HungryChris

You just reminded me that I learned that same lesson quite a few years ago. Thanks for the refresher!!! I used to put them out on the counter to let them warm enough to liquefy the olive oil an hour before serving. One day I spotted the Kens Italian Dressing, in liquid form, next to my marinated mushrooms in solid form, in the fridge, and the rest was history. HC

Kimchi fried rice with leftover kielbasa. HC

Every year, at just about this time, we like to go to go to the Sunday Champagne Brunch at Todd English's Tuscany at Mohegan Sun Casino. They do a great job, it is well attended so things are refreshed quickly. Today was the day. Some folks like to dine out by the falls, but we find the sound of the crashing water makes it impossible to converse without yelling at each other, so we always go inside. The oysters are freshly shucked and kept cold. My only complaint is that they are not freed from the bottom shell. I am sure that is to keep them from sliding off onto the ice when patrons go after them with the tongs and a little knife works sets that straight. The eggs benedict were small and tasty and I added a petite beef fillet on a bed of herbed spinach. I finished off with a lobster omelet, some smoked salmon on a little croissant with a vegetable compote salad. I was surprised at how good the salmon and the crispy croissant combination was with a bit of cream cheese.. I did more looking than eating when it came to dessert. HC

Kielbasa & onions, roasted asparagus and a baker. HC

Leftover chicken, ham and deviled eggs, leftover spaghetti made into carbonara, and a shrimp cocktail. HC

Reheated chicken thigh, a pear and a Frank & Berry. Note that the sugar pumpkins, conspicuous, even to the most casual observer, by their absence and deemed woefully inappropriate, by some, have been relegated to an undisclosed location. Their pitiful cries for another chance at the table, completely ignored. HC

These are sugar pumpkins, and may end up being stuffed and eaten, But I do appreciate your guidance in decorum, @Shelby. You won't see them again. As for the deviled eggs, Deb's truck shop Christmas luncheon is coming up next week and I just wanted to be sure I had the mixture tasting right. So a little practice run was in order. HC

Mortadella and kimchi Reuben. HC

Linguini with clam sauce. I was hoping to go clamming in my long johns and waders, but the beds were closed, so I was forced to go to the freezer for clams I harvested earlier in the season. HC

It warmed up to 26 F today and the breeze has picked up. Once I finished the driveway and walks, I came back inside for good. Made Deb another chef salad for lunch tomorrow. Isuzu is buying lunch for the shop today, so I was off the hook. HC

Shake & bake chicken thighs last night with bakers and peas. Sometimes simple can be great. HC

Don't think it didn't cross my mind, but was headed out the door to scout up something for dinner. HC

Still trying to find a herring that I like. This is the best one so far. I'm pretty sure this jar will get finished. Cream cheese on rye toast, herring in wine, pickled onions and capers. HC

Beef stew and homemade biscuits. I am determined to make good biscuits without having to buy self rising flour. This was a step in the right direction. HC

Stadium Brat with marinated onions and ball park mustard. HC

This patch of basil has served me well all through the summer, but is getting a little scraggly. I have the winter batch coming along under the lights in the basement, by the woodstove. HC

Chicken liver pate with onions and a poached egg on toast. Fried zucchini (fresh picked from the produce isle at Walmart because they looked quite pristine) and fresh salsa. HC

Chili, garlic shrimp skewers, Greek salad with roasted garlic, soft butter and warm bread. HC

And takes the spotlight as well! HC

Chicken liver pate, and marinated mushroom and Swiss cheese toasty on a French baguette. The reflective snow on the ground and in the trees made the morning light especially bright. So good was the CLP that my breakfast was appended by a few more baguette toasts with a bit more. Once again, I thought about the akvavit in the freezer, as it would have made a nice complement, but I have plans to visit the local brewery for some growler refills today. Clear headed thinking prevailed. HC

Mortadella, cucumber slices and onion on a French baguette on this snowy Saturday. HC

I made chicken liver pate yesterday. The forecast is for snow all day today. I briefly entertained the idea of getting the bottle of Akvavit from the freezer downstairs, but reluctantly dismissed it, as I may be called upon to operate the snow blower later. After that......we'll see. HC

Amen, @Kim Shook, Fish and chips, like good pizza, must be eaten when it is ready and just does not travel well. If I was lucky enough to have a place that did them well near me, I would probably forgo the whole issue, but that is not the case. Heating large quantities of oil over gas flames, say nothing of buying, storing and keeping fish fry and vegetable fry oils separate, to me, is a major PITA, but the payoff, when I have no alternative, makes me foster on. HC

Late night dinner with Deb, babysitting again. Chourico stuffed clams, bacon wrapped scallops (both from the freezer) and small salads. HC