![]() I used this failure as teachable moment, reminding myself that many recipe fails can become successes if you just breathe. I taste-tested it to make sure it tasted alright. Do I just accept that I will not be posting a recipe this week? Do I somehow drain it and make gloppy burrito bowls? Do I just throw it all out? Do I throw in some corn starch and cook it down for 30 minutes. I’m pretty sure my partner knew something was very wrong based on the hysterical laugh/cry that uncontrollably released from my mouth. Crossing my fingers when the timer chimed, I opened the IP to find… soup. Sunday I learned that you need to subtract A LOT of liquid when converting a stove-top burrito bowl recipe to a pressure cooker recipe.Īfter preparing everything as carefully as I could, I brought the concoction to pressure. You learn way more from failure than you do from your successes. A small dollop of Greek yogurt would count in your Red total. If you add cheese or avocado, add 1 Blue. Ultimate Portion Fix Containers Per Serving: 1 Green, 1 Red, 1 Yellow, 1 tsp. Serve, garnished with your favorite toppings.Remove chicken to bowl and shred with two forks.When timer sounds, release pressure via Quick Release method.IP will take roughly 15 minutes to come to pressure. Close lid and set IP to manual high pressure for 15 minutes.Layer chicken pieces on top of soup layer, sprinkle with some taco seasoning.Add rice, black beans, corn, 1.5 cup tomatoes, chicken/vegetable stock, and taco seasoning.Add garlic and jalapeño/Fresno pepper(s) (optional) and quickly saute without allowing to burn (roughly 30 seconds). Spread onions and peppers around the edges of the pot.Add 1.5 cup bell peppers and saute until bell peppers begin to soften.Add onions and salt and saute until onions slightly translucent and browning on the edges.Set Instant Pot (IP) to Saute (highest setting), add oil.we all love it, and i still do! i hope the tone and attitude now are genuine because that is a trait i know we all really love and appreciate about you and your voice as a blogger. it does come across, at least to me, as a bit contrived – but you know, maybe you are just feeling happy and silly, and if that is the case – great! but if for some reason you maybe feel the need to come across in some sort of different way, please remember that the reason you have had so much success in your life (re: the blog) is because of how it originally was – that is how you built your reader and fan base and presumably how you gained so much popularity and recognition. ![]() i didn’t really notice the difference in style until recently, and i still love your blog and i look forward to your posts and reading what you have to say every single day but i think it would be difficult to argue that there isn’t difference between “old” and “new” posts. the negative comments “i am so over this blog” seem completely unnecessary and i think those people need to get over themselves. it seems less about the food, which is fine – but it seems reasonable that your readers would have something to say about it. since you moved to california, particularly in the last few weeks, i would definitely say the feel of the blog has changed. i ADORED it and it definitely got me hooked on food blogs in general. i was home for three or four days with a horrible bug when i discovered it and i literally read it in its entirety (up to that current point) almost every waking hour during that span of time. i started reading your blog, jenna, this past summer. i actually rarely even read the blog comments on any blog, but with all these defensive posts i finally decided to see what all the fuss was about. I can’t believe i feel the need to weigh in on this.
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