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I’m addicted to pressure cooking. Are you? Would you like to be? I can help.

I’m not an expert when it comes to pressure cooking. I read. I research. I like to be well-informed.

Telling me that something is amazing is not helpful. Saying it’s easy is not helpful. I want to be told exactly why it’s amazing. I want to know why it’s easy. Tell me what you did that worked. Tell me what didn’t work.

That’s what I want to do here. I’m sharing my experiences; the good, the bad, the successes, and the failures. I want my honest appraisals of my pressure cooking adventures to be helpful to others who are following me into addiction.

I’m also not going to post food blogger staged-to-perfection pictures of my food. I realize that a pretty picture is what lures most people to a recipe. However, when you make it and it doesn’t turn out picture perfect, then what?

My pictures aren’t a hot mess. But they are WYSIWYG. What you see is what you get. We’re all home cooks. We’re all going to get home cooking results. I’ll leave the staged pictures to the glossy magazines.

If you have have tips, tricks, or suggestions I’d be happy to hear them. Tell me (and the other readers) what you do that works. And tell us what doesn’t work.

Message me here with your questions, suggestions, and comments: