Ann_T

Radtek, I have never heard that old wives tale. Good thing it isn't true or I wouldn't get much baking done here on Canada's rainy west coast.

A couple of recent meals. Last night's dinner - Fresh halibut in a lemon dill buerre blanc sauce. Chicken Enchiladas.

Nice colour on your crust Anna. I find the Dutch oven a bit of a challenge too. Prefer to bake on a stone instead. Two batches of bread - one sourdough (Batards) and the other my regular bread. Sourdough

Elsie, Love the idea of adding cranberries. Did you bake in muffin tins? ~Ann

Anna, you have been making some great looking loaves and buns. Yesterday's bread. Eight medium size boules from two batches of dough, each 750g. Sliced this morning for breakfast. Toasted.

The cheddar cheese bread made great toast.

Paul, I love the idea of your stuffed shells. Shelby, I would be happy with your burger or your taco salad. Huiray, I would love to be a guest at your table. A few of our earlier March meals. Pizza Baked on the Grill in a Bakerstone Pizza Oven. First Halibut of the season. Slow roasted corned beef, seasoned Pastrami style Corned beef sandwiches on homemade Rye. Leg of Lamb - Greek Style

Cheddar Cheese Bread - Two loaves from a 750g batch. On the last stretch and fold I added aged cheddar. Shredded on the coarse blade of the processor. I didn't measure the cheese, but there was more than one cup. Baked in Dutch Ovens.

Kay, I'll look forward to pictures.

Thanks Smithy. The sandwich was really good. Sunday night I fed my starters, made a biga/preferment with the discard and on Monday mixed up a batch of sourdough rye and baked it later in the day. Since I hadn't fed either of my starters in a few weeks, I decided to feed them once again Monday morning before putting them back into the fridge. Rather than throw out the discard or make another preferment, I just tossed 140 g of starter into one 500g batch of bread, and the remaining 140g of discard into a second 500g batch. But I also added one little gram of yeast to this mix, just in case. Both doughs went into the fridge for an overnight fermentation. Took both out today , early afternoon. Baked two loaves from each batch. This is the first time I've baked sourdough without making a preferment first. Really happy with the crust, crumb and flavour.

Baked sourdough rye yesterday. Needed it for sandwiches. Slow roasted corned beef, seasoned with fresh garlic and lots of black pepper and fresh ground coriander.

Smithy, I added both the cheese and the onions during the final shaping. The onions were caramelized and the cheese was cut into small 1/4 to 1/2" cubes. I covered the surface of the dough with the onions and cheese and then brought the top of the dough half over the filling. Placed a little more cheese and onions over that and then continue shaping and sealing. The longer baguette had more of the cheese and onions. Sliced this morning.

Added cubes of Swiss Gruyere and caramalized onions to two of the three baguettes baked today.

Elsie, your focaccia turned out great. I'll have to try Paulpegg's recipe. Today's bread. Eight small baguettes. 1500g batch of dough at 70% hydration.

A few meals from the last week. Grilled hot dogs on homemade buns With home-made potato chips Grilled Chicken - Greek style With rice, potatoes and Greek salad Rigatoni with basil garlic meatballs.

Dave, no reason to make something else when you find something that you really love. Great looking loaf. Beautiful crust and crumb. I only had time to bake once on my days off this week so I baked eight smaller size baguettes. Same day dough. Hand Mixed early morning, and baked mid afternoon. The perfect size for breakfast for two or three.

Dave W, really love that picture. Green Peppercorn Steaks.

Butter Tarts Raspberry Tart

IowaDee, No, I dip the stuffed peppers into the batter and then into the hot oil. If they need a little more batter I will spoon some on top before turning. These were fresh poblanos that I roasted on the grill.

Huiray, I wish I could cook like you. Your meals are always so appealing. Last night's dinner. Chile Rellenos.

Anna, your cheese loaves have my mouth watering. I would love a slice toasted.

Last night was Pizza Night. Baked two pizzas in the Bakerstone oven on the grill. The dough had been made the day before and given an overnight rise in the fridge. One was topped with Italian Sausage and Mushrooms And the other with Potatoes, Feta and Olives for a Greek Pizza.

Rotuts, I'm sorry, I missed answering your question. No recipe. Just winged it. This is a basic outline. Turkey Meatloaf 1 1/2 pounds ground turkey breast1 to 2 tablespoons buttersmall white onion chopped1 stalk of celery finely chopped1/2 to 1 cup chicken broth1 clove of garlicsalt and pepper2 to 3 slices Bread fresh parsleysage, thyme, rosemary (to personal taste)2 eggs Melt butter in skillet and saute onions and celery. Add garlic and some chicken broth and simmer until vegetables are tender. Add the salt, pepper, sage, thyme and rosemary. Break the bread up in the processor. Added the parsley, the onion/ celery mixture and processed for a few seconds, just long enough to combine. Mix the bread mixture into the ground turkey along with two beaten eggs. Fry a little piece of the mixture to test for seasoning. Shape the meatloaf in a buttered roasting pan (I used a cast iron skillet) and roast at 375°F for 45 minutes to an hour.Baste with pan juices once or twice. A recent meal - Grilled New York Strip with roasted potato wedges.

Dejah, Love the first picture. That is a breakfast that Moe would love. Today's breakfast.

Thank you Toliver.