HungryChris

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

Pierogis are not anything I grew up with and the first one I ever had that I liked, was at Neptune in the East Village in Manhattan and my interest was peaked. I tried the frozen Mrs. T's and found them lacking. Yesterday I gave making them a try. These are something I would like to make and freeze individually (IQF) and package in the freezer to have at the ready. The recipe I used called for 2 cups of flour, 2/3 cup of water, 1 beaten egg and a tsp of salt. The result was more of a batter than a dough and I struggled with it, adding flour throughout the process to make it workable. It also said to just set it aside to rest when working on making the filling, I think it should have been in the fridge, and will be, next time I make it. As a result, I feel the dough was overworked and the potato and cheese pierogi, when cooked (from frozen) was a little tough, but the flavor was good and, for the first attempt, not bad. Once I get the basic process down, I'll move on to other, more interesting fillings. HC Here is the dough, once I got it to a workable consistency by adding flour. I had to add more (repeatedly) once I started rolling it out. I used a large plastic cup as a cutter. A mixture of mashed potato, sharp cheddar cheese, finely diced sweated onion and garlic powder was used as filling. I spread them out on sizzle platters to individually quick freeze (IQF). Then bagged and put back in the freezer.

Get in line! HC

I have been looking foreword to these first few shishito peppers for quite a while and they were a welcome addition. More to come, I hope. The first time I ever had them was at Ippudo Ramen on 4th Ave in Manhattan. They were blistered on the flat top and served with yuzu salt. I just loved them and spent quite a bit of time trying to track them down with little luck. Now I order seeds from Kitazawa Seed Co. every year and plant them inside on income tax day and outside in June. HC

The first of what I hope to be a big Shishito pepper crop. They are also known as "old man peppers" and "lion head peppers". Once the nights turn a little cooler, I think they will start pounding them out. HC

Garlic, tajin homefries, eggs and toast. HC

We do too. We jokingly call it "cheese rolled in your grandmother's ashes."

Aldi imitation Triscuts with TJ's goat milk brie and a dab of Oriental mustard. The cheese is at it's best when allowed to soften at room temp for several hours. I call it waiting for the "slump". HC

I was on my own for dinner tonight and opted for a chef salad. HC