Ann_T

Shelby, those wings are my favourite too. Wonderful crawfish dinner. Not something found around here unfortunately. Anna, lovely way to serve asparagus. Moe would love that for breakfast. Home-made flour tortillas for Potato, poblano peppers and cheese quesadillas.

Huiray, I want to eat at your table. My husband's birthday dinner. G Grilled Filet Mignon with roasted potatoes, corn and asparagus. It is a tradition that his birthday cake/dessert is always something with strawberries. Rolled Meringue filled with strawberries and whipped cream.

Anna, even prior to last year, when I found the stretch and fold method, I often made bread with a preferment, with or without sourdough starter. Even now, probably half the loaves I make are given a day or two cold fermentation. The longer fermentation also makes for the best pizza crust. ~Ann

I have to agree with Jonorvellewalker and CatPoet. I tried the NY Times No Knead a couple of times and found it lacking. I actually enjoy the whole process of bread baking so I missed the joy and satisfaction I get from baking bread.

Shelby, love the sides you served with your burger. IrishJersey, great first dinner post. Last night's burger. With potato wedges also cooked on the grill.

Shelby, You are welcome. Glad you enjoyed the meatballs. Dinner off the grill. Makes for an easy clean up.

Quick Chicken and Ginger stir fry over rice.

Sourdough Boules baked in Dutch Ovens.

JoNorvelleWalker, very nice looking baguette. Pizza was on the menu tonight. Two with sourdough crusts. Baked on the grill in a Bakerstone Pizza Oven. First out of the oven My son's - Greek Potato, Feta and Kalamata Olive pizza. Ours - Italian Sausage and Mushrooms. Sourdough Crust.

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.