HungryChris

Stuffed cubanelle peppers with a red meat sauce made a good hit with Deb tonight. Leftovers are already packed up for her lunch tomorrow. I will be examining the weather and tide charts for a possible clamming expedition in the near future. Hope springs eternal! HC

I have been making pickled pig ears for a while, now. Today, I spotted some while looking for scrapple and added them to my basket. Quite a few years ago I saw this: It made me take a second look at pig ears in the market. Today, I decided to try making one before I did the pickles. It was interesting, different, but I think I'll stick to making the pickles. I used to do a slow braise, but today, two hours in the IP. HC

The last several times I have tried to resupply my scrapple larder, there were none to be had. That all changed early this morning. Poached eggs on an English muffin, scrapple and some pickled turnip roll-ups with sour cream. HC

Steak night here. The weird thing is that as much as Deb loves steak, I can take it or leave it, and rarely finish mine. I'd rather have it cold in a sandwich. I managed a steak restaurant for several years. When I started, I loved a good steak, when I finished, I would rather have a good baked potato and a salad with a good blue cheese dressing. It's not that I ever saw anything bad, in my experience, but it's just how it affected me. Go figure. HC

Me too!! HC

Clam pizza tonight. Because these were all small cherrystone clams, I chose to put them on the pizza whole (unchopped). These are the last of the clams I recently harvested locally. HC

Leftover kielbasa, sauerkraut and Colby Jack cheese grilled on Italian bread, and salsa, of course. HC

It kinda sounds like it has closed altogether in the early part of this year. If that is true, I am heartbroken! That was such a fine place. It almost makes me not want to go back to Vegas at all. HC

Originally intended to be a kielbasa omelet, but it became apparent that either an additional egg, or less kielbasa was needed. I stubbornly refused to give ground on either front, so I ended up with scrambled eggs with kielbasa and sautéed zucchini. HC

I first encountered stuffed cabbage late in life, but loved it from the outset. I now make big batches of it, as it freezes well. I do appreciate your enthusiasm. Thanks lindag!!!

Roasted garlic mashed potatoes and stuffed cabbage from the freezer tonight. HC

Deb will not eat bananas if they are ripe. I joke with her that they have to be hard enough that you could run them over with the car, without bruising them. Once they start to ripen, if I am not going to eat them, they go in the freezer. Once I accumulate a total of 4, I make banana bread. Today was such a day. HC

I have often wondered how to go about catching the squid that I know is harvested locally and I do love calamari. Right now, clamming and fishing is all I do. HC

I planted zucchini in the basement a few days ago and this morning, prepared a little refresher course in why, for breakfast. HC

I remember when Steven wrote about that.That is where I learned to enjoy chicken feet. Deb rolled her eyes quite a bit at that sitting. The Vienna Beef hot dogs from the Gold Coast cart are among my favorites at $1.25 each, they are a favorite poolside lunch for us. HC

I have liked fresh kielbasa (fresh as in not smoked) since the first time I was introduced to it. I like to prepare it with sauerkraut, sliced onions and peeled and sliced apples. The leftovers used to be one of my favorite things to take to work for lunch. Deb does not share my enthusiasm for it, so it is something I rarely (and covertly) prepare. I did it for lunch the other day and am dealing with the leftovers now. Today, I did a Reuben with Swiss, kielbasa slices and sauerkraut and liked it very much. I also cracked open the first pickled cucumbers I did this year and they were great too. HC

I learned a lot from watching MB, and for that matter Jeff Smith ( the Frugal Gourmet). It was a real eye opener to learn that they were less than stellar at just being people. It will not change how much I value what I learned and will not be the only time in life that I learned valuable lessons from jerks and crooks. I would never even think about tossing their books. HC

We used to greatly enjoy the jazz brunch at the Wynn Country Club. We have not been to LV in a few years, but hope to return soon. I read somewhere that some kind of changes were being made that would take away that fantastic view, which I think would be a crime. The food, the music and the view made a wonderful trio. Has anyone been who can report? HC

Love Barbados!! Our next cruise has it on the list of stops. HC

Pork schnitzel sandwiches and potato salad. HC

Dinner tonight was turkey soup, Cheddar Bay Biscuits and small salads. HC

I just put this turkey pot pie in the freezer for dinner sometime in the future. Next up, turkey soup. HC

I did a big stuffed turkey dinner with stuffed clams and kielbasa apps, mashed potatoes w gravy and roasted asparagus and Deb coordinated an Easter egg hunt out front for Easter ( no time for pics). It was good to get back to normal activity this morning. HC

My vote goes for baked, stuffed RCGH's that have been marinated in Korean BBQ sauce and stuffed with a hot sausage stuffing. HC

I have lettuce that is about a week away from harvest and sugar snap peas that finally came up last week ( both in the cold frames) and garlic to the right rear, and now this. Enough, already!! HC