HungryChris

These seem to be the best tamales available around here. They are good, but not great. I keep them in the freezer and we break them out from time to time. I do wish I could do better. HC

We had some wonderful clams with pasta the other night, and today, I could not resist the urge to return for more, this time just to have with garlic, herb and wine broth. These were not a disappointment! I served them with warm bread. This last photo is a testimonial to how much we enjoyed them. I saved the leftover herb broth for some future endeavor. HC

Spotting these quarter sized Narragansett Bay clams, all tightly closed and on sale, banished all previous plans for dinner that I had. A pint of chopped sea clams, and 22 of these little beauties, along with some garlic, olive oil, white wine, herbs and a little prep time made for a wonderful dinner! Timing and staging errors, caused the hot garlic bread to miss the photo opp. HC

Just way too many pitfalls ahead of this one, so I am just not going there. HC

Shrimp Po Boy, dressed (for Deb), but since I had a big sandwich for lunch, I chose to lose the bread and have my shrimp "popcorn style", with a side of kimchi tartar sauce. HC

Corned beef and Swiss, with a triple layer of marinated zucchini and some marinated onions. This turned out to be a magnificent combination, in case you were wondering. HC

Chinese pepper steak. For the record, @rotuts, the green elements here are Cubanelles, but truth be told, while I abhor the taste of raw GBP, once they are fully cooked, I find them sublime, so it was a matter of price and price alone here tonight. HC

I have often thought that rum would be a natural in BB, but because it goes into the office with Deb, I'd have to be careful to keep them apart, if you know what I mean. I am not against adding a few additional spices, as an experiment and will probably do so in the near future. We do like the basic BB, however. HC

I have been without scrapple for months. For some, reason the ShopRite I get mine at, suddenly, only offered beef scrapple of which, I am not a fan. On a recent visit, I discovered that they had come to their senses, and brought back the mighty pork version! Breakfast this morning, was an informal celebration of that fact, that included fried zucchini, of course. HC

We tried it with and without frostings of a few types and have both decided that cream cheese frosting is the only way to go. HC

We were always throwing away bananas that had just gotten too ripe, but banana bread has become a solution that we both enjoy. As soon as I have three that are over the hill they either go into the freezer or come out of the freezer and end up here. HC

Mortadella, marinated zucchini and onions on a roll. HC

The shrimp are pretty much covered here: https://forums.egullet.org/topic/155166-dinner-2017-part-6/page/73/?tab=comments#comment-2127181 HC

Baked, stuffed shrimp, with a side of marinated veggies. HC

A brat, fully dressed, onion rings and a beer. HC

Yesterday I made a 2 quart jar of marinated zucchini ribbons. I find myself using them increasingly, for the three S's (salads, sandwiches and snacks) they are great to have at the ready. HC

I spotted some pork tongues yesterday for $2.99 pp. They went into a corning solution of Morton Tender Quick, along with the some crushed red pepper, mustard seed, fennel seed and a handful of bay leaves. This 2 quart jar cost just under $10 and will be ready for the Ipot or the smoker in about 3 weeks. HC

My rhubarb plants were given to me by a coworker, many years ago.They are all now bigger than she was. Stef helped me at my then, new job in many ways and I always think of her as I make the first of many strawberry - rhubarb pies. HC

Portobello caps stuffed with garlic and herb Alouette cheese and my version of a local legend, The Hugie's Love salad, complete with powerful garlic bread. Strawberry shortcake finished things off. HC

Another uncured Bavarian brat. HC

We just don't go through enough bread to justify getting one of these for bread making, but I have always had the strong desire to experiment with making my own mustard blends and the idea of being able to grind the various seed types myself for that effort still exists. Anyone have experience with this? Would this machine be a good fit, or just plain overkill? HC

Do you think the sage bitter aftertaste would have benefited with a bit more time on the heat? It certainly does not suffer to the eye! HC

My own version of the Fillet-O-Fish made with the last of the cod fish from dinner. HC

Fresh cod, fish and chips tonight. I wanted haddock, but it was not as fresh. The cod turned out to be great and the small cut fries were a winner as well. HC

Breakfast burrito and watermelon sticks. HC