HungryChris

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

Spaghetti with a sausage and cubanelle pepper sauce and a salad. HC

Second half of the last garden zucchini. HC

Bruschetta on toasted no knead bread. HC

Korean BBQ chicken is one of Deb's absolute favorites, so it is a regular on the HC menu. I usually get my chickens from Aldi and take the two pieces of fat on either side of the body cavity, flatten them out between my fingers and stuff them up into the breasts like implants. I have flattened them out so you can barely see the implants here, after I trussed the bird. Then I trim the string and wing tips. In this pic, you can see the Korean BBQ marinade which consists of grated ginger and garlic, a big glug of soy, a big helping of gochujang, dry sherry, chopped chives, some sugar, rice wine vinegar, some sesame oil and a bunch of cut chives. The marinade is poured into a plastic bag with the trussed chicken, massaged to distribute, and marinated, in the fridge for no more than three hours. Longer time will cause the skin to burst as it cooks. This goes on the rotisserie / grill for 2 hours at 350 F (for a small bird) and is basted every half hour. Because the skin is the best part, cutting it up requires a very sharp knife to keep the skin where it belongs. HC

One of the few times I fire up the big oven (the little one is not high enough for the job). I usually bake 2 loaves and freeze 1, but this time I decided to make a few sesame and onion rolls instead of the second loaf of sandwich bread. HC

What I believe to be the last zucchini from the garden this season. HC

Steak night HC

Onion refrigerator pickles. I started doing these last year and really liked them. HC