Ann_T

Breakfast is served. Ready for the oven. Roasted Cornish Game Hen Italian style with Pasta Aglio E Olio.

Moe's breakfast. Ribs with TBQ sauce and cornbread.

Made Wonton soup for dinner last night.

Crust looks amazing.

@Anna N, I must confess that I don't care for frozen pizza and if truth be told, I'm not that big on leftover homemade pizza either. BUT, the CSO reheats a slice or two of pizza quickly and it tastes almost as good as freshly baked. I preheat the stone for just a couple of minutes on the convection bake setting and when I slide the slice on to the stone I switch to steam bake setting for about 4 minutes. I wondered the same thing. I don't think I have owned a toaster in probably 25 or 30 years. I found toaster ovens better for various slice sizes of homemade bread. Moe's breakfast. Smoked Pork Chop with roasted home fries with peppers and onions, scrambled eggs and toasted homemade baguette.

@Anna N, I never cared for leftover pizza before until the CSO. We had leftover pizza for breakfast yesterday. Made Moe a tuna sandwich on a baguette. He had half and I'm taking the other half for my lunch today.

Baked twice yesterday. Made two 750g batches of dough on Tuesday and took them out of the fridge yesterday. First one came out in the morning so I could stagger the bake. Four baguettes and a small roll from batch one and four baguettes and four small rolls from the second batch. Gave two of the morning batch away and one from the second batch. Moe had an afternoon snack. Buttered roll and cheddar cheese. Sliced a baguette this morning for Moe's breakfast. A tuna sandwich. Moe had half for breakfast and I'm taking the other half to work for lunch.

Pork Dumplings.

Pizza for dinner last night. Same day dough. Made early in the morning and then given a cold fermentation in the fridge for 5 hours and then left to warm up and rise on the counter for three hours before using. 600g batch at 80% hydration. Enough dough for two large pizzas. Italian Sausage, mushrooms and green olives.

Wings and Greek Salad. Didn't get cooked last night. So.......... breakfast for two this morning.

Moe's breakfast. Scrambled egg served with the leftover roast beef and gravy. This is one of his favourite breakfasts. Served with small slices of toasted baguette.

Moe put in a request for a roast beef dinner with Yorkshire pudding.

Baked another loaf of the Rye from Bread Illustrated.

Two breakfasts. Made Moe a Schwartz's Montreal Smoked Brisket sandwich on homemade rye for breakfast this morning. Yesterday's breakfast. Toasted baguette with back bacon and tomatoes.

Last night's bake Same day dough, 74% hydration.

@JoNorvelleWalker, It is all about the crust for me and your pizza looks perfect.

Veal Schnitzel with spaetzle in brown butter. And apple pie and ice cream for dessert.

This Canadian doesn't care for cheese on my Apple Pie, but I am very happy with either whipped cream or vanilla ice cream. And when it comes to Gingerbread, I like it warm served with either a lemon sauce or a caramel sauce. Have never had it with apple sauce.

Just took this apple pie out of the oven.

Yesterday's bake. Same day dough. 74% hydration. Hand-mixed in the morning and baked last night. Sliced this morning for breakfast.

@Margaret Pilgrim, I have saved a mushroom lasagna recipe that a friend gave me years ago. I'm not really a fan of lasagna, but I'm sure I would love a mushroom version. But unfortunately Matt doesn't like mushrooms. And it isn't like he doesn't keep trying. Every few years he will taste them again just in case his tastes have changed. Not so far.

Breakfasts from the past few days. Yesterday morning started off with a cappuccino at 4:00AM with a butter tart made by a friend's mom. Followed by burgers and fries a few hours later. Sunday, I put a pot of Pork Bolognese sauce on early morning. And Moe spaghetti for breakfast. Valentine's day Breakfast - Greek Ribs.

Last night's dinner. I had promised Matt that I would make him lasagna in my new TeamFar lasagna pan. A gift from a friend. (Thank you @FauxPas). This pan is the perfect size for baking in the CSO. And deep enough for a four layer lasagna. Lasagna weighed 6 3/4 lbs not counting the pan. Matt doesn't eat meat so I made a four layer cheese lasagna. Moe and I had ours topped with the pork bolognese sauce.

A favourite of Moe's that I haven't made in a long time. Ziti Tagliati in a tomato cream sauce with smoked salmon.

Lunch for two. Smoked salmon and cream cheese on homemade rye.