HungryChris

Poached eggs, rye toast, home fries and lightly pan sautéed zucchini. HC

It seems like a small thing, but it does make all the difference in the world. I have but one place in the area that does them right and I will plan a trip there when I need the right stuff and will call the whole thing off if I am too late or too early and they have none. HC

Found these very fresh looking half pound a piece cod fillets and fish and chips was on the menu. Deb finished every fry and every bit of fish and declared them both to be the best ever. I can't ask for a better endorsement. It made the whole PITA hot oil thing worth while. HC.

An avocado, marinated mushroom and Swiss cheese toastie on rye and scrapple with fresh salsa. This salsa is heated with serrano peppers, out of necessity, rather than choice. HC

Still making the most of leftover ham, tonight's entrée was a pair of toasted ham grinders. HC

Don't you think that the NYT would have retracted their post by now, if it was , in fact, a guideline to killing people, as you imply? HC

I made Deb a chef salad for lunch tomorrow. HC

https://www.epicurious.com/ingredients/how-to-make-garlic-infused-olive-oil-article HC

When I do this, I peel and finely chop the garlic. I like to use a cheap EVOO and heat it until it sizzles , but not so much that it browns. It only takes a few minutes at the sizzle. I will use it right away or cool it and refrigerate it. At that point, it's no longer raw. HC

Leftover ham, poached eggs and broccoli rabe. I have been relegated to getting my broccoli rabe fix at the breakfast table as it is pretty much unwelcome at dinner. HC

Ham and Swiss stuffed boneless chicken legs with sauce from the garden. Browned in a fry pan for good color and well seasoned skin. Then roasted in the oven, before removing the truss strings and reheating with the sauce. HC

Leftover ham and scalloped potatoes, poached eggs on rye toast and fresh salsa. HC

Appleton Farms butt portion ham from Aldi. I did this on a trial run for Christmas brunch at Deb's daughter's. We both liked it a lot and I think we will pull the trigger on a similar spiral sliced version for the big event. Tender, not too salty and good flavor. HC

Bruschetta this morning. HC

My two basic olive oils come from Aldi and Trader Joe's. The one on the left is the Aldi version and I use it when the taste of the oil isn't going to be discernable, like when I infuse garlic into it or use it in an otherwise highly seasoned application. It goes for less that $2.00 per bottle. The one on the right is the one from TJ's and goes for about $7 per bottle and I use this when I want the taste of the oil to shine. HC

Lobsters were on sale this week. Once again these were Canadian hard shells, packed with sweet meat. HC

Leftover steak sliced thin, marinated zucchini ribbons and copious amounts of horseradish and mayo made a delightful sandwich combination this morning. HC

Char broiled oysters and salads tonight. HC

A marinated mushroom, green onion and cheese omelet and, of course, scrapple with fresh salsa. HC

My plan was for linguini with clam sauce, but the chopped clams were all labeled as use by yesterday, so I moved on to porterhouse steaks at $3.99 pp. They were much bigger than I could handle, but I do love a good steak sandwich. I cooked them up , knowing that Deb and I could never finish these at the dinner table, but will use them up as leftovers. HC

Up early today to catch a ride to pick up my car with renewed brakes. Off to do a bit of shopping that included a new pair of waders in an effort to get in some late season clamming. The low tide was right for entering the water just before noon....but, a quick call to the Groton Shellfish Commission dashed my hopes as the beds were closed due to a recent heavy rain. A quick change of plans. I picked up some take out sushi, headed home, pan seared a small Ahi tuna steak.... and opened that bottle of Akvavit that has been in thee freezer for weeks. Two glasses of this stuff ( I love it, BTW) has a way of making the evening rush at you. Oh, wait, it's still lunch time. Forgive me if I ramble on. Cheers, @Anna N! HC

Caesar salads with garlic, chili, lime shrimp skewers. HC

You caught me! I don't know if I should apologize or hang my head in shame. I take center stage when I am by myself, but put Deb in prime time when she is there. HC

Poached eggs on rye toast, home fries and scrapple with a side of fresh salsa. HC

My mother learned to like the stuff in Maryland as a child and introduced me to it as a teenager. It is a product that some folks hear about and hate without ever tasting. I was one of the lucky ones who tasted it before I knew anything about it. Once you taste it, hating it is out of the question. HC