(lifted shamelessly from my blog, but thought I would share for my fellow crockpotters)
It would appear that in the world of baby cooking, I am a crockpot. What I wouldn't give to be a pressure cooker!
Those of you who are familiar with my kitchen (my real kitchen) are familiar with big pots of *something* simmering on the back of the stove for hours or days. Things like spaghetti sauce, chili, and soup sit on the back burner and cook slowly and gently all day long, perfuming the house with spices and making our mouths water, leading the young 'un to ask, "When is dinner going to be ready?" If it's not a pot of something that cooks for hours, I'm generally making something that takes hours of preparation, like my beloved's favorite Ottoman dishes.
I have never owned a pressure cooker. I have childhood memories of my mother and grandmother home canning with the pressure cooker and being warned not to touch the regulator or else it would blow up. All my life I've been slightly afraid of the things, never sure if they would actually explode, but not willing to take the chance. I have one friend who swears by it for cooking dried beans, but I still use the overnight soak method. *sigh*
I suppose that when the time comes, I will eventually have a perfectly seasoned, thoroughly cooked baby, just right, tender and juicy. But I have to admit that I am a bit envious of those with pressure cookers.
It would appear that in the world of baby cooking, I am a crockpot. What I wouldn't give to be a pressure cooker!
Those of you who are familiar with my kitchen (my real kitchen) are familiar with big pots of *something* simmering on the back of the stove for hours or days. Things like spaghetti sauce, chili, and soup sit on the back burner and cook slowly and gently all day long, perfuming the house with spices and making our mouths water, leading the young 'un to ask, "When is dinner going to be ready?" If it's not a pot of something that cooks for hours, I'm generally making something that takes hours of preparation, like my beloved's favorite Ottoman dishes.
I have never owned a pressure cooker. I have childhood memories of my mother and grandmother home canning with the pressure cooker and being warned not to touch the regulator or else it would blow up. All my life I've been slightly afraid of the things, never sure if they would actually explode, but not willing to take the chance. I have one friend who swears by it for cooking dried beans, but I still use the overnight soak method. *sigh*
I suppose that when the time comes, I will eventually have a perfectly seasoned, thoroughly cooked baby, just right, tender and juicy. But I have to admit that I am a bit envious of those with pressure cookers.
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So, does this mean I'm a crockpot until the last week or so (or until labor?), at which time I'll gladly turn into a pressure cooker and push that baby right out? 
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