HungryChris

Because it's Cinco de Mayo and I do see quite a few Mexican rabbit dishes when I google, like braised rabbit with mushrooms, you might pick one of those. HC

The center core is also good sliced about 1/8 " thick and stir fried like a bamboo shoot or pickled for sandwiches or salads. HC

I recently shared a fried shrimp po boy (dressed, meaning w lettuce, tomato, pickle and spiced mayo) with Deb at Drago's in New Orleans. I liked it much more than I thought I would. Here is my first shot at it at home. HC

I know the feeling. Been there, done that. I thought I had a good relationship with them. They stayed on the lawn and out of my garden....until I saw this one guy take a sample bite out of a ripe tomato, then another, then another, trying to find one that was just right. That was air gun, last straw territory for me. HC

Interesting. I'll have to try that. HC

Duck egg, broccolini and cheese omelet with fresh salsa. HC

I make salsa on a regular basis and limes are a critical ingredient. I paid 50 cents each for moderate sized limes yesterday, up from 33 cents each a week earlier. HC

It was my intention to buy a steak (for Deb) and a few lamb chops (for me, as Deb does not like lamb), but instead I spotted this pork tenderloin on sale: I decided to do a pork tenderloin, Mojo, citrus garlic skewer with veggies on jasmine rice with TJ's red curry. Here are the skewers after being cut into large sea scallop sized pieces and marinated in mojo for 2 hours: I cooked the skewers on the grill while I cooked the peppers and onions in a wok and jasmine rice in the instant pot. When the rice and skewers were ready, the pork from the skewers were added to the veggies along with the red curry sauce in the wok, then served up. I would have liked a little more heat, but will tweak that next time. HC

Sardines on saltines with chopped onion and bruschetta on homemade Italian bread crostini. HC

I use a 1/4 inch thick steel, that I had cut for the purpose, in the middle of a small oven preheated to 550 f. I find that a thin crust pizza, with modest toppings gets the right char spots on the bottom and cooks the toppings perfectly at 11 minutes. HC

Green leaf lettuce, endive, cukes, tomatoes, pickled beet sticks, blue cheese crumbles and almond stuffed olives. I went with a lemon, red wine vinegar and diced shallot vinaigrette. HC

Guilty, as charged, Shelby, but not what you think. Deb and I always bet on the triple crown races. Not a lot, but always some. The local casinos (Foxwoods and Mohegan Sun) usually give out glasses for bets over $20. We pre-bet the races and often use the glass for cocktails while we watch the race on TV later. We tried a mint julep, but hated it so it will be mojitos for the derby, coming up. Here is the mint I am growing for that purpose. HC

I worked, for a time, in a shipyard as a technical writer updating and maintaining submarine tech manuals. I had a guy as a cube mate who had been a shipyard worker and had had a heart attack in the yard. He was not permitted to eat eggs and missed them greatly. He would often lament the loss of them in his diet and would tell me exactly how he liked to prepare them, sunny side up and then "blacken them with pepper". Albert died waiting for a heart transplant that just never materialized. To this day, whenever I have sunny side up eggs, as I did today (duck eggs), I dutifully "blacken them with pepper" in silent tribute to my old friend, Albert. HC

Back in the late seventies, I spent one summer working in a fish market. The guy I worked for, I had previously worked with in a restaurant, so we were pretty well acquainted. I learned a lot that summer: how to open clams and oysters, how to fillet fish of all kinds and of huge importance, how to recognize fresh fish. One of the many things I also learned was how to spot a good piece of swordfish. He schooled in that because he would send me 30 or so miles up the coast, in the company truck to buy whole swordfish in Point Judith, RI. It was an experience that has paid off in spades in knowing both where to go and what to look for in the search for fresh fish and I am so very grateful for that. Today, I spotted some beautiful fresh swordfish and knew it was dinner. It's the rosy color, tight skin and overall robust look of a healthy fish that is the tipoff. Pale, washed out looking fish, or skin that has started to slip are either old, been frozen or were just not faring well for whatever reason. Here is the piece I bought today. It was not cut by an experienced fish person as evidenced by the non-uniformity in thickness of the slice (this was in the steak slicing process, after the fish has been filleted), lack of the uniform appearance which can be still better seen in the grilled fish. (this was lack of skill in the fillet process). My guess is that someone, using a too small, dull knife, sliced away at this beauty and compromised the value. Still, I had to have it The quality of the fish, itself, is unmistakable! HC I served this with broccolini and parsley boiled potatoes.

Next time you are in Aldi, you should look for them. The one I go to always has them both seasoned and plain in the cryovac so you might be able to sv them as is. HC

I currently have squash and cukes in the top of the light stand. The cukes will go into an area on the south side of the house that seems to get an earlier start to spring, I think due to the exposure and the warmth of the foundation at night. The squash will go in the garden in a few days, joining the beans lettuce, radishes and peas. The herbs on the bottom of the light stand are destined for a whisky barrel on the deck, joining another one with thyme, chives and sage. I recently stained a similar barrel along the driveway that currently holds pansies and liked the look, so I stained the new barrel with the same stain. This one will get set up on the deck then I'll try and stain the one that is already there trying not to get that stain all over the deck. I do like being able to just walk out the slider for fresh herbs when I want. HC

Fish and chips with fresh Point Judith day boat cod. I left the house with the intention to buy steamer clams for dinner, but was side tracked by this new item that was not there yesterday and changed tonight's menu on the fly. When I see fresh, small, local cod fillets from a place I trust, I'm all in. I like to cut the fillet into smaller 1.5 ounce pieces and serve it as help yourself. I have done a number of mixtures over the years, but have come to the conclusion that this is the best way to go. You simply mix it with water to the consistency of thin pancake mix, dip and fry in 375 F peanut oil in small batches . A super fresh cod fillet will simply melt in your mouth and once you have had the experience, you are spoiled for life! The crispy crust just makes it a perfect meal. Once I open the fry mix, I keep the rest in a jar. I have learned over time that the very first step to frying this up is to take the battery out of the smoke detector. HC

Left over stuffed pepper. The green peppers were almost $2 each when I was looking for some to stuff, so I ended up with cubalelles. I jokingly refer to myself as the catfish as It seems I am always relegated to consuming the leftovers. This, however was no chore, actually almost better the second time around. I look forward to having the last one for lunch tomorrow or Sunday. HC

Poached duck eggs, English muffin, home fries w onions and a cappuccino. The barter system is in full swing. Fresh salsa for fresh duck eggs. What's not to like? HC

Brats and kimchi. East meets west. HC

Nicely done, kayb, on both counts! HC

Winner, winner, chicken dinner. The last of the mojo rotisserie chicken served up with mashed potatoes and glazed carrots along with a little mushroom and giblet gravy. What makes Deb happy, makes me happy. One of the best things was she was able to put tomorrows lunch for work together as part of the cleanup, a win-win situation! HC

I had a rabbit problem a few years ago, but have not seen one in quite a while. I think the foxes and coyotes have the upper hand for the time being. I have to fence in the garden to keep the deer out, but it is a little early, yet. Peas, lettuce, radishes and beans are all that are in the ground yet. Tomatoes have to wait until June here. I have tried to plant them in May, but you might as well put them in the fridge, they just go into suspended animation and do not grow at all. I wish I had room for 50 tomato plants, but just don't have that much sunny flatland at my disposal. My first house was a condo and I still celebrate having any garden at all. After 4 years, I finally have a crop of asparagus that might make it to the table. Some are still spindly, but some are robust enough to cut. There is a farm nearby that sells cow compost for $10 per loader bucket and next weekend, I intend to get a few. Some will go on the garden and some onto the asparagus. HC

On a trip to NYC several years ago, I bought a bunch of ramps at the Union Square Green Market. I used half in a dish I cannot even remember and put the other half in a vacant spot in my old garden (I had to move it when nearby trees blocked the sun). Today I have a modest patch that just provides a few each spring. I do remember seeing them in the woods as a child, but didn't know what they were. I have looked for them as an adult, but haven't seen a one in the wild. We are taking a day trip to NYC next month and the USGM is on the list. If there are any ramps to be had, I will get more and plant them all. HC

There is nothing glamorous about cleaning squid. When super fresh Point Judith squid is on sale at $2.99 a lb, I get motivated. Dinner tonight was an opportunity to capitalize on that and I didn't mind the effort. Deb wanted a marinara with her calamari, instead of the usual kimchi tartar sauce so I found a nice one from Anne Burrell and whipped it up. HC