HungryChris

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

I think Deb should be happy with her lunch tomorrow. HC

Providence red clam chowder from a local fire house Memorial Day benefit. HC

I just started using an old broom handle and hammer. I dig a little trench with a hoe then poke a little hole in the trench every three inches with the broom handle tapped with the hammer, then drop seeds in the holes and tamp it down with the hoe. As I planted the last row, I was thinking about adding a long necked funnel to another broom handle for dropping the seed into the hole and that there must be some devise that does it all. HC

In an effort to breathe new life into this thread here are some clamcake and chowder pictures from the West Greenwich, Rhode Island Fire Dept. Twice a year, they sell them out of the fire house. Attendance is always good, as is the food. The clamcakes (fritters) are quite good and we eat them while they are hot in the car. Deb likes a dipping sauce, which they do not offer. I used to make, and bring, tartar sauce, but yesterday she requested lemon and garlic aioli which I made last night because it benefits from a night in the fridge. We got a half dozen fritters which are about golf ball size (I have already eaten one). ....and of course the aioli: I got 4 quarts of the red chowder, which I brought home. I have never had a clam chowder I didn't like and this was no exception. I do like to add a bit of Crystal hot sauce and garlic, which I did after taking this picture. HC

Each time we go to San Diego or Las Vegas, In-N-Out is one of the first stops. I can't really explain it in specific terms nor reproduce it at home, but they make a great burger! HC

After several 90 + (F) days, little or no rain, using the hose to keep things going, we are finally getting some good rain. My first row of beans (third planting) has come up with a few no-shows. I planted the second row yesterday and doubled up on the seed count. Shelby, Kansas is not a state we normally hear much about out here, but lately, it's in the news for all kinds of weather issues. I hope your growing season improves! HC

I do not normally like sweet BBQ sauce, but Deb made a specific request for a sweet BBQ chicken so I went out on a limb (I do live with her) and made a gochujang/ mayo marinade and put the thighs in a bag with it for a few hours. I cooked them over indirect heat on the grill at 350 F for 30 min. Then I brushed on some "Sweet Baby Ray" and cooked another 5 minutes. I have to admit, they were pretty good. We are having some folks over for lobster and ribs (I smoked today) tomorrow and I will reheat the chicken along with the ribs and serve up with cold salads. We'll see what happens after the lobster runs out. The first radishes from the garden are in those salads, I'm proud to say. HC

My grandmother lived in Mattituck, LI and we took may a trip on the Cross Sound Ferry from Groton to Orient Point and yes it is both true and interesting how a little ways down the road can change what things are called. HC