Peas are cranking it out now.
Chopped and replanted a bunch of greens. Some had bolted because of the heat that came early this year. Before I chopped them up, I picked out enough kale to fill the pressure cooker. Put in a bunch of boneless chicken thighs, a couple of bulbs of fresh picked garlic, and oh boy!
If you all don’t have an Insta Pot, you should. It’s not like dragging out the big pressure cooker I use for canning, it’s small, and really fast. Just plug it in, press a couple of buttons, and walk away. Best thing is that meat cooked in there stays juicy. A slow cooker seems to suck all the juice out, but not this little pressure cooker.
Tonight, I think I’ll try it with collards and chard and pork chops.
As for knives, I have these~ my Case Trapper with the unusual serrated spey blade, and a Camp Knife with a HIGH CARBON tang stamp, and Craftsman blade etch, which some dufus partially sanded off.
Âchillepattada
this week 
Have a good day everyone 
