Ann_T

Thursday I cut up a chicken and used the legs to make the Pollo Alla Marengo for Moe's breakfast. Yesterday morning I stuffed butter that I seasoned with rosemary, thyme, garlic, salt, pepper and lemon zest under the skin and over the top of the breasts and placed them on a bed of onions, garlic and lemon. Roasted at 450°F. Made a rice pilaf with basmati rice with grated zucchini and garlic, that I sauted in some of the pan juices from the chicken. Added the rice that I had soaked and then let dry, to the pan and cooked for a few minutes until the grains were all coated and had started to turn opaque and then covered with chicken broth, covered and let cook until all the broth had been absorbed. Removed from the heat covered and left to rest. Chicken was served with the pilaf along with the onions that roasted with the chicken breasts. Cooked Moe steak and eggs for breakfast this morning. Steak was a little Sterling Silver NY Strip, eggs were farm fresh from a friends chickens and toasted homemade baguette.

That is an amazing photo.

Moe had dinner for breakfast again. Pollo Alla Marengo with a side of pasta with a fresh tomato sauce. I'm working today and taking the same for lunch. Dinner will be something light.

Dinner tonight was Lime & Lemongrass chicken cooked on the grill. Marinated in a coconut milk marinade. Served with a Pineapple salsa.

A few months back, someone on the local FB marketplace was selling a Cuisinart steam oven. I already had two at home, but didn't have one at work, so I had to buy it, if for no other reason than it makes the best toast. Yesterday I roasted a chicken at work. I brought the chicken home in the pan that I roasted it in, and put the pan on the stove to brown all of the juices and made gravy. Moe just picked at cold chicken for dinner, but this morning I made him a hot chicken sandwich with homemade potato chips.

Tagliatelle Bolognese.

I make my Bolognese with pork not a combination. I prefer a pork sauce over beef.

Got a head start on tonight's dinner. But got started late. Decided at 7:30AM to make the pasta dough and put a pot of Bolognese on to simmer. Dough needed to rest for a while and then rolled out and hand cut. Sauce will simmer while I'm at work. Moe will watch it. Will just need to boil the water, cook the pasta and warm up the sauce. And open a bottle of red.

Made Moe an early breakfast. We missed lunch so made an early dinner. Grilled burgers with twice fried fries.

Tonight's dinner. Seared Duck breast with a Rhubarb Orange Ginger compote served with potatoes roasted in duck fat, zucchini and braised red cabbage.

My mom made it too. My dad loved it. Wasn't for me.

Today's sourdough baguette bake. Dough was made evening of May 1st and left in the fridge for a 72 hour cold fermentation. Left on the counter last night for 8 hours and baked early this morning.

I still had roast chicken breast left, so for breakfast, I split and toasted one of yesterday's baguettes and made a Clubhouse sandwich for Moe and I to share.

I knew Moe wouldn't be hungry for a big dinner tonight, not after his big breakfast. So since I had the baguettes baked this morning I decided to just do basically an appetizer for dinner. Escargot in mushroom caps with baguette slices to sop up all the wonderful garlic butter. And we enjoyed a lovely Pinot Noir Reserve from Fort Berens Estate Winery, Lillooet, BC.

Yesterday morning I roasted a just under 4lb chicken. Moe had toast and a chicken leg for breakfast and I had intended to make hot chicken sandwiches for dinner. That didn't happen. So this morning I made Moe a hot chicken sandwich with twice fried fries, lots of gravy and canned peas. Diner food. I love how just a small chicken will net me a litre of gravy. Liquid gold.