HungryChris

Mussels with garlic, wine, herbs and a proper garlic bread for dippage. HC

It has been a late and screwy season, so far. Most places will not put them in their flyer, because they never know if they will come in. Getting the text message was something I asked for and they were happy to oblige. They told me they had to throw out half of the previous minimum shipment. She jokingly told me that myself and her husband were the only buyers, but without a heads up from the flyer, word just isn't out that they are there and such a perishable item can't just wait around to be discovered. HC

As a result of my conversation with a lady who runs the seafood dept. at a local supermarket, I got a text this morning: "Soft Shell Crabs are in!!!" The whole idea of breakfast vanished and I was on the road within minutes, and back home for an early lunch within the hour. HC

Burgers and corn, both cooked on the grill. HC

Ramen with baby bok choy that had been stir fried with garlic and ginger, and some black fungus (tree ears) left over from lunch yesterday. There were 3 slices of SV'd pork tenderloin somewhere in that bowl. HC

We watched the No Reservations marathon yesterday and the CNN tribute to Tony Bourdain last night. He always seemed the happiest while fishing around with chopsticks, in a brothy concoction of noodles and UFO's. I paid my small tribute to the man with a similar lunch today. HC

I had mussels and shrimp cocktail in mind for dinner last night, but the P.E.I. mussels in the flyer, were conspicuous by their absence. I was in line behind quite a few peeps, and never really got a good answer from the new kid at the counter, as to why. I had to change plans on the fly and picked these perfectly sized NY strip steaks out instead. Baked potatoes, sour cream w/ chives and freshly picked sugar snaps from the garden rounded things out nicely. HC

Scrapple, scrapple egg and cheese on an English muffin and watermelon sticks. HC

He sure did! HC

The first wave of sugar snaps are just about in full swing. When I planted this garlic, last fall, I should have given more thought to the fact that they would be there all through the summer months. The second wave of lettuce and beans, coming along. Here is the zucchini, I have my eye on. The promise of tomatoes. These peppers (shishito, sweet cubanelle fryers and red hot cherry) have a ways to go. HC

Really no surprises watching the Belmont Stakes. My only regret is not following my instinct to put a few dollars down on the Gronk to place. It did, however, "Justify" my having spaghetti and meatballs for dinner. HC

Steamed open the last of the most recent batch of clams today, to make chorizo stuffed clams. I was pleased to see that every last one of them opened nicely. I paired these with some garlic, chili & lime shrimp skewers, cooked in foil on the grill and little salads that included lettuce and radishes from the garden. I go out to the garden frequently to check on the progress, and offer words of encouragement, to my first zucchini and cucumbers of the season. HC

I wonder if it's plokkfiskur which has a kind of rue-like sauce made from potatoes, onions, milk, butter and flour. HC

I was just texted about this. I find it incredibly sad and hard to believe at the same time. HC

Stuffed shells and garlic bread last night. HC

I'll leave the garage unlocked starting tomorrow. HC

Chef salad with a freshly made vinaigrette. HC

I start by slicing the zucchini, slightly on the bias, about the thickness of two quarters. Swirl the slices in a bath of lightly salted water, shake off excess water and shake them in a plastic bag of AP flour (shake the bag each time you add a slice, or they tend to stick together). Brush off the excess flour and give them a swim to coat in a 50/50 whole egg and water mixture that has been well beaten. Drain off the excess egg wash, then shake them in a plastic bag of seasoned bread crumbs to which has been added a few good shakes of garlic powder and Tajin. Fry to golden brown in 375 F peanut oil in small batches (such that the oil temp only drops to no less that 350 F). Keeping the fried batches on paper towels in a 175 F oven. Two of my favorite dipping sauces: Garlic and lemon aioli, which is simply mayo to which I add garlic powder, lemon zest and lemon juice and mix well. The other is ranch dressing, to which I have added hot sauce to taste and garnished with a dash of Tajin. They are also good with just hot sauce or fresh salsa. Hope you give it a try! HC

I helped Deb's daughter and SIL move into a new apartment this morning, helping them with the biggest and heaviest items. There is nothing like carrying heavy furniture upstairs into a hot space, but I soldiered on. I was pretty glad when we were done. I had skipped breakfast to get there early. I stopped by Aldi on the way home, as I had a hankering for a brat with kimchi, onion and ball park mustard, for lunch, which I did. I also got the fixings for burgers and fries for dinner, as I do believe the beer I chose to relieve my many aches and pains, may just bring on a nap. HC

Going clamming is an endless task, that can be quite maddening. First you check the weather, tides and clam bed hot line for a time you can go out, then you race to use them up while they are fresh, but once you use them up, you are back checking the weather, tides and hot line to go out again. It's an addiction, I never want to shake! Fresh berry shortcake is another addiction I would choose not to lose! HC

Clear broth clam chowder and corn on the cob cooked on the grill. The corn is a little early, but looked good, it was peeled, stripped of its silk, painted with melted butter, sprinkled with salt and pepper and then covered back up in its own leaves before being wrapped up tightly in foil and placed on a hot grill for thirty minutes. A quick turn every ten minutes, sealed the deal. This is something I have wanted to try for a long time, and we both loved it. It is a good way to keep the kitchen cool during hot weather. HC

We had chicken in red curry on jasmine rice. The first sugar snaps from the garden went in there. I had last minute, camera card issues so just took 2 quick pics with a spare camera. HC

I should be picking zucchini from the garden in just a few days, so I had to send this imposter from Wally World on his way. He did exit with a modicum of dignity, however, sautéed in a hot wok with garlic and chopped green onions and plated with a dusting of freshly grated parmesan cheese. HC

Try this link: https://forums.egullet.org/topic/152641-salad-2016-–/?tab=comments#comment-2063786 HC

Rustic grilled Italian fresh herbed chicken. I heavily salted and peppered and loaded up these spatchcocked chicken halves with bay leaves and fresh herbs, wrapped each tightly in foil, to try and infuse the herb flavor into them, but keep them tender and moist. The last 20 minutes, were spent unwrapped on a hotter grill to crisp up the skin. I served these with a favorite pasta salad. It was a brutally hot and humid day, so cooking outside, on the grill was a help. They were nicely herb scented and moist and I am looking foreword to the chicken salad the leftovers will become. HC