Ann_T

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.

Last night's dinner. Decided to make Greek chicken souvlaki with rice and Greek salad. Dined while watching the election results.

Last night's dinner. I had a small Sterling Silver 2lb prime rib that I cooked on the grill and served with just some grilled peppers and zucchini.

I had some dough I wanted to use so I took it out of the fridge last night at midnight and baked three small pizzas this morning. One was Italian Sausage, mushrooms and green olives, one , just Italian sausage and mushrooms and one was a Margherita. Moe had the one with olives for breakfast. I'm taking the one without the olives for lunch, and Matt had the Margherita.

Great photo Neely.

@JoNorvelleWalker I always love the lovely golden colour you achieve on your loaves. Started an oatmeal dough early yesterday morning for sandwich loaves. Baked two large loaves.

Since we had rhubarb pie last night, I didn't make the dinner I had initially planned to cook. So I made a roast beef dinner for breakfast. Moe loves this meal any time of day. Served with Yorkshire Puddings, mashed potatoes and gravy and buttered peas. I'm working today so going to take the same thing for lunch. The eggs I use are from a friend's chickens and they are free range and the yolks are very yellow. Yesterday's rhubarb pie filling was yellow and today's Yorkshires were also very yellow.

@Honkman I love the combination of pork and eggplant. Your dinner looks delicious. We skipped dinner last night and went right to dessert. Pulled some rhubarb out of the garden early yesterday morning and made a rhubarb pie. First of the season. Moe had been looking at that pie all day, so when I got home from work it was decided that dinner should be just pie.

@Tropicalsenior, amazing what pops up on Google. 🙂 I hadn't made them in a few years and had forgotten just how easy they are to make.

Chocolate coated cream filled Easter Eggs. Haven't made these in a few years so made a double batch and will give most away.

Boned out a Cornish Game hen yesterday morning. Stuffed with a wild rice and mushroom stuffing and sewed up with unwaxed dental floss and tied with butcher string. Roasted. Served with a Port and red currant sauce with mashed potatoes, steamed rutabaga, green beans and carrots.

@TdeV, sorry, I meant to type the recipe out yesterday but forgot. Here is the recipe for the mushrooms. I used large Cremini mushrooms. The mushrooms would be good just on their own. The salad with the recipe was pretty basic. Mixed greens and a dressing of just olive oil and lemon. I used mixed baby greens, and the dressing was olive oil, red wine vinegar, squeeze of lemon, some dried basil, a tiny bit of Dijon mustard, garlic and salt and pepper. PARMESAN- CRUSTED PORTOBELLOS ============================= SOURCE: PASTA ET CETERA a la di Stasio 2 large PORTOBELLO MUSHROOMS, OR 4 large CREMINI MUSHROOMS 1/4 cup ALL PURPOSE FLOUR SALT AND PEPPER 2 large EGGS 1/2 cup GRATED PARMESAN CHEESE 1/2 cup DRIED BREAD CRUMBS OLIVE OIL Preheat oven to 350°F. Using a sharp knife take a thin slice off the top of the mushrooms so that they sit flat. Beat eggs with a small amount of water. Season with salt. In a small bowl mix parmesan cheese into bread crumbs. Place flour in another small bowl. Dredge mushrooms in flour, then into egg and then into the parmesan/bread crumbs. Repeat dipping mushrooms into the egg and again into the parmesan/bread crumbs. Heat a oven proof skillet, ( I used cast iron ) add some olive oil and brown mushrooms on both sides. Place pan in oven and bake for 15 or so minutes. Slice and add to salad.

Lazy day yesterday and hadn't really planned anything for dinner and didn't feel like going out. So, I pulled a 16oz Sterling Silver New York Strip steak from the freezer. Cooked on the grill and cut in half to share. Served with just a salad that I had been actually planning to make for two days. From an Italian cookbook, this salad had parmesan breaded mushrooms, served with a variety of baby greens. The steak was delicious and Moe really loved the salad.