HungryChris

A few years ago, a girl I used to work with said that her plants had all gone south and heard that I grew zucchini. She asked if I had any that were just too big to use, which I did. I brought in four whoppers that I was going to toss. A few days later she brought in a jar of the absolute best relish I have ever tasted which she had made from them.

I have wanted to make a clear broth clam chowder with the clams I have been harvesting, thanks to my most recent hobby. I was trying to think of something to have along side of it that would be a nice compliment, but not overshadow. @ChocoMom came to the rescue with her garlic cheese biscuits and in subsequent chatter, @Thanks for the Crepes came up with a recipe using Bisquick. Next to the Bisquick, I happened to see this much smaller (and cheaper) product that seemed to be the answer. So, I pulled the trigger. Back to the clams. I used a recipe that I found online from a favorite local oyster bar. https://www.almanac.com/recipe/matunuck-clear-broth-clam-chowder I followed the recipe to the T, except that I used salt pork instead of bacon, because that is what I had. Here are the 8 pounds of clams the recipe calls for: Here is the finished chowder: The biscuits, which were excellent, and perfect for the side I was looking for: Winner, winner, chicken chowder dinner!!! HC

Kosher salt, freshly ground black pepper and good olive oil. HC

Mortadella, tomatoes and shaved cabbage slaw (cabbage, sliced just below #1 on the deli slicer, kosher salt, fresh ground pepper and good olive oil) on Italian bread with a side of marinated zucchini. HC

I had lunch today with a visiting friend from childhood. He, and his wife, and I, ate at the restaurant I spent years managing and learned so many skills at. Nostalgia in the extreme! His fish and chips looked so good, and the fact that not a single scrap escaped his fork, made me crave fish and chips, so my next stop was the fish market, where I found some extremely fresh cod. The rest is history. HC

Scrapple (covered with fresh salsa), nachos with lemon and garlic white bean hummus, the last of the latest batch of smoked salmon and a few marinated mushrooms and onions. HC

@kayb, I did look for butterkase cheese at Aldi, yesterday, inspired by your post, but could not find it at my local store. Deb asked what the greens where, but did not sample them either. I think she shares your aberration for them. I love them all, collard, turnip, mustard, kale, or broccoli rabe, and cannot get enough of them. I planted broccoli rabe, with great anticipation, but between the leaf eating insects and the deer, it was a lost cause. They seem to know what's good too. HC

Deb is off babysitting her grandson tonight. I will not say I took advantage of the situation, but I did make the most of it. I spent most of the day processing firewood, so it was nice to chill out with a couple of favorites. I picked through the clams I harvested recently and selected the smallest to have on the half shell with little cocktail sauce and lemon, made a Greek salad which included tomatoes from the garden, picked while still green, but ripened in the house. Instead of an Aleve, I chose a Frank & Berry, a local craft beer I enjoy. I apologize for the blurry clams, but found a little smear on my camera lens, which I have corrected. HC

Tomato bruschetta, two toasties, one with leftover collard greens spread with roasted garlic and topped with prosciutto panino, one with sliced marinated mushrooms with the same topping. I added a few slices of leftover steak with a horseradish and mayo sauce. HC

Chicken parm, made with skin on, boned out chicken leg quarters, collard greens, roasted garlic, soft butter and warm bread. HC

With a fresh batch of salsa in the fridge and a zucchini I picked on the way in with the paper, breakfast was a no brainer. HC

I bring it out of the fridge a day before use, and warm it in the mike when I am ready to use it. It's not the runny kind, like you say, but I think it's quite good nonetheless. HC

A bit of a cecchetti meal last night. Stuffed littlenecks, tomato bruschetta (farmers market tomatoes) and silver queen corn. HC

@kayb, while I mentioned that I thought the panino was a bit salty, it did not stop me from buying another! HC

Felt the urge to do a little change-up this morning. Nacho chips with cannellini bean, lemon and garlic hummus, scrapple, shishito peppers and a few marinated mushrooms. HC

As one who pickles and enjoys pig ears, this interests me. It looks as if several ears were rolled up into a loaf of sorts, then braised in a seasoned broth and sliced. Am I close? HC

I spent about an hour, maybe a month ago, removing squash beetles from my last zucchini plant. I have since given it a name, little Hercules and I enjoy the breakfast of a champion. HC

I think you are overlooking the obvious: They are a finger food that need no plates or utensils, are easily eaten in just a few bites, so there is little commitment, and most importantly, can be really good. HC

Fried green tomatoes with warm buttered crab, homemade pork gyozas, blistered shishito peppers and silver queen corn. We have a frost warning tonight, so the end is near. HC

https://www.facebook.com/MashedFood/videos/1099887460141232/ HC

As a matter of fact, I have been putting together the Christmas luncheon for the truck shop where Deb works for the last few years, and last year I added a platter of deviled eggs. It did not escape my attention that it was that platter that emptied first, and one I will double up on this next time. I am pretty sure that a decent deviled egg is a crowd pleaser that can be counted on to fill just about any void. HC

Now that is another issue altogether, and I could not agree more! HC

A few years ago, I saw Jacques Pepin talk about making the perfect HB egg, without the sulfurous green ring, and it has worked flawlessly for me ever since: Tap the round end of a raw egg with a sharp paring knife until you hear (not see) the shell give a bit, then place it in enough cold water to cover on high heat. Once the water starts to boil, turn down the heat and set the timer for 9 minutes for a small egg, 11 minutes for a large egg, and once that time has elapsed, put the egg in ice water to stop the cooking process. Works like a champ!!! Of course, if you are a HB egg hater, just move on (and good riddance). HC

Here are the very last tomatoes of this season. These refrigerator pickles take a few months to "mature", so I'll be checking them just after Christmas. HC

Like @rotuts, I will always add them to potato salad ( I never forget to). I will add them to a chef salad just because I like to have a nice variety of things in there, and Deb and I both like them, but if, of course, I were making lunch for someone like @MetsFan5, who is not fond of them, they would remain in the fridge. It's all a matter of choice. HC