Ann_T

Your bagels turned out well. 100gs would be a lot of yeast. Even the 12g or 4 teaspoons is substantially more yeast than what I typically use in making bread with a similar amount of flour.

The stone I have has been kept in the oven for over 14 years. And it goes through the cleaning cycle. Still looks good, especially after a cleaning cycle. And I roast and bake more often than not at 500°F. After 14 years, it doesn't owe me anything so I think I will continue to keep it in the oven. ~Ann

CatPoet, I do. One I have been making for years. I've posted the recipe and a pictorial on my blog.

C.Oliver, I save my pictures on Smugmug. They can be saved at full resolution and posted here. My favourite pasta sauce. Sausage and Rosemary served with fusilli.

Pickle juice? That is kind of interesting. Can you taste it? Today's bread. Hand-mixed and baked the same day. 72% hydration.

Mine goes on to a wood board as soon as it comes out of the oven. Haven't found that the crust gets soggy at all. ~Ann

Anna, I can just imagine how good that broccoli gratin was. Nice combination of flavours. Last night's dinner. Braised prime rib bones over polenta. This little chicken was presalted on Monday with the intentions of roasting for dinner on Tuesday. That didn't happen so I roasted it yesterday morning and we had it for breakfast. As hot chicken sandwiches and homemade fries. Kept us going until dinner.

Pizza tonight. Baked on a Bakerstone Pizza oven on the grill. Topped with Italian sausage, mushrooms and olives. The dough was given a 30 hour fermentation in the fridge.

Gfweb, I think we had the same mother. ~Ann

Well I know what I learned as a child. I had to eat what was put in front of me, whether I liked it or not. Meals were not that enjoyable. So I learned I would never make a child of mine eat something that they did not like. Life is just way to short. We had a rule that our son (who is now 33) had to at least try something before deciding that he didn't like it. My son didn't like lamb and he didn't like fish. So if that was what my husband and I were having for dinner, it was easy to cook a piece of chicken or a small steak for him. I wanted him to enjoy eating as much as we did. I would be happy to eat at Franci's table. Ann

Chile, it looks great too me. And I love the flavour combinations. ~Ann

You can also make them with leftover halibut. Great with poached eggs.

I make my Salmon Patties/croquettes/cakes with mashed potatoes. Salmon Patties ============== 2 cans red sockeye salmon (or fresh cooked salmon) 1 1/2 cup soft fresh breadcrumbs 1 to 2 tsp of dijon mustard 1/3 cup chopped green onion 2 potatoes mashed 1 tablespoon chopped parsley Pinch of Thyme 1 egg beaten 1/4 parmesan cheese salt and pepper . Flake salmon in a mixing bowl and add 1/2 cup bread crumbs, green onions and mustard and mashed potatoes. Mix with fork until well blended. Add beaten egg, thyme, parmesan cheese, parsley, and salt and pepper. Shape mixture into patties. Mixture will be very soft. Add more bread crumbs if necessary. Cost patties with remaining bread crumbs. Heat butter and oil in skillet over medium heat. Add salmon cakes and fry 5 minutes on each side or until nicely browned.

Look what I picked up yesterday. Now in the freezer. A whole Lamb. 36 pounds of free range Cowichan Valley Lamb. First meal from the new lamb. Grilled Rack of Lamb with home-made fresh mint sauce. Potatoes roasted in duck fat.

Kim, nice looking biscuits. We had pasta for dinner Wednesday night. Simple sauce of pork, tomatoes and olives.

Anna, I would be very, very happy with leftover orzo for breakfast. Usually I show pictures of Moe's poached eggs. But today I'm sharing a picture of my poached eggs. I don't like runny egg yolks.

David, I use my regular dough for pizza, but give it an extra day or two fermentation in the fridge. Basic recipe is 1000g flour, 680g to 720g water, 4g yeast and 26g salt. The dough was made on Sunday night. (actually a 1500g batch) and I baked bread with 2/3rds of the dough on Monday, and remaining dough went back into the fridge until Tuesday. Baked pizza and another large loaf of bread with the remaining dough. Baked on the grill in a Bakerstone Pizza oven.

The best reason to make home-made bread is for the toast.

Yesterday's breakfast which was suppose to be Monday night's dinner, but we ended up going out. The brisket was slow roasted and the Mini baguettes baked Monday afternoon. Warmed up in the gravy and served with fried potatoes.

Thanks Scubabdoo. Steve, nice to see you posting. I always enjoy your dinner photos. Pizza tonight. Burgers and fries a couple of nights ago. The fries were double fried.

Patrick, really like that second picture of the lone tomato. Italian Roasted Chicken with a side of Pasta Aglio E Olio.

CatPoet, love the look of your sesame loaf. My husband would agree with you. He whines when he has to eat store bought bread, even if it is from one of the better bakeries. Yesterday's bread. Half small rounds and half mini baguettes. The baguettes were made for brisket of beef sandwiches.

No, they were just cooked the normal way in simmering water with a teaspoon of vinegar. I just give the water a swirl and slide the egg into the centre of the swirl, move it over and slide the second one in. I think because these are really fresh eggs, the albumin is firmer and holds the shape better.

Once the season is over, I will still be able to purchase Halibut "flash frozen" at sea from my local seafood shoppe. Next best thing to fresh. Thanks Rotuts. ~Ann

So many amazing meals. My mouth is watering over Crouton's photos with the bone marrow and the Sweet Potato Gnocchi. Great photos. Okanagancook, your Chilli Pork with Cashews looks delicious. I think I might have to look for that cookbook. A few recent meals. Pork Chile Verde with homemade flour tortillas. Grilled New York Strip. Fresh Halibut. The season is almost over for fresh. So I'll need to have it at least one more time before the season ends. Roast Chicken Dinner. I baked bagels one day so we had them for dinner topped with cream cheese and smoked salmon. Pizza again. Baked on the grill in the Bakerstone pizza oven.