Ann_T

Made Moe a second cappuccino to go with just out of the oven Blueberry Muffins.

@Tropicalsenior, That blog is my original and when Goggle stopped supporting Blogger, I had to transfer everything over to Wordpress. See the above link for the Recipe Collection. You can also find a number of the recipes on Thibeault's Table - Recipes Google Sites

@Elsie, I have a link to a download for the recipe collection I put together a number of years ago. One of these days I will try and get around to updating and adding some recipes that are missing. I should probably update the photos too. Most were taken with my first Sony camera that used floppy disks. Download for Recipe Collection.

@Tropicalsenior, you can find it here...https://thibeaultstable.com/2009/06/09/sticky-toffee-dessert/

I had a craving for Sticky Toffee Pudding. So I baked six. Moe had one still warm out of the oven.

Tonight's dinner. Steak and Frites with a wine sauce. Grilled a 21oz Sterling Silver New York Strip steak for Moe and I to share. Some leftover for Moe's breakfast. I used a one of the disks on the Breville Sous Chef 16 FP to cut shoestring fries. Steak was served sliced and drizzled with the wine sauce. I love the 4th Sear Zone burner on my grill that is positioned between the 2nd and 3 rd burners. Temperature was 700°F when the steak went on the grill.

Great idea. Maybe I should do that for Moe on the days I'm working.

Yes, that is what I'm referring too. I usually have a couple of batches in the fridge and I'll bake them anywhere from a 24 hour bulk fermentation to over 6 days. Typically though I'm within 1 to 4 days.

Today's bake was a six day fermentation dough. Taken out of the fridge last night and left on the counter until 4:30 AM. Baked six smaller baguettes and four mini boules.

Moe's breakfast. Potato Leek soup and toasted sourdough baguette.

Today's bake. Sourdough, started with a biga. Four days in the fridge for a long cold fermentation. Dough taken out of the fridge last night and left on the counter from 8:30 until 4:30 this morning. Four smaller baguettes baked in the Cuisinart Steam oven and two longer baguettes cooked in the conventional oven under a roast pan. And two little baby buns.

Kenneth, it didn't specify on the menu, but based on the colour, texture and flavour I think it was albacore. It was some of the best tuna I have had. Soft and buttery. Can't wait to go back. Dinner last night was hot chicken sandwiches with homemade fries. I had a chicken breast leftover from the chicken I roasted a couple of days ago and lots of gravy. I used the fry disk on the Breville FP to cut the fries.

On a recommendation from a friend, Moe and I went into Victoria Wednesday to have lunch at Sushi Story. And it did not disappoint. We each went with the same Dinner Bento box. Although I asked if I could swap the salmon sashimi and the salmon Nigiri for just tuna in my box, and they were happy to accommodate my request. I'm not a fan of raw salmon but I love raw tuna. Lunch started with a bowl of miso soup, and Sunomono, a cold noodle salad with a prawn, and two complimentary spring rolls. There was so much food, that we weren't hungry for dinner. I wanted something sweet, so I made my fudge and called it dinner.

Roasted a chicken for dinner. Served with all our traditional sides.

@Kim Shook Breakfast isn't one of my favourite meals. But Moe loves breakfast and I know he would be happy with all of yours. Including the donuts. If I were to eat breakfast every day, it would be something sweet like donuts or cream cheese danish, etc...

Thank you @pastameshugana. Made Moe peameal bacon and scrambled eggs with tomatoes, toasted sourdough for his breakfast. Not big on breakfast, but I do really like my peameal bacon on toast with tomato.

Pizza for breakfast. Baked in the OONI.

Moe loves cornbread so that is what we had yesterday with our early morning cappuccinos.

I'm a purist so I avoided recipes that called for fruit juices or grapes, etc.. The best starters are started with just organic rye and water. Once you have an active starter they are easy to maintain. The starter that I use is over 5 years old, and was started using the recipe from Amy's Bread Cookbook. Amy' Bread is a bakery in NY City owned by Amy Scherber. If you follow the directions exactly, you can be baking sourdough bread within the week. AMY'S BREAD SOURDOUGH INSTRUCTIONS SOURDOUGH PICTORIAL

Have you already "grown" your sourdough "mother"? Or are you starting from scratch?

Two bakes in one day. Had Matt pull this dough out of the fridge at 10AM and it was ready to use by the time I got home from work after 5:00. This dough had been in the fridge since the night of the 8th, and taken out morning of the 13th. Baked a number of different sizes.

Today's bake. This dough was started with a sourdough biga on Saturday night, June 8th and went into the fridge immediately after the last stretch and fold for a long cold fermentation. Dough had more than doubled in the fridge over four days. And more than doubled again on the counter from 8:00 PM last night until 4:00 AM this morning. Gave Matt 525g of dough for a pizza and baked three loaves.

@PatrickT, you had me at brown butter. Great photo.

Last night's dinner was a dish I hadn't made recently. Forgot how much we both loved this recipe. From Paul Prudhomme's Family Recipes cookbook, - Baked Country Style Pork ribs. Recipe was apparently from one of his sisters and her husband. I've been making this for over 30 years.

Breakfast for two. I still had some homemade Kaisers in the freezer. So I defrosted two, split, toasted and topped each with fried peameal bacon and a fried egg.