HungryChris

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

That is, indeed, where they came from! HC

The cow manure compost has really worked wonders. I started making sauce, oven roasting and giving tomatoes away about a week ago. More compost, but fewer plants next year. HC

Happy as a clam! Narragansett Bay littlenecks. HC

Salami grinder and iced coffee. We lost water, phone, wifi, television and a few TVs last Saturday in a bad electrical storm. I hope to be back to normal this afternoon. I am posting this from Panera Bread near home. What a pain!!! HC

Initially, I sautéed zucchini with onions for breakfast in a stoic effort to use every last one of them, but now I find myself buying zucchini in the Sunday farmer's market to fill in while I wait for the second string plants to come on line. HC

I struggled with this problem a few years back. I threw out every bit of grain / pasta in the house and anything that came in, I kept in sealed containers. Eventually, I tracked it down to a bag of sunflower seeds kept in the basement to feed the birds. Now that goes into a sealed garbage can as soon as it comes in the house. HC

Poached eggs, leftover kielbasa and onions and toasted ciabatta. HC

TftC, The tentacles are my favorite part as well. Given the choice, I like to find the smaller squid. These were day boat fresh, but on the larger side. Still, hard to resist at $2.99 pp. HC

rotuts, Fresh squid holds up well when frozen, as long as it is treated well. I would not hesitate to use frozen, but think there must be fresh squid sold somewhere near you. HC

Calamari, a favorite, with a spicy lemon and garlic aioli, fresh cole slaw and tomatoes. HC

Potato and cheese perogies with onion and sour cream. These were frozen. Fresh ones are hard to come by in these parts and it is only a matter of time before I try my hand at making them. HC

Kielbasa and onions cooked in foil on the grill with salads. HC

Smoked Korean BBQ chicken and kimchi sandwich. I was skeptical, but it sells itself. HC

Stuffed shells and bruschetta. HC

Well needed rain showers today. I grabbed the opportunity, during a brief respite, to pick tomatoes. HC

Poached eggs, leftover corn off the cob and home fries. HC