HungryChris

Chuck steak, baked potatoes and tomato, cucumber, avocado and onion salad. simple and quick, but good. HC

We took advantage of a local holiday sale and had one of Deb's favorites last night. I like lobster too, but not the way she does. HC

Death by BLT HC

The last of the leftover scalloped potatoes, stir fried zucchini, eggs and a side of kimchi. The potatoes and kimchi, to my surprise, were an epic combo. I loved it. HC

I have also seen jars of kimchi in which the liquid was way down to the point that the product did not look good. Further inspection (this was from Kimchi Pride, which has a sell by date on the bottom) showed it to be almost 4 months past that date. HC

Kielbasa and onions, cooked on the grill in foil, tomato, cucumber, avocado and onion salad and scalloped potatoes. HC

Nice looking meal. I would like to know how you did the mussels. HC

Tripe soup from Adams Polish deli, Vernon, CT. I find that a bit of garlic powder and just enough hot sauce to get your attention makes it perfect. Will look to get more next trip. HC

Korean BBQ country style pork ribs, bruschetta and butter and sugar corn. I love silver queen, but my timing has been off. I seem to get there just as the last of it is gone. Next time those ribs (many of their brethren are in the freezer) will go into the IP or SV before the grill. These were good, but could have been more tender. HC

No, the side is pepperoncini pickles and on the sandwich are cubanelles from the garden.

Steak sandwich with peppers and onions. HC

My steak sandwich just didn't belong here.

Steak night here. These were bigger than I usually like to get, but the price was right and I see a steak sandwich in my future. Brussel Sprouts and left over tomato, cucumber, avocado and onion salad. HC

Fried zucchini coins and, on a whim, did the same with some leftover Brussel sprouts, with spicy lemon garlic aioli. Mission figs I spied at Whole Foods. HC

Grilled brat with peppers and onions. HC

I think they look pretty good after, too! HC

It is similar enough to work here, but lighter and only slightly sweet. I enjoyed the salad a lot and will keep this vinegar in stock. I intend to make a mignonette sauce using it the next time I bring home oysters. I have a feeling that would be good. HC

Blistered shishito peppers with kosher salt, cucumber, tomato, avocado and onion salad. with a garlic and dill balsamic vinaigrette. This salad has long been a favorite, but does not look very good in a photo because of the color. I recently spotted Trader Giotto's white Modena vinegar and the problem is solved. HC

We happened upon a Polish deli in Vernon, CT. in our travels yesterday. We bought a bit of the usual: stuffed cabbage, a few different pierogis and some kielbasa. This transaction was almost complete, when quarts of tripe soup started coming out of the kitchen and put on the counter to cool. They were being treated with such reverence, I knew I was going to have to try some. My own attempt at pierogis, this morning and some of that Polish tripe soup. Deb bravely tried my pierogis, but had no interest in the soup, which once I got a spoon, was outstanding! HC

Fried shrimp Po Boy, dressed. HC

It is something I have been doing for years and is quite simple. For each quart: one TBS kosher salt, 3 or 4 cloves peeled and smashed garlic, about a tsp if dried dill weed and a bay leaf or 2. Pack the jar tightly with spears, fill to the curved shoulder with white vinegar and top off with tap water. Shake it up to dissolve the salt and refrigerate for 3 days. They will stay nice and crisp for about a month, but mine never last that long. HC

The first big jar of refrigerator pickles are ready. Nice and crisp and garlicky. HC

Breakfast, the most important meal of the day. I find this to be especially true in the morning. HC

French bread pizza with leftover kielbasa, mushrooms, cubanelles from the garden, garden sauce, herbed garden tomatoes with olive oil. HC

If I had my way, dinner would be apps most of the time. Last night, I had my way. Garlic and herb Allouette stuffed portabella caps with balsamic drizzle, Korean BBQ chicken wings and herbed tomato slices with olive oil. I was just as happy making it as I was eating it. There were no leftovers, which made me even happier still. HC