HungryChris

Korean BBQ chicken thighs, home fries with onion and a cucumber salad. HC

Marinated salmon, baked on the grill (it was 96 F here today, so cooking outside helped the A/C), fiddlehead ferns in garlic butter with lemon and fresh cole slaw made the table last night. HC

The catfish surfaced this morning just long enough to take care of some chicken soup that was getting a little long in the tooth. HC

I am reluctant to drag this thread down to rug level, but there are times when dinner is just hot dogs, here, and last night was one of them. Deb had hers with onions and cheese and I had chili, cheese and onions on mine. I'd like to say that the ketchup was on the table as a leftover from lunch, but I'd be lying. We also had leftover potato salad. HC

Lightly toasted ham grinder with mayo. HC

I would be happy to! First, slice the squash however you choose, then into a bowl of slightly salted water, shake them off and put them in a plastic bag of flour, shake the bag each time you add a slice, or they will clump together. I brush the excess flour off of each one with a pastry brush (see picture below), then into a watery egg wash. Shake each one off and shake it in a bag of seasoned bread crumbs with added garlic powder and tajin. I fry them in peanut oil at 375F, until golden brown, drain on paper towels and serve. HC Here is my 'pastry brush' from a local discount store.

Crispy bacon, bruschetta, fresh salsa and home fries with ramps and chive blossom buds. HC

@Shelby, Not to worry. I transplanted my first zucchini from the cold frame today! Mine are nowhere near as far along, but they do grow fast. It's a little early for tomatoes here, but the forecast is so hot that I took a chance on the first 8 plants. I am growing Burpee's Fourth of July tomatoes inside, but the have only just emerged. Tomatoes near July 4th here would be outstanding. HC

Leftover scalloped potatoes and asparagus, from Sunday dinner, with snow peas and fried zucchini. HC

I have only made it fresh and have never cooked it in any way. I really think heat would change the flavor. HC

Broccoli rabe and fontina cheese toasties with marinated mushrooms and watermelon sticks. HC

We had small steaks last night, just about the perfect size, I think, at 1/2 lb each. Jersey Knight asparagus from the garden (I think this will be the last I cut this season). Since we finally got the garage floor poured, after many rain delays, we opened up a red wine to have with it. HC

@Anna N, I worked for many years as a technical writer, writing and revising US nuclear submarine technical manuals and often would be frustrated by having my words changed by my editor, even though I knew, the sailor at sea, would have benefited more from mine. I find this forum a refreshing reprieve and your kind comments equally refreshing!. Thank you! HC

FRESH SALSA This recipe is one I developed over a few years in an effort to duplicate a salsa at a local Mexican restaurant, who's owner took her own recipe to the grave with her. Deb uses it as graft at work, with great effect. I used to use jalapeno peppers, but the heat is so inconsistent, that I switched to habaneros. Place the following in a blender in the order listed. 2 heaping TBS of good ground cumin 2 large cloves of peeled garlic 1 heaping TBS kosher salt 1 small bunch of fresh cilantro (big enough so that the stems, when bunched, would cover a dime) 1 stemmed habanero pepper 1/2 of a medium red onion, quartered 4 medium sized tomatillos, paper skin removed, of course, and quartered 5 Roma tomatoes, quartered 1/4 cup fresh squeezed lime juice Pulse this all up until there is enough room in the blender to add an 8 oz jar of roasted red peppers, drained. Then pulse until the salsa has a rough chopped consistency. HC

@Anna N, it is fresh salsa. I make it every week and like it with nachos, scrapple, eggs and just on its own. I will hunt down the recipe and post it if you are interested. HC

Fried zucchini, welcome back, I missed you! HC

Every now and then the classic Salisbury steak peaks my interest enough to give it a try. I do feel that French onion soup, Worcestershire sauce and mustard powder are part of what I am after and I added garlic, shallots and dry sherry, but the ketchup called for in the recipe added a bit of sweetness that I found unwelcome in the pan sauce and I will eliminate it and use beef stock and tomato paste in my next attempt. The tenderness that comes from a 20 minute simmer in the pan, with the sauce, was perfect and it was a nice little change, even if it is a work in progress. HC

Around here, you do get garlic bread with one meatball! We don't care what the waiter has to say. HC

Dinner last night was a bit of a New England classic. Salami grinders. Deb is not as fond of shredded lettuce as I am, so I have to go lighter on her sandwich. HC

BLT HC

If you are there on a Sunday, the Wynn Country Club jazz brunch is a great all around experience. Great views, Great food and great jazz, HC

Chicken in red curry with cilantro lime rice. HC

Some of the usual suspects with an iced tea with lemon and mint. HC

Normally we spend Derby Day by going to one of the casinos to pre-bet and then going home to watch the race on tv, but we had planned a day in NYC before we realized it was Derby Day.Deb had never seen Cats and wanted to, so that was one of the things we did. After Cats, we walked across town to Cellini Restaurant, where we had 5:30 rezzies. The first order of business was picking the wine, which Deb took care of. Umberto Cesari Sangiovese, which was excellent! Deb chose Veal Marsala and I opted for rapini stuffed ravioli. Both were, like the wine, excellent. We finished up by splitting a tiramisu with two glasses of Limoncello. Permit me to post a few more items of interest. A T-Rex made out of Coach handbags and a small tribute to Derby Day HC

Two fried eggs, home fries with ramps, rapini and king scrapple with fresh salsa. HC