HungryChris

Reheated smoked baby backs, serve yourself bruschetta and corn on the cob. HC

Bruschetta, fried eggs and potato and onion hash browns. HC

Hickory smoked baby backs, cucumber and tomato salad. I have read about, but never tried, until now, the method of coating the ribs with ball park mustard, before the dry rub. It does help with the rub process, but, I think the salt in the rub should be reduced when using this method. here they are after the rub has been applied. Here they are after smoking. I have already sliced off the ones for our meal. I also had some chicken that I marinated for Korean BBQ, but realized we were going out to dinner with a group tomorrow night and decided to smoke them with the pork, as they would be in the marinade a bit to long otherwise. It remains to be seen, how the Korean BBQ gets along with hickory smoke. HC

It's hard to resist calling these "sandal pizzas", as I can almost imagine that mushroom on the upper right as a big toe, but they are cubanelle pepper, mushroom and onion, French bread pizzas. HC

Stuffed cabbage with fresh tomatoes. One of the many, many ways I like to have tomatoes is to slice them up on a plate, hit them with a little garlic powder, dried basil and dill and drizzle with a bit of olive oil and add a pinch of kosher salt, then put them in the wine fridge to chill about an hour before dinner. They start disappearing pretty quickly. HC

We decided to have a McDonald's lobster roll before they are gone for the season. This one was in Webster, Ma. It wasn't terrible, but clearly was not prepared with prideful presentation in mind. It also had the consistency of frozen product. Here is one of the ones we had in Pawcatuck, CT last year: This one from last year in CT was, by far, a superior product, and was clearly fresh. Now I am tempted to go back and try it at the same place this year, just out of curiosity. HC

I took the leftover tomato, cucumber and onion salad and turned it into a kind of gazpacho with the immersion blender. Added a little sour cream. Quite refreshing. Had it with a little stuffed sweet pepper. HC

Fried eggs, stir fried zucchini, Italian toast and spicy hot pickled ribbon zucchini. The hot sauce and stir fried zucchini makes my mouth water and the hot pickled zucchini makes my eyes water, in a good way. HC

This mornings pickage. The cow manure compost that I bought, spread and tilled in, in May has been paying off. I hope to double down for next season. HC

French Bread Pizza. Meatball, mushroom, pepper and onion and leftover kielbasa, mushroom, pepper and onion. Tomato, cuke and onion salad. HC

Mortadella, kimchi and pickled zucchini ribbons sandwich. Cucumber pickles and the first out of a gifted jar of stuffed sweet peppers. They are stuffed with cabbage, which frankly didn't sound that good, but are interestingly good in a sweet and sour way. HC

Okay, so that last picture of the second wave of the zucchini bothered me so much, that I had to go back out and address the crab grass before I could eat breakfast. HC

Finally dug up the three zucchini plants and sugar snaps, took down the fence to get the rototiller in, pulled up all the weeds, tilled and planted Swiss chard, lettuce and beets for greens. It's always a matter of luck at this point, but you have to go for it, no? Here is the second zucchini wave building and the shishito peppers: HC

Fried green tomatoes topped with lump crab meat salad, tomato, cucumber and onion salad and some of the best corn so far. Even though we only eat 4 ears at most, I now buy 6 to cut off the cob and freeze for a winter treat. HC

I really like the way the birds are not pierced, but rather, caged. I have searched for this kind of setup, but not found one. Did it come from Weber? HC

I have to admit, it was good. Something I'll think about all winter, Shelby. HC

Tomato sandwich, as promised in the gardening thread. HC

Tomatoes picked this morning. I think I'll have a tomato sandwich for breakfast. HC

NY Strips, honking baked potatoes and tomato salad. I like to eat the skin of a well done baked potato, but these were just too big. I spotted the well marbled steaks at Stop & Shop on a gas run to Rhode Island this morning (7 miles down the road and way less tax). Deb likes her steak med-well and I like mine quite rare. A med well steak has to be well marbled if there is going to be any hope for it to be more than cardboard, but I play the game by the rules provided. I had to have blood work done today and fasted until late in the day, so I tucked into this meal like a homeless waif! HC

I tried my hand at zucchini fritters this morning. They were good, but did not seem worth the effort when compared to simply frying the breaded coins. I bought the big hot sauce with the intention of using it to refill my smaller bottle, but then discovered it had a shaker top too. HC

I am sorry that I may have insulted you. What exactly are you suggesting those of us who do not live in shrimp country do when we want shrimp cocktail? HC

Shrimp cocktail is a good thing when done right. Those of you who live in shrimp country, will probably want to change channels when I speak of frozen shrimp, but up here, fresh shrimp is a crap shoot, at best. I quickly thawed frozen, raw gulf shrimp (these were 31 - 40) in cold water, peeled, deveined and steamed until cooked. Then plunged them into ice water. You know the job is well done when they squeak against your teeth when you bite into them. Good cocktail sauce depends on a hot horseradish. Without that, you are doomed. You want to add just enough to threaten, but not frighten, to ketchup with a bit of lemon juice and a dash or two of Lea & Perrins, mix and chill. Here, I served with bruschetta and fresh corn on the cob. I include what I hope is a corn money shot out of respect (and sympathy) for the corn deprived (demiglace). HC

I sliced up a bit of the big kahuna zucchini that I picked yesterday and made zucchini fries with the non seed part. HC

I have been doing well with the squash, but there is always one that escapes detection. I noticed a squirrel sampling the tomatoes, so I went on a rescue mission. Allow me to show you a pointer. HC

Fried eggs, French bread toasties with fresh tomatoes, mushrooms, onions and cheese. HC