Ann_T

Shelby, I love the glasses too. We bought them about 14 years ago in a little antique shop in Buffalo, NY. I have eight of the high ball and eight of the old fashions. They were made by the company Culver Ltd. and this pattern is Mardi Gras. You can find them for sale here..... and on Ebay. Also there is a Pinterest board with all of the various patterns made by this company.

Made Moe breakfast out of leftovers from last night's taco dinner.

So many wonderful meals, but it is Franci's oysters that are calling out to me. Last night's dinner. Tacos with homemade corn tortillas.

Teapot, I saute the sausage first. And if I'm adding mushrooms, they also get cooked.

Plantes Vertes, yes, it is a corn custard. It can be made in a large casserole dish or individual molds. Recipe is here.........

Teapot, I have been using his method. Really happy with the way my pizzas are turning out.

Rotuts, Needless to say, that got left on the plate. Puttanesca with Gorgonzola Garlic Bread.

Basquecook, now that is one beautiful shepherd's pie. Prime Rib dinner. Presalted on Thursday and roasted at 500°F on Saturday. Corn pudding, Yorkshire Puddings and homemade horseradish.

Rotuts, you can take just about any bread recipe and make it sourdough by adding a sourdough Biga or Levain to it in place of all or most of the yeast. I'm on a sourdough kick at the moment so most of the breads I've been making are started with either a biga or a levain. ~Ann

Roasted a small turkey breast earlier this week. Enough left over for hot turkey sandwiches.

Rotus, I don't see why you couldn't adjust this recipe to add apples or other fruit. I've made it with a cream cheese filling in the past. Which is actually my favourite. You can find the recipe here.

Monday, I fed my sourdough starter and made both a biga and a levain. The biga went into a batch of bread dough and the levain went into the fridge until yesterday. I used it to make sourdough Chocolate Babkas Proofing.

Thanks Kerry.

Shelby, Which recipe did you use for the Pork Belly. I love cracklin's. I'm definitely picking up a pork belly this week. The Goose Pastrami looks amazing. I've never eaten Canada Goose. I had a craving for curry this past week. Not very pretty, but it tasted great. Chicken Curry, Aloo Gobi, rice pilaf and homemade chapati.

Sourdough White.

Blether, great looking breakfast. I love the "collapsed tomatoes". Never heard them called that before. Jay, Yum, home cured pork belly. I prefer side bacon over regular bacon. Steak and Eggs - Buttered Based Eggs and Grilled Filet.

Valentine's Day dinner - Homemade Sausage and Mushroom Pizza.

Keychris, looks like flour tortillas. I like the idea of a yeast wrap. I made a double batch of dough (85% hydration). Baked a couple of rustic baguettes and the rest went into the fridge overnight destined for pizza. I started the bread late, and the last baguette came out of the oven after 10:00 PM. Broke off a piece for a bed time snack for Moe.

Kerry, a sling of parchment would definitely work better than what I did. I do the sling when I make loaf cakes. But I must say, I haven't found it a problem to just pick up the dough and deposit in the pot either.

Heidi, yes over low heat. Lots of butter. Add the eggs and cook over low heat, stirring constantly. What you are seeing is actually chopped tomato.

Sourdough Bread. Dough was made on Monday, with a sourdough Levain and refrigerated until this morning. Baked two loaves. Both in Cast Iron Pots (Ken Forkish's method) one with parchment one with out. I wanted to see if there was any difference in the bottom crusts. There wasn't. I did notice though that the loaf without the parchment was rounder. The parchment where it folded caused the other loaf to have a couple of indentations.

Moe's breakfast.... Scrambled Eggs with toasted homemade sourdough bagels.

Thanks Scubadoo, No, bought the smoked salmon. Small prime rib grilled. Sliced into two thick slices and served with double fried fries.

Homemade sourdough bagels with smoked salmon and cream cheese.

Keychris, your baguettes look perfect. I like your slashes. Sourdough Bagels. Made both a sourdough biga and a sourdough levain. Both had more than doubled by mid afternoon. The biga went into dough for bagels and the levain into a batch of bread dough. Baked the bagels and the bread dough is in the fridge and will be baked tomorrow or Wednesday.