Ann_T

@Maison Rustique, Deb, can you please tell me how you dried your starter. And do you store it in the freezer? Last night's pizza and this morning's baguette bake. Dough had been in the fridge since July 9th. Started with a sourdough Levain. Took 400g of dough out yesterday afternoon to make the pizza for dinner. Pizza was baked in the OONI. The remaining dough came out of the fridge last night at 8:PM and left on the counter until 3:30 this morning. Baked five baguettes.

Another night where I didn't make the planned dinner so we had it this morning for breakfast.

We hadn't had halibut recently so picked up fresh halibut filets yesterday for last night's dinner. Pan roasted and served with roasted potatoes and steamed asparagus with butter and parmesan. And a lovely Italian Chardonnay.

Tuesday night's dinner. Everything done on the grill so I didn't have to turn on the oven or the stove. Filet Mignon cooked on the grill along with the zucchini. The potatoes were roasted in a cast iron skillet on the grill and the mushrooms were also cooked in a cast iron skillet.

@NadyaDuke thank you so much for sharing your mix. Will definitely make a batch next time I'm baking bagels.

Would you please share our mix for your "everthing" blend. I had planned to make a Nicoise salad for dinner last night, but that didn't happen. So I made Moe a bastardized version for breakfast. Going to be another above season hot day here on the west coast, so meals are going to be simple. Will probably do a steak or something on the grill for dinner.

Dinner for breakfast again. Didn't cook it last night so made it this morning. Everything was cooked on the grill. Pork chops and zucchini directly on the grill and the potato gratin in chicken broth in a cast iron skillet and the butternut squash was also done on the grill in a small cast iron skillet.

Thank you Captain.

Pizza tonight, baked in the OONI. Dough was made on Monday and was started with a sourdough biga. Just a simple Margherita pizza. For me pizza is all about the crust.

Last night's dinner. Spaghetti and Meatballs.

Breakfast is served. Made Moe a meatball sandwich on a freshly baked sourdough mini baguette.

@Captain, I love the look of your white loaves. What recipe are you using for those beautiful loaves. Dough made on Monday using a sourdough biga. Matt made a pizza yesterday using 550g grams and I saved another 350g for our pizza tonight. The remaining dough was taken out of the fridge last night and left on the counter and I baked six mini sandwich size baguettes this morning. Just out of the oven.

Got a head start on tonight's dinner plus a couple of future dinners. Made a batch of my favourite pork, garlic and fresh basil meatballs. Just finished frying. Going to freeze half for another day and the other half will be simmered in a pot of sauce and dinner will be spaghetti and meatballs. These also make a wonderful meatball sub.

Made a curry breakfast. Baked Chicken Pulao. Chicken, potatoes and rice finished in the oven. Moe had it for breakfast and I'm taking some for lunch. I hadn't made this recently and forgot how good this was.

I had planned to make Chicken Souvlaki for dinner last night and didn't. So I made it this morning and Moe had it for breakfast and I'm having it for lunch at work. With Greek Salad and rice.

Made Moe a second cappuccino to go with just out of the oven Blueberry Muffins.

@Tropicalsenior, That blog is my original and when Goggle stopped supporting Blogger, I had to transfer everything over to Wordpress. See the above link for the Recipe Collection. You can also find a number of the recipes on Thibeault's Table - Recipes Google Sites

@Elsie, I have a link to a download for the recipe collection I put together a number of years ago. One of these days I will try and get around to updating and adding some recipes that are missing. I should probably update the photos too. Most were taken with my first Sony camera that used floppy disks. Download for Recipe Collection.

@Tropicalsenior, you can find it here...https://thibeaultstable.com/2009/06/09/sticky-toffee-dessert/

I had a craving for Sticky Toffee Pudding. So I baked six. Moe had one still warm out of the oven.

Tonight's dinner. Steak and Frites with a wine sauce. Grilled a 21oz Sterling Silver New York Strip steak for Moe and I to share. Some leftover for Moe's breakfast. I used a one of the disks on the Breville Sous Chef 16 FP to cut shoestring fries. Steak was served sliced and drizzled with the wine sauce. I love the 4th Sear Zone burner on my grill that is positioned between the 2nd and 3 rd burners. Temperature was 700°F when the steak went on the grill.

Great idea. Maybe I should do that for Moe on the days I'm working.

Yes, that is what I'm referring too. I usually have a couple of batches in the fridge and I'll bake them anywhere from a 24 hour bulk fermentation to over 6 days. Typically though I'm within 1 to 4 days.

Today's bake was a six day fermentation dough. Taken out of the fridge last night and left on the counter until 4:30 AM. Baked six smaller baguettes and four mini boules.

Moe's breakfast. Potato Leek soup and toasted sourdough baguette.