HungryChris

I had a terrible time last year with Baltimore Orioles pecking holes in my ripening tomatoes, then teaching their young to do the same. This year, probably a month before I expected, I have tomatoes that are getting ripe. I had plans to erect a house of netting around the whole thing, but thought I had weeks to spare. In the mean time, I now wrap the ripening tomatoes in wet paper towels, to hide them from the birds. On another note, in years past, I would always see honey bees working the flowers in the garden, but not this year. I have also noted that the zucchini are not producing well. About half the little squash just wither and drop off without ever being pollinated. HC

This begs the definition of a hoagie, then. Let's hear it. HC

Thank you, I am flattered, to say the least. Now, let's set the record straight. These are grinders, not hoagies or subs, but grinders. A "regular grinder", AKA a salami grinder, is made as follows: The grinder roll is split along it's axis, with a bread knife and opened up like a book, with care taken to maintain the remainder of its integrity. Olive oil is then sprinkled along both cut halves of the bread, followed by salt and pepper. Half moon slices of provolone cheese are then placed along the right hand side of the roll, close, but not overlapping. The cheese is then covered by thin, half moon slices of tomato. The other side of the roll is burdened with half moon slices of cooked salami and a generous, fluffy, amount of shredded iceberg lettuce that has been tossed with a bit of olive oil and salt and pepper is placed down the middle, covering both the cheese and the salami. A dash of salt and pepper, (and crushed red pepper, if requested) is tossed over the lot. The sandwich is placed on a precut piece of butcher paper. A bread knife is placed along the axis to hold the lettuce in place while the sandwich is folded closed. The sandwich is cut in half and wrapped up tightly in the butcher paper. This is the commercial setting. I have watched it countless times with great fascination. Some years ago, at a place I don't really recall, I remember seeing a sign. "diet grinders (with cabbage)". Now, why cabbage with oil and salt and pepper is lower in calories than iceberg lettuce with the same, escapes me, but, at the time, I was intrigued. Not only that, but I absolutely loved it! That is how I make them at home today. For years, I labored over slicing the cabbage as thin as could be, but found a commercial slicer some years ago on Craig's List and never looked back. Whisper thin sliced cabbage makes all the difference. HC

Just back from buying more lobsters in Rhode Island for tonight and I decided on a late breakfast / early lunch of ramen. Something about the combination of the flavor packet, the hot chili oil and the kimchi makes the broth irresistible to me. HC

I happened upon these steaks on sale, in the market a few days ago and knew they had to be worked into our schedule, because of the nice marbling. I cooked them on the grill with baked potatoes last night. HC

Then, of course, if you turned it into a frozen drink, it could be the "All Pine Slide". HC

Dirty water stadium brat with kimchi, chopped onions, ball park mustard and a cold Sea Hag. HC

Well if you used Grey Goose vodka, you could call a vodka martini a Spruce Goose. HC

Inspired by this unlikely price (and hard shells too!), this is the direction we took. The price is good until Wednesday and we might just do it again! HC

Inspired by this thread on this 93 F day here, I decided to break out the pickled ears with some smoked salmon spread and a cold beer. I have grown to like a splash of hot sauce on the ears. This locally produced IPA has a name I like as much as the beer. Sea Hag. HC

1/2 cup Ken's Italian dressing, 1 entire head of garlic, peeled and chopped, 1 heaping TBS smoked paprika, the zest and juice of one large lemon, 1 heaping TSP kosher salt, 1 heaping TSP freshly ground black pepper, 5 TBS Crystal Hot Sauce. Zip this all up with an immersion blender, then add three chopped green onions and mix well. Tightly truss the chicken and put it butt side up, in a sealable plastic bag. Pour the mixture into the bag, making sure you fill the body cavity with this marinade. I did this first thing, when I got home with the bird from Aldi. Turn the bag on a regular basis, to ensure complete marination. On my gas grill, I locate the bird in the middle, on the rotisserie and fire up all three flames. Once it gets up to 400 F, I turn off the middle burner and adjust the flames to maintain 375 F. This bird was just about five pounds, and took just short of 2 1/2 hours, and was basted with the marinade every 20 minutes. HC

I'm calling this Dream Chicken. The reason being that last night, in a dream, I was asked to give a good marinade and baste, for a nice rotisserie chicken. I came up with this recipe, without knowing where it came from, but woke up knowing I was going to give it a try. This one was a winner! Up until now, Deb's favorite rotisserie chicken has been my Korean BBQ, but that changed tonight. Go figure! I had fresh picked sugar snaps and grilled corn on the cob with it. HC

I have posted this before, but think it belongs here too. HC https://www.youtube.com/watch?v=BG58qxnXNLQ

Interesting idea. I wonder how they would be smoked. Worth a try, I think. You reminded me that I still have some pickled ears and they should have been part of last nights hot weather spread. Of course there would only be one person eating them here. HC

Well, we like them hot and as cold leftovers too. HC

I do like hot weather dining and I am developing a style of cooking just for it. It involves getting everything done early in the day and into the chill of the fridge. It is nice to have all the cooking out of the way, serve everything cold, and all but last minute assembly required. Here is my latest example. Buffalo wings, potato salad, smoked salmon spread, ripe brie, chicken liver pate, marinated artichoke hearts, deviled eggs and watermelon sticks. HC

Cool weather, heavy, heavy rain and plenty of thunder and lightening convinced me not to venture out today. I opted for a breakfast / lunch of spicy ramen and vegetables with kimchi. It was my humble tribute to Tony Bourdain that has launched me in this direction of late. HC

I like it, The Merchant of Venice! HC

I do hope that gets resolved soon, @Shelby, not a fun situation. I remember spending a few weekends confined to the bedroom, because it was hot and humid and I only had a small window banger A/C in there. I think I read five books in record time and resolved to get central air as soon as I could. Deb promptly gave away the window units once we did get A/C, but I know I would be out there buying another, if the big unit went down for any period of time Regarding the sushi, it was good, but I had my heart set on uni, which had not been delivered that day. I had to settle for my usual spicy tuna and spicy tuna California roll. Still, it was good, once I paired it with the proper beverage. HC

Chorizo stuffed littleneck clams, grilled corn on the cob and fresh picked sugar snaps. HC

Take-out sushi today. To be honest, iced tea does not pair well with sushi. I took a break, mid-meal, got everything ready to cook dinner (assembled the stuffed clams, got the corn ready for the grill and removed the strings from the sugar snaps). When that was done, I made the proper adjustment to lunch. HC

I think walleye would be the one fish I would choose, if I had to give up all fish, but one. HC

Linguini with garlic, wine and herbed clam sauce and garlic bread. I was happy to see that every last clam opened nicely. The last of this latest clam harvest will go into chorizo stuffed clams today, some for dinner, some for the freezer. HC

Currently in between ripe zucchinis, I made up a batch of home fries with onions that I found to be quite good in combination with a fresh batch of pleasantly hot salsa, I put together yesterday.

Pork piccata with mini baked potatoes and fresh picked sugar snaps. HC