HungryChris

@rotuts, Steaks with nice marbling like that are a great find! I would be hard pressed to resist them. HC

I made a special trip to get some hot horseradish, which I believe to be critical in good cocktail sauce. I picked out the smallest littlenecks from my clamming trip a few days ago for lunch. The last of the beer in the open growler in the fridge was just about right. HC

@ProfessionalHobbit, NOLA is one of our favorite destinations, thanks for taking the time to show us around! HC

Bruschetta and scrapple breakfast with iced tea. HC

I opened and chopped up about a dozen of the larger clams I recently harvested and made a white clam pizza for dinner tonight with plenty of garlic. We were both pretty happy with it! HC

Ramp season is winding down here. I have a few patches around the house from which I only harvest leaves. As I understand it, they only flower and go to seed at higher elevations so they multiply by adding new bulbs here. I decided to make one last batch of ramp butter and added a bit of chopped garlic to this one. It will go in the freezer to help me celebrate the flavor in the months to come. HC

Clam beds were open, low tide was around 11 AM today and the weather was nice, so I headed out to do some clamming. It was just me and one other fellow clammer in the area. I stayed for about 2 hours and went home with 4 dozen. It can be pretty tiring work, so I took steaks out of the freezer when I got home. I'll probably do something with these clams tomorrow. HC

Scrapple with fresh salsa and ramp buttered avocado toasts with sliced marinated mushrooms and melted brie. I had to put half the toasts away, maybe for lunch. HC

Kimchi fried rice with leftover kielbasa. A bit of gochujang and a few drops of hot chili oil brings a measure of pungent panache to this dish that I really enjoy. HC

Small salad with lettuce picked a few minutes ago, an English muffin with ramp compound butter and an iced coffee. HC

Grilled beer brat with kimchi, chopped onions and ball park mustard. HC

Prior to preparing the soft shell crab, Deb and I had spent about an hour with tiny screw drivers fabricating a single pair of glasses for her grandson out of pieces of several broken ones. After cleaning up the spare parts, I had had all the tedium I needed. I chose the paper plate because the whole sandwich making was a fast and dirty one to say the least and I was hungry. HC

If the plate is more important to you than the food, you have a problem. HC

Just my imagination running wild since last year. They were everything I hoped for. If I can track down some live ones in the next few days, I will have them "neat" with lemon juice. HC

Finally, soft shell crab sandwiches. These fresh crabs were shaken briefly in flour spiked with a little Old Bay and pan fried in butter and served on toasted snowflake rolls with a bit of kimchi aioli. HC

We were both pretty uninspired by the field this year, so we're skipping it. if one of those real long shots come in, I'll end up talking to myself and using explicatives, however. HC

English muffin with ramp compound butter, panko fried zucchini, scrapple and fresh salsa. HC

I honestly don't remember ever seeing so many blossoms on this tree ever before. Every spring, I try to identify second year branches as I understand that is where the blossoms will appear. It looks like I have done well this year. I take your advice to heart and will watch it like a hawk. HC

It was supposed to be very hot today, so I planned on a dinner from the grill. It wasn't as bad as the forecast, but cheeseburgers, potato salad, that we didn't touch last night worked out well anyway. (After the picture, I realized we needed forks for the PS and took care of it). HC

This dwarf pear tree lost all it's blossoms to a late frost last year and the year before that, the deer ravaged it just before I was ready to pick. I plan on putting deer fence up this time and am hoping for better luck. HC

Scrapple and sliced leftover brussel sprouts, that I colored up in the same pan, an English muffin with ramp compound butter and fresh salsa. I happen to like both the price and flavor of Walmart imitation V-8. HC

It was 90 degrees here, yesterday. I heated up the kitchen just enough to make potato salad early in the day and cooked kielbasa and Brussel sprouts in aluminum foil on the grill as the A/C kept the house bearable later on. HC

Temperature went from the low thirties to the high eighties, overnight. I opted for a cold dinner tonight. Shrimp cocktail, deviled eggs and a small salad. HC

Thanks, @ElsieD I browned about 9 oz. of lean ground beef with garlic, cumin, chili powder and S & P. Divided that up amongst the shells, covered that with fresh pica de gallo ( 1 large Roma tomato, equal amount of diced sweet onion, a tsp. of ground cumin, a dash of salt, the juice of half a lime and about 2 TBS of finely chopped cilantro). I covered that with sharp cheddar cheese and put it the oven (350 F for 10 minutes) and served it with fresh salsa, more pica de gallo, and finely shredded cabbage. HC

Ramp and blue cheese omelet, scrapple, an English muffin and fresh salsa. HC