Ann_T

Last night's dinner. My favourite Chicken Cacciatore thanks to @JoNorvelleWalker Not a pepper or tomato to be seen.

I forgot to post pics of the moussaka I made on Sunday. Moe had a piece yesterday for breakfast and decided he wanted another piece today for breakfast. Topped with a poached egg.

Moe requested a burger for dinner last night so that is what we had. Rather than grilled he wanted a smash burger. Served with homemade fries.

@Maison Rustique, No, I just preheat. No soaking. The moisture from the bread creates enough steam in the preheated Romertopf. Just like baking in a dutch oven.

This dough was somewhat abused, but proves what I often say. It is really difficult to screw up. The dough for this sourdough was made on Sunday, April 28th with just 80g of discard and after the last stretch and fold went immediately into the fridge. Matt took the dough out of the fridge at 3:30 AM on Wednesday May 1st and left in on the counter until around noon. The dough had almost tripled. He cut off 550g of dough to make a pizza and returned the remaining dough to the container and put it back into the fridge. I left it there until around noon today. It was left on the counter until 5:00PM. It had more than doubled AGAIN. So I shaped a big loaf and left it to proof. Preheated a Römertopf Clay baker in the 450°F oven and when the loaf had proofed, scored it and slid it into the clay baker, covered and baked for 25 minutes. Removed the cover and left it to finish baking for another 15 minutes. Turned out pretty good. Edited to add: Sliced this morning for breakfast.

@C. sapidus, I love your photos. Day off so I decided to make a curry dinner. Started earlier in the day. Lamb curry with Aloo Gobi, basmati rice and fresh made Chapati.

@TicTac, you can find the recipe here on the blog. https://thibeaultstable.com/2009/05/19/vittorios-spinach-salad/

Last night's dinner. Grilled Sterling Silver New York Strip with a Vittorio salad. Not a big fan of salads, but have always loved the salad served at Vittorio's an Italian restaurant in Toronto that we use to go to back in the late 70's.

Started the Tourtiere filling and the quick puff pastry last night and this morning I made Tourtiere turnovers. Eight larger ones and 8 minis. Moe had two for breakfast. One with the chile sauce I canned for his Christmas Eve tourtiere, and one with chicken gravy. I'm going to freeze the rest so Moe can have them whenever he feels like it. On the days I work, he can just take one or two out the freezer and warm them up in the oven.

I'm a morning person, but not a breakfast person. We are usually have a cappuccino before 4:00 AM. Not interested in eating in the morning. Unless it is something sweet, like a donut, cinnamon bun, cream cheese danish, etc.to go with the cappuccino. Moe loves breakfast and needs to eat in the morning. And as much as he is happy with standard breakfast food,toast, eggs, bacon , sausage, ham, omelettes, oatmeal, pancakes, etc.. or pretty much anything I want to give him, he is more than happy to eat dinner for breakfast. Which works for me especially on days that I work. He can have dinner for breakfast and I'll take it for lunch. I really enjoy the Breakfast Topic and the untraditional meals posted by @liuzhou, @blue_dolphin, @C. sapidus.

Pollo Alla Marengo. This was suppose to be last night's dinner. But neither of us was very hungry so I made it this morning for Moe's breakfast. I'm working today so taking same for lunch.

Thankfully, Halibut just came back into season here on the west coast of Canada so it will be available fresh now through to late October or early November.

Thursday night's dinner. Fresh Halibut done on a grill pan and finished in the oven. Served with rice and a Greek salsa. Last night's dinner. Pork Carnitas Tacos.

Breakfast for Two! Had a leftover chicken breast from last night's dinner so I made Toasted Clubhouse Sandwiches with roasted russet potato wedges.

Last night's roast chicken dinner.

I'd be happy with just these for any meal.

Last night's bake, sliced and toasted for Moe's breakfast.

Pulled a sourdough out of the fridge at 7:30 AM this morning that had been in the fridge for six days. Went in Thurs. April 10th around 8:00 PM. Made with just 70g of discard and less than a half a gram of yeast. We made pizza for dinner. Matt took just over 500g of dough and made himself a vegetarian bacon, cheeseburger pizza, baked in the oven on the steel and I baked a small 350g pizza for Moe and I in the OONI. Ours was Italian sausage and mushroom. There was enough dough leftover, about 900g, so I baked a large batard.

Picked the first rhubarb of the season from my rhubarb patch and made a rhubarb pie. I had to leave for work, but the pie still needed about 10 more minutes. So Matt was responsible for taking it out of the oven when the time was up. After looking at the pie all day, Moe decided that all he wanted for dinner tonight was rhubarb pie. So that made dinner really easy.

Moe's breakfast. I cut the narrow end off of the pork tenderloin last night before roast and cut four small medallions. Pounded out this morning and breaded them to make Jagerschnitzel. Schnitzel with a mushroom sauce. Served with rice and some of the leftover braised red cabbage. I'm taking the same thing for lunch.

Last night's dinner. Roast pork tenderloin with a mustard sauce, with roasted potatoes, red cabbage and golden cauliflower.

Honey Garlic Chicken, with rice. Been awhile since I made this dish and I had forgot just how much we both like it. Added some cashews to it this time.

Chicken Piccata with a side of pasta. Last night's dinner.

Tonight's dinner. We were eating in less than 90 minutes after I got home from work. In between stages I watched the Blue Jays game with Moe. Thank goodness for a good timer. This is the second Cooper timer I have owned. First one the digital screen went on it after about 15 years or more, so Matt bought me a new one a few years ago for my birthday. Gets used multiple time a day. Green Peppercorn Steak with Parisienne potatoes, cauliflower and green beans. Added a touch of Armagnac to the sauce. The Parisienne potatoes are cut from Russet potatoes using a melon baller.

Made Moe an egg salad sandwich for breakfast on a fresh baked baguette. Fresh chives from the garden.