HungryChris

Eye round went on sale this past week. I put the seasoned and vacu-packed roast in the fridge for 24 hours and put it in the bath this am. My plan is for 125 F for 24 hours, into the fridge overnight, then sliced thinly on the Globe slicer for RB sandwiches with mayo and horseradish. HC

Cooked salami. Mortadella is on my list and next up. Then it will be corned beef (St. September's Day is just around the corner). HC

HC

So there's bad pink slime and, now there's good pink slime. Nice to see we've turned the ship around! HC

Eggs O/E on crispy fried zucchini planks, shishito peppers, scrapple and fresh salsa. HC

I was on my own last night. Deb was covering babysitting for a schedule conflict between her daughter and SIL. What started out as an intention to stuff a large zucchini, ended up as a meatloaf dinner, meatloaf sandwiches, meatloaf lunches for Deb to bring to work and the last of it morphed into pasta sauce for me, with the addition of a few Cubanelle peppers from the garden, and yes, it was a box white wine. I wasn't going to open a bottle of red for a solo dinner. HC

Not sure what to call this. I had half a small pork tenderloin left over from a few nights ago, which I sliced into quarter inch thick slices, pounded out into 1/8 inch thick medallions. I stir fried some peppers and onions and minced garlic in the wok until almost tender, added some sliced Shang high bok choy and stir fried a bit longer, transferred them to a bowl, quickly mixed the pork medallions up with some Korean BBQ sauce and stir fried that up, added back vegetables, Hoisin sauce, chopped green onions and served the lot over jasmine rice. In retrospect, it was delicious, but could have used a bit more heat. If I had it to do again, I would have finely sliced half a jalapeno and added it when I first introduced the pork medallions to the heat. HC

Meatloaf and cucumber sandwich for me. Plus I made 2 lunches for Deb to take to work, meatloaf, roasted garlic mashed potatoes and parsley glazed carrots. HC

HC

Deb accompanied me on my bimonthly trip to the craft brewery for growler refills on Sunday. During the drive, the question of dinner came up. I told her I was planning on stuffed zucchini....... the lack or response / enthusiasm, pretty much told me I would not only be wasting the squash, but my efforts as well, so dinner was pork piccata. The last time I had poached eggs on fried zucchini planks, I thought they would have benefited from being sliced a little thinner, so lunch / afternoon snack became a small experiment. The smaller, more tender ones are good when sliced about as thick as the cardboard in your typical corrugated cardboard box, but the big boys, I find, need to be about the thickness of a quarter. HC

Decided to have pork piccata last night. Pork tenderloins have frequently been on sale of late (this week for $1.69 pp). The first of the silver queen corn finally came our way and a plate of fresh seasoned tomatoes rounded things out. HC

It's funny, I have learned from experience to plant 4 plants for the first wave, 3 for the second and 2 for the third, to match my enthusiasm for them, but like you say, I miss them when they are gone! HC

It is something I picked up from watching Korean Food made Simple with Judy Joo. She whipped this mixture up for any number of things. I will usually make a big batch when I do whole rotisserie chicken and use the extra sauce to freeze wings. I will put 6 cut up wings in a freezer bag with 1/4 cup of this sauce and they are ready to go in just a few minutes under running water. These amounts are my approximation based on what I saw Judy do. I had trouble identifying gochujang in markets, as the labels vary. Now, I order a few tubs at a time from Amazon Smile and always have some on hand. As the wings finish (I find 50 minutes @ 400 F works well), brush them with a mixture of soy and gochujang, to moisten. Korean BBQ Sauce 1 cup soy sauce 4 heaping TBS gochujang 3 cloves garlic, peeled and grated 1 thumb sized piece of ginger, peeled and shredded 1 heaping TBS brown sugar ¼ cup bourbon or dry sherry 1 TBS toasted sesame oil Zip this up ( I use an immersion blender) Add 3 chopped green onions

Early this morning I ripped up the first wave of zucchini plants that were starting to fade. The second wave has been picking for a while and I want the room for lettuce, rapini and beans. Tonight, I will try my hand at stuffed zucchini with the big one I found hiding in one of the old plants. HC

We had the A/C running full blast all day today. I made a small batch of potato salad while Deb had her grandson at the beach, down the street. Dinner was of the cicchetti variety, in keeping with such a hot day, starting off with a plate of seasoned tomatoes, fresh chopped basil, garlic powder, sea salt and a favorite olive oil. I could have simply had another plate of those and gone to bed happy, but laid out the potato salad, cucumber salad, Korean BBQ wings (cooked outside on the grill) and we both were pretty happy with dinner. HC

I picked the first few shishito peppers this morning and wasted no time in putting them on the menu. Many more to come, I hope! HC

Maine lobsters were $4.99 pp this week and we were all in. HC

I'm with you. Never heard of a melt function. Maybe it is for steel working? HC

I took another shot at pizza, this time aiming for a thin crust. This was, by far, the best one in the new oven. The next morning, we had the last 2 pieces for breakfast, the clear sign of a winning effort. Peppers from the garden (green bells, for those who care) loads of mozzarella and fresh basil, pepperoni, plenty of garlic and some leftover sauce that Deb had made for her grandson. HC

When I saw that we had no eggs, I decided to skip breakfast to stack the latest batch of firewood before the sun came over the house. I finished up just as the sun started to shine on me. Lunch had become an issue by that time. A kimchi and mortadella sandwich and a zucchini, cucumber, avocado, tomato, onion and pickled pepper salad with a few pickled pig ears for good measure. I almost had a beer, but decided to make a trip to Aldi for a few of the 46 cent per dozen fresh eggs and while making the sandwich realized we need Dijon mustard too. BTW, I decided to call the nearest stack "January" and the one behind it, "February". HC

Calamari, which I soaked in hot sauce spiked buttermilk for a few hours before frying and we both noticed a difference in tenderness. HC

Got started off in a different direction this AM. A little salad with left over roasted peppers, pickled peppers, sliced fresh zucchini, tomatoes, avocado, cucumber, and onion and had that with a poached egg on toast. HC

Just finished making Deb's Chef Salad for tomorrow. HC

This was supposed to be steak night, but turned into heirloom tomato night with sides of steak and baked potato, at least for me. HC

This makes it official, summer is here! HC