Ann_T

Klary, usually I want a nice 'crusty' crust. But in this case I wanted it a little softer so I brushed the buns with butter when they first came out of the oven. These make wonderful sandwich buns too. We had tuna, tomato and lettuce sandwiches for an early lunch today. Ann

Wendy, These aren't "brioche like". Just one tablespoon of butter and no eggs. You can find the recipe for them here: The Fresh Loaf The only adjustment I made was to leave out the sage. I used fresh rosemary and because the butter wasn't included in the directions, I mixed it into the potato when I mashed it. I've got beans soaking to make the escarole and beans for dinner tonight. Ann

I keep coming back to look at Klary's beans and escarole and Nishla's Chili. They both look so good. I made homemade hamburger buns today so we could have burgers and fries for dinner.

Marcia I love pork carnitas. Looks delicious. I'll have to check out that cookbook. Marlene Dinner looks great. Peas are my standby when I haven't gone out to pick up anything fresh. They just seem to go so well with mashed potatoes and gravy. The only frozen veggie I keep on hand. I owe you a thank you. I kept going back yesterday to look at your cinnamon rolls. Couldn't resist baking them today. I had some white chocolate sauce leftover from the weekend so I mixed it up with some powdered sugar to drizzle over the rolls.

Yesterday's breakfasts. I made Moe an Asparagus and Potato Frittata and I had a mini Spanish tortilla. Homemade Sourdough toast.

Thanks Bruce. Diane Beautiful Popovers. Wendy What a marvelous dinner from start to finish. Blissful Glutton, those are Parisienne Potatoes. I keep coming back to look at this pork shank. Makes my mouth water. Marlene I'd love one of your cinnamon buns for breakfast. YUM!! Lovebenton, and now I have a craving for Mexican. Diner food at our house tonight. Buttermilk fried Chicken. I've been craving fried chicken since I saw Kim's picture last week.

OOOOH that is the best looking bowl of chili. I love all your garnishes. We had Macadamia crusted Halibut with a Citrus sauce for dinner tonight. And Chocolate Pear tarts with Blackberry Coulis for dessert.

You're a natural Marlene. Be careful. Baking bread is addictive. Ann

Thank you Marlene. Perfect dinner rolls. Beautiful buttered crust. Ann

Forest Schnitzel is a favourite. Yours looks so good. Great sides. Lovebenton Beautiful loaf of sourdough. Dinner tonight was inspired by Marlene. Peppercorn Steak with Homemade French fries. Been craving Peppercorn steak all week.

I bought two dozen eggs Monday from a local farmer and every egg so far has been a "double Yolker".

Beefcheeks My husband would have loved your breakfast. One of his favourites is leftover roast beef with gravy and scrambled eggs. We had homemade Buttermilk Cheddar, Onion and ham biscuits with a side of scrambled eggs for breakfast this morning.

I started my sourdough starter back around the beginning of November using the recipe in Amy's Bread Cookbook. Rye Flour and spring water. I now have two starters on the go. One I feed with rye and the other with bread flour. I was so excited when I made my first loaves of Sourdough without the additional of commercial yeast. Ann

Percy, looks great. I love eggs with potatoes. Moe's breakfast yesterday - scrambled eggs served on toasted ciabatta bread. Forgot to make pancakes yesterday so we had them today instead. Mine were just plain with butter and maple syrup. Moe's were filled with yogurt and blackberries topped with maple syrup.

Oh Kim, that fried chicken has me craving the same meal. Love the plate. I could never go on a low carb diet.LOL! We eat bread most days, usually toasted for breakfast, or sandwiches at lunch. But we couldn't possibility eat all the bread I make. Thankfully it does freeze well. We try to get to Victoria every week or 10 days and I always take a care package to my son. He loves sourdough bread and is the reason I recently started to bake it. Ann

Unconundrum YUM!!! Olive bread is my son's favourite. I like to add roasted garlic as well. CRUZMISL Love your slash marks. Beautiful loaf. I baked 7 loaves of sourdough bread today. Four Ciabatta and three French.

Vengroff, I wish I had seen your pictorial before I got started yesterday.. I made a sourdough biga last night and used it to make Ciabatta today.

lucylou Your steakhouse meal looks delicious, from start to finish. Wendy Thanks for linking to the recipe. Looks sooo good. Marlene I would love a bowl of your French Onion Soup. The broth looks so dark and rich. I'm another fan of Bruce. I put a request in at the library today for the Into the Vietnamese Kitchen cookbook. Moe wanted Chicken Souvlaki again. Along with rice and salad we also had Greek Roasted potatoes and a tzatziki sauce. Today was a baking day. Four Sourdough Ciabatta and three loaves of sourdough French.

Wow, I'm drooling over my keyboard looking at all the wonderful dinners. Sazji I keep coming back to look at your gorgeous bean dish. I love Greek food and my husband loves beans. I will definitely be making this. jmolinari ooh perfectly cooked lamb. Klary Thyme and Lemon Meatballs. Yum! I'm imagining them served with mashed potatoes. I roasted a pre-salted turkey breast for dinner last night and served it with traditional sides. Stuffing was cooked like a German bread dumpling using a loaf of fresh baked French bread.

Oh Shaya, I love your ravioli. How cute to make heart shapes for Valentines. Dinner last night was pan fried scallops with a lemon Beurre Blanc sauce. We had Chicken Fried rice and a Beef Chow mein using beef tenderloin tonight for dinner.

Lonnie, Eric from The Real Canadian Bacon Company called me back and confirmed that their product is true Peameal Bacon, not the smoked Canadian Back Bacon. Badiane, My understanding is that it was originally rolled in peameal, but cornmeal seems to be what is now used. It actually doesn't contribute much to the flavour. Ann

Lonnie, Peameal Bacon is the same cut of Pork ( Pork Loin) that Canadian Back Bacon is made from. But where Canadian Back Bacon is smoked like a ham, Peameal Bacon is just brined. I have no idea why it is rolled in cornmeal but I grew up eating peameal bacon and it has always been coated in cornmeal. Maybe you have to have been raised with it to love it, I don't know. All I know is it is my favourite and I feel deprived when I live somewhere that doesn't have it. If you ever get a chance to go to the St. Lawrence Market in Toronto you can get the best peameal bacon on a bun from a couple of different vendors. When I lived in the Toronto area, we went to the market early every Saturday morning and almost always had Peameal bacon on a bun. Canadian Back Bacon is fairly common in the US. But the only place I've ever found Peameal Bacon in the US was actually 28 years ago when we lived in Grand Rapids. After whining to a butcher, he actually found a supplier and started to sell it. Not sure if he continued to carry it after we moved or not. There is a company in Troy Michigan that apparently sells Canadian Bacon, but I can't tell from the pictures on their site whether this is really Peameal Bacon or just Back bacon that is rolled in cornmeal. I put a call into the company, but the person I spoke to didn't seem to know the answer. Someone is suppose to call me back. The Real Canadian Bacon Company Ann

Megan, I just got caught up. I'm so glad I didn't miss your blog. I'm enjoying it all, especially your dinner with Daniel. Ann

Thanks Bruce. Syrah, thankfully it is only for 10 seconds. LOL! My favourite Cowichan Valley Butcher started making and selling Peameal Bacon. I was so excited to find a supplier. Up till now I have had to depend on a friend from Toronto bringing me Peameal bacon when she comes out to visit. It is common in Ontario, but not out here on the west coast. I fried some up this morning and Moe and I shared a toasted peameal bacon and tomato sandwich for breakfast.

Marlene Your Prime Ribs are always perfectly cooked. Wendy Thanks to you I have a craving for Fried Chicken. That looks delicious. I baked sourdough bread yesterday (no commercial yeast). Started the dough on Sunday evening with a biga and baked it yesterday. Used a small piece to make Moe a little pizza for lunch. Dinner was a bastardized version of a Cassoulet.