HungryChris

Greek salads tonight with broiled chili / lime and garlic, shrimp skewers. HC

I started with a medium onion, a seeded Cubanelle and a jalapeno pepper (with seeds) all cut into quarter inch sized pieces and sautéed in a bit of oil until cooked through, but not brown. I put that into a sauce pan, added a 24 OZ can of tomato sauce, a 15 OZ can of dark kidney beans, a similar can of light kidney beans and a 15 OZ can of stewed tomatoes and put the pan on low heat. Then I cooked 12 OZ of 85 % lean ground beef, drained the fat and added that to the mixture and seasoned with salt, pepper, garlic powder, half a cup of chili powder and 2 heaping TBS of ground cumin and simmered, stirring every few minutes for about an hour. It made about 2 1/2 quarts (enough for 2 meals for us and a lunch for Deb.)I like to serve it with grated cheddar and diced sweet onion.

A fried egg, sausage patty and sautéed zucchini on a roll. HC

Bitter cold today and is supposed to snow later. I thought it was a good day for chili. HC

Food waste is something I struggle with too and I know it is compounded by the fact that I love cooking. Even though I have leftover stuffed shells and chicken in red curry, I may wake up with the urge to make chili. It is compounded by the fact that I learned to cook at my mothers side, preparing meals for a family of nine, so the portions were off the scale. There are just two of us and It is a constant struggle to do the right thing. Having leftovers when I want to cook something new is just part of it all and dinner tonight is leftover stuffed shells. HC

Chicken in red curry with jasmine, cilantro / lime rice. I always add a little chili oil to boost the heat of the red curry a bit. HC

Holy snow crab, Quick Draw. Some days it just has to happen! HC

Too Many Cooks is one of my favorites. I always check Face Book to see what they have for growler fills before I make the 15 mile treck there, and that is one I'll leave the house for. I usually will get 7 32 ounce growlers filled and I like asking for "three too many". HC

I like to cut my spatchcocks in half and poke each drumstick end through a little hole I cut in the skin. I think I learned that from Julia Child. HC

Corned beef tongue and Swiss on rye. I did heat up the beef slices in a fry pan, but I have not yet tried the mike process you describe, @rotuts, but I will get to it. Even though it is sunny, it is pretty cold and windy today. I lit the first fire in the wood stove of the season and we will spend the day inside. HC

Stuffed shells HC

Scrapple, home fries with onion and poached eggs on rye toast with fresh salsa. HC

Fried shrimp po'boys, dressed, and a small cucumber and onion salad. HC

Sauce from garden tomatoes, sweet peppers and a mixture of hot and sweet sausages, with vermicelli. HC

Yes I do, @kayb. I have embraced most of them whole heartedly. HC

Taco night. HC

Corned beef tongue and Swiss on rye. HC

I think the burger, covered with cheese, looks a lot like the roll, so I see where you are coming from. HC

I worked in commercial kitchens for years, and learned, early on, that averting your eyes was never a good idea in that environment. HC

That is very interesting because it was my love of scrapple and my love of the Naam Khao Tod at my absolute favorite restaurant in Las Vegas, Lotus of Siam, made with fermented sausage, that made me decide that I would love to try souse, and perhaps make some myself. HC

I ordered one, but got 2 a few days apart. In both cases the boxes were nearly destroyed and the pan could easily have fallen out. Both boxes were addressed to me and I have no idea what had happened. I got a notice that the first one was to be delivered a week or so before it actually was. I emailed Darto expressing my displeasure after about a week of the stated delivery date. They never responded. I still have no idea what happened. HC

My apologies to @Anna N and anyone else who takes exception to my penchant for scrapple. Every once in a while, after my father had gone to work, my mother would retrieve some scrapple from wherever such contraband was stashed in our house and cook it up, explaining how she had learned to love it in Baltimore, as a child. It was during those times that I learned to love it in Connecticut, as a child! Today it was time to process another batch, I had gotten from the freezer (where I keep my contraband) just days before. Then, it was time for breakfast. I paired it with some fried zucchini (apologies to @rotuts, as well) and a few over easy eggs, some hot sauce and fresh salsa. HC

They close any time there is more than an inch of rain in a 24 hour period, usually for 2 weeks. After 2 weeks, they take samples to a testing lab for tests and go from there. They can never be sure what the storm has washed into the river. Once the shellfish are deemed healthy and free of harmful bacteria, they will open up the beds again. HC

The last of the clams I harvested went into chowder tonight. I chose Cheddar Bay Biscuits to go along. It has rained heavily every day since, so I doubt the clam beds will be open again soon. HC

I put the homemade corned beef tongue on the deli slicer today, and put together a corned beef Reuben sandwich. HC