Ann_T

Elsie, I love, love Flammkuchen and also prefer it with a pizza dough. Yours looks perfect. ~Ann

I'm happy to eat lima beans. No carrots or parsnips for me. Last night's dinner - Chicken Souvlaki. And Thursday night we had Mexican. Homemade flour tortillas ' Beef and potatoes cooked in salsa and beef broth.

Oh my so many wonderful dinners. Scamhi, I don't know if I've seen a better looking pork chop. Looks delicious. I would be happy with everything in your post Dejah. Your Yorkshires are perfect and that pie is a beauty. But it is your Chinese dinner that has my mouth watering. BKEats, Suzi, the waffles really were good. I'll definitely be making them again. We had pizza last night. I made the dough on Tuesday. The pizzas were baked on the grill in the bakerstone oven. Greek Potato Pizza And a Margherita Pizza.

Hand-mixed up two 500g batches of dough yesterday. Baked two batards from one batch and the other is in the fridge and will probably be used for pizza tonight. Just out of the oven. Sliced this morning for toast.

We had dessert for dinner last night. Churro Waffles with whipped cream and chocolate sauce. The recipe is from a blog that I follow - More Than Burnt Toast

Shelby, your quail look like the tiny ones I can buy here. Kim, your super bowl dishes look great. Would love a bowl of that chili. Chicken with ginger and bean sprouts.

I had leftover strip loin roast so............ I made French Dip sandwiches with home-made fries for breakfast. Sunday's breakfast.

Baselerd, Wow, that salmon is so colourful. Looks delicious. Last night's dinner. Small sterling silver strip loin. Presalted and roasted on high heat. [Note: This topic continues here, Dinner 2015 (Part 1)]

Steve, I like what you did for the shepherds pie. I might have to steal your idea. Grilled hot dogs for dinner. Home-made potato chips and hot dog buns. Last night's dinner - Diner food - Hot chicken sandwich with home-made fries.

Smithy, yes, once it has doubled it goes back into the fridge. Gets taken out next time I feed it. And the discard is used in a new batch of bread. As long as I feed it once a week, the discard is strong enough to make the preferment which is added to a 1000g of flour. I keep two going. One is fed with the bread flour I use and the other with rye. I'm actually going to get rid of one. I don't really need two. ~Ann

Keychris, love the look of those buns. What glaze are you using to get the seeds to stick? I maintain a 12 oz starter which I feed usually once a week. I feed six ounces of the starter with three ounces of flour and three ounces of spring water. Usually doubles in six to eight hours. And I use 60gs of the discard, mixed with 225g of flour and 225g of water to make a preferment for the next batch of dough. ~Ann

Beautiful loaf Shar. Home-Style White - Needed a white sandwich style bread for last night's dinner.

KeyChris, beautiful loaves. Smithy, the texture does look like it would be the perfect sandwich bread.

Oxtails tonight. Served over roasted garlic and cheddar grits. And rapini.

I fed my starter on Sunday night and used 60g of the discard to make a preferment. Left out of the counter overnight. The dough was hand-mixed Monday and baked last night. Sliced this morning for breakfast.

Baron, that dinner looks so good. Great photos. BonVivant, Again great photos and the partridge look delicious. A few of our recent meals. Tacos - Carnitas, homemade corn tortillas. Porterhouse for two Everything cooked on the grill. I got the tenderloin. Blanquette de Veau Was baking around noon, so decided to make a mini pizza for lunch.

Canadian Back Bacon and tomato on toasted home-made bagels.

Kim, the homemade sausage makes up for the biscuits. I love that term - Whomp biscuits. Moe's breakfast - toasted home-made baguette and local farm fresh poached eggs.

Thanks Okanagancook. I've been on a bagel kick recently. Hand-mixed. Poppy seed. Poppy and sesame seed. and and onion and cheddar.

Elsie, beautiful ciabatta. I decided that I had neglected my sourdough starters long enough. I hadn't fed them in over a month. So I fed them both last week, and then again last night. Used 60g of the discard to make a preferment. (225g flour, 225 g water). This morning I divided the preferment in half and made two different batches of bread.

Scubadoo, that would be my idea of the perfect breakfast. Yesterday's breakfast. Potato and Ham Quiche.

I had a little Sterling Silver Sirloin roast, presalted and ready to roast last night for dinner. But I came home from work with a migraine and went right to bed. SO, I roasted it this morning and made Moe one of his favourite breakfasts. Scrambled egg with roast beef and gravy and served with Yorkshire Pudding.

Stopped and picked up some eggs from a local farm yesterday. They were small eggs so I poached Moe three. Ham and Cheese Omelette earlier this week.

C. Oliver looks like the season is opening again this week in the Puget Sound area. ~Ann