Ann_T

Too bad for Moe that I hate raisins. He would love your bread.

Moe's breakfast. Toast with leftover Oxtails. Tastes just as good the second time around.

Promised Moe I would make him buttermilk biscuits this morning. Added cheddar cheese to the dough.

Oxtails for dinner last night. Served with mashed potatoes.

No way. In fact, Matt is a vegetarian and cooks a lot of beans. I show him just about all your breakfasts. And he always responds with he would definitely eat that.

I like the idea of the Cuisiland Bread Baker. I hate dropping the loaf into a dutch oven. This one would be easier to do with out getting burned. Started a sourdough Levain and a sourdough Biga yesterday. Used the Levain in a batch of dough last night and left it out on the counter until 4AM today. Removed 500g for Matt to make a pizza for himself and the remainder when into four batards. Sliced for breakfast. I really like the flavour of the poppy seeds, especially when the bread is toasted.

Moe had buttered based eggs with fried Peameal bacon and I had my toast with fried peameal and tomato. I'm just realizing how deprived I've been for all the years I haven't been able to find peameal bacon. I've never really cared much for breakfast food except for this. You might get sick of my breakfast posts.

@Senior Sea Kayaker, that pasta looks so good. And spicy. Simple dinner last night. Peameal bacon and tomato on toast. Having felt deprived for the last few years I love having peameal bacon in the freezer.

Moe's breakfast. Pulled out the big meat slicer and sliced up the leftover NY Strip Loin that I grilled yesterday. Made Moe a beef dip sandwich on a homemade mini baguette.

Man size breakfast. I had intended to grill this steak for two last night and didn't. So I grilled it this morning and made Moe a skillet breakfast with fried eggs, fried potatoes with onions and a grilled tomato. Just to be honest, he didn't eat that whole steak. Just a thick slice. The rest is destined for a steak sandwich.

Today's breakfast. Toasted Peameal Bacon and Tomato sandwich on a homemade kaiser. One of the few things I miss about living in Ontario is Peameal bacon. It is common and found in most grocery stores and butchers. Unfortunately isn't found often here on the west coast. But I finally found a source. I can't believe that I have never been to this butcher shop before. One of the best butcher shops I've seen. Bought oxtails, rack of lamb and peameal bacon yesterday. Plan to visit it at least once a month when we make a Victoria Costco run.

Beautiful bake @Steve Irby. Baked Kaiser buns early this morning. Dough was finished around 7:00 PM last night and went into the fridge until midnight. Taken out and left on the counter until just before 4:00 AM.

Rack of Lamb on the grill. Served with a potato gratin, zucchini and carrots. I also made Moe a fresh mint sauce, which isn't in the photos.

I bought two small 7lb turkeys just after Christmas and still had one left. So pulled it out of the freezer Monday and roasted it yesterday morning. We had hot turkey sandwiches with homemade fries and peas. And lots of rich turkey gravy. This little turkey netted 4 cups of gravy. The carcass and the legs went into the stock pot last night. Will make soup later today.

Usually when I make pizza I plan a few days ahead so that the dough has a long cold fermentation, usually at least two days or more. But I decided this morning that I wanted pizza for dinner. So before leaving for work I made the dough and left it out all day on the counter for a room temperature fermentation. I made just a 500g batch with 35g of sourdough discard and 1.5g or yeast. Stretch and fold method. By the time I got home from work the dough was right at the top of the container. Perfect timing. Divided it in half and made two small pizzas from one half. Each weighing 224g and the other half went into the the fridge for Matt to make a pizza with tomorrow. Baked both pizzas in the OONI. First in was a Margherita pizza and the second one a mushroom and chorizo pizza. My favourite part of the pizza is always the rim and this same day dough did not disappoint.

Baked sourdough ciabatta last night. Toasted for breakfast.

I put a couple of doughs in the fridge last week, both made with bigas. One of the bigas was a sourdough and the other started with yeast. I have started to label and date the doughs. I still had one that had been in the fridge since April 30. Matt had taken 500 grams of this dough a few days earlier to make a pizza. The remaining dough was taken out of the fridge yesterday at 10 AM and sat on the counter until I got home from work just after 5:00. I had planned to make pizza but didn't feel like it so I baked two baguettes and two ciabatta style loaves instead. Sliced this morning. Not bad for an 8 day old dough.

@Kim Shook, hope you are feeling much better. Baked a sourdough rye yesterday and made Moe a Schwartz's Montreal Smoked meat sandwich for breakfast.

Decided early this morning to use a sourdough pate fermentee that had been in the fridge since last week to make a rye bread. I added 2g of yeast as well. The recipe usually makes two loaves, but I decided to make one big loaf. 16" long and weights 2 1/2lbs. Destined for Schwartz's Montreal Smoked Meat sandwiches tomorrow. Edited to add: Sliced this morning for sandwiches.

Last night's dinner. My favourite Chicken Cacciatore thanks to @JoNorvelleWalker Not a pepper or tomato to be seen.

I forgot to post pics of the moussaka I made on Sunday. Moe had a piece yesterday for breakfast and decided he wanted another piece today for breakfast. Topped with a poached egg.

Moe requested a burger for dinner last night so that is what we had. Rather than grilled he wanted a smash burger. Served with homemade fries.

@Maison Rustique, No, I just preheat. No soaking. The moisture from the bread creates enough steam in the preheated Romertopf. Just like baking in a dutch oven.

This dough was somewhat abused, but proves what I often say. It is really difficult to screw up. The dough for this sourdough was made on Sunday, April 28th with just 80g of discard and after the last stretch and fold went immediately into the fridge. Matt took the dough out of the fridge at 3:30 AM on Wednesday May 1st and left in on the counter until around noon. The dough had almost tripled. He cut off 550g of dough to make a pizza and returned the remaining dough to the container and put it back into the fridge. I left it there until around noon today. It was left on the counter until 5:00PM. It had more than doubled AGAIN. So I shaped a big loaf and left it to proof. Preheated a Römertopf Clay baker in the 450°F oven and when the loaf had proofed, scored it and slid it into the clay baker, covered and baked for 25 minutes. Removed the cover and left it to finish baking for another 15 minutes. Turned out pretty good. Edited to add: Sliced this morning for breakfast.

@C. sapidus, I love your photos. Day off so I decided to make a curry dinner. Started earlier in the day. Lamb curry with Aloo Gobi, basmati rice and fresh made Chapati.