LOL @naf, you are very kind.
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Enjoy, I am sure you are glad to be back in the saddle. I faced the same decision 2 1/2 years ago, and returned to my industry on a slightly different level and time commitment and have now found it fitting with my lifestyle just perfectly.
I think that my role now which is more advisory and less hands on, really allows me to transmit what I have learned in my industry since 1972.
Hoping you get what you want form this, and perhaps when you get some time for all of us here, we can meet and hoist a glass or two! (currently sitting in the sister-in-laws house in Toms River)
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Spot on, Phreddy. If my bride was ready to call it a day, I probably would be more able but being on very diff ships…
I’ll be around, just a diff timeslot😉. Toms River is an hour south of me. Good to know.
Sounds great…Then I live about 45 minutes from you…in Astoria Queens, Near LaGuardia Airport…
Perhaps we can get a get together with some of say with in one hour of us all?..
Would live to meet up with those that live hear and near…Heck…Gracie is my daughters age, but her dad is a Plumber like me…more off she loves to cook like us…
I am going to throw it out there…Would you like me to try to set up a meet and great in our area?..Could be in NJ or NY or NYC…But I personally would like something not in NYC…What do you think?
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It sounds like a blast but my heels will be in LA for the next six months. I will be on HO but not in NJ.
Save my place, Phreddy!
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Here’s what I spent all day cooking, but didn’t eat. Pulled pork, Brazilian style collard greens, and a black eye peas recipe from Marcus Samuelson.
I started the pork butt in my smoker at 1:30 AM after toasting the New Year
Black-Eyed Peas with Coconut Milk and Ethiopian Spices
Brazilian Collard Greens-NYT
I used coconut oil
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I made a Mexican pork and pepper stew in the IP on the slow-cook and (eventually) high-pressure settings. Still getting the hang of this appliance and the pork needed a bit more time to tenderize. I also think my pork shoulder should have been more marbled. Served with ww gnocchi with calabacitas on the side.
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Yum! Thoughts on the IP? I wonder if I would actually use it.
LA like LalaLand in CA?
Or like the state of Lousiana…?
Congrats on the new gig!! Hope it’s everything you want it to be
Lol, yeah goes where the job takes ya, right?! Its always been that way for me. Thxs
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Rolled pork loin with rosemary, garlic , and sage . Served with broccoli rabe , and polenta. Wine to drink . Cheers 
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Wow, that is some beautiful spiral! Well done!
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Looks great, nice looking crust too.
Initial thoughts:
It definitely duplicates functions of my crock pots and stove top pressure cooker, but it’s convenient that you can brown before slow cooking. And I like that the cooking smells are more contained in the sealed lid. Plus the yogurt maker could be nice feature. And it switches to “warm” after the cook time is done, which is extremely convenient if, say, you need to take a nap or otherwise leave it unsupervised. 
I’m not crazy about the fact that it cooks at a lower “high” pressure than a regular pressure cooker though (12 v. 15 psi).
And I wonder if the slow cook function is also weaker than my 90s-era Crock Pot?
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I didn’t know about the browning capabilities. That’s quite interesting and like the idea of a warm function. I don’t use my crockpot a ton mostly because I feel like everything I make in it has the same general texture and that annoys me. This is likely just user error ha!
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I’ve only used the pressure cooker function. I like that it doesn’t heat my kitchen in the summer. I like that I don’t have to spend time waiting for it to achieve pressure and then adjusting the heat like my stove-top model requires. I like the keep warm function.
Things I find a little problematic: Storage and washing* the pot due to it’s depth. In my kitchen it’s tricky finding a spot to set the unit up where the steam will not be directly under an overhead cabinet.
*This why I don’t brown in the pot. It is easier for me to brown in a skillet in regards to the cleanup. A taller person with longer arms probably wouldn’t find this an issue!
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I am barely 5’4" and once I had a co-worker call me “her tall American friend”. I found that hilarious but I doubt anyone else would think that!
Interesting comments. Thanks!
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I’m 5’2". I lived in Puerto Rico in the late '80’s. I was the height of most men and taller than most women. It felt so odd to see the tops of adults heads all the time!
If I am ever able to customize my kitchen I would love to be able to tap the baseboard beneath each cabinet and have a little step pop out! That extra couple of inches would add a lot of functionality to the area.
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Miso salmon sesame rice-noodle bowls with assorted pickle-y and veg things. My husband hasn’t quite gotten the hang of serving me smaller portions yet. I just left some in the bowl.
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I’ve had a hankering for falafel lately, and actually managed to plan ahead and soak the chickpeas yesterday. Today wasn’t a gym day, so there was time to make tahini sauce and tzatziki and stop at the Armenian market for good pita. Not pretty, but it was tasty, if a bit oversalted. So what else is new! I do tend to overseason and am trying to be more aware.
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