Ann_T

It is just a cooked chile type chutney so I don't see why you couldn't freeze it. I expect to net about 8 or 9 500ml bottles of it when I can today.

I started to just freeze leftover slices of our tourtiere. Once the slices are frozen, I vacuum package and will pull one out for Moe, often for breakfast. I also like to make small turnovers with the tourtiere filling and freeze.

Thank you so much for your kindness. If you are looking for the chile sauce recipe, it is on a blog post I made a couple of years ago. The recipe was from a friend in Toronto and she makes the original recipe to can in the summer using fresh tomatoes. She use to send Moe a jar of her sauce. So when I adapted the recipe to using canned tomatoes and reduced it in size, I knew what it should taste like. It reminds of a chile sauce that my grandmother made and would have little bowls of it on the table as a condiment to go whatever someone wanted to use it on. https://thibeaultstable.com/2023/12/21/homemade-chile-sauce/

I bought all the ingredients yesterday for the traditional chile sauce I make for Moe to have with our Christmas Eve tourtiere. It has been on simmering now for over two hours and has another 3 to go. Keeping my fingers crossed that our power doesn't go out before I get it into the jars and processed. Lots of power outages on the Island.

Sliced the sourdough sandwich bread yesterday and made hot chicken sandwiches for dinner. Rather than roast a whole chicken, I just roasted chicken breasts. "Diner food" served as always with our traditional twice fried fries and canned peas.

It was just my regular recipe that I adjusted. Basically just subbing some of the water with milk and adding butter. I used 100g of the "mini starter" with 900g of flour, 1g of yeast, 13g of salt, 300g of water and 340g of whole milk and 1/3 cup of melted butter. Autolyze, stretch and fold method. I leave the dough for an hour rest after the first mix, and then do three more stretch and folds with a 30 minute rest in between. I left the dough out on the counter over night from 8:30PM until 3:30 AM . Divided the dough in half, preshaped and left for 30 minutes before finishing shaping. Buttered the bread pans and left to proof. Baked at 375 for about 45 to 50 minutes.

Baked two enriched sourdough sandwich loaves using one of the mini starters. Dough was made last night and left on the counter overnight. Edited to add "crumb shots" .

Moe wasn't hungry for a big dinner so I made him a Prawn cocktail with a homemade cocktail sauce.

It had been a while since I baked biscuits so this morning I made Ham, Cheddar and green onion biscuits.

Beautiful crust and crumb. And I love your pan.

I had fed two of the "scrapings" of the jar starters on Wednesday and after they had risen, I put them both in the fridge. Took them out last night and made two doughs. One went into the fridge for a longer cold fermentation and one was left on the counter overnight and baked this morning. Left just enough scrapings in the bottom of the jars to feed again. Left them out on the counter overnight and they are now ready to go back into the fridge and will probably get used over the next two days. Baked 12 sandwich size baguettes.

I would be so happy with this green curry.

Yesterday morning I made my favourite meatballs. Pork, Garlic and basil. Moe had them over linguine for breakfast. And this morning I made him a meatball "sub" on a freshly baked bun. Fed a "scrapings" of the jar to make a starter before leaving for work yesterday morning and used it last night in an enriched sourdough. Left dough out on the counter overnight and baked early this morning. One sandwich loaf and six sandwich buns.

This is the same website that I found the method for just using the scrapings from the bottom of the jar for the next batch of dough.

Paul, it wasn't something I was familiar with until 2 years ago. I've made it a couple of times since. I adjust the recipe slightly depending on whether I have a starter ready to use. You can find the link to where I found it here: https://www.culinaryexploration.eu/blog/British-Bloomer-Recipe