HungryChris

Fried shrimp Po' boys, dressed. HC

Marinated mushroom and white cheddar toastie, tomato bruschetta and a bit of smoked salmon. HC

Fried green tomatoes topped with warm buttered crab, fried artichoke hearts with lemon and garlic aioli and garden fresh tomatoes with garlic, herbs , salt and good olive oil. HC

HC

Greek salad, lemon garlic grilled shrimp and roasted garlic with soft butter and warm bread. HC

Smoked salmon, cream cheese, shaved red onions and capers on toast. HC

I bought a package of Green Pea Crisps for a recent trip and liked them quite a bit. Got another one this morning (along with 2 St Louis ribs @ $1.99 pp to be frozen for later use in the smoker). HC

Now that, looks like a happy birthday, indeed! HC

Linguini and clam sauce. This is the end of the road for my most recent haul and the tides and weather forecast are right for a new visit to the clam beds on Thursday. Fingers crossed. HC

Another cecchetti night. Chourico stuffed clams, some of the last fresh tomatoes from the garden, fried zucchini with spicy ranch dip, and silver queen corn. HC

Some time ago, I ordered some frozen food from Jet.com and it came in an insulated box with quite a bit of insulation. I intend to use that insulation on my existing cold frame, but I have already ordered some greenhouse plastic for a much bigger one, still in the planning phase and the Reemay Garden Blanket will be part of that effort. I hope to be harvesting lettuce, squash and cucumbers well past Thanksgiving. We'll see. HC

Here is my first foray into the cold frame world, but not my last. A friend at work mentioned that they were replacing windows, and I asked if I could have the old ones. Here is how I made use of them. This was a few years ago, but I was so amazed at how well it worked, I have been on a mission, ever since to blaze new trails into the subject. I will update this as I move forward. The first year, it was unpainted and the window glaze was falling off, but it worked so well that I gained a whole new respect and gave it some needed attention (which, as you can see, is still underway). Please feel free to add your efforts here as well. HC

Homemade smoked salmon on a crispy French baguette with cream cheese, capers and a chopped red onion, along with a locally crafted American Pale Ale. HC

I don't think I have ever bought them before, but I did decide that the next time I make it, it will be with chicken leg quarters that I debone and leave the skin on! HC

I thought it was pretty good, but it did seem a bit salty. In the future, I would try to assemble one myself. The next time I go to Whole Foods, I am hoping the Prosciutto has come down a bit in price. In the past, when I buy it, I buy 10 slices and savor every one. HC

I was so taken with @chromedome's "Authentic Chicken Parmigiana" from Food Funnies, that I made it for dinner. We both thought it was seriously good. There was nothing funny about it. HC

A liverwurst spread, some homemade smoked salmon (both with chopped onions) and prosciutto panino from Aldi on saltines. HC

I was able to pick what I fear may be the last zucchini of the season along with a few Fourth of July tomatoes and a handful of habaneros, two of which went into a quick batch of salsa. Scrambled eggs,scrapple and sautéed zucchini, which I dusted on the plate with freshly grated Romano cheese. HC

Steak night HC

You got me thinking and I don't see why you couldn't smoke shrimp, then I found this: https://masterbuilt.com/recipe/emans-smoked-shrimp/

I picked up a 1 1/2 pound salmon fillet on sale a few days ago, brined it overnight in the fridge, let it drain, uncovered on a rack, also in the fridge, on a cookie sheet overnight and this morning, put it in the smoker for 2 hours @ 210 F with a combination of hickory and apple. I basted every 30 min with a 50 / 50 mixture of maple syrup and water. HC

I spotted a late arrival zucchini in the garden on my way in with the newspaper this morning. After that, things happened fast. HC

@Anna N I am not sure if it's the cool glass or the description of akvavit, but I am now on the lookout for either one and hope to have them both at some point to give it a try.

I know that clam cakes (aka fritters) are probably something you are not accustomed to hearing about, but here is my second attempt at one of Deb's favorites. These were a far cry from the finish line, but miles beyond my first shameful effort. These give me hope that I will arrive at my destination. They are a New England tradition and once you have dipped a good one into some tartar sauce and taken a bite, you have not lived a full life. I paired them with silver queen corn and Korean BBQ wings, just to be certain we would have a good meal no matter what the outcome. HC

Four pounds of marinated mushrooms cooling on the deck rail. These repurposed 2 qt kimchi jars are the bomb for this. HC