HungryChris

Linguini fini with white clam sauce and last tomatoes of the season bruschetta HC

First of the green tomato pickles. HC

Bartlett pear that has been ripening in the "nest" for a week. HC

Beef chuck pot roast from the IP, with carrots and peppers over buttered noodles. HC

Crab cakes, chicken wings and salad. HC

We had fried green tomatoes with crab meat, probably the last Silver Queen corn of the season and salads tonight. HC

We live within a half mile drive of 2 Indian casinos, Foxwoods and Mohegan Sun. Each has a few restaurants that are interesting and each has a buffet of some sort. They are not world class and do not have the competition level as those in Las Vegas, but every few months, we will decide to pay a visit. Some years ago and quite by accident, we discovered that if you get into the $10 breakfast queue at Mohegan Sun, Seasons Buffet at 10:30 am, by the time you are seated, the buffet changes over to the more expensive and broader menu, lunch service. That is what we did yesterday. I do not like wasting food and cannot eat a whole lot at one time nor do I like being uncomfortably full, so I only put items on my plate that I know I will finish. Here is a smattering of what we had: Cheese Omelet with bacon Perogies Clam Chowder and Fried Shrimp Lobster Bisque and a few more Fried Shrimp Oysters Lobster Mac & Cheese, a BBQ Rib, Crab Rangoon, a Gioza and Mac Salad Sushi and a Gioza and the beginning of the end, Watermelon. Let me add that people watching at a buffet is also always on the menu. HC

Looks like there will be fried green tomatoes with dinner and green tomato pickles in my future. HC

Trying to buy a little time. HC

One of the hard things about this time of year is saying goodbye to the fresh herbs just steps away from the kitchen. Some will make it through the winter, some will not. HC

Kimchi fried rice with leftover kielbasa. HC

Mushroom, broccoli rabe and baby Swiss crostini. HC

We have come to enjoy NOLA style char grilled oysters quite a bit, since we were first introduced to them on a trip to the Big Easy. This time, I did 2 dozen and switched to the gas grill, which I got screaming hot in advance. I would have preferred bigger oysters, but these were all they had, but fresh as hell. I realized, after we sat down to eat, that I had not taken the hot bread for moppage out of the oven so it was part of the meal, but not in the pics. HC

Korean BBQ pork country style ribs, broccoli rabe and home fried potatoes. HC

The last of the scrapple and the end of the tomatoes is not far off. HC

More shishito peppers, fresh picked, wok blistered. Grab them by the stem, touch the tip in sea salt, just a few grains, and eat all, but them stem. HC

Fried zucchini with spicy lemon & garlic aioli. HC

Char grilled oysters and steamer clams, made this day just about perfect. HC

We had lunch yesterday at the Matunuck Oyster Bar, in Matunuck, RI. I started off with a half dozen (of your biggest oysters), which were not that big at all. Deb had broiled oysters with spinach and garlic butter. The oysters got even smaller under the broiler. This was followed by an order of steamers for Deb and some mussels in wine and herb garlic butter broth, for myself. I took a picture (from our table) of the tide flowing into Ninigret Pond, where the oyster farm is located. We did see a small seal swimming into the pond on the tide. The oyster experience was sort of disappointing so, on the way home, we stopped at my favorite fish market for some bigger ones (you pick them out of the ice yourself) and some steamers, which will be dinner tonight. HC

Breakfast of necessity: The banana was too ripe for Deb's taste (she likes them at the stage when you can drive a car over them without impact), the orange was the last one in the bin and therefore, suspect and I just needed scrapple with hot sauce. HC

Breakfast and bruschetta, both start with "B". HC

Two eggs, a few tomatoes I picked over the garden fence on the way inside with the newspaper, Italian toast and that wonderful porcine version of fried polenta, scrapple. HC

Leftover Korean BBQ chicken takes it's final bow in the company of some carrots, frozen peas, sautéed cubanelle peppers and onions over buttered noodles. HC

Grilled stadium brat with kimchi, onions and mustard, cherry tomatoes, roasted shishito peppers and aqua frizzante. HC

Breakfast this morning included an old favorite, blistered shishito peppers and a new and upcoming favorite, crispy fried polenta strips, the perfect foil for my favorite hot sauce. HC