We do a lot of stuff on the grill - marinated chicken and veggies (tomatoes, mushrooms, green peppers and onions) on the grill; corn on the grill, stuffed chicken on the grill, stuff like that. Lately, I've been making a lot of pasta salads. All recipes come complete with commentary! ;-) My favorite is tuna salad: 3 C uncooked noodles (I like shell, my mom likes macaroni) 2 C frozen peas, thawed 1/2 C whipping cream, whipped into peaks (but NOT into butter, silly boyfriend...) about 1 C mayo (I use miracle whip, light. you can use more mayo and ignore the whipping cream, but to me, it makes it a little heavy) 2 cans tuna (lately, I've been using 4) 1/2 C onions (sweet, walla walla are my favorite) Cook noodles until tender. Chill. Mix tuna, onions, noodles and peas. Fold mayo into whipping cream. Gently stir all together until everything is coated. Japanese Chicken Salad 4-5 chicken breasts, cooked and cubed (honestly, until I looked up the recipe, I had no idea this normally has chicken in it. We usually leave it out) 1 small head cabbage shredded carrots (in lieu of cabbage and shredded carrots, 1 bag of the 'coleslaw mix' - it's sooo much easier!) 1 package ramen (chicken flavor) broken up 4 green onions, chopped 1/4 c sesame seeds (I usually use sunflower seeds) Dressing: 1 package seasoning from noodles 2 Tbsp sugar 1 C oil (recipe says olive, I always use canola, and no one can tell the difference) 1 tsp pepper 1/4 C + 2 Tbsp white vinegar Blend dressing. Combine all ingredients. Toss with dressing. Italian Style Pasta Salad 1 can (14.5 oz) pitite-cut tomatoes with onions and garlic, undrained (really, don't drain it. the time I thought 'oh, let's drain it!' the salad ended up a little dry) 1 can (6 oz) black olives, drained 3 oz pepperoni, cut into halves or fourths shredded Parmesan 12 oz (uncooked) tri-color rotini 8 oz Italian-Caesar dressing (I always have this on hand, but don't actually put it IN the salad, because my family is allergic to a lot of the ingredients. You may want to try it without, and then add later. I put it on mine.) Cook pasta, chill. Combine all except pasta, mix. Add pasta, mix. Gently coat with dressing. Not a main dish, but one of my favorite summertime things... Pickle Roll-ups, and not an exact science. whole pickles ham or corned beef (I like them better with the beef, my cousins won't eat them with it... go figure) plain cream cheese GENTLY spread cream cheese on corned beef, thinly. Roll up pickle. Chop into approx 1/2 inch pieces. Sometimes, you'll need to put a little extra cream cheese on the edges once you roll it up to kind of glue the piece together. Happy eating, ~ Kit

Artemis_ma, I had 146 written originally, but have changed it to 148 – thank you. OT: I woke up in the middle of the night last night, literally sat up, and almost said aloud “that is artemis ma’s kitchen!” Forgive me, I didn’t remember your reveal post, but I guess it’s been in my subconscious all the while… I love your kitchen (said that a while back, but worth repeating). I even remember a family member had made or found an incredible crazy-looking langolier-like (from a Stephen King book) metal creature sculpture with eating utensils which I adored! I hear you, I’m now in TN, where the humidity makes me soaked after 10 minutes outside. I loved NM, the heat so dry… but DH is here, so I am : ) Plllog, you have a good point. I was thinking if there were followers, or later someone searching, they’d like to hear a newbie’s experiences, but yes, this is a long thread now, and many might skip over some of this invaluable information accidentally. I’ll start a new thread but include reference to this one. I’m (again) saving your comments. I need to write all this out in a notebook – writing it again will help me remember without having to look up things every time. I put a towel over and around the container with my long-cook meat yesterday and had been watching the water level like a mother hen : ) Sherri, I’ll keep your comment in mind about fast sears. See? These types of learning experiences are so helpful and I feel others can also benefit! That’s what I’d read Islay! Endive with butter and ginger? Instant gratin? My brain is in joyful overload! Bragu, I’d never have thought of that combo, ever… will now! Sleeve, I think I will start a new thread.. Yes, I will put sous vide in the title : ) “In a 'part-2' thread I'd like to hear some recipes.” – Last night I was thinking the same thing! I’ll make that request and share what I’ve got thus far (which isn’t much, but it’s a start!). Ha! There’s a very happy dog at your home! Did you smile or grumble? I’d have done both! Ah, so you use it for lunches and tacos! Or were going too.. Oh my, that London broil… I hope I’m not sous vide’ing (OK, how do you say it???) the round sirloin tip roast too long… oh well, trial and error! Sleevendog, I know I sound dense, but to clarify: You had a London broil that had been sous vide earlier, then you smoked it 45 minutes at 180-200 F to finish? Because, I’m thinking I can get (even in this heat) the weber and pellet tube at 200 F… I have yet to pre-sous vide and freeze anything – because I need to get my times and temps down before doing several at once. This is so embarrassing, but it’s the only way to learn: I looked for a London broil last Tuesday - but I was also looking for Top Round (which I also couldn’t find). Now I understand London broil is Top Round or Flank Steak or the way it’s prepared??? I bought the ‘round sirloin tip roast’ because it was cheap, and have never bought one before (it’s about the same thickness I think as Sleeve’s London Broil pic). It’s my understanding the top round is more tender than the sirloin tip, but the sirloin tip has some flavor. I’ve stared at photos of cow cuts, read multiple beef articles and my brain is now sous vide! If anyone can clarify what a London broil is, I’d appreciate it!

Mamapinky, I think my DH’s taste buds have suffered the same issue as yours – too much fried food in his past! BTW, didn't you mention a laundry channel on youtube you'll be hosting (on another thread?) I can't find the thread, but let us know for sure - I'll sub, and my first question pre-youtube is how to get those 'screaming hot whites' - please do a vid on that! Cathy, I laughed out loud thinking of you spitting that tomato skin out and making the comment! Too funny! I have a good rapport with mine green grocer.. maybe coz I’m the only one asking for and buying some of the more unusual things here : ) Uh, chocolate chips in the yogurt bars… now you’re talkin’!!! Sherri1058… and guess what we’ve been enjoying? Perfect with fajitas! Thank you so much for sharing this!

Another fan here of watermelon and feta. Actually any melon and feta. I just bought a very large block of French feta to enjoy. I make this no-cook pasta sauce when we have our tomato crop. Fresh Summer Tomato Sauce 2 large ripe tomatoes, peeled and seeded 4 T. olive oil 1/4 cup chopped basil leaves 1/4 cup chopped scallions 1 T. chopped fresh oregano 2 cloves garlic, minced 1/4 tsp. kosher salt, or to taste Fresh ground pepper, to taste Fresh grated Parmesan, for garnish Dice tomato pulp and combine with 1 T. of the olive oil. Add remaining ingredients, except Parmesan, and toss to blend. I f using same day, cover and let sit until serving time. If not using the same day, cover and refrigerate. Bring to room temp before using. To serve, taste for seasoning and add remaining 3 T. olive oil. Toss with hot, warm or cold pasta and sprinkle with Parmesan.