HungryChris

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

I wanted to try the shrimp nuggets from TJ's and bought some last week. Today I had them with a leftover salad from last night and a few newly discovered half sours from Aldi. Twelve minutes in a 400 F oven, turned after 6 min. The texture was quite good, but the next time they will go a few more minutes to a more golden brown color. I thought they lacked shrimp flavor and will not be buying them again, as I prefer domestic gulf shrimp and these, I discovered, are a product of Thailand. HC

Fried Stonington sea scallops, Shelby Fries and Deb's requested garlic and lemon aioli. I opted for ketchup on the fries and kimchi tartar sauce for the scallops. I have an abundance of garden lettuce, so I think salads will be on the menu tomorrow. HC

You've seen it all before, but here it is again. Bacon, eggs, home fries and fresh salsa. HC

I think frozen cream is OK to use for butter, cheese or baking. Ice cream, not so much. HC

I love pickled asparagus and when I saw these big beauties on sale, I knew they were headed in that direction. After blanching, all, but one, fit in the jar, so out came the last of the garlic and lemon aioli. HC

After seeing some deer nearby the house and a rabbit, while getting the paper yesterday, it was time to put up the temporary fence. HC

Shrimp scampi over linguini fini HC

Very similar here. We had a bit of a surplus. HC

Well, the dinner looks pretty well formatted and that's why we're here. HC

Lobster bisque (which is a PITA to make, but worth the effort when it turns out good, which this batch did), reheated smoked baby backs and marinated artichoke hearts. I like to serve my take on a Peidmont BBQ sauce on the side, with the ribs. HC

A little bit of everything this morning. Leftover kielbasa, Italian toast, home fries, eggs over easy and watermelon sticks. HC

rotuts, How did you come by these aversions? Celery, green peppers.....what else is on your taboo list from the vegetable kingdom? HC

Leftover salad that I could not address last night and, my weakness, home fries, courtesy of the Feemstir, AKA Poor Man's Mandoline. https://forums.egullet.org/topic/152672-poor-mans-mandoline/

Deb's grandson paid us a visit over the weekend to go swimming down at the town beach on the lake. One of the few foods he will eat, Tyson Anytizer Chicken Fries is always sent along with him. Today, I spotted them in the fridge and decided to see what all the excitement over them is about. He pairs them with ketchup for dipping, but I chose a leftover garlic and lemon aioli. My take: Clearly, the lad is in need of counsel. These are an extruded, homogenized, chicken product. HC

Radishes are just about in their prime. I only recently heard about cooking the tops like spinach and am looking forward to trying that. HC

Because I had the New England style hotdog rolls for Deb's lobster roll out on the counter, I got to thinking about a kimchi dog for lunch. HC

Sausage and peppers pizza. HC