Ann_T

Thanks @Smithy. I had to laugh, because cereal is Moe's go to meal when I'm at work. Even if I have left something for him, apparently pouring cereal into a bowl and adding milk is easier. Today's breakfast. This was suppose to be dessert last night, but it was just too hot to turn the oven back on and no one was hungry for dessert anyway, so........ baked the shortcakes this morning and Moe had strawberry shortcake for breakfast.

@blue_dolphin, I love watching pitas rise. We hit over 30°C yesterday. I love the hot weather. But people here on the west coast seem to complain a lot when the temperature is over 22 or 23°C. Even though it was too hot in the house to bake, I did anyway. Dough was made on Tuesday, started with a Biga, and I divided the 1220 g batch into two containers and it went in the fridge for a long fermentation. Took one container out yesterday morning and baked late afternoon. Using my new method of starting each loaf on a stone in the CSO on the bread bake steam setting, and then transferring to the Oster, I cut the time in half that it takes to bake four baguettes from start to finish in the CSO.

Dinner wasn't very pretty tonight but Moe really enjoyed it. I don't like scallops , but Moe does, so that is what I made him. A version of Coquilles Saint-Jacques. Normally I would have piped potatoes around the edge but I had some corn I wanted to use so I made an old favourite individual light corn custards.

@Kim Shook, it certainly looks good. It is always disappointing when you make something that doesn't live up to your expectations. I tried a few of her recipes when she first came on the scene and found them all really basic and "underwhelming"

Greek Lamb Shoulder (Kleftiko). This is a favourite dinner. Served with rice, Greek potatoes and Greek Salad. Got to love a cuisine that serves both potatoes and rice on the same plate.

Moe's Breakfast. As I have mentioned on more than one occasion, I don't care for salads. And I'm not really much on breakfast either. So morning is always a good time to make something that I know that Moe will like and I don't have to eat. This morning I grilled him Italian sausage and made a salad. Tore apart one of my baguettes and toasted the croutons in the oven with butter and olive oil and tossed in a couple of cracked garlic cloves. Thanks to @David Ross, for the idea of just tearing apart the bread. Usually I cut it into cubes. Salad was arugula , roasted red peppers, cherry tomatoes, kalamata olives, white onion and feta cheese. Dressing was a simple vinaigrette with olive oil, garlic, Dijon mustard, red wine vinegar, salt, pepper and dried basil. Finished with a squeeze of fresh lemon juice.

Last night's dinner. Beef Tenderloin Kabobs. Grilled with peppers and onions. I love charred onions and peppers.

I still had one container of the dough that was made on Tuesday. So last night I baked a round in a Dutch Oven. From the same batch of dough the pizzas were baked from except this dough was now five days old. Sliced this morning. This dough made the best toast this morning. It was a yeast dough, but I had fed my starter, and tossed some of the discard into the batch rather than just throw it away. So over the five days the flavour really developed.

I had to go into town after work last night so I picked up takeout for dinner. There was also Miso soup and tempura to go with the tuna.

Up early again today so lots of time to cook before leaving for work. Made Moe Ricotta Gnudi for breakfast.

@Shelby, your honey garlic chicken always looks so good and beautifully plated. I haven't made it in a while. Maybe it needs to be on the menu this week. Hot dogs and homemade fries. Grilled European wieners. We ate dinner watching our Raptors win game four.

Big Buttermilk Biscuits. Baked this morning for Moe's breakfast.

Took a second container of dough out of the fridge yesterday afternoon and made pizza for dinner. One for Moe and I. Our regular Sausage and Mushroom and Matt's Greek potato pizza.

Nothing better than homemade croutons. @David Ross, I would so snack on your croutons. Hand-mixed a 1500g batch of dough yesterday at 72% hydration. Divided it into three containers and put them in the fridge. Took one out the fridge early this morning and baked three baguettes and one small round. The little round was a result of having to cut a piece off one of the baguettes so the baguette would fit on the stone in the CSO. Took a second batch out of the fridge this afternoon and will make pizza for dinner. And the other container will stay in the fridge until I feel like baking again. Maybe tomorrow or Thursday.

@Kim Shook. I agree with @Margaret Pilgrim. That is the best photo I have seen of a baked potato. I had some Gruyere cheese leftover from last week when I made the French Onion soup so I used it to make Fondue for Moe and I to share. Served with fresh baguette baked this morning.

@Kim Shook, No I used a different recipe. One I found on BBC Food Recipes. I wanted to make one with white wine rather than red and this one was almost cooked in the oven. I just added it to the blog. Here is the link. Coq au Vin Blanc.

Thanks @Margaret Pilgrim. Tonight's dinner. Coq au Vin.

Baked a blueberry pie yesterday morning for dessert. We ended up going out for lunch and Moe didn't want much for dinner so we just had pie and ice cream.

We had hard-shell tacos for dinner Thursday night and for breakfast on Friday I made Moe a Taco salad. Thursday morning we had buttermilk blueberry scones with brown butter glaze.

Pulled a batard out of the freezer last night for dinner. It had been the freezer for two weeks. This bread was made using Roger's unbleached all purpose flour, not their commercial Silver Star bread flour.

Moe's birthday dinner. Cioppino with Dungeness crab, local spot prawns, clams and halibut. Dessert for Moe's birthday is always something with strawberries. This year I made a Strawberry Meringue Roulade.

@btbyrd, great photo. We ate big this morning so I made soup for dinner. French Onion soup.

@Kerry Beal, I think there are a few members that have the manual and some the digital I don't think it matters. https://forums.egullet.org/topic/153620-breville-smart-oven-vs-oster-dumb-oven/?page=6

My favourite time of day for breakfast is between 9:30 and 10:00. Works on my days off. I'm not an early breakfast fan, but I love eating between 9:30 and 10:00. Which works on my days off. So this morning I grilled burgers and we shared them on a platter board with homemade potato chips. We like our burgers differently. I'm a No Cheese, and No Mustard and definitely NO Ketchup kind of person. Just give me sliced tomatoes and thin sliced onion and I'm happy. In fact tomatoes are a must have. And if there is lettuce and dill pickle even better. Moe has to have onion and mustard and is happy with cheese and dill pickle. He will eat tomato and lettuce on his burger, but doesn't need it. No ketchup for Moe either.

Last night's dinner. Made the sauce and cooked the Italian Sausage and rapini before leaving for work yesterday morning. Stuffed shells with a mixture of ricotta with garlic, egg , mozzarella and parmesan and the sausage and rapini. Placed sauce in the bottom of a casserole dish, added the stuffed shells, topped with more sauce, and fresh mozzarella and parm and baked for 20 minutes.