Ann_T

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.

@FauxPas, No I haven't got around to using the dehydrating setting yet. @andiesenji, I've been tempted to buy a second one too. I have the digital oven, but I saw the non digital at Costco in Victoria recently for $129. Very tempted. @lemniscate, I am also using my range oven as storage . Haven't used it once since I bought the CSO and the Oster French Door oven.

Made Moe Cheddar and Bacon Biscuits for breakfast this morning.

Last night's dinner, started yesterday morning. I was up early so I started an Indian chicken curry. When I got home from work, all I had to do was add some potatoes to the curry, cook the rice and make the chapati.

This morning, I decided to recreate a soup, from a Thai Restaurant that Moe and I both love. It is a vegetable soup, but the stock is rich so I don't know if the stock is made from meat or not. It isn't served with meat. But since I'm not into vegetarian, I did use chicken stock and I poached a boneless chicken breast in the stock. Broth is seasoned with ginger, salt and pepper and vegetables are sliced celery, onion, carrot, Chinese Cabbage, and served with tofu, rice noodles, cilantro and crispy fried garlic. Moe had a large bowl for breakfast and I'm taking some for lunch. Really happy with the flavour.

I made dinner again yesterday morning because I didn't make it the night before. Prime Rib bones prepared like regular short ribs. Cooked in the Breville PC and served with mashed potatoes and maple syrup glazed carrots (for Moe only) and steamed green beans only for me.

Up early so I made scones to have with our cappuccino. Red Currant Scones with a brown butter glaze. And before leaving for work, I made Moe a real breakfast. Soft boiled (steamed actually) eggs with toast points.