The pressure cooker to the left is slowly rocking its top and almost ready to lull me to sleep. It’s working on a pork roast, which was cut from a vacuum sealed, boneless loin courtesy of BJ’s shopping trek, yesterday.
The rest of the loin is on a cookie sheet, in the freezer, cut into boneless chops and another roast. We partially freeze the goodies so that the vacuum sealer can do its job without inhaling things besides air. This is really a good way to stretch a food buck.
Unless we get a hurricane.
Can you figure out the use for the little aluminum rod on the stovetop?