HungryChris

My first effort to season my pan started today. First, I removed the battery from the smoke detector. Then I heated up the pan on the stove and went after it with steel wool until it looked and felt like all the preservative gunk on the inside was gone. Then I simply dipped a paper towel lightly into the vegetable oil I use for making French fries, and wiped it into the pan and put it on the biggest burner I have, on high. I did this until it stopped smoking, wiped it again with the oil soaked paper towel, waited until it stopped smoking again and cooled it off. I did the same thing again and again (probably 6 or 7 times, until it looked evenly dark and coated. Here is what I think is the finished product, cooling off outside on the deck. I am looking forward to seeing how eggs do in it tomorrow morning. HC

The only mushrooms Deb will eat are stuffed or sliced in a gravy. She tolerates my marinated mushrooms in the fridge, but that is it. I came up with that method some 15 years ago and she has yet to try one. I can't tell you how gratifying it is to hear that others enjoy them as much as I do! HC

Both Deb and I like a Klondike bar after dinner, from time to time, and we have been out for a month or more. They went on sale this week at Shoprite, so I made a list of things I also like to get there (like Park's scrapple) and a few other items, put a cooler in the car and headed out. Of course, my favorite sushi place is right next door, so that was part of the plan as well. A spicy tuna California roll, 2 scallop, 2 uni and 2 eel sushi. HC

Neither of us have finished our steaks in recent steak dinners, so when I spotted these two little Angus chuck eye steak beauties, I jumped right in. I selected two smaller potatoes for bakers and added a few sugar snaps, just in case we came up short. It was just about the perfect meal for the both of us! HC

Because the area I like most is in a river "tidal estuary", if we get an inch or more of rain, within a 24 hour period, the clam beds will be closed for two weeks. At that time, they harvest some sample clams over the whole area and send them to the lab. If the clams are healthy and harmful bacteria free, they will open the beds. Unfortunately, it has rained so much in the past several months, the beds have not been open very often. Right now, it is a race against the ice to see if I will get out there any time soon. HC

A Chinese restaurant that is not far away and right on Deb's way home from work, has changed hands and has a new menu. It used to be awful and if that has changed for the better, it would be a good thing. I usually get wonton and hot and sour soup when I am testing the waters of a new Chinese place. Deb likes wonton soup, so that will be her lunch tomorrow and I like the hot and sour. The hot an sour soup was quite good with plenty of interesting UFOs of varying textures. I did add a little dash of chili oil to bump up the heat just a bit, but it was a great improvement from the previous place!. HC

Was up early to run errands, then, had be home for the annual furnace cleaning. Turkey soup and a beer seemed like a good idea. Crappy weather with more rain helped the decision along. I would truly love to go out and dig clams, but not in the near future, due to all the rain. HC

A local market (Better Valu) had salami grinders on sale for $3.99 yesterday, and I put them on the menu for dinner. Not as good as homemade, but it filled the void. Deb is picking up KFC tonight, so I get two days off in a row! HC

That is far and away my favorite brand and size! I make all kinds of pickles and marinated vegetables in those jars too. HC

So far, I have tried 3 different Paldo flavors and like the spicy chicken the best and the spicy miso next. I am interested in trying the spicy kimchi too. I like adding sautéed baby bok choy and snow peas or sugar snaps, and garnish with a little pile of pickled ginger and a handful of chopped green onions when I have them. Adding kimchi to the dish gives the broth an addictively good and unforgettable flavor. HC

Spicy chicken ramen with sautéed sweet peppers, sugar snaps and kimchi. HC

We had some pork tenderloin, pounded out thin and stir fried with white wine, oyster sauce, roasted garlic and a few veggies on jasmine rice last night. We followed that up with Crème De Menthe parfaits. Deb topped hers with a bit of chocolate sauce, but I went with a splash or two of Crème De Menthe. HC

I had a few cocktail shrimp that would not fit on the dish I had for apps on Thanksgiving, so Deb had a little shrimp cocktail "slider", much to her delight, before dinner last night. Dinner was turkey soup and a few leftover rosemary and garlic biscuits that I wrapped in damp paper towels and foil, and heated in the oven. All in all, it was a valiant effort, that played out well. HC

The first few times I brought Rosemary into the house, I would under water it and have to replace it anyway, but I water it much more liberally now and it is several years old. I used to leave the sage outside and would have to replace it every few years. It doesn't do as well in the house as Rosemary. By spring, the leaves will be tiny, but once it goes outside it bounces back pretty well. Deb is partial to roasted garlic, mashed potatoes with rosemary butter, and pasta with sage butter. I keep Rosemary behind my chair at the table. It has gotten so big, it fills the air with that aroma, that I love! HC

Rosemary and Oracle, the sage have been moved inside for the winter. It's a good thing too, it was 7 F this morning. HC

The turkey carcass is simmering away on the stove for soup as I enjoy a turkey sandwich, two of my favorite Thanksgiving aftermaths. HC

The last of the beef stew with some Red Lobster rosemary and garlic biscuits last night. The leftover biscuits will probably reappear on the table with turkey later today. HC

Hot dog with onions, kimchi and yellow mustard, after braving the crowds doing last minute holiday meal shopping. HC

Yes, I have reused it. It works fine the second time around. HC

Hearty beef stew last night. 1 hour in the Ipot, added carrots, potatoes and frozen peas and cooked for 20 minutes more. Kept warm for 20 minutes until dinner time. I was going to add Red Lobster Rosemary and Garlic biscuits, but decided not to at the last minute. We did just fine without them. HC

I know the fishermen and markets don't like little fish fillets, but I love them and if they look fresh, I am drawn to them. Fish and chips with haddock fillets last night. These were three to a pound and super fresh at $4.99 pp. HC

Spicy chicken ramen with kimchi and sautéed zucchini was breakfast today. HC

Spicy miso ramen with sautéed zucchini and kimchi. HC

Why thank you, @heidih. We were looking for a second salt tub in Italy, a while back, because I was constantly moving the one we had from the cooking area to the table and knew it was just a matter of time before it was dropped. As soon as Deb saw the bigger one, she just had to have it, even though it was too big. Deb keeps Euros in it and I use it to hold down the napkins when the A/C is running. HC

Grilled corned beef tongue and Swiss on rye. HC