Ann_T

Moe's breakfast. Steak and Eggs.

I had some baby back ribs that I was thinking of grilling and making Greek ribs for breakfast, but decided to use them instead for Chinese steamed pork ribs with black beans. One of our favourite dim sum dishes. I know that baby back ribs aren't the ribs traditionally used for this dish, but I actually like them better.

I made Chicken and Shiitake Mushroom Congee for breakfast. Rice was washed and soaked for 30 minutes and then added to the boiling broth (I used a combination of homemade turkey and chicken broth (8 to 1 ratio broth to rice) and then cooked in the Breville PC for 30 minutes. Steam released and then added the chicken, mushrooms and ginger and cooked for another few minutes and then served with cilantro.

Sliced one of yesterday's sourdough boules for breakfast this morning. Scrambled egg with tomatoes, fried ham steak and toasted sourdough.

Me too. I couldn't resist.

I found this beautiful little vintage clay Chicken roaster on our local FB Marketplace. I was working yesterday and the seller was kind enough to drop it off to me. I had a sourdough in the fridge for three days. Took it out of the fridge at 8:00 last night and shaped it at 4:00AM this morning and baked two boules, both in clay bakers.

Started a batch of dough Thursday and put it in the fridge until last night. Taken out around 8 and left on the counter overnight and baked 12 mini baguettes this morning. This was an 800g flour batch with just 1.5g of yeast at 70% hydration. Used the smallest baguette to make garlic bread to go with Pollo Alla Marengo with a side of pasta for Moe's breakfast. I'm working today so it will be my lunch.

Wednesday's dinner. Burgers and twice fried fries.

Last night's dinner. I bought a small 10lb turkey when they were available for Thanksgiving. Pulled it out of the freezer on Monday and roasted it last night for dinner. Roasted at 500° using the high heat method. Our traditional sides. As much as I love chicken more than turkey, I do like having a turkey carcass to make broth for soup.

I made two batches of sourdough on October 14th. Both started with one of the "scraping" of the jar mini biga. One was baked on October 18th. I didn't exactly forget about the second batch, but I just didn't get around to taking it out of the fridge last night, after a 7 day cold fermentation. Left it on the counter overnight until 4:00 AM this morning. Out of the oven around 6:00 AM. I'm always amazed how even after that long of time in the fridge it still turns out well.

I had planned on grilling these steaks for dinner last night, but neither of us felt like a big dinner. Moe had a steak for breakfast. Grill steak, butter basted local farm fresh eggs, fried potatoes and mushrooms and toasted homemade bread.

I forgot that I had this very large cast iron "Mongolian" griddle pan. I hadn't used it in a while. But I pulled it out yesterday morning and made a Mongolian beef style dish for Moe's breakfast and I took the same for lunch. This very heavy large pan is 22" in diameter and doesn't really fit on the stove so I used it on my gas grill. Cooked the onions, garlic and ginger on one side, and the beef on the other and then combined with the sauce and finished with noodles.

Last night's dinner - Linguine with clams.

I still had the wontons I made last month in the freezer so I pulled them out and made wonton soup for dinner.

Yesterday's and today's breakfasts for Moe. Yesterday I made him penne in a tomato basil sauce with Italian sausage. And today was a beef dip sandwich with homemade fries.