HungryChris

Poached eggs, sautéed sugar snaps, onions and zucchini with English Muffin. The zucchini was so good, I finished it up with seconds. HC

Dinner was simply cheeseburgers and "Shelby fries" with the A/C going and fingers crossed for rain. I was pleasantly awakened early in the morning by a sudden downpour that should keep things going for a while. I have to mention the Aldi half sours I discovered recently, a real find! They are in the plastic tub to the right. While my vision is improving, it still sucks from surgery and I apologize for the amateurish photos, but this is a food site, right? HC

Zucchini, onion and fresh oregano omelet, home fries with onions, toasted homemade bread and iced tea. HC

Just a splash of olive oil, salt & pepper in a non stick fry pan on medium high flame, stirring constantly. It took about 3 minutes. HC

I have to admit they are not very forthcoming with product identification, model number and the like, but at $129, I decided to jump in. I have been reluctant to get into it because I already have a slew of items that I store and retrieve from the basement. This unit looks like it will not be much of a storage burden. Not sure if I would use the iPhone app, but maybe. It should arrive in 3 days, so, we'll see. HC

Cubanelle pepper, sugar snap peas and cheese omelet with fresh salsa. HC

Mine is on it's way. Thanks! HC

Fried shrimp po boys, dressed. HC

We had thin spaghetti with Deb's sauce, garlic toast and salads tonight. I am recovering from detached retina surgery and it is a nice distraction to have an old favorite for dinner. HC

The first of the sugar snaps. A welcome snack. HC

"Soupy" (sopressata) and mushroom pizza. After breaking my second pizza stone, I had a quarter inch steel plate cut to fit in my oven. I like the results much better than on the stone. This is a smaller single shelf top oven in a twin oven range and top end is 550 F. I preheat the oven & plate for about 45 minutes. HC

I like them in sandwiches which is why I started cutting them like that, but they make a nice addition to a salad too. HC

After watching a few episodes of Korean Food Made Simple on the Food Channel, I got hooked on gochujang and use it in ever increasing ways. A problem I have had is that it is not always labeled as gochujang, but rather hot bean paste and sometimes hot pepper paste. I have learned the hard lesson that not everything that is labeled hot bean or hot pepper paste is gochujang. Quite often when I ask for gochujang, the store keepers are not familiar with that name and seem as confused as I am. A few days ago, I found the solution. Amazon to the rescue. HC

Deb's garden pets. That's Clay, the terra cotta turtle in the background and Sandy, the cement turtle in the foreground. HC

OK, I had to have potato salad! HC

I see it listed here. I am curious what the HCL stands for. Plus the word "maw" might mean stomach. HC https://translate.google.com/translate?hl=en&sl=zh-CN&u=http://shopping.shanghaisells.com/hcl-croaker-fish-pieces.html%3F___store%3Den&prev=search

I spent more than a few years struggling to make ends meet and still pride myself in many of the efforts I took in doing so. Always on the lookout for a bargain, I ate many a turkey leg and chicken pot pie that were offered at a good price. Money isn't the issue it was then, but old habits die hard and when I see chicken leg quarters on sale for 49 cents a pound, I like to think I am still up to the challenge and I want to try something new. Here you have my latest effort. I give you the chicken leg quarter: Trimmed of excess skin, fat and back bone: Boned out almost complete (this is a task that improves with practice): All that is left is to pan fry the cutlet in a little butter, salt, pepper and garlic. When it is just about done, a splash or two of cream sherry to form a pan sauce and you have an entry fit for a dinner party. HC

Shelby, I think anyone who has spent time in the garden can share your pain. It's not how hard you fall, but how well you recover. Wishing you a spectacular recovery! HC

We had stuffed shells a few nights ago. Nothing fancy, mind you, but it is a dish we both enjoy. This time, in addition to the usual ricotta, egg, grated hard and mozzarella cheese, I added a mixture of finely chopped fresh basil and sage to the filling and enjoyed the results. HC

Pickled roasted beets, asparagus, zucchini ribbons, marinated hearts of palm, pickled eggs, chicken liver pate that had been frozen and store bought olives. I have read that chicken liver pate can be frozen for a month or two. The flavor was still good, but the texture left something behind for my taste. I will not bother freezing it any more. The beets, asparagus and zucchini are my favorites. HC

Cicchetti night. Mojo chicken wings, chicken sausage, TJ's shrimp puffs and salads. HC

Yes, Me too. It just occurred to me as an interesting challenge. HC

I was thinking more along the lines of home cooking. It is something I say to Deb half in jest and half out of habit. It originated from a table next to us on a cruise ship years ago when they announced to the server that they were foodies and then brow beat her about each presentation at length before ordering. This was followed up by their critique when it arrived. HC

No Hot dog rolls you say? Today I improvised with a slice of homemade bread softened with steam in the mike, then bent and toasted in a pan with a little butter while being held in shape with tooth picks. I had to use the fork to keep it from rolling and spilling out the goodies. HC

And how would you like it presented? HC