Ann_T

Last night's dinner was quick and simple. Grilled salmon filets on a cast iron grill pan and then finished in a hot oven.

We had big wind storms here on the west coast on Tuesday and the power was off at our house for about 14 hours. Thankfully it didn't go off until after 6 PM after the bagels were out of the oven. Took a dough out of the fridge Wednesday night and left it on the counter overnight and baked 4 small baguettes. The dough had been in the fridge since Nov. 14th.

We were without power from Tuesday around 6:00 PM until Wednesday just before 9:00 AM. Big wind storm over most of the Island. During which, my computer died. Matt hooked up my new computer while I was at work yesterday. Downloaded three days worth of photos. I baked the bagels on Tuesday and we had bagels, smoked salmon and cream cheese for dinner

For breakfast, Moe just wanted a few slices of cold roast chicken and a few slices of toasted baguette. I baked four baguettes last night from dough that had been in the fridge for 4 days. And I had roasted a couple of chickens on Sunday. They were a good price so I bought two specifically to go into the stock pot after they were roasted. Broth is in the fridge ready for a pot of soup. I saved one of the whole breasts for sandwiches.

Steak with easy over eggs for Moe's breakfast using last night's leftover porterhouse steak.

Grilled a big porterhouse steak for dinner last night served with sides of roasted potatoes, sauteed mushrooms and zucchini. The steak was even too big for two so we shared the tenderloin side and part of the strip loin and saved the leftover for Moe's breakfast.

I made two doughs on Thursday, each with 500g of flour with 370g of water, 8g salt, and 1g of yeast, and also 220g of a biga. Went directly in the fridge after the last stretch and folds. Yesterday morning I baked four smaller size batards with one of the doughs and Matt baked a large 17" cheese pizza from the other dough and there was dough left from that batch for another slightly larger batard. (not pictured)

@Tropicalsenior, I hate all of the leftovers too. Other then a hot turkey sandwich or a cold turkey sandwich with dressing, the rest just goes into the stock pot. I'm actually thinking that for Christmas I might just bone out a small chicken and stuff it. Leftovers make a great sandwich. https://thibeaultstable.com/2014/01/17/boned-stuffed-whole-chicken/ Another option is Cornish Game hens, also partially boned out and stuffed with a wild rice stuffing. https://thibeaultstable.com/2017/01/11/cornish-game-hens-with-wild-rice-and-mushroom-stuffing/

@Tropicalsenior. Thank you. I was just thinking that I should get ahead start on making the Chile Sauce that Moe likes to have with his Christmas Eve Tourtiere. Here is a link to the Tourtiere recipe. https://thibeaultstable.com/2023/12/26/christmas-eve/

Dinner for breakfast again. This is becoming a habit. Especially on the days that I work, Moe really likes having his big meal in the morning and it works for me because I'll take the same for lunch. And because I'm up so early and have hours before I need to leave, I really enjoy cooking or baking bread in the morning. This morning I made "Fred's Italian Chicken" with a side of Pasta Aglio E Olio.

Made a Chinese Chicken and Broccoli stir fry this morning. Moe had it for breakfast and I'm working today so will take it for lunch.

Last night's dinner. Pepperoni and Mushroom Pizza.

Yesterday I picked up fresh halibut before work with the intention of having Halibut Fish and Chips for dinner. This is the last week for having fresh halibut. Season is just ending. I was tired and not that hungry when I got home from work and Moe said that he wasn't overly hungry either so I gave him the option of having it for breakfast or tonight's dinner. He choose breakfast. So that is what we had. Beer battered halibut with homemade double fried fries. Although I often cook dinner for breakfast, I don't remember ever doing fish and chips for breakfast.

Moe's breakfast. Steak and Eggs with home fries. Steak was a Sterling Silver top sirloin. We love the Sterling Silver top sirloin roasts and these steaks were no exception. So tender and full of flavour.

Tuesday night - Chicken Stew and Dumplings. Wednesday night - Grilled Pork Chops (cut off a rack of pork) and served with roasted Brussel sprouts with Cremini mushrooms and roasted potatoes.