Ann_T

Picked the first rhubarb of the season from my rhubarb patch and made a rhubarb pie. I had to leave for work, but the pie still needed about 10 more minutes. So Matt was responsible for taking it out of the oven when the time was up. After looking at the pie all day, Moe decided that all he wanted for dinner tonight was rhubarb pie. So that made dinner really easy.

Moe's breakfast. I cut the narrow end off of the pork tenderloin last night before roast and cut four small medallions. Pounded out this morning and breaded them to make Jagerschnitzel. Schnitzel with a mushroom sauce. Served with rice and some of the leftover braised red cabbage. I'm taking the same thing for lunch.

Last night's dinner. Roast pork tenderloin with a mustard sauce, with roasted potatoes, red cabbage and golden cauliflower.

Honey Garlic Chicken, with rice. Been awhile since I made this dish and I had forgot just how much we both like it. Added some cashews to it this time.

Chicken Piccata with a side of pasta. Last night's dinner.

Tonight's dinner. We were eating in less than 90 minutes after I got home from work. In between stages I watched the Blue Jays game with Moe. Thank goodness for a good timer. This is the second Cooper timer I have owned. First one the digital screen went on it after about 15 years or more, so Matt bought me a new one a few years ago for my birthday. Gets used multiple time a day. Green Peppercorn Steak with Parisienne potatoes, cauliflower and green beans. Added a touch of Armagnac to the sauce. The Parisienne potatoes are cut from Russet potatoes using a melon baller.

Made Moe an egg salad sandwich for breakfast on a fresh baked baguette. Fresh chives from the garden.

They almost always have skin on the bottom. Unless you are making battered fish and chips, you don't need to remove the skin before cooking I start the filets good side up and then it flip it with skin side down and finish in the oven. If you slide a metal spatula/ flipper between the flesh and the skin it slides right off. Or you can just plate it and the meat just comes away from the skin with each forkful. If I'm making fish and chips I always ask the person behind the fish counter to remove the skin for me.

Put a sourdough in the fridge on March 29th and took it out last night and left it on the counter until 2:00 AM this morning. So it was six days in the fridge, and baked on the 7th day. Baked 12 mini baguettes.

Last night's dinner. Fred's Italian Chicken with a side of pasta.

Scrambled eggs with tomato and toasted sourdough for breakfast.

This dough just kept on giving...... It was started at 4:00 AM Sunday morning with a sourdough Levain. After the last stretch and fold, I divided it into three pieces. One that was 500g and one that was 350g, both went into different containers, and the remaining dough went into a larger container and into the fridge along with the smaller 350g dough. The 500g batch was left out on the counter for a room temperature fermentation and Matt made himself a large pizza late afternoon. The 350g dough got taken out of the fridge at noon and left on the counter until I got home from work and I baked a small pizza in the OONI for Moe and I to share for dinner Sunday night. That left the large piece, still in the fridge since Sunday. Matt took it out this morning around 8:00 and cut off another 500g piece and baked himself a pizza around 3:00 PM and I used the remaining dough to make this loaf. Just out of the oven. Edited: Moe really wanted a slice of warm bread so I caved and sliced it while it was still warm. Buttered Bunny!!

Last night's dinner. I decided to buy halibut steaks this time instead of the filets. And although the fish is the same and tasted wonderful, I decided there is a reason I never buy steaks. I hate bones. It was a work night so dinner was quick and simple. Roasted potato wedges and fish grilled in a cast iron grill pan and finished in the oven. Served over spinach with a lemon brown butter.

OH MY!!! perfectly cooked rack of lamb. I would devour everything on that plate.

I think this looks delicious and I like that you used cashews instead of peanuts. I baked cornbread this morning as per requested by Moe. Had a second cappuccino with a warm slice.