Ann_T

Thanks Steve. I have a five burner Broil- Mate gas grill.

Gpark, beautiful eggs Benedict. Huiray, your soup would have been perfect for our breakfast. Moe is on soft foods because of some dental surgery. The Biryani was tasty. Here is a link to the recipe. Buttermilk Raspberry Scones.

Okanagan, Thank you. My oven is nothing special. Main range is Whirlpool. And I have a counter top Waring Pro Convection oven that I use a lot, especially in the summer months. The biscuits were baked in this oven. . But also great for high heat roasting. Heats up to 500°F.Must be the convection oven that gets your baked goods so nice and evenly browned.Okanagancook, although both ovens are convection, (the Whirlpool has true convection with the third oven burner) I never use the convection option on either oven. ~Ann

Okanagan, Thank you. My oven is nothing special. Main range is Whirlpool. And I have a counter top Waring Pro Convection oven that I use a lot, especially in the summer months. The biscuits were baked in this oven. . But also great for high heat roasting. Heats up to 500°F.

Thanks Rotuts. Nice to have cast iron that has been in the family. Steve, what a beautiful dinner. I might have to try adding dungeness crab to my corn pudding. What a great idea. Our son Matt, is visiting for a couple of days. Last night's dinner cooked on the grill. Halibut for both Moe and I and a chicken breast for Matt the fish hater.

Bruce, Love grilled tuna. Never thought to spice up corn. I'll have to give that a try. Last night's dinner. Chicken breast stuffed with mushroom duxelles - Ready for the Oven. With a Green Peppercorn wine sauce.

Liuzhou, Oooh potatoes cooked in duck fat. YUM!!! Suzilghtning, Your breakfast would be one I would enjoy. I made Moe Blueberry Waffles for breakfast. Local blueberries and maple syrup.

Mike, Thank you. Scubadoo, Perfectly cooked duck breast. Just the way I like it. Thanks Bruce. I would trade you a loaf for a little of your curry. Roast beef dinner with Yorkshire Pudding.

Weird. Multiple posts. I have no idea how that happened. David, I'd be happy too. Looks delicious.

Ashen, Your boned chicken looks delicious. That is one of my husband's favourite meals. I use a bread stuffing with mushrooms and sausage. I learned to bone out a chicken using a slightly different method. Steve, that looks very tasty. Dinner last night was a chicken rice soup with homemade bread.

I think we are just talking about two different types of bread. Some breads are better for sandwiches, like that beautiful loaf Anna posted yesterday. No right or wrong or better than. Just depends on personal preference. Like MJK, I prefer a bread with more texture, stronger crust, open and chewy , rather than the softer texture of a traditional white/sandwich loaf. I don't like sweet bread so I never add sugar. Not unless I'm making a sweet dough for something like cinnamon buns. But I do add salt. Also, the "holey" bread makes great toast. All those holes capture the butter, honey or jam. ~Ann

Anna, that loaf brought a smile to my face too. Beautiful. I made a double batch of dough last Thursday. Used a little to make a pizza and the rest went into the fridge for a four day cold fermentation. Pulled the dough out of the fridge early this morning, before the day started to warm up. Three large baguettes , out of the oven before 10:30 AM.

Robirdstx, thanks for the link. Ashen, that is my kind of dinner. One (or two) cinnamon buns would be perfect with my morning coffee. Wings, TBQ Sauce and local Vancouver Island corn.

Mr. Holloway, Great idea to grill the peameal bacon "roasts" Kim, you have been eating well. Everything looks good. Your Korean Beef really appeals to me, as does your fried chicken and sour cream potatoes and the Ruhlman’s yeast rolls. Bruce, lovely colour combination with the shrimp and green rice. Rarefollingobject, I think I am going to have to get on the beef cheek bandwagon. Huiray, your steam fish is so colourful. I just can just imagine how the green onion, ginger and garlic perfumed the fish. Robirdstx, Everything looks delicious. What a great idea - loaded cauliflower. I have to steal that idea. Keith, beautifully plated. I stopped at the Duncan Farmer's Market on the way to work yesterday and at Cowichan Bay Seafood on my way home from work. Vegetables from the market and handpicked shrimp and fresh halibut for dinner. Shrimp Cocktail Grilled Halibut.

Furzzy, perfectly cooked lamb. I'm imagining how wonderful duck fried potatoes would taste. A few of our meals this past week. Pizza Margherita, baked on a stone on the grill. Grilled Chicken Breast with Chipotle Mayo. Caprese Salad with local heirloom tomatoes, basil and garlic.

Homemade Kaiser Buns Shaped and rising.

Ashen, beautiful burger. Franci, I would love your dinner. I need to to ask one of our local butchers to get me calves liver. Hamburger and fries for dinner. With homemade Kaiser Buns.

Buttermilk Biscuits Scrambled Eggs (farm fresh laid yesterday), local sausage and fried potatoes.

Cookalong, beautifully prepared salmon. MM, your presentation is always special. I really like the black and white checked background. Bruce, thank you. I think I would like a Slipper burger. Grilled Chicken breast with a side of spaghetti (local garlic, cherry tomatoes and basil).

Anne - did you make the chickpea flatbread?- that sounds like something I would enjoyHeidi, yes, the flatbread is homemade. It is quick and simple to make. The recipe is on the blog or you can Print It from Here.

Bruce, what is a "slipper burger"? Steve everything looks good. Love the idea of the Eggplant Croquettes. Also, love your serving dishes. I've only made Tahini sauce once, about 20 years ago and out of necessity. We were living in Northern Ontario and I couldn't find Tahini Sauce in any of the grocery stores, so I made my own. Last night's dinner - Pork Souvlaki with Greek Salad and Chickpea Flatbread.

Steve, sorry, I meant to thank you above.

Rotuts, Pretty simple and a lighter alternative to the gratin that I make with cream. Just saute some thinly sliced onions in olive oil and/or butter until golden, add fresh thyme, and some chicken broth. Add the sliced potatoes,(Russets) salt and pepper and bring to a boil. Pour into a buttered casserole dish sprinkle with some Parmesan cheese and bake until cooked.

Thanks Rotuts, yes a little Parmesan grated on top just before it went into the oven. Some of the broth is absorbed and the rest evaporates. Thanks Baselerd, No one will ever confuse me with a vegetarian.

Franci, Yum!! Rabbit livers. Local restaurant use to have rabbit livers as an appetizer. So good. Grilled Pork Chops with julienned zucchini with tomatoes, garlic and basil and a Potato Gratin (Potatoes are cooked in chicken broth with onions, fresh thyme and a little parmesan cheese.