Ann_T

I've been craving Dungeness crab since I saw David's picture yesterday. Dungeness crab doesn't have a season here. It is available year around. Detoured down through Cowichan Bay on my way home from work and picked up a couple of crabs from Cowichan Bay Seafood. Cooked in my cioppino broth and served with lots of home-made bread for sopping up the sauce. The crab was sooooo sweet.

Ground top sirloin steaks for burgers on fresh baked Kaisers. Homemade fries

Shelby, Wow, great looking English Muffins. I need to try and make those. Baked three days out of my four days off. Home-made Kaisers. Made to use for Hamburger Buns. Small baguettes and Boules. More home-style white for sandwiches.

Anna, I think I might have to go for the kale. Not big on sweet with meats, so no jam or marmalade for me. Mmmpomps, that spicy chicken sounds good. Gfweb, I'd be happy some of everything, especially the arrancini . Kim, Love the idea of the cheese souffle. Can't remember the last time I made one of those. Grilled Lamb Chops tonight.

Tdatta and BonViviant, WOW!!! to both of your photos. Last night's dinner. Grilled rib eye served with potatoes roasted with onions, and sauteed mushrooms, zucchini and cherry tomatoes.

Anna, beautiful poached egg yolk over the asparagus. Moe's breakfast. Canadian Back Bacon with farm fresh butter basted eggs. Homemade bread toasted.

Anna, that is exactly how I feel about carrots. Life it too short to eat something that you don't like. ~Ann

I decided to make a turkey dinner on Thursday too. Picked up a fresh turkey, just a little one (12.5 lbs) and presalted it on Tuesday. Wednesday I unwrapped it and let it air dry in the fridge. Roasted at 500°F. Dressing was baked separately. A combination bread and cornbread dressing. Bread and Butter Pudding for dessert With a white chocolate sauce.

Beautiful loaf Dave. I baked basic white homestyle bread today. I can't remember the last time I baked this style of bread or used a bread pan. I bought a some vintage loaf pans a few years ago and never used them. I have a lot of leftover turkey so I wanted a sandwich bread. Handmixed using the same stretch and fold, autolyze method I use to make my regular breads. But this bread was made with the addition of milk and butter.

A few of this weeks breakfasts. Anna, your tortilla looks delicious. Yesterday's breakfast was suppose to be a Spanish Tortilla, but decided at the last minute to serve the potatoes with the caramelized onions on the side with scrambled eggs. Home-made Buttermilk Biscuits with Sausage gravy. Cornbread. Saved some to go into today's turkey dressing. Mushroom Omelette.

Kim, basic Greek ingredients. Salt and pepper the lamb and brown in olive oil. Sprinkle with lots of oregano and surround with a head of peeled and cracked garlic cloves and a large white onion cut into wedges. Add a cup or so of chicken broth, the juice of one large lemon, and cover and cook in a 300° to 325° oven for about 1 1/2 to 2 hours depending on the size of the shanks. When the lamb is almost tender, add potatoes, cut in half length wise. Cover and return to the oven until potatoes are tender. About another 30 minutes. Squeeze the juice of another lemon over the lamb and potatoes and serve. Also works well with shoulder and leg of lamb. Mmmpomps, Love that type of dumpling in stew. Bangers and Mash served in a Yorkshire Pudding. Porterhouse Steak for two. I had the tenderloin.

Fettuccine Bolognese

Greek Lamb Shanks with potatoes, rice and Greek Salad.

While I wouldn't eat undercooked chicken, I love chicken livers that are still pink inside. I wouldn't serve them to guests, but then again I wouldn't serve any liver to guests unless I knew for sure that they enjoyed liver.

Roast Chicken dinner and onions roasted with fresh thyme.

I cut them before boiling. And I cut them into different shapes depending on what I want. Wedges, halves, quarters, chunks, or as above just thick slices.

The potatoes are par boiled first and then roughed up in the pan before tossing into a cast iron skillet that has been preheated with the oil. I roast the potatoes at 450°F to 475°F. I use russets. ~Ann

Today's Breakfast. I still have lots of blueberries in the freezer, so I made Moe blueberry pancakes.

Huiray's soup and Shelby's fried rice would make me very happy. Early this week I used a little of the bread dough to make fried Calzones. Friday night's dinner - pork tenderloin in a light mustard and green peppercorn sauce. Potatoes roasted in duck fat.

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