HungryChris

Red onion, zucchini and Swiss omelette with fresh salsa and toasted homemade bread. HC

It was in the low twenties and windy today, perfect weather for chili. HC

Dirty water dog with sauerkraut, onions and mustard with a side of three bean salad. HC

BLT on homemade bread with snow peas. HC

Bacon, eggs and toast, oh, and fried zucchini, of course. HC

Burger night here with a medley of toppings: Marinated sliced mushrooms, thinly sliced raw onions, thinly sliced sauteed onions, pickle chips and sliced tomatoes. I used to put out lettuce, but it always went directly into the trash after dinner. HC

It was a great relief to find that even though our new oven cannot reach the 510 F like the old one could, but still turns out a great loaf of no knead bread. HC

I had game hens that were thawed and ready to roll so we had to postpone St Patty's day until tonight. IP for 90 min, natural release. Put the veggies in the pot liquor at HP for 5 min and pressure release at ten minutes. Just about perfect for this flat cut. HC

Leftover grilled Romano asparagus, fried zucchini, fried eggs, Tuscan toast and fresh salsa. HC

Korean BBQ rock Cornish game hens, grilled Romano asparagus and silver queen corn frozen in late summer. HC

Dirty water dog with onions and sauerkraut. HC

It is 40 F and sunny here today so I decided to bring out the pickling cucumber and lettuce seedlings for a little fun in the sun. HC

HC

Garlic butter poached pork loin in red curry. HC

Take out sushi. My usual, spicy tuna and spicy tuna California rolls. HC

A breakfast bash at bangers and mash. HC

I have never had it, but only heard reference to it at a fish market I worked at for one summer. I believe, haddock is the fish of choice, but never heard any details. I have always wondered about it's origin. HC

In the quintessential search for continuous cultural expansion and enrichment, I prepared, totally unguided by previous experience of any kind, bangers and mash with onion gravy. I took the liberty of adding porcini mushrooms to the gravy, along with the flavorful liquid in which I brought them back from the dried state. To me, it is a classic pub food, easily produced in the most modest of kitchens, yet quite good, in moderation. These are the Parkview, Original Irish Style Bangers, from Aldi. HC

They have no markings, whatsoever, so I suspect not. HC

We have a discount store in this area called Ocean State Job Lot. They buy out inventories of closed stores. Some years ago these showed up and I bought these two. I have no idea what I paid, but they are pleasing to the eye and fun to use. HC

Yes, they certainly were! HC

Bangers reminds me of the chapter in "All Creatures Great and Small" (James Alfred Wight - pen name James Herriot) where their domestic goes on holiday and Tristan takes over the cooking. The only thing he knows how to prepare is bangers and mash, which he does for every single meal. Because @IndyRob mentioned getting some at Aldi, I looked for them this morning and found 2 types. I bought both. HC

Mortadella and cucumber sandwich on Tuscan bread. HC

Pork tenderloins have been on sale for $1.99 pp locally. I decided to give pork piccata a whirl. I trimmed the silver skin off and cut sea scallop sized medallions and pounded them out thin and proceeded as I do with veal piccata. We were both pretty happy with the result. HC

I have wanted to like herring in any form for years, but a bad experience from a cart in Amsterdam many years ago has left me hesitant. I recently spotted a small jar (8 oz) in sour cream, which I have read is the best way to ease into liking it, and decided to pull thee trigger, for better or worse. Not really sure how to go about it, I decided to treat it like I do smoked salmon, which I love. I spread a little cream cheese on toast with some capers and onions. Then I applied some herring, said a prayer and dug in. The bottom line: It wasn't bad. It wasn't offensive, but it remains to be seen if I ever crave it. It also remains to be seen if I ever finish the jar. I give it a week and a half and it's going in the trash, empty or still half full. HC