I made our favorite chili last night for dinner. Usually Tom makes it using canned beans. This time I made with InstantPot beans. I used one cup each of dried kidney, pinto and black beans for 35 minutes with natural release. The beans were still a little underdone so next time a little longer. Here is the chili all made up:
I also made Shoofly Pie. I used up the last of the sorghum molasses I brought back from Tennessee. Here it is after baking:
It was way too molassesy for us to eat. But we are feeding it to our toothless old goat Zeus who loves it. So I might save the recipe just for him.