HungryChris

Roast beef, lettuce and tomato HC

Pork Schnitzel Sandwich HC

Chourico stuffed littlenecks, and a few marinated items to round things out. A bit of our favorite olive oil, brought back from Italy, and a dash of sea salt made the Caprese salad just about perfect. HC

Cacio e pepe. I have come a long way, learning to use the concentrated pasta water and to rough grate the Romano cheese, to avoid the dreaded clumpage. Even having the black pepper ground in advance, makes a difference. This effort was much more to my liking than previous ones. HC

Roast Beef sandwich with loads of horseradish and mayo hit the spot today. HC

We had toasted sausage and pepper grinders last night, so sausage and pepper pizza seemed to fit right in tonight, and it did, indeed! HC

I had some Sweet Baby Ray BBQ sauce in the fridge (not sure why), so I opted to use it up on chicken legs, cooked on the grill. We were both a little surprised at how much we enjoyed it. HC

When I see the perfect sized clams, all tightly closed, at a good price, I am hard pressed to resist. Linguini, with white clam sauce. HC

Dinner tonight. Of course, as usual, I forgot one item, the Caprese salad I made at Deb's request, until after we sat down to dinner. Buffalo wings This blue cheese slaw is my rendition of one from what used to be our favorite restaurants in Las Vegas, until it closed, Rosemary's. We would get their Texas BBQ shrimp with Maytag Blue Cheese slaw almost every time we went. The veggie plate And then there is the also ran that was almost forgotten, the Caprese salad. HC

It's 95 F today and not the ideal weather to cook corn in the house, but the season just started here and I woke up thinking about it, so I turned up the A/C, went to the local farm stand and corn is what I had for lunch. HC

It was taco night tonight. I do like making pico de gallo HC

I stopped in Aldi this afternoon to buy a few things for tomorrow night. I looked for Beyond Meat and saw none. When I asked about it at checkout, I was told it was a Special Buy. "We get a special buy on an item and when it's gone, it's gone." I can only assume they got that good buy on the V1 that @rotuts mentioned above. Glad I got to try it, but don't expect to see it there again. HC

It was in the 90's today, so I chose to keep the cooking for dinner early and to a minimum. First, I made chicken soup with some of the bones and meat from last nights mojo chicken, then chicken salad with the rest. A can of cannellini beans, some lemon juice, olive oil, garlic and salt, pepper, with the immersion blender, made a pretty nice hummus. Nachos, for dipping, rounded that out. Some garlic, basil, good olive oil, sea salt, tomatoes and some good toast, made for the bruschetta I was after. Add to that a Caprese salad and dinner was pretty much covered. HC

I use basil almost every day and never had much luck growing it outdoors. I keep mine in the house, in a southeast facing window pretty much year round. About three times a year, I start a new batch under the lights in the basement. HC

Mojo rotisserie chicken with the first corn of the season. Our little town has a farmers market on Sundays and I stopped there today. HC

The first time I saw Beyond Beef in a market the price was something like $8.50 for 2 and I balked, in spite of my curiosity. Today I happened upon a 2 pack at Aldi for $4.09, so it became lunch. I cooked it on the gas grill. I was surprised at how much like beef it tasted. Not overly juicy, but not at all dry. I don't eat a lot of burgers, so I doubt it will change much for myself. Still, it was interesting and I will have no problem eating the second one. It did seem to need just a little salt. HC

HC

A Love Salad, of local fame, with a big shrimp cocktail. This salad is a garlic lovers dream. Of course, I almost forgot the mandatory garlic toasts were in the oven, until the photographer had almost left the building. HC

Breakfast this morning was a mixed bag.

It was steak night, of sorts, tonight. I had my lamb chops and Deb had her steak. That little bowl next to the A1 is a little experiment of mine, it's garlic and sage compound butter that I wanted to try on the potatoes. We both liked it quite a bit! I'll be doing more with that, I can tell. Before the grill. And here they are just off the grill. I knew we didn't stand a chance of finishing these sides, but I'll probably drag them out later and make a good run at them. HC

Cacio e pepe with peas and zucchini. HC

If money were no object, I think I would be tempted to put aside a supply of the real thing In the near future. Especially after seeing on the news, last night, the story about the tainted alcohol deaths in Costa Rica. It seems as if it is only a matter of time before one will have to pay an even greater premium to be assured of the provenance of what's in your liquor cabinet. HC

It was a 2 bruschetta breakfast with a few peas from a friends garden and some pan fried smoked pork tongue to round things out. Avocado toasts, one with homemade marinated mushrooms and Swiss and the other with the more traditional tomato / basil / garlic. Not real happy with the photos, but my good camera is still in the car from our last excursion. HC

One of the first road trips Deb and I made together was to Woodman's. Subsequent trips to the Clam Box and Essex Seafood followed. A good fried WBC is a good reason to travel. HC

Absolutely!!!! HC