The inner domestic goddess in my has been calling lately. She’s a taskmaster that one. I have to make lists to keep up with her.
It started with a skirt that needed shortened. Every two years I buy an ankle-length skirt thinking I can wear them in summer. They look sooo comfortable, and so cool. And they are. But they do not flatter with my figure – my best assets are my legs. And long skirts cover them up.
So I wanted to shorten a skirt that I bought last year. And down the rabbit hole I went. Once the sewing machine and I reconnect, a whole bunch of projects spring to mind. Like a new headboard cover in a flamingo print. Then I needed to make a matching pillow – with tassels.
Then I needed to move the bureau. And then I moved into the living room – where the couch needed new pillows. Then on to redoing the bins in the kitchen. Then outside to the deck, which needed washed (Clorox makes an amazing deck cleaner that is better than a power washer – if I am operating it.). This made me rethink the outdoor cushions. And those bushes that have been bothering me.
And so on.
I haven’t been to the gym in a week. Who has time?
I’ve even been multi-tasking when I walk the dog. I now walk with a plastic bag and a long stick to pluck the dead ones out of the surf and the creek. Planting a dead fish and an eggshell or two with your tomato plants is the perfect fertilizer combination. There I was squatting along Walnut Creek this morning with a long stick trying to snag a floater for my garden. I am not fishing. These are dead fish. I seem to have some things in common with the turkey vultures, who, I swear, are watching this process.
It works. I had a magnificent crop of tomatoes last year.
We could speculate as to why I am on this roll. Avoiding other tasks, perhaps. Preparing to be a full-time nursing student in the fall – certainly a possibility. Before we get all psycho-babble about it, the real reason is that I don’t like sitting in the basement with the sewing machine in the summer. I like to grow tomatoes because I like to eat tomatoes.
And, in the late spring and summer, I can make a meal out of what I have planted — salads with fresh herbs, and soon radishes, and some grilled protein (or not). By mid-August, I will have tomato and cucumber salads with freshly baked bread, and I will be in heaven.
The result of all of this domesticity is that I’m too exhausted to make dinner at night.
Thankfully, the Instant Pot is pretty handy. And it can handle frozen chicken breasts and thighs. I plunged deep into the back of the freezer to find some breasts and thighs that had been there for about six months or so (and was pretty pleased to find them lurking there), and dropped them into the Instant Pot, along with a cup of Franks Red Hot sauce and a couple of tablespoons of butter. In less than an hour (30 minutes of actual cooking time), I had dinner, plus leftovers. The shredding was the most work of the whole dish.
The first time, I just loaded it onto a bun with some slaw on top (you can add some blue cheese dressing or blue cheese crumbles if you like), and added some sliced cucumbers as the salad (two veggies – I win!)
The cold leftovers were great for lunch – I made a broccoli slaw (mayo, vinegar, sweetener) and piled it on the bottom. Put the shredded chicken on top, garnish with tomatoes, cucumbers, or whatever is handy – and viola, a healthy lunch.
I do enjoy my veggies – but at heart, I’m a fruit lover. And dessert with fruit is one of my absolute favorites (except that stewed rhubarb thing I had in Paris about five years ago). Sometimes I am happy with fresh fruit and mint from the garden. But not at the moment. I am craving creamy and cold.
And the bloggers in love with the Instant Pot (a pressure cooker) swear that this thing makes cheesecakes and other desserts. Yeah, yeah, yeah. My bread machine promised that it made jam, but I I didn’t see the point in that. So why use the Instant Pot for cheesecake. After all, you still have to mix the ingredients up (crust and filling).
- You don’t have to use a water bath (the ideal method for cooking a cheesecake to keep it creamy and not crack the top).
- You don’t heat up the house.
The hardest part of this recipe is:
- You have to find the springform pan that fits your pot. A 6- or 7-inch pan works. I had to order on Amazon. By this summer, you might find them at TJ Maxx or Marshall.
- Cream cheese must be room temp. This is true regardless of how you are cooking it – conventional oven or the pressure cooker.
It cooks in about 35 minutes – but you have to add on time for the pressure to build, and then vent naturally – so it takes about the same amount of time as the oven. But, let me tell you, cheesecake without the bain marie (water bath) is a dream. Especially in the summer (which will get here eventually).
It’s not very pretty when it comes out. That much I will tell you. So I made my typical topping of plain Greek yogurt, brown sugar, and lemon zest to cover the top. Then I topped it with mounds of blueberries that I had tossed in apricot jam (made last year). The jam gives the blueberries a glossy look. You, of course, could just buy a container of lemon yogurt, or vanilla yogurt, or whatever flavor you like, and skip that step. You can also skip the step of glossing the blueberries.
This is not a compensated post, BTW. I only write about products I use and love.
See you at the farmer’s markets soon