Ann_T

@IowaDee, Knowing the wonderful meals that await him, he probably healed at warp speed. So glad your story had a happy ending and I look forward to reading about many more amazing meals. There hasn't been a breakfast you have posted that hadn't made my mouth water! @JoNorvelleWalker, Best wishes for a full recovery. @kayb, Glad to hear he is recovering. I feel certain several loaves of fresh bread will help immensely! In all seriousness, so glad you took him to ER and that medical intervention was so prompt! Best wishes for continued, and speedy, recovery. @Shelby Oh @Ann_T I'm so glad he's home and recovering. Your cooking will get him back up and going in no time! @suzilightning Oh @Ann_T good for you for being the strong spouse and INSISTING it be checked out. I have a good friend the same thing happened to and he was in the hospital but it wasn't until his girlfriend(who works in the field) pitched a GIANT fit that it got diagnosed. It is so heart stopping when life happens.... @Kim Shook, @Ann_T - I'm so glad that you have Moe home now and that he is doing better. I'm sure that it will have to be watched, but I'm so glad that it was caught when it was. Please know you are both in my thoughts (actually, you all are already in my thoughts - I talk about your bread and Moe's breakfasts a LOT😊). Thank you all for your kind thoughts and best wishes. Moe is feeling not to bad. Just tired and his appetite is improving. Just not as very hungry. I was out of bread so I made two batches. My baguette dough that went into the fridge for a longer fermentation and a home style white bread dough that I baked the same day. Wanted some sandwich bread to go with the turkey breast I was roasting for dinner. For hot turkey sandwiches. Comfort food. More soup on Monday night and last night I tempted his taste buds with one his favourite meats, Grilled rack of lamb. Served with pasta - Pappardelle with asparagus.

Thanks @KennethT, @liuzhou, @Okanagancook, @FauxPas, Apparently it was a clot that caused the loss of pulse and blood flow. We were at our wood shop when all of a sudden he had a pain in his left foot and his calf and he couldn't walk . We were getting ready to leave anyway so he just wanted me to take him home. Wasn't happy with me when I took him to emergency instead. Good thing I did, because his toes were turning blue. A cat scan showed the aneurysm and they immediately started him on blood thinners and got on the phone with a vascular surgeon in the Victoria hospital. By the time he came back from getting the cat scan, blood had started flowing again but they were still having trouble finding a pulse. Ambulance arrived shortly after and he was on his way to the Royal Jubilee hospital in Victoria. They operated on Saturday and he was in surgery for five hours.

I've only cooked once in the last two weeks, while Moe was in the Royal Jubilee Hospital in Victoria. Sent by ambulance from Duncan Emergency on November 19th. He had lost pulse and blood flow to his left foot. They found an aneurysm in the Popliteal artery that runs behind the knee. Needed bypass surgery. I stayed in Victoria, but I came home for one night and decided I needed something besides restaurant food. Picked up some fresh halibut. Not local but from Norway. Prepared simply. pan roasted with a lemon butter sauce. Brought Moe home yesterday and all he wanted for dinner was soup. So I put a pot on to simmer. Chicken rice soup. Pulled a baguette out of the freezer.

I looked in Thrifty's Foods and couldn't find self rising, but I did find it in Country Grocer. Not something I am liable to ever buy if for no other reason than the price. They want $8.97 for a 2.5 kilo bag. My favourite bread flour that I buy at Costco is $13.00 for a 20 kilo bag. I decided to bake scones using just cream rather than butter and cream. Red currant scones. Texture is different and no discernible layers but the flavour was good, and the texture light. I used my regular recipe Same flour and same baking powder. Just left out the butter. One plus is the lower calorie count without the butter.

I 'm sure you are right Anna. But since it isn't a product I've ever needed or am likely to need I've never looked for or noticed. Even if a recipe called for self rising it can be adapted by using all purpose flour with the addition of baking powder and salt.

@Anna N , @chromedome I remember seeing flour with baking powder on the shelves in the US when we lived there, but I've never noticed it here. Probably because it isn't something that I have ever had a need for.

Lily white isn't available here. Don't remember seeing it anywhere in Canada. You also don't find flour with baking powder already added. I make biscuits and scones out of the same good old Canadian flour I use for my breads. And I use both butter and heavy cream. No one would call either tough. The secret to flaky biscuits, scones and pastry is not over handling the dough. @DiggingDogFarm, I have always been called Ann. But my first name is Luella. Named after my beloved Grandmother who went by Lilly, but her full name was Lillian Luella. And grandma made the best bicuits, cakes, pastries and breads.

I baked an apple pie this morning before leaving for work. And it became dinner tonight. I asked Moe what he wanted for dinner and his response was apple pie. He apparently had been thinking about it all day. So that made things easy. I made a caramel sauce to go over the ice cream.

Thanks @demiglace.

The CSO is on sale for $199.99 Canadian at Best Buy's Black Friday Sale. This is the best price I've seen it at. I bought mine last year for $219.

Best Buy Canada has the CSO on for $199.99 for their Black Friday sale.

Haven't made Moe poached eggs in a while so that was what he had for breakfast. Farm fresh eggs. And the bread was baked last night. Makes the best toast.

@liamsaunt, I would be happy with every one of your meals. Especially the sausage, white bean and kale stew. Pizza last night. Baked two pizzas. One for Matt, and Moe and I shared another Italian Sausage and Mushroom pizza. I know, I'm boring when it comes to pizza, but sausage and mushroom is what I like.

@JoNorvelleWalker Not really. The crumb wasn't as "holey" as the 1000g batch will be when I get around to baking it. But if I had left the 750 dough in the fridge for a longer fermentation, instead of baking same day it would have been holey too. I don't think I used enough of the Semolina flour to notice. It didn't interfere with the shine though.

Mixed two batches of dough early Monday morning. One 1000g batch at 75% hydration and one 750g at 68%. The smaller batch was 80% Silver Star Flour and 20% Semolina. Both doughs went into the fridge and I took the 750g out mid afternoon for a same day bake. Six small loaves, four baked in the Oster FD Oven and two in the CSO using the bread setting. Came out of the oven just before bed. Sliced this morning to have with pasta.

Dinner for breakfast again. Pasta with my favourite Italian Sausage Rosemary sauce.

Last night's dinner. Simple grilled Strip loin steak big enough for Moe and I to share. Served with baked potato and steamed broccoli.

@iggiggiggy I also use the bread setting for smaller baguettes. I tried using the bake steam setting , but that was by accident not deliberate. And the bread turned out well. But I like that the bread setting steams the dough at the beginning of the bake and then stops. Makes for a better crust without constant steam. @kayb I just proof on the counter. A cooler temperature, so it takes a little longer, but I like the results better. I tried the proofing function on the CSO, just to see how it worked. I bake on a stone which meant transferring the proofed loaf from a baking sheet to the stone and it was awkward. Easier to transfer a proofed loaf from a floured bread board with a transfer board.

Another dinner that never got made so it became breakfast. Roasted pork tenderloin with roasted mushrooms with sage served with polenta.

Baked last night. Moe likes canned salmon. It is a childhood thing. So that is what he had for breakfast with toasted baguette.

@liamsaunt, I love your photos. Simple dinner last night. Cream of mushroom soup with homemade baguette.

Baked two baguettes land a pizza last night from a 750g batch at 75° hydration. Baked on a stone in the Oster French Door oven. Baguettes sliced this morning.

Pizza for dinner. Dough was made yesterday. Artichoke and Pesto Pizza. Ready for the Grill. Baked on a stone at 600°F.

Moe requested a salad tonight. Poor guy is salad deprived. Made wings to have with.

I had intended to make Jacques Pepin's Chicken with Garlic and Parsley for dinner last night but it became breakfast this morning instead.