 Belly cooks today. I am going to stuice the potatoes, make some hamburger steak and make a good salad. I'll show you how to make croutons in the air fryer. So I'm just taking red potatoes. I've already got them washed and I'm going to cut them up and put them in the pot. And we're just going to simmer these with some water. I'm going to throw them in our pot and get them on the stove. I'm just going to cover them with water. Good. I'm sure they're all swimming. So we're going to turn this on. That started. We're going to do hamburger steak in here and so I'm going to let these simmer a good five or six minutes before I start my hamburger steak because you want everything to get done at the same time. So while we're waiting on these to start boiling, we're going to go over here and cut up some croutons. And I am going to pull these on it because that always makes it faster too. So I don't have my bread knife down here so we're just going to use a steak knife because you want it to be serrated. And these are just cheap steak knives so I'm going to take two pieces of bread and make us some croutons for our salad. That'll be really good. This is a thick sliced multigrain artisan bread made by Nature's on. I love it. You can see how thick it is. It's got a lot of seeds and stuff in it. We're going to make four salads. So two pieces of bread this size would do two salads. So I mean one piece would do two so we just use two pieces. So those look nice. Now we're going to get a bowl. We're going to put this in our bowl and about some really good dressing. So I'm going to get out of the refrigerator. And this is Panera bread, balsamic vinaigrette. Instead we are going to toss it in a little bit of this. Shake it good. We're just going to pour some in here. And if you've got some Parmesan cheese you can sprinkle on them too but I don't think I have any here. All right that's good and you're just going to put these down in there and kind of get them away from each other a little bit. All right let's get them in this air fryer. Yummy. And I'm just going to turn it on. It'll only take it about four minutes at 350 degrees. So I'll just watch it. Now we're going to slice up some onion relief in for our meat. And I'm going to go ahead and slice a little bit for our salad too. Juicy onion. So I'm going to slice them really really thin for our salad first. And then we'll slice some of the thing for our meat. And I'm only using half the onion. I'm going to use the other part for another meal. Those have been in there three minutes. I'm going to cook a couple more minutes at least two or three more minutes. So for our pepper, 80-20 chuck that's already in patties. So we're going to make four tonight. Our potatoes have started to boil and we've got this front eye going. I'm going to turn it back down to about six. So we're going to throw in our peppers. I'm going to throw in a little butter. We're going to throw in our peppers and onion separated. I'm hungry. And last night we went out to eat and it was okay to throw in it. Nobody cooked like you can at home. You can think it is as simple as a hamburger steak. All right, we're going to put some black pepper in here. Some onion powder. And this is a little bit of roasted garlic. It's just got a better flavor than just regular garlic powder to me. And it's Badea and it's really affordable. And we're going to put some salt in here. So while we're waiting on this meat, look around my kitchen. I got to hang up a couple things today. Me and Chris put the stainless steel backsplash on the stone. We got that off of Amazon and I do have a link for it if y'all are interested in getting one. I really like it already. I'm sure it's going to take some upkeep though since it's stainless steel. Let's see what we got. Looking good. Maybe it's a little salt. I'm going to scoop them out of the way so I can flip the meat. And you can see how the blood's come into the top of that meat. So it's perfectly kind of to flip it. And after these simmer a few more minutes, I'm actually going to turn them up and get them really nice fried. But I want the veggies to cook. I love this house. I'm excited. All right, I'm going to get these all ready until I turn them off. Get our potatoes. We're just going to put some butter in these. I don't think we have any salad cream, do you, Chris? Some butter and salt and pepper in them. All there is to it. Plain old potatoes. All right, when I do a salad, I stick the dressing in the freezer and the salad in the freezer. This is thoroughly washed already. And that way it can be really cold because that's what's so good about getting a salad from a restaurant is that the leaves always were really cold and just taste really good. Tossing our dressing. We're going to throw our croutons on it. And don't over do all the dressing. Just, you know, would it be enough to make it taste good? Okay. So down here we don't even have silverware because I don't want to buy extra silverware and didn't have too much. So we're using plastic until we move officially. I've got lots of it. So I'm going to taste my supper for you guys. I hope y'all had fun tonight watching us cook in our new kitchen. I'm trying to be kind of be quiet because it's, it goes in here. I want you to hear the crouton crunch. Ready? Hmm. They're so fresh. It's so good. You're used to getting croutons out of a bag. Even the ones in the restaurant don't get any more. So make some croutons. They're wonderful. Let me show you that bread. Here's the bread. Thanks for watching. Colored Valley Cooks, where we cook like mama did. Bye y'all. Love you.