly, like soldiers in a parade. I do tend to keep similar items next to each other because I like that look (but I'm not OCD).

Then there was the bottom rack and those two Instant Pot pots. I could not get the second one to fit in a way that it wouldn't interfere with the spinning arm above.

Sheila watched quietly as I struggled. I wanted to send her out of the kitchen so I could concentrate. Finally she said, "Try this." She moved one thing, twisted something else, and tapped that second pot gently. It dropped into place nicely.

That was humbling. I still got to have some Butter Chicken.

#Not surprisingly I am also excellent at Tetris